One Pot Chicken Pot Pie is the perfect creamy, cheesy comfort food you want on a chilly autumn night!
Is anyone else excited that the season of comfort food is upon us? Especially now that we experienced a taste of fall while we were in Canada, I am so excited for crunchy leaves under my running shoes, all of the fall colors, and of course – the colder weather food!
Give me all the soups, stews, casseroles, and pretty much any carbohydrate, and I’m one happy girl. They just tastes so much better when there’s a chill in the air, right?!
So let’s get this fall started with basically the definition of comfort food: chicken pot pie. It 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! Although you do have to mix up the biscuit mixture in a separate bowl, the rest of it is all made in one oven-proof pot.
A couple of tips for you that will make cooking this pot pie even easier. For starters, I would recommend doing some prep work in advance by chopping the veggies ahead of time. Especially if you’re going to make this on a weeknight, it saves you a ton of time and you will be thanking yourself at 5:30 when your family is hungry.
Another time saver is to pre-cook your chicken, or just use a rotisserie chicken. I like to cook a few packages of chicken breasts at once, shred it all up, and freeze it in 2 cup portions. This way, I don’t even have to bother with cooking it when I’m ready to use it in a meal.
Lastly, you could definitely use refrigerated canned biscuits in this recipe to make it even easier. Believe me – I get it that on some days, homemade biscuits just aren’t happening. That said, the cheddar biscuit recipe I used is pretty spectacular AND easy. There’s also a great 10 minute window in this recipe when the veggies are cooking that allows for the biscuits to be made. Just sayin’.
For the pot pie:
- 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
- 1 ½ cups milk I use whole milk
- 2 cups shredded cooked chicken about 2 chicken breasts
For the biscuits:
- 2 ½ 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
- Preheat oven to 375 degrees F.
- In a large oven-proof pot, melt butter.
- Add onion, carrots, and celery, cooking until softened, about 7-8 minutes.
- Add peas and garlic and cook another 2-3 minutes.
- Season with salt, pepper, and mustard powder.
- During the time the vegetables are cooking, you can make the biscuits (directions below).
- Once the vegetables are cooked, add the flour, stirring well to combine.
- Cook for 1 minute, stirring often.
- Slowly add chicken broth and milk, stirring until well combined.
- Stir in chicken.
- Over medium heat, bring to a simmer and let it thicken for about 5 minutes.
To make the biscuits:
- Make the biscuits by combining flour, baking powder, baking soda, and salt into a food processor and pulsing 10 times.
- Add butter and pulse until well combined.
- Add buttermilk and pulse until dough forms.
- Add cheese and pulse until evenly distributed.
- Drop approximately ½ cup sized biscuits on top of the pot pie filling.
- Bake in preheated oven for 20-25 minutes, until mixture is bubbling and biscuits are golden brown.