Who says dinner has to be complicated? This One-Pan Chicken & Veggie Pot Pie is the answer to your busy weeknight dinner woes. In just about 30 minutes, you can serve up a dish that’s bursting with flavor, creamy goodness, and the warm comfort we all crave after a long day.
This recipe has quickly become a family favorite in my home. In fact, when my daughter was feeling under the weather, this was her top request. And I don’t blame her—it’s cozy, satisfying, and packed with wholesome ingredients that make it feel like a hug in every bite. Plus, it’s all made in one pan, so cleanup is a breeze!
Let’s dive into this easy dinner idea that’s sure to become a regular in your recipe rotation.
Why You’ll Love This One-Pan Chicken Pot Pie
- Quick & Easy: Ready in just about 30 minutes, it’s perfect for those hectic weeknights.
- One Pan Wonder: Less mess, less stress—everything cooks in a single skillet.
- Comfort on a Plate: Creamy chicken, tender veggies, and golden puff pastry make this a meal that soothes the soul.
- Customizable: Swap out the veggies or use leftover turkey—it’s a great way to clear out the fridge!
One-Pan Chicken & Veggie Pot Pie Recipe
Serves: 4-6
Total Time: ~30 minutes
Ingredients:
- ½ cup butter
- 1 cup onion, chopped
- 2 cloves garlic, minced
- ½ cup flour
- 1 cup whole milk
- 2 cups chicken broth
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ cup fresh parsley, chopped
- ½ teaspoon dill
- ¼ teaspoon red pepper flakes (optional)
- 2 cups cooked chicken (rotisserie chicken works great!)
- 1 cup frozen peas
- 1 cup frozen carrots
- 1 package frozen puff pastry, slightly thawed
- 1 egg (for egg wash)
Directions:
- Preheat the oven to 400°F.
- In a 12-inch cast iron skillet (or any ovenproof skillet), melt the butter over medium-low heat. Add the onion and garlic, and sauté for about 5 minutes, or until the onions are tender and translucent.
- Reduce the heat to low, sprinkle in the flour, and stir constantly for 2 minutes to create a thick roux.
- Slowly whisk in the milk until smooth. Then, gradually add the chicken broth while stirring. Simmer for 1 minute, allowing the mixture to thicken slightly.
- Stir in the salt, pepper, parsley, dill, and red pepper flakes (if using) for a flavorful base.
- Add the cooked chicken and frozen vegetables to the sauce. Mix until everything is well combined.
- Roll out one sheet of puff pastry on a lightly floured surface and cut it into squares. Lay the squares over the chicken mixture, slightly overlapping them for a rustic look.
- In a small bowl, whisk the egg with 1 tablespoon of water to create an egg wash. Brush this over the puff pastry for that beautiful golden finish.
- Bake in the oven for 25-30 minutes, or until the puff pastry is golden brown and the filling is bubbling.
- Serve hot, and enjoy the ultimate comfort food!
Pro Tips for the Perfect Pot Pie
- Use Rotisserie Chicken: Save time by grabbing a store-bought rotisserie chicken—it’s juicy, flavorful, and ready to go!
- Don’t Skip the Egg Wash: This step gives the puff pastry its irresistible golden crust.
- Make It Your Own: Swap in your favorite veggies or add mushrooms for an earthy twist.
Why This Recipe is a Weeknight Hero
One-pan meals are a game-changer, and this recipe is no exception. The combination of tender chicken, a creamy sauce, and flaky puff pastry makes this dish feel fancy while staying super simple. It’s perfect for busy nights, lazy Sundays, or even as a last-minute dish to impress company. Plus, the leftovers (if there are any!) taste just as delicious the next day.
So the next time you’re wondering what’s for dinner, give this One-Pan Chicken & Veggie Pot Pie a try. It’s sure to become a family favorite in no time. And remember—comfort food doesn’t have to be complicated. Sometimes, the simplest meals are the ones we cherish most.
Share the Love
If you try this recipe, tag me on Instagram @hi.itsHollyB with your creations! I’d love to see your take on this easy and comforting dinner idea.
