One Pot Chicken Pot Pie: The Ultimate Comfort Food in One Dish
If you love comforting meals that are easy to make and require minimal cleanup, you’re going to fall head over heels for this easy One Pot Chicken Pot Pie recipe! It’s creamy, hearty, packed with flavor, and best of all everything comes together in one pot. Whether you’re cooking for a busy weeknight dinner or hosting family and friends, this dish is always a winner.In this recipe, we combine tender chicken, mushrooms, mixed vegetables, and a creamy, savory sauce all topped with golden, flaky puff pastry. The best part? You don’t need multiple pans or complicated steps just one pot, one pastry sheet, and about 45 minutes of your time.Why You’ll Love This One Pot Chicken Pot Pie- Quick & Easy: Simple ingredients and a one-pot method make it beginner-friendly.- Comforting: Creamy filling and golden pastry deliver ultimate comfort food vibes.- Customizable: Swap out veggies, add cheese, or make it spicier to suit your taste.- Perfect for Leftovers: Tastes even better the next day
Ingredients
- 2 chicken fillets thinly sliced
- 1 teaspoon ginger & garlic paste
- 1 teaspoon chilli powder
- ½ teaspoon chicken spice
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 punnet mushrooms sliced
- 1 tablespoon butter
- 2 green chillies sliced (optional for heat)
- 1 tablespoon diced garlic
- 3 sprigs thyme
- 1 packet Knorr Cream of Chicken Soup
- 850 ml milk
- 250 g mixed frozen vegetables
- A handful of fresh parsley chopped
- Puff pastry sheet
- 1 egg for egg wash
Instructions
- Cook the Chicken Heat a little oil in a large pot or deep skillet over medium heat. Add the sliced chicken and season with ginger & garlic paste, chilli powder, chicken spice, salt, and black pepper. Cook until golden and fully cooked through, then remove from the pot and set aside.
- Sauté the Aromatics In the same pot, melt the butter. Add the diced garlic, green chillies (if using), and thyme. Sauté until the garlic is fragrant and the thyme begins to release its aroma for about 2 minutes.
- Cook the Mushrooms Add the sliced mushrooms and sauté until they release their moisture and start to brown.
- Make the Creamy Base Sprinkle in the packet of Knorr Cream of Chicken Soup and stir until it forms a thick paste or roux. Gradually whisk in the milk to avoid lumps. Let the sauce thicken slightly, it should coat the back of a spoon.
- Add Chicken and Veggies Return the cooked chicken to the pot, then stir in the frozen mixed vegetables. Let everything simmer together for a few minutes until the mixture is thick and creamy. Stir in the chopped parsley and remove from heat. Allow the mixture to cool slightly before assembling.
- Assemble the Pie Transfer the creamy filling to a baking dish (or keep it in an oven-safe pot). Cover the top with puff pastry. You can place the pastry as a whole sheet, cut into squares, or shape it however you like. Make sure to crimp the edges if sealing fully.
- Bake to Perfection Brush the top of the pastry with beaten egg to get that golden, glossy finish. Bake in a preheated oven at 180°C (356°F) for about 30 minutes, or until the pastry is puffed and golden brown.
Video
Notes
Serving Suggestions
This One Pot Chicken Pot Pie is a meal on its own, but you can serve it with:
This One Pot Chicken Pot Pie is a meal on its own, but you can serve it with:
- A crisp green salad for freshness
- Roasted potatoes or sweet potatoes
- Garlic bread to scoop up extra creamy filling
- Cool the filling before adding the pastry to prevent soggy crust.
- Don’t overfill the baking dish, leave a little room for bubbling.
- Use fresh herbs like thyme and parsley for that extra layer of flavour.
- Make it vegetarian by skipping the chicken and doubling the veggies or adding chickpeas, soya chicken or tofu.