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One-Pot Chicken Pot PieOne-Pot Chicken Pot Pie
One-Pot Chicken Pot Pie

One-Pot Chicken Pot Pie

This chicken pot pie recipe has all the requisites: a creamy sauce, a few veggies (but not too many) and buttery, cheesy biscuits. Guess what else this pot pie has going for it? It’s all made in one pot!
Twin Cities food blogger greens & chocolate
Twin Cities food blogger greens & chocolate
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Recipe - GOLDEN VALLEY (+Wines & Spirits)
Recipe: One-Pot Chicken Pot Pie
One-Pot Chicken Pot Pie
Prep Time25 Minutes
Servings4
Cook Time40 Minutes
Ingredients
3 tablespoons unsalted butter
1 small onion, finely chopped
2 large carrots, peeled and diced
2 celery stalks, chopped
2 cloves garlic
1 cup frozen peas
½ teaspoon salt
½ teaspoon pepper
1 teaspoon mustard powder
¼ cup all-purpose flour
1 cup chicken broth
1½ cups milk (I use whole milk)
2 cups shredded cooked chicken (about 2 chicken breasts)
FOR THE BISCUITS: 2½ cups white whole wheat flour (you could also use all-purpose)
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
4 tablespoons unsalted butter, cold and cut into small pieces
1 cup buttermilk
1 cup shredded cheddar cheese
Directions
  1. Heat oven to 375 F.
  2. In a large oven-proof pot, melt butter.
  3. Add onion, carrots and celery, cooking until softened, about 7-8 minutes.
  4. Add peas and garlic and cook another 2-3 minutes.
  5. Season with salt, pepper and mustard powder.
  6. During the time the vegetables are cooking, you can make the biscuits (directions below).
  7. Once the vegetables are cooked, add the flour, stirring well to combine.
  8. Cook for 1 minute, stirring often.
  9. Slowly add chicken broth and milk, stirring until well combined.
  10. Stir in chicken.
  11. Over medium heat, bring to a simmer and let it thicken for about 5 minutes.
  12. Drop approximately ½ cup sized biscuits on top of the pot pie filling.
  13. Bake in preheated oven for 20-25 minutes, until mixture is bubbling and biscuits are golden brown.
  14. TO MAKE THE BISCUITS: Combine flour, baking powder, baking soda and salt in a food processor and pulse 10 times.
  15. Add butter and pulse until well combined.
  16. Add buttermilk and pulse until dough forms.
  17. Add cheese and pulse until evenly distributed.
25 minutes
Prep Time
40 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
3 tablespoons unsalted butter
Minnesota Creamery Unsalted Butter
Minnesota Creamery Unsalted Butter, 16 Ounce
$4.99$0.31/oz
1 small onion, finely chopped
Yellow Onions
Yellow Onions, 0.5 Pound
Huge Deal
$0.90 avg/ea was $1.15 avg/ea$1.79/lb
2 large carrots, peeled and diced
Fresh Whole Carrots Bagged
Fresh Whole Carrots Bagged, 2 Pound
$2.49$1.25/lb
2 celery stalks, chopped
Fresh Celery
Fresh Celery, 1 Each
$2.99
2 cloves garlic
Fresh Garlic Bulb
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
1 cup frozen peas
Stahlbush Island Farms Frozen Green Peas
Stahlbush Island Farms Frozen Green Peas, 10 Ounce
$4.99$0.50/oz
½ teaspoon salt
Morton Fine Sea Salt
Morton Fine Sea Salt, 17.6 Ounce
$4.89$0.28/oz
½ teaspoon pepper
L&B Cracked Black Pepper
L&B Cracked Black Pepper, 1.7 Ounce
$6.89$4.05/oz
1 teaspoon mustard powder
L&B Mustard Powder
L&B Mustard Powder, 1.8 Ounce
$6.19$3.44/oz
¼ cup all-purpose flour
Essential Everyday All-Purpose Flour
Essential Everyday All-Purpose Flour, 5 Pound
$4.99$1.00/lb
1 cup chicken broth
L&B Organic Low Sodium Chicken Broth
L&B Organic Low Sodium Chicken Broth, 32 Ounce
Huge Deal
$3.29 was $4.79$0.10/oz
1½ cups milk (I use whole milk)
L&B Classic Whole Milk
L&B Classic Whole Milk, 0.5 Gallon
$2.49$4.98/gal
2 cups shredded cooked chicken (about 2 chicken breasts)
L&B Ready To Heat Pulled Chicken
L&B Ready To Heat Pulled Chicken, 12 Ounce
$12.99$1.08/oz
FOR THE BISCUITS: 2½ cups white whole wheat flour (you could also use all-purpose)
Essential Everyday All-Purpose Flour
Essential Everyday All-Purpose Flour, 5 Pound
$4.99$1.00/lb
2 teaspoons baking powder
Argo Baking Powder
Argo Baking Powder, 12 Ounce
$3.29$0.27/oz
1 teaspoon baking soda
Our Family Baking Soda
Our Family Baking Soda, 16 Ounce
$1.19$0.07/oz
½ teaspoon salt
Morton Fine Sea Salt
Morton Fine Sea Salt, 17.6 Ounce
$4.89$0.28/oz
4 tablespoons unsalted butter, cold and cut into small pieces
Minnesota Creamery Unsalted Butter
Minnesota Creamery Unsalted Butter, 16 Ounce
$4.99$0.31/oz
1 cup buttermilk
Prairie Farms 1% Low Fat Buttermilk
Prairie Farms 1% Low Fat Buttermilk, 8 Ounce
$0.99$0.12/oz
1 cup shredded cheddar cheese
Crystal Farms Shredded Cheddar Cheese
Crystal Farms Shredded Cheddar Cheese, 32 Ounce
$12.99$0.41/oz

Directions

  1. Heat oven to 375 F.
  2. In a large oven-proof pot, melt butter.
  3. Add onion, carrots and celery, cooking until softened, about 7-8 minutes.
  4. Add peas and garlic and cook another 2-3 minutes.
  5. Season with salt, pepper and mustard powder.
  6. During the time the vegetables are cooking, you can make the biscuits (directions below).
  7. Once the vegetables are cooked, add the flour, stirring well to combine.
  8. Cook for 1 minute, stirring often.
  9. Slowly add chicken broth and milk, stirring until well combined.
  10. Stir in chicken.
  11. Over medium heat, bring to a simmer and let it thicken for about 5 minutes.
  12. Drop approximately ½ cup sized biscuits on top of the pot pie filling.
  13. Bake in preheated oven for 20-25 minutes, until mixture is bubbling and biscuits are golden brown.
  14. TO MAKE THE BISCUITS: Combine flour, baking powder, baking soda and salt in a food processor and pulse 10 times.
  15. Add butter and pulse until well combined.
  16. Add buttermilk and pulse until dough forms.
  17. Add cheese and pulse until evenly distributed.