11 Simple One-Crust Chicken Pot Pie Recipes

Busy weeknights call for comfort food shortcuts. One-crust chicken pot pies are my favorite time-saver: all the cozy, creamy filling with half the fuss. These 11 recipes prove you don’t need a top crust for maximum deliciousness. Grab a fork and dig in!

Classic Creamy Chicken Pot Pie

Diving into a classic creamy chicken pot pie is like wrapping yourself in a warm blanket on a chilly evening. This recipe delivers a rich, velvety filling nestled under a golden, flaky top crust—perfect for a comforting family dinner.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

• 4 tbsp unsalted butter (I always use unsalted to control salt level)
• 1 medium yellow onion, diced (about 1 cup)
• 2 large carrots, peeled and diced (about 1 cup)
• 2 celery stalks, diced (about 1/2 cup)
• 1/3 cup all-purpose flour (King Arthur is my go-to brand)
• 2 cups low-sodium chicken broth (it's easier to adjust seasoning later)
• 1 cup heavy cream (room temp helps prevent curdling when added)
• 2 cups cooked chicken, shredded (rotisserie chicken works wonderfully)
• 1 cup frozen peas (no need to thaw; they cook perfectly in the filling)
• 1 tsp dried thyme (or 1 tbsp fresh if you have it)
• 1/2 tsp salt (plus a pinch more to taste)
• 1/4 tsp black pepper
• 1 sheet puff pastry (thawed per package instructions) or pie crust
• 1 large egg (for the egg wash)

Instructions

1. Preheat your oven to 400°F (200°C). Position a rack in the center.
2. In a large skillet or Dutch oven, melt the butter over medium heat.
3. Add the diced onion, carrots, and celery; cook, stirring occasionally, until softened, about 5–7 minutes. Tip: Don't let them brown—you want the filling to stay pale and creamy.
4. Sprinkle the flour over the softened vegetables and stir constantly for 1 minute to cook out the raw flour taste. This is your roux base.
5. Slowly pour in the chicken broth while whisking vigorously to prevent lumps from forming.
6. Add the heavy cream and continue whisking until the mixture thickens and comes to a gentle simmer, about 3–4 minutes. Tip: If it seems too thick, add a splash more broth.
7. Stir in the shredded chicken, frozen peas, dried thyme, 1/2 tsp salt, and 1/4 tsp pepper. Remove from heat and stir until combined. Taste and adjust salt if needed.
8. Transfer the filling to a 9-inch pie dish or a 10-inch cast-iron skillet. Spread it evenly.
9. On a lightly floured surface, roll out the puff pastry slightly to fit the top of your dish with about 1/2 inch overhang.
10. Carefully lay the pastry over the filling, tuck the overhang under, and crimp the edges with a fork. Cut 4–5 slits in the top for steam to escape. Tip: If using pie crust, you can do a lattice top for extra flair.
11. In a small bowl, beat the egg with 1 tablespoon of water. Brush the pastry evenly with the egg wash for a glossy, golden finish.
12. Place the pie dish on a baking sheet to catch any drips, then bake for 25–30 minutes, until the pastry is puffed and deep golden brown and the filling is bubbling through the slits. Tip: If the edges brown too quickly, tent loosely with foil.
13. Remove from the oven and let cool on a wire rack for at least 10 minutes before serving. This allows the filling to set so it doesn't run.

Just pull it from the oven and watch that golden crust give way to a luscious, creamy filling. The flaky top is my favorite part—so satisfying to crack it open. Serve with a simple side salad to balance the richness.

Mushroom Thyme Chicken Pot Pie

Mushroom Thyme Chicken Pot Pie is a comforting classic with earthy mushrooms and tender chicken in a creamy sauce. Here's a detailed walkthrough to ensure a flaky crust and perfectly seasoned filling.

Serving: 6 | Prep Time: 25 minutes | Cooking Time: 45 minutes

Ingredients

For the Filling

• 2 tablespoons unsalted butter (I always use unsalted to control saltiness)
• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
• 8 ounces cremini mushrooms, sliced
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 1/2 cup frozen peas
• 1/4 cup all-purpose flour
• 1 1/2 cups low-sodium chicken broth
• 1/2 cup heavy cream
• 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground nutmeg (optional but elevates the flavor)

For the Crust and Assembly

• 1 package (14.1 ounces) refrigerated pie crusts (2 crusts), softened as directed
• 1 large egg, beaten (for egg wash)

Instructions

1. Preheat oven to 400°F.
2. Melt butter in a large skillet over medium-high heat. Cook chicken until golden, 5-7 minutes; transfer to a plate. (Tip: Don't overcrowd the pan; cook in batches if needed.)
3. Add mushrooms to the same skillet; cook undisturbed for 3 minutes to develop color, then stir until liquid evaporates, about 5 minutes.
4. Add onion and carrots; cook until softened, about 5 minutes. Add garlic; cook 30 seconds until fragrant.
5. Stir in flour; cook 1 minute to remove raw taste. Gradually add broth and cream; simmer until thickened, about 3 minutes, stirring often.
6. Return chicken to skillet; stir in peas, thyme, salt, pepper, and nutmeg. Remove from heat.
7. Line a 9-inch pie dish with one crust; fill with mixture. Top with second crust; crimp edges and cut 4-5 slits for steam. (Tip: Brushing the crust with egg wash gives a beautiful golden shine.)
8. Brush top crust with beaten egg. Bake 40-45 minutes until deep golden brown and bubbly. Let rest on a wire rack for 15 minutes before slicing. (Tip: Resting allows the filling to set for cleaner slices.)

Serve this pot pie warm with a simple side salad. The creamy, herb-infused filling pairs beautifully with the flaky crust. It's the ultimate weeknight indulgence.

Southwestern Chicken Pot Pie

Getting a hearty, flavorful pot pie on the table doesn't have to be complicated. This Southwestern twist combines tender chicken, sweet corn, black beans, and spicy peppers in a creamy filling, all topped with flaky buttermilk biscuits. Perfect for a cozy weeknight dinner.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

Filling

• 2 tablespoons unsalted butter (I prefer European-style for richer flavor)
• 1 medium yellow onion, diced
• 1 medium poblano pepper, seeded and diced (or use jalapeño for more heat)
• 3 cloves garlic, minced (fresh is non-negotiable here)
• 1/4 cup all-purpose flour
• 1 1/2 cups low-sodium chicken broth (keeps the salt in check)
• 1/2 cup heavy cream (or half-and-half for a lighter version)
• 2 cups cooked shredded chicken (rotisserie chicken works great)
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen or canned corn kernels, drained if canned
• 1 teaspoon ground cumin (freshly ground is best)
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Biscuit Topping

• 1 1/2 cups all-purpose flour (spooned and leveled)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons cold unsalted butter, cut into small cubes
• 3/4 cup buttermilk (cold, straight from the fridge)

Instructions

1. Preheat your oven to 400°F, with a rack in the middle.
2. In a large skillet over medium heat, melt 2 tablespoons butter. Add the diced onion and poblano pepper. Cook, stirring occasionally, until softened, about 5 minutes.
3. Add the minced garlic and cook for 1 minute, until fragrant.
4. Sprinkle the 1/4 cup flour over the vegetables. Stir constantly for 2 minutes to cook off the raw flour taste (tip: this prevents lumps later).
5. Gradually whisk in the chicken broth and heavy cream. Bring to a gentle simmer, whisking until the mixture thickens, about 2 minutes.
6. Stir in the shredded chicken, black beans, corn, cumin, chili powder, salt, and pepper. Simmer for 5 minutes, stirring occasionally, until the filling is thick and bubbly. Remove from heat.
7. Transfer the filling to a 9-inch deep-dish pie plate or a 2-quart casserole dish.
8. In a medium bowl, whisk together the flour, baking powder, and salt. Cut in the cold butter using a pastry cutter or fingertips until the mixture resembles coarse meal with pea-sized butter bits. (Tip: Keep butter cold for flaky biscuits.)
9. Pour in the cold buttermilk and stir with a fork just until combined. Do not overmix—lumpy dough makes tender biscuits.
10. Drop spoonfuls of the biscuit dough evenly over the hot filling, covering most of the surface. There will be gaps.
11. Place the pot pie on a baking sheet (to catch any drips) and bake for 25–30 minutes, until the biscuits are golden brown and the filling is bubbling around the edges.
12. Let the pot pie rest on a wire rack for 10 minutes before serving. This allows the filling to set and prevents a runny texture.

Rich and creamy, this pot pie offers a delightful southwestern kick with every spoonful. Serve it with a side of fresh salsa or a dollop of sour cream to enhance the flavors.

Chicken and Biscuit Pot Pie

Here's a comforting one-crust chicken pot pie topped with fluffy buttermilk biscuits. This recipe breaks down each step so you can create a hearty meal from scratch. Follow along as we build layers of flavor.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 35 minutes

Ingredients

• 2 tablespoons unsalted butter (I use unsalted to control salt)
• 1 small yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced (fresh is best here)
• 1/3 cup all-purpose flour
• 2 cups low-sodium chicken broth
• 1 cup whole milk, at room temperature (avoids lumps)
• 2 cups cooked shredded chicken (rotisserie saves time)
• 1 cup frozen peas and carrots
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground
• 2 cups all-purpose baking mix (Bisquick is great)
• 2/3 cup buttermilk (shake before measuring)
• 1/2 cup shredded cheddar cheese (optional, adds tang)

Instructions

1. Preheat your oven to 400°F.
2. In a large oven-safe skillet, melt the unsalted butter over medium heat.
3. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for 5 minutes until softened.
4. Add the minced garlic and cook for 1 minute until fragrant.
5. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to remove raw taste.
6. Gradually whisk in the chicken broth and milk. Bring the mixture to a simmer, stirring often.
7. Cook for 2–3 minutes until the sauce thickens enough to coat a spoon.
8. Stir in the shredded chicken, frozen peas and carrots, thyme, salt, and pepper. Remove the skillet from heat and set aside.
9. In a mixing bowl, combine the baking mix and buttermilk. Stir just until a soft dough forms — don't overmix (biscuits will be tough).
10. Drop spoonfuls of the biscuit dough evenly over the pot pie filling. For even baking, space them slightly apart.
11. If using, sprinkle the shredded cheddar cheese over the biscuits.
12. Bake for 20–25 minutes, until the biscuits are golden brown and the filling is bubbly. Let rest for 5 minutes before serving.

Every bite offers tender chicken and vegetables in a creamy sauce, topped with a golden, flaky biscuit that soaks up the gravy. Serve it straight from the skillet for a rustic presentation, or scoop into bowls with extra black pepper.

Curried Chicken Pot Pie

Unlike the classic version, this curried chicken pot pie brings warmth and richness with coconut milk and aromatic spices—a fusion that feels both familiar and exciting.

Serving: 6 | Prep Time: 25 minutes | Cooking Time: 45 minutes

Ingredients

Filling

• 1 lb boneless, skinless chicken breast, cut into 1/2-inch cubes (I prefer organic when possible)
• 1 medium yellow onion, diced (about 1 cup)
• 3 cloves garlic, minced (freshly minced is best)
• 1 tablespoon fresh ginger, grated (a microplane makes this effortless)
• 2 tablespoons curry powder (I use a mild Madras blend)
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can (13.5 oz) full-fat coconut milk (shake well before opening)
• 1 cup frozen peas (no need to thaw)
• 1/2 cup low-sodium chicken broth
• 2 tablespoons unsalted butter
• 3 tablespoons all-purpose flour

Crust

• 2 refrigerated pie crusts (or 1 package puff pastry, thawed—store-bought is a lifesaver)

Instructions

1. Preheat your oven to 400°F (200°C). Position a rack in the center.
2. In a large (12-inch) oven-safe skillet or Dutch oven, melt 2 tablespoons unsalted butter over medium heat.
3. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
4. Stir in the minced garlic and grated ginger; cook for 1 minute until fragrant.
5. Sprinkle the curry powder, turmeric, cumin, salt, and pepper over the onion mixture. Stir constantly for 30 seconds to bloom the spices—this deepens their flavor.
6. Add the 3 tablespoons flour and stir to coat everything evenly; cook for 1 minute to remove the raw flour taste.
7. Slowly pour in the chicken broth and coconut milk, whisking continuously to prevent lumps. Bring to a gentle simmer; cook for 2–3 minutes until the sauce thickens slightly.
8. Add the cubed chicken and frozen peas. Stir and cook for 5 minutes, until the chicken is just cooked through (no pink inside). Remove from heat. Taste and add a pinch more salt or pepper if needed.
9. Line a 9-inch pie dish with one pie crust, pressing it gently into the bottom and up the sides. Pour the filling into the crust.
10. Place the second pie crust on top. Trim any overhang, then crimp the edges with a fork or your fingers. Cut 4–5 slits in the top to let steam escape.
11. Bake on a baking sheet (to catch drips) for 35–40 minutes, until the crust is golden brown and the filling is bubbling through the slits. If the edges brown too quickly, cover them with foil or a pie shield.
12. Let the pot pie rest on a wire rack for 10 minutes before serving. This allows the filling to set slightly.

A forkful reveals a creamy, aromatic filling with tender chicken and sweet peas, all encased in a flaky, golden crust. I love serving this with a simple side salad dressed in lemon vinaigrette to cut the richness. It’s comfort food with a twist you’ll make again and again.

Cheesy Broccoli Chicken Pot Pie

Really, there's no better way to enjoy chicken and broccoli than in a creamy, cheesy pot pie with a cheddar biscuit topping. This recipe breaks down each step so you can confidently make it from scratch.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

• 2 tbsp unsalted butter (I use unsalted to control salt)
• 1/4 cup all-purpose flour
• 2 cups whole milk (whole milk gives the creamiest sauce)
• 1 cup low-sodium chicken broth
• 2 cups cooked shredded chicken (rotisserie works great)
• 2 cups fresh broccoli florets (cut into bite-size)
• 1 cup shredded sharp cheddar (reserve 1/2 cup for topping)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1 1/2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 3 tbsp cold butter (cubed)
• 1/2 cup milk (plus more for brushing)
• 1/2 cup shredded sharp cheddar

Instructions

1. Preheat your oven to 400°F (200°C). Position a rack in the center.
2. In a large saucepan over medium heat, melt 2 tablespoons butter. Whisk in 1/4 cup flour and cook for 1 minute, stirring constantly. This is your roux; make sure it's smooth and slightly bubbling.
3. Slowly pour in 2 cups milk and 1 cup chicken broth, whisking continuously. Increase heat to medium-high and bring to a simmer, whisking often until the sauce thickens, about 3–4 minutes. It should coat the back of a spoon.
4. Remove from heat. Stir in 1/2 cup of the shredded cheddar (reserve remaining 1/2 cup for topping), 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon garlic powder. Whisk until cheese is completely melted.
5. Add the shredded chicken and broccoli florets to the sauce. Stir gently to combine. Pour the mixture into a 9-inch square baking dish (or similar 2-quart dish). Spread evenly.
6. Make the biscuit topping: In a medium bowl, whisk together 1 1/2 cups flour, 1 tablespoon baking powder, and 1/2 teaspoon salt. Cut in 3 tablespoons cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
7. Add 1/2 cup milk and stir just until a soft dough forms. Fold in the remaining 1/2 cup shredded cheddar. Do not overmix; a few lumps are fine.
8. Drop spoonfuls of the biscuit dough over the filling, creating an even layer. You can leave gaps for steam to escape. Brush the tops with a little extra milk for golden color.
9. Bake for 25–30 minutes, until the filling is bubbly and the biscuits are golden brown and cooked through. Let cool for 5 minutes before serving.

Scoop into bowls and enjoy the contrast between the creamy, cheesy filling and the flaky, sharp cheddar biscuits. This pot pie is a complete meal on its own, but a simple green salad on the side would be lovely.

Gluten-Free Chicken Pot Pie

Starting with a classic comfort dish, this gluten-free chicken pot pie features a tender almond flour crust and a hearty veggie-packed filling. It's a reliable recipe for anyone avoiding gluten but craving that cozy, creamy pie.

Serving: 6 | Prep Time: 30 minutes | Cooking Time: 45 minutes

Ingredients

Crust

• 2 cups almond flour (I prefer super-fine blanched almond flour for the best texture)
• 1/4 cup cold unsalted butter, cubed
• 1 large egg, lightly beaten (room temperature helps it mix evenly)
• 1/2 teaspoon salt

Filling

• 2 tablespoons olive oil (extra virgin is my go-to for flavor)
• 1 medium yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1/3 cup gluten-free all-purpose flour (like Bob's Red Mill 1-to-1)
• 2 cups chicken broth (low-sodium preferred)
• 1 cup whole milk (or unsweetened almond milk for dairy-free)
• 2 cups cooked chicken, shredded (rotisserie chicken works great)
• 1 cup frozen peas
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 375°F. In a medium bowl, combine the almond flour and salt. Add the cold cubed butter and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
2. Pour the beaten egg over the mixture and stir with a fork until a dough forms. Press the dough into a ball, then flatten into a disc. Wrap in plastic wrap and refrigerate for at least 30 minutes. Tip: Chilling the dough prevents it from spreading too much during baking.
3. While the dough chills, make the filling. In a large oven-safe skillet (10-inch cast iron is perfect), heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.
4. Add the minced garlic and cook for another 30 seconds until fragrant. Sprinkle the gluten-free flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
5. Slowly pour in the chicken broth while whisking continuously to avoid lumps. Add the milk and continue whisking until the mixture thickens, about 2-3 minutes. Tip: If the sauce seems too thick, add a splash more broth; if too thin, let it simmer an extra minute.
6. Stir in the shredded chicken, frozen peas, dried thyme, salt, and black pepper. Remove from heat. Taste and adjust seasoning if needed. Tip: For extra depth, add a pinch of poultry seasoning.
7. Take the chilled dough out of the fridge. On a piece of parchment paper lightly dusted with almond flour, roll the dough into a circle about 10 inches in diameter and 1/4-inch thick. Carefully flip the dough onto the skillet with the filling, centering it. Peel off the parchment and tuck the edges of the crust into the skillet. Cut a few small slits in the top to vent steam.
8. Place the skillet on a baking sheet to catch any drips. Bake for 25-30 minutes, until the crust is golden brown and the filling is bubbly around the edges. Let cool for 10 minutes before serving. Tip: If the crust browns too quickly, tent loosely with foil.
9. Scoop servings onto plates, ensuring each gets a piece of crust and plenty of filling.

Ladle out generous portions and watch that golden crust crack open to reveal a creamy, veggie-laden interior. Serve it straight from the skillet for a rustic family-style meal, or pair with a simple green salad for a lighter touch. The almond flour crust stays remarkably tender and flavorful, proving that gluten-free comfort food can be just as satisfying as the original.

Low-Carb Cauliflower Crust Chicken Pot Pie

Usually, when I'm craving chicken pot pie but want to keep it low-carb, this cauliflower crust version hits the spot. The crust is surprisingly sturdy and flavorful, while the creamy filling brings all the comfort without the guilt.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

• 1 head cauliflower (about 2 cups riced), cut into florets
• 1/2 cup shredded mozzarella cheese (I use full-fat for better binding)
• 1/4 cup grated Parmesan cheese
• 1 large egg (room temperature, it mixes in more smoothly)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups cooked shredded chicken (rotisserie works great)
• 1 cup frozen mixed vegetables (peas and carrots are classic)
• 1/4 cup all-purpose flour (or almond flour for even lower carb)
• 2 cups chicken broth
• 1/2 cup heavy cream
• 1 teaspoon dried thyme
• Salt and black pepper to taste
• 1/4 cup chopped fresh parsley for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. Place cauliflower florets in a food processor and pulse until they resemble rice grains, about 10-12 pulses.
3. Transfer the cauliflower rice to a microwave-safe bowl and microwave on high for 5 minutes. Let it cool for 2 minutes.
4. Spoon the cauliflower onto a clean kitchen towel, wrap it up, and squeeze out as much moisture as you can. This is critical for a sturdy crust.
5. In a medium bowl, combine the squeezed cauliflower, mozzarella, Parmesan, egg, garlic powder, and salt. Mix with your hands until a dough forms.
6. Press the dough evenly into a 9-inch pie dish, covering the bottom and up the sides. Use your fingers to smooth it out.
7. Bake the crust for 15 minutes, or until it's golden and firm. If bubbles appear, press them down with a spatula.
8. While the crust bakes, melt the butter in a large skillet over medium heat.
9. Add the diced onion and cook for 3-4 minutes, until softened and translucent.
10. Add the minced garlic and cook for 1 minute, until fragrant.
11. Sprinkle the flour over the onion mixture and stir continuously for 1 minute to cook out the raw flour taste.
12. Slowly pour in the chicken broth while whisking constantly to prevent lumps.
13. Add the heavy cream, dried thyme, and a pinch of salt and pepper. Bring the mixture to a simmer, then let it cook for 5 minutes, whisking occasionally, until thickened.
14. Stir in the shredded chicken and frozen vegetables. Cook for 2 minutes, just until heated through.
15. Pour the creamy filling into the baked cauliflower crust, spreading it evenly.
16. Bake the pie for 20-25 minutes, until the filling is bubbly and the top is lightly browned.
17. Let the pie cool on a wire rack for 5 minutes, then sprinkle with fresh parsley before serving.

Crust edges become wonderfully crispy, while the filling stays creamy and rich. Serve with a side salad for a complete meal that truly satisfies without the guilt.

Chicken and Leek Pot Pie

Have you ever craved a warm, comforting pot pie but felt intimidated by the process? Let me walk you through making this chicken and leek pot pie with a luscious white wine cream sauce — it's easier than you think.

Serving: 6 | Prep Time: 30 minutes | Cooking Time: 45 minutes

Ingredients

• 1½ lbs boneless skinless chicken thighs (I prefer thighs for extra flavor)
• 3 medium leeks (white and light green parts only), sliced into half-moons
• 4 tablespoons unsalted butter (I use salted butter in a pinch, just reduce added salt)
• ⅓ cup all-purpose flour
• ½ cup dry white wine (like Sauvignon Blanc, but any crisp white works)
• 1 cup heavy cream
• 1½ cups low-sodium chicken broth
• 1 teaspoon salt (plus more for leeks)
• ½ teaspoon black pepper
• 1 cup frozen peas (no need to thaw)
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
• 1 package (14 oz) refrigerated pie crusts (2 crusts, like Pillsbury)
• 1 large egg (for egg wash, optional but gives a beautiful shine)

Instructions

1. Preheat your oven to 400°F. Place a rack in the lower third.
2. Prepare the leeks: Cut off the dark green tops and root ends, then slice the white and light green parts lengthwise and rinse well under cold water to remove grit. Pat dry.
3. Cut the chicken thighs into 1-inch pieces. Season lightly with a pinch of salt and pepper.
4. In a large oven-safe skillet (or use a regular skillet and transfer later), melt the butter over medium heat. Add the leeks and a pinch of salt — this helps them soften without browning. Cook, stirring, for 5 minutes until tender.
5. Add the chicken pieces to the skillet. Cook, stirring occasionally, until the chicken is no longer pink on the outside, about 4-5 minutes. (Tip: Don't overcrowd; if needed, cook in two batches.)
6. Sprinkle the flour over the chicken and leeks. Stir constantly for 1 minute to cook out the raw flour taste.
7. Pour in the white wine, scraping up any browned bits from the bottom of the skillet. Let it bubble for 1 minute.
8. Add the chicken broth and heavy cream, stirring until smooth. Bring to a gentle simmer, then reduce heat to medium-low. Cook, stirring occasionally, for about 5 minutes until the sauce thickens enough to coat the back of a spoon. (Tip: The sauce will continue to thicken in the oven.)
9. Stir in the frozen peas and fresh thyme. Taste and adjust seasoning with salt and pepper. Remove from heat.
10. Roll out one pie crust and gently fit it into a 9-inch pie dish. Trim the edges, leaving about a ½-inch overhang.
11. Pour the filling into the crust. Roll out the second crust and place it on top. Press the edges together to seal, then crimp as desired. Cut 4-5 steam vents in the top crust.
12. In a small bowl, beat the egg with 1 teaspoon water. Brush the top crust with the egg wash for a golden finish. (Tip: Avoid pooling egg wash on the rim — it can make the crust soggy.)
13. Place the pot pie on a baking sheet to catch any drips. Bake for 30-35 minutes, until the crust is deep golden brown and the filling is bubbling through the vents. If the edges brown too fast, tent with foil halfway through.
14. Let the pie cool on a wire rack for at least 15 minutes before slicing. This allows the filling to set.

Here's the best part: the creamy filling with tender leeks and chicken is encased in a flaky, golden crust. Serve it with a simple green salad to balance the richness, or enjoy it on its own for the ultimate comfort meal.

Buffalo Chicken Pot Pie

Let me show you how to make a Buffalo Chicken Pot Pie that’s sure to become a weeknight favorite. This dish combines all the flavors of classic buffalo wings—spicy sauce, blue cheese, and celery—into a comforting, creamy pie. It’s easier than it sounds, and I’ll guide you through each step.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

Filling

• 2 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 2 celery ribs, diced
• 3 cloves garlic, minced
• 1/3 cup all-purpose flour
• 1 cup whole milk
• 1 cup low-sodium chicken broth
• 1/2 cup buffalo sauce (e.g., Frank's RedHot)
• 3 cups cooked shredded chicken (from about 1 rotisserie chicken)
• 1/2 cup crumbled blue cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Crust

• 2 refrigerated pie crusts (9-inch), softened at room temperature for 15 minutes
• 1 large egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 400°F.
2. In a large skillet over medium heat, melt the unsalted butter.
3. Add the diced onion and celery; cook, stirring often, until softened, about 5 minutes.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Sprinkle the all-purpose flour over the vegetables and stir constantly for 1 minute to form a roux.
6. Slowly pour in the whole milk and chicken broth, whisking continuously to avoid lumps.
7. Bring the mixture to a simmer and cook until thickened, about 3–4 minutes. (Tip: The sauce should coat the back of a spoon.)
8. Remove from heat and stir in the buffalo sauce, shredded chicken, half of the blue cheese, salt, and black pepper. Set aside.
9. Line a 9-inch pie dish with one pie crust, pressing it gently into the bottom and up the sides.
10. Pour the filling into the crust and spread evenly.
11. Sprinkle the remaining blue cheese over the filling.
12. Place the second pie crust on top, crimp the edges to seal, and cut 4–5 slits in the top for steam vents.
13. Brush the top crust with the beaten egg. (Tip: This gives a beautiful golden finish.)
14. Place the pie on a baking sheet to catch drips and bake for 35–40 minutes, until the crust is golden brown and the filling is bubbly.
15. Let the pot pie cool for 10 minutes before slicing. (Tip: This setting time prevents a runny filling.)

Pot Pie's creamy, spicy filling and buttery crust make it a crowd-pleaser. Pair it with a crisp green salad or extra celery sticks for a complete meal. Leftovers reheat beautifully, though I doubt you’ll have any left!

Mini Chicken Pot Pies

Fellow home cooks, if you're looking for a comforting classic that's perfectly portioned, these mini chicken pot pies are a game-changer. Bite-sized with crisp individual crusts, they're ideal for a weeknight dinner or a party appetizer.

Serving: 6 | Prep Time: 30 minutes | Cooking Time: 25 minutes

Ingredients

For the Crust

• 1 package (14.1 oz) refrigerated pie crusts (I prefer Pillsbury for consistency)
• 1 large egg, beaten (for egg wash)

For the Filling

• 2 cups cooked chicken, shredded (rotisserie works great)
• 1 cup frozen mixed vegetables (no need to thaw)
• 1/3 cup unsalted butter
• 1/3 cup all-purpose flour
• 1 3/4 cups chicken broth (low-sodium is best)
• 1/2 cup whole milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried thyme

Instructions

1. Preheat your oven to 400°F. Lightly grease a 12-cup muffin tin with nonstick spray.
2. Let the pie crusts sit at room temperature for 15 minutes as directed on the package. Then unroll them onto a lightly floured surface.
3. Using a 3-inch round biscuit cutter (or a glass), cut out 12 circles from the crusts. Gently press each circle into a muffin cup, forming a small pie shell. Save scraps for optional decorations.
4. In a large skillet over medium heat, melt the butter. Add the flour and whisk constantly for 1 minute until bubbly and golden—this is your roux.
5. Slowly pour in the chicken broth while whisking to prevent lumps. Then add the milk, salt, pepper, and thyme. Continue whisking until the mixture thickens, about 3-4 minutes. Tip: It should coat the back of a spoon.
6. Stir in the shredded chicken and frozen mixed vegetables. Cook for 2 minutes, then remove from heat. Let the filling cool slightly—this prevents soggy crusts.
7. Spoon about 2 tablespoons of filling into each pie shell. Don't overfill; leave a little space for the top crust.
8. Roll out the leftover dough scraps and cut 12 small circles (about 2 inches) for tops, or simply use a lattice. Place a top crust over each pie, pressing the edges to seal. Cut a small slit in the center of each to let steam escape.
9. Brush the tops generously with beaten egg for a shiny, golden finish. Optional: sprinkle with a pinch of flaky salt.
10. Bake on the middle rack for 20-25 minutes, until the crusts are deep golden brown and the filling is bubbling. Let cool in the tin for 5 minutes, then carefully remove with a fork.

With their flaky, buttery crusts and creamy, savory filling, these mini pot pies deliver all the comfort of the classic in a fun, individual size. Serve them warm with a simple green salad or enjoy as a hearty snack—they're sure to disappear fast.

Conclusion

Zipping through these one-crust chicken pot pie recipes shows you don’t need a top crust for big flavor. I’d love to hear which one you try first—drop a comment below! And if you found this helpful, please share on Pinterest to inspire others. Happy baking!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.