Easy One Pot Chicken Pot Pie
By Sammi Brondo — March 27, 2026
The nourishing, comforting, and delicious meal you need this fall and winter.
Something weird has been going on the past few days.
I’d be hungry, but nothing sounded good. Ever been there?
I knew I wanted something delicious and satisfying.
I wanted a meal that was hearty and comforting and also filled with nutrients.
I tried a big salad – didn’t do the trick. Then tried a deconstructed sushi bowl, but it wasn’t what I wanted either.
Finally, I made this chicken pot pie and it struck me – this was exactly what I had been wanting. That feeling of finally being perfectly satisfied from a meal can’t be beat.
This meal has it all. It’s filled with delicious vegetables like onion, carrot, peas, and potatoes. It has plenty of chicken that adds satiating protein. And, of course, golden, buttery biscuits on top.
Most importantly, true to style, this chicken pot pie is easy. Everything is made and cooked in the same pan. The recipe uses shortcuts to save you time – like using rotisserie chicken and pre-made biscuit dough – so that it comes together in just about 30 minutes.
An easy, nourishing and comforting meal is one that we all need on our rolodex during the colder months.
I know I’ll be making this at least a few times a month. I hope you’ll join me in that!
Prep ingredients and preheat oven
Preheat the oven to 425 F.
Sauté onions
Add olive oil to a large oven-safe sauté pan. Add the diced onion and sauté for about 5 minutes, until soft and fragrant.
Create roux
Add the flour and stir frequently to create a roux.
Add broth and milk
Whisk in the chicken broth and milk.
Add vegetables and spices
Add the potato and carrots and stir occasionally for a few minutes, until the mixture has thickened. Stir in the salt, pepper, and thyme.
Add peas and chicken
Add the peas and shredded chicken and mix to combine.
Spread evenly
Using the back of a spoon or spatula, spread the mixture evenly throughout the pan.
Add biscuits on top
Add the biscuits on top. Whisk the egg and brush the tops of the biscuits with the egg wash.
Bake in oven
Bake in the preheated oven for 10 minutes.
Garnish
Top with fresh thyme and a sprinkle of salt.
Serve
Enjoy!
Notes
- Flour: Flour is important in this recipe to create a roux, which helps to thicken the pot pie mixture. It can’t be omitted.
- Chicken broth: Any store-bought chicken broth works well. Vegetable broth will work too.
- Milk: To make the recipe dairy-free, swap the whole milk for any neutral dairy-free milk, like unsweetened almond or oat milk.
- Chicken: Using rotisserie chicken is key to making this recipe so easy! You can shred it gently with a fork or chop it into small pieces.
- Biscuits: Pre-made refrigerated biscuits are also key to keeping this recipe so simple. Make sure to break them apart into 2-3 layers. When they’re thinner, they’ll cook more evenly without burning on top.
- Egg: A light egg wash on top of the biscuits helps to brown them. Because all ovens are different, watch carefully that they don’t start to get too dark or burn.
- Cooking tips: Watch so that the biscuits are golden on top, but not burnt. If they aren’t cooked through on the bottom after the 10 minutes, turn the heat down to 350 F and continue to cook for a few more minutes.
- Storage: Store this chicken pot pie in an airtight container in the fridge for up to 4 days. To reheat individual servings, place in the microwave. To reheat the whole pan, place in the oven on 300 F until warmed through.
Ingredients
- 1/2 cup olive oil
- 1/2 white onion diced
- 1/2 cup all purpose flour
- 1 1/2 cups low sodium chicken broth
- 1 cup whole milk
- 1 medium yellow potato diced
- 2 carrots peeled and roughly chopped
- 1/4 teaspoon dried thyme
- 1 cup frozen peas
- 3 cups shredded cooked chicken about 2 breasts of rotisserie chicken
- 1 roll pre-made biscuit dough
- 1 egg
- Salt
- Pepper
- Fresh thyme to garnish
Instructions
- Preheat the oven to 425 F.
- Add olive oil to a large oven-safe sauté pan over medium high heat. Add the diced onion and sauté for about 5 minutes, until soft and fragrant.
- Add the flour and stir frequently to create a roux. Whisk in the chicken broth and milk.
- Add the potato and carrots and stir occasionally for a few minutes, until the mixture has thickened. Stir in the salt, pepper, and thyme.
- Add the peas and shredded chicken and mix to combine. Using the back of a spoon or spatula, spread the mixture evenly throughout the pan.
- Break the biscuits apart into 2 or 3 layers. Add them on top of the skillet, laying them slightly on top of one another so that the full pan is covered. Whisk the egg and brush the tops of the biscuits with the egg wash.
- Bake in the preheated oven for 10 minutes.
Followed the recipe exactly and over two hours later, the potatoes and carrots are still not cooked, despite being cut smaller than a medium dice. Had to remove the biscuits to speed up the process.
I recommend baking the biscuits separately and putting on top for the last 5 minutes of the baking of the chicken pot pie filling. The biscuits took about 40 minutes and were still mushy on the bottom.
Had such high hopes for this one. I wondered how it could be possible for the potatoes to be cooked through with such little cook time… spoiler alert, they were not. The biscuits were also cooked on top but not at all on the bottom, and I think if I had tried to cook it for longer they would have burnt even with turning the oven temp down as suggested. I don’t think I’ll make this one again, but if I did, I’d preboil the potatoes and carrots together for a bit until slightly tender at least and then add to the pan. I’d also consider baking at 400 for closer to 15 minutes to try to bake the biscuits all the way through.