Description

This easy, one-pot chicken pot pie filling captures all the heartwarming flavors of the classic pie—tender chicken, sweet carrots, peas, and a creamy, herb-infused sauce—without the fuss of pastry. Perfect for weeknight dinners or a comforting lunch, it’s rich, cozy, and endlessly adaptable.

Ingredients

Scale

1½ lbs boneless, skinless chicken breasts, diced (or thighs for richer flavor)
1 tbsp olive oil or butter
1 small onion, diced
2 carrots, sliced
2 celery stalks, chopped
2 cloves garlic, minced
¼ cup all-purpose flour (or gluten-free blend)
2 cups chicken broth
½ cup milk, half-and-half, or cream (dairy-free options: almond or oat milk)
1 cup frozen peas
1 tsp dried thyme (or 1 tbsp fresh)
Salt & pepper, to taste

Instructions

Step 1: Brown the Chicken

Heat oil or butter in a large skillet or Dutch oven over medium-high heat.
Pat chicken dry and cook in a single layer with a pinch of salt and pepper for 3–4 minutes undisturbed.
Stir and cook until just cooked through, 3–4 more minutes. Remove and set aside.

Step 2: Sweat the Veggies

In the same pan, add onion, carrots, and celery. Cook 7–8 minutes until softened.
Add garlic and cook 1 more minute until fragrant.

Step 3: Make the Roux

Sprinkle flour over vegetables and stir constantly for 1–2 minutes until pasty.

Step 4: Whisk in Liquids

Gradually add broth, starting with ½ cup and whisking to scrape up browned bits.
Add remaining broth and milk/cream, whisking until smooth.

Step 5: Simmer to Thicken

Bring to a gentle simmer, stirring occasionally for ~5 minutes until sauce coats the back of a spoon.

Step 6: Combine & Finish

Stir in chicken, frozen peas, and thyme. Simmer 3–4 minutes until heated through.
Taste and adjust salt and pepper.

Notes

Sauce too thin? Make a slurry: 1 tbsp cornstarch + 2 tbsp cold water, whisk into simmering filling.
Make ahead: Refrigerate up to 3 days; reheat gently, adding broth or milk if needed.
Freeze: Up to 2 months; thaw in fridge overnight before reheating.
Boost flavor: Splash of white wine, Dijon mustard, lemon juice, or smoked paprika brightens the dish.