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Easy One-Pan Chicken Pot Pie

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This Easy One-Pan Chicken Pot Pie is a quick, comforting family dinner made entirely in one skillet. With a creamy filling, tender chicken, and flaky puff pastry, it’s the perfect weeknight meal that minimizes cleanup.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about ½ cup)
  • 3 cloves garlic, minced
  • 4 tablespoons unsalted butter
  • ⅓ cup all-purpose flour
  • 1 ½ cups low-sodium chicken broth
  • 1 cup whole milk or heavy cream
  • 1 cup frozen peas and carrots mix
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • Salt and freshly ground black pepper, to taste
  • 1 sheet frozen puff pastry, thawed
  • 1 large egg, beaten with 1 tablespoon water
  • Flaky sea salt, for sprinkling (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Position the rack in the center.
  2. Heat the olive oil in a 12-inch oven-safe skillet over medium-high heat. Add the chicken pieces in a single layer and sear for 3-4 minutes per side until golden brown but not fully cooked. Transfer to a plate and set aside.
  3. Reduce heat to medium and add the butter. Once melted, add the diced onion, carrots, and celery. Cook for 5-6 minutes, stirring occasionally, until softened and onions are translucent.
  4. Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly.
  5. Sprinkle the flour evenly over the vegetables and stir for about 1 minute to cook the raw flour taste.
  6. Slowly pour in the chicken broth while whisking continuously to break up lumps. Add the milk or cream, still whisking. Bring to a gentle simmer and cook for 2-3 minutes until thickened enough to coat the back of a spoon.
  7. Stir in the frozen peas and carrots, dried thyme, rosemary, and the seared chicken along with any juices. Season with salt and pepper to taste.
  8. Remove the skillet from the heat. On a lightly floured surface, roll out the thawed puff pastry sheet to about 10 inches in diameter. Lay the pastry over the filling, letting the edges hang over slightly.
  9. Brush the top of the pastry with the egg wash. Sprinkle with flaky sea salt if desired. Cut 3-4 small slits in the center to let steam escape.
  10. Transfer the skillet to the preheated oven and bake for 18-22 minutes, until the pastry is puffed, golden, and flaky, and the filling is bubbling around the edges.
  11. Let cool on a wire rack for 5 minutes before serving.

Notes

For a dairy-free version, use plant-based butter and unsweetened oat milk or canned coconut milk. For a gluten-free adaptation, use a gluten-free all-purpose flour blend and a gluten-free pie crust. Let the pot pie rest for 5 minutes after baking to allow the gravy to set.

Nutrition

Keywords: chicken pot pie, one-pan dinner, easy weeknight meal, comfort food, puff pastry chicken pot pie

Find it online: https://bakebelle.com/easy-one-pan-chicken-pot-pie-the-best-family-dinner/