This one-pan chicken pot pie is a warm and comforting holiday meal. It’s easy to make and perfect for a festive dinner.
Author:Jen Rwanda
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes
Yield:6 servings
Category:Main Course
Method:One-Pan Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 tablespoon olive oil
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
1 teaspoon salt
1/2 teaspoon black pepper
1 medium yellow onion, chopped
2 carrots, peeled and diced
2 celery stalks, diced
2 cloves garlic, minced
1/2 cup frozen peas
1/2 cup frozen corn
1/4 cup all-purpose flour
2 cups chicken broth
1 cup milk
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 (14.1 ounce) package refrigerated pie crust
Instructions
Preheat your oven to 400°F (200°C).
Heat olive oil in a large oven-safe skillet over medium-high heat. Add chicken, salt, and pepper. Cook until browned on all sides. Remove chicken from skillet and set aside.
Add onion, carrots, and celery to the skillet. Cook until softened, about 5-7 minutes.
Stir in garlic and cook for 1 minute more until fragrant.
Add peas and corn to the skillet.
Sprinkle flour over the vegetables and stir to coat. Cook for 1 minute.
Gradually whisk in chicken broth and milk until smooth. Bring to a simmer, stirring constantly.
Stir in thyme and rosemary. Return chicken to the skillet.
Remove skillet from heat.
Unroll one pie crust and place it over the chicken and vegetable mixture in the skillet. Trim and crimp edges as needed. Cut several slits in the top crust to allow steam to escape.
Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
Let stand for 5-10 minutes before serving.
Notes
For an extra rich flavor, you can use heavy cream instead of milk.
Feel free to add other vegetables like potatoes or green beans.
If you don’t have an oven-safe skillet, you can transfer the filling to a baking dish before adding the pie crust.