Hi, I am Nancy, and this One Pot Chicken Pot Pie brings dinner home fast. I use a cast iron pan so the pastry rises tall and the center stays cozy and creamy. Steam lifts, the crust shatters, and the filling smells like Sunday at grandma house. We start with Baked Chicken or rotisserie, then fold in peas, carrots, corn, and soft potatoes. I keep the sauce simple with cream of chicken and milk, nothing fussy. Need fewer dishes? I go for Cast Iron Chicken Pot Pie since it feels rustic and smart. Fans of Baked Casserole Recipes will nod here. If you collect Cast Iron Dutch Oven Recipes, this fits right in. It also plays nice with Baked Chicken Breast Recipes and Boneless Skinless Chicken Thigh Recipes, so use the chicken you have. Real talk, we eat with moods. Some nights I crave calm food that still crunches a little. This does that. The spoon slides in, the sauce hugs the vegetables, and the pastry flakes tap the plate. We sit, we pass the pan, and dinner just works. That is the kind of win I chase on busy weeknights.
Table of Contents
- 1) Key Takeaways
- 2) Easy One Pot Chicken Pot Pie Recipe
- 3) Ingredients for One Pot Chicken Pot Pie
- 4) How to Make One Pot Chicken Pot Pie
- 5) Tips for Making One Pot Chicken Pot Pie
- 6) Making One Pot Chicken Pot Pie Ahead of Time
- 7) Storing Leftover One Pot Chicken Pot Pie
- 8) Try these Dinner recipes next
- 9) One Pot Chicken Pot Pie
- 10) Nutrition
1) Key Takeaways
I am Nancy from Nancy Cooks and this warm bake keeps dinner kind and easy. One Pot Chicken Pot Pie sits in a single pan and brings creamy comfort with a flaky top. The filling stays rich yet light on effort. The crust turns crisp in the oven and breaks with a gentle tap of the spoon. We get big flavor with simple steps. That is the promise that guides my kitchen and my work at Nancy Cooks.
Prep stays short and the bake stays steady. We use cooked chicken and a few pantry staples to make the sauce hold a silky coat on each vegetable. The method fits a busy night and a lazy Sunday. Tools stay basic. A sturdy dish or a cast iron skillet does the job without fuss. Clean up acts nice since we keep it to one pan.
Families love the mellow seasoning and the tender veggies. The recipe flexes with fridge odds and ends which keeps waste low and moods high. Baking feels calm and smells like childhood. If you want a gentle win that feeds people well, this delivers it. I built it for repeat use and for those nights when kindness tastes like gravy and golden pastry.
2) Easy One Pot Chicken Pot Pie Recipe
One Pot Chicken Pot Pie anchors weeknight sanity and it does it with heart. One Pot Chicken Pot Pie also makes weekend guests feel cared for without turning your kitchen into a storm. I lean on cooked chicken, a simple cream base, and puff pastry that bakes into a tender lid. The first spoon cracks the top and a cloud of savory steam says sit down and relax. We stay present, we pass plates, and dinner finds a rhythm that makes the day feel better.
I like how the sauce forms fast and holds its shape around peas, carrots, corn, and soft potato. The texture stays cozy, not gluey. A cast iron pan gives the edges a deep color and keeps heat even. If you need a slower pace, a sturdy baking dish works fine. Either way, the goal stays the same. Warm filling, crisp lid, happy table.
For search terms and readers who track styles, this lives with phrases like easy weeknight chicken pot pie and chicken pot pie with puff pastry and one pot chicken pot pie casserole. I do not chase trends. I chase real meals that people finish with a smile. That focus keeps the steps short and keeps the taste big. If you cook with me often, you know that plain food cooked well beats fuss every time.
3) Ingredients for One Pot Chicken Pot Pie
Cooked chicken Tender bites give body and protein. I shred breast for lean texture or use thigh for deeper taste. Leftover roast or rotisserie both fit. Cut into small pieces so each spoon holds a fair share.
Mixed vegetables Peas, carrots, and corn bring color and gentle sweetness. Frozen works and keeps things simple. Thaw before mixing so the sauce does not seize. I add a handful of diced green beans when I have them.
Potatoes Small cubes of cooked potato make the filling satisfy. Waxy types keep their shape and do not turn mushy. I simmer them in salted water until just tender then cool a bit before folding in.
Cream of chicken soup This shortcut gives backbone to the sauce. It blends with milk to form a creamy base that hugs each bite. If you like a lighter feel, you can swap half the soup for chicken broth and a spoon of flour.
Milk Whole milk makes the texture lush. The sauce should coat the back of a spoon yet pourable. If it looks tight, I splash a little more and stir until glossy.
Seasoning Kosher salt, black pepper, garlic powder, and dried thyme bring balance. The profile tastes homey and soft. You can add a pinch of smoked paprika for warmth or a shake of dried parsley for herb lift.
Puff pastry This bakes into layers that flake and shatter with a tap. Let it thaw in the fridge then roll lightly so it fits the top of the pan. Puff pastry gives a clean lift without a long mixing session.
Egg wash A quick brush over the top lends shine and deep color. Beat one egg with a spoon of milk and paint a thin coat. The finish reads bakery level with very little effort.
Tools A sturdy dish or cast iron skillet holds heat and keeps the edges crisp. I love cast iron for the browning power and the simple look on the table. People call it cast iron for a reason. It lasts and it cooks even.
4) How to Make One Pot Chicken Pot Pie
Step one Heat the oven to four hundred degrees F which equals two hundred C. Lightly grease a nine by thirteen dish or warm a cast iron skillet on the stove over low heat while you gather the filling. This step wakes the pan so the bottom will brown as the top puffs.
Step two In a large bowl stir chicken, vegetables, potato, soup, milk, salt, pepper, garlic powder, and thyme. Mix until the sauce coats everything with a glossy sheen. The filling should look thick yet spoonable. If it feels tight, add a splash of milk and fold again.
Step three Spoon the filling into the warm pan and spread it into an even layer. You want a flat surface so the pastry rises the same in every spot. Small peaks create crisp bits that we will fight over at the table.
Step four Roll the puff pastry on a lightly floured board to smooth seams. Lay it over the pan and press the edges against the rim. Cut a few small vents with the tip of a knife so steam can escape. This keeps the top crisp and prevents soggy spots.
Step five Brush the top with egg wash. Slide the pan into the hot oven. Bake twenty five to thirty minutes until the surface turns deep golden and the edges puff high. The kitchen will smell like a holiday and the center will bubble gently.
Step six Rest the dish for five to ten minutes on a rack. This short pause lets the sauce settle which means clean slices. Bring the pan to the table and crack the crust with a spoon. Serve with a green salad or sliced apples for a cool contrast.
5) Tips for Making One Pot Chicken Pot Pie
Keep the filling balanced A thick base tastes rich but it should still spread. If the mix stands in stiff peaks, stir in a small splash of milk. If it runs thin, fold in a spoon of instant mashed potato to tighten without flour taste. That small tweak saves the day.
Work with cold pastry Cold puff pastry lifts higher and flakes better. Keep it in the fridge until the pan feels ready. If the sheet warms up, tuck it back in the chill for ten minutes. The difference shows in the oven and makes the top shatter into lovely shards.
Mind the bake Golden color signals a done top and a hot middle. If the edges darken fast, tent the rim with strips of foil. Keep the center uncovered so steam vents through the cuts. This simple move protects the crust and keeps the filling bubbly.
6) Making One Pot Chicken Pot Pie Ahead of Time
Assemble and chill Mix the filling and spread it in the dish. Cool to room temp, then cover and refrigerate for up to one day. Keep the puff pastry in the fridge in its wrapper. Add the pastry right before baking so the lift stays strong and the layers rise clean.
Bake from cold If the dish goes in cool, add five extra minutes and watch the color. The center should bubble around the edges, which tells you the sauce set. The crust should feel crisp when tapped with a spoon. Listen for that light hollow sound and you are good.
Freeze smart You can freeze the filling by itself in a sealed bag for a month. Thaw in the fridge, stir, then top with fresh pastry and bake. I do not freeze raw puff pastry on the filling since thawed pastry can slump. Fresh pastry gives the best lift and crunch.
7) Storing Leftover One Pot Chicken Pot Pie
Cool and pack Let leftovers come to room temp for a short spell, then pack into shallow containers. This prevents steam from trapping under the lid which can soften the crust. I keep a few extra pastry shards to sprinkle on bowls when reheating.
Fridge and reheat Store for up to three days. Reheat in a warm oven at three hundred fifty F until the filling bubbles and the top crisps again. A quick blast in a toaster oven works on single servings and keeps the crust from getting soft.
Microwave note If the office lunch room gives you only a microwave, heat the filling in a bowl and add the saved pastry shards on top. This keeps texture pleasant and still delivers the cozy taste you want from a pot pie at noon.
8) Try these Dinner recipes next
9) One Pot Chicken Pot Pie
One Pot Chicken Pot Pie Casserole We Love To Make
Ingredients
- 3 cups cooked chicken, shredded or chopped
- 2 cups mixed vegetables peas, carrots, corn
- 1 cup diced cooked potatoes
- 1 can 10.5 oz cream of chicken soup
- 0.5 cup milk
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon dried thyme
- 1 sheet puff pastry thawed
- 1 egg beaten for egg wash
Instructions
- Heat oven to 400°F 200°C. Lightly grease a 9×13 inch baking dish.
- In a large bowl, mix chicken, vegetables, potatoes, soup, milk, salt, pepper, garlic powder, and thyme.
- Spread the filling in the dish.
- Lay puff pastry on top. Trim or roll so it covers the surface. Cut a few small slits for steam.
- Brush with egg. Bake 25 to 30 minutes until the top looks deep golden and puffed.
- Rest 5 to 10 minutes. Scoop and serve.
10) Nutrition
Serving size is one sixth of the pan. Estimated values per serving are calories four hundred twenty, sugar three grams, sodium six hundred eighty milligrams, fat twenty two grams, saturated fat seven grams, carbohydrates thirty grams, fiber three grams, protein twenty five grams, cholesterol eighty milligrams. These numbers come from typical labels and common calculators and they vary with the brands you pick. If you need exact data, measure your ingredients and use your trusted tool. My kitchen aims for comfort, not strict math, though I respect both paths. Eat with joy and common sense and you will be fine.
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