Dinner

End your day with a delicious, comforting, and satisfying dinner! Whether you’re looking for quick and easy weeknight meals, cozy comfort food, or elegant dishes for special occasions, we have the perfect recipes for you.

From hearty casseroles and one-pan wonders to savory pastas, juicy meats, and flavorful vegetarian options, our collection is designed to make dinnertime effortless and enjoyable.

Busy schedule? No problem! Try our slow cooker meals, sheet pan dinners, and 30-minute recipes to save time without sacrificing flavor. Whatever your craving, these recipes will bring warmth and joy to your table every night. 🍽️✨

One Pot Gnocchi Chicken Pot Pie

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The Ultimate One Pot Gnocchi Chicken Pot Pie – Creamy, Quick & Gluten-Free

By The Kitchen Team for CookingWithEmy.com

Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Servings
4 servings
Difficulty
Easy

Why You’ll Fall in Love with This One Pot Gnocchi Chicken Pot Pie

There are some meals that just feel like a warm hug on a cold day, and this One Pot Gnocchi Chicken Pot Pie is exactly that. Imagine all the creamy, comforting flavors of a classic chicken pot pie, but made so much easier with pillowy gnocchi standing in for traditional pie crust or dumplings. And the best part? Everything cooks in a single pot in under 30 minutes. Yes, you read that right — a complete, soul-satisfying dinner that comes together faster than takeout.

This recipe was originally inspired by the brilliant Iowa Girl Eats, and we’ve given it our own twist here at The Kitchen Team. We’ve tested it with both gluten-free and all-purpose flour, regular and plant-based milk, and it works beautifully every time. Whether you’re feeding a hungry family or meal-prepping for the week, this dish delivers on flavor, convenience, and comfort.

Ready to make your new favorite weeknight dinner? Let’s dive in!

🌟 Why This One Pot Gnocchi Chicken Pot Pie Is the Best

  • One Pot Wonder: Less cleanup, more time to relax. Everything from sautéing to simmering happens in one Dutch oven or large pot.
  • Under 30 Minutes: From start to finish, this meal is ready in about half an hour. Perfect for busy weeknights.
  • Gluten-Free Friendly: Using gluten-free gnocchi and a simple gluten-free flour blend, this recipe is celiac-safe without sacrificing texture or taste.
  • Ultra Creamy Without Heavy Cream: The gnocchi release starch as they cook, naturally thickening the broth into a luscious, velvety sauce.
  • Customizable: Swap the protein, change the veggies, or make it dairy-free — this recipe is endlessly adaptable.
  • Family-Approved: Kids and adults alike devour this dish. It’s comfort food at its finest.

📋 Ingredients for One Pot Gnocchi Chicken Pot Pie

Makes 4 generous servings

  • 4 tablespoons butter (or vegan butter)
  • 1 cup sliced carrots
  • 4 oz mushrooms, sliced
  • 1 large or 2 small ribs celery, thinly sliced
  • 1 large shallot or small onion, chopped
  • Homemade seasoned salt and pepper, to taste
  • 2 cloves garlic, pressed or minced
  • 1 teaspoon poultry seasoning
  • Pinch dried thyme
  • 3 tablespoons gluten-free flour (or all-purpose flour if not GF)
  • 2 cups chicken stock or broth
  • 1 cup milk (any kind; unsweetened almond milk works great)
  • 12 oz package gluten-free gnocchi
  • 1½ cups shredded cooked chicken breast (about ½ lb)
  • ½ cup frozen peas

💡 The Kitchen Team’s Pro Tip: For the best flavor, use homemade seasoned salt. Mix 1 teaspoon kosher salt with ½ teaspoon garlic powder, ½ teaspoon onion powder, and ¼ teaspoon black pepper. This simple blend elevates every dish!

👩‍🍳 Step-by-Step Instructions

  1. Sauté the aromatics: Heat a Dutch oven or large soup pot over medium-high heat. Melt the butter, then add carrots, mushrooms, celery, and shallots/onions. Sauté until mushrooms release their liquid and it evaporates, about 3-4 minutes. Season with seasoned salt and pepper, then continue cooking until vegetables are tender, another 6-7 minutes. Reduce heat if needed.
  2. Add garlic and spices: Stir in garlic, poultry seasoning, and dried thyme. Cook until fragrant, about 1-2 minutes.
  3. Make the roux: Sprinkle the flour over the vegetables and stir to coat. Cook for 1 minute to remove the raw flour taste.
  4. Build the broth: Slowly pour in the chicken broth while stirring constantly to prevent lumps. Add the milk and increase heat to medium-high.
  5. Cook the gnocchi: Bring the mixture to a gentle simmer, then add the gnocchi and stir. Reduce heat to medium and simmer, stirring frequently, until gnocchi are tender, about 5-6 minutes. The gnocchi will release starch and thicken the sauce beautifully.
  6. Finish with chicken and peas: Stir in the shredded chicken and frozen peas. Cook for 2 minutes until everything is heated through. Taste and adjust seasoning with more seasoned salt and pepper if needed.
  7. Serve immediately: Ladle into bowls and enjoy while warm. Garnish with fresh parsley or thyme if desired.

💡 The Kitchen Team’s Pro Tip: For extra richness, add a splash of heavy cream or a dollop of sour cream just before serving. If you prefer a thicker sauce, let the pot simmer an extra 2-3 minutes uncovered.

🍽️ How to Serve One Pot Gnocchi Chicken Pot Pie

This dish is a complete meal on its own, but here are some delicious ways to round it out:

  • With crusty bread: A warm baguette or sourdough slice is perfect for sopping up every last drop of the creamy sauce.
  • Alongside a simple salad: A crisp green salad with lemon vinaigrette balances the richness of the pot pie.
  • Topped with fresh herbs: Chopped parsley, chives, or dill add a pop of color and freshness.
  • With a sprinkle of cheese: Grated Parmesan or sharp cheddar melted on top takes it to the next level.

💡 The Kitchen Team’s Pro Tip: Serve this in shallow bowls so the sauce pools around the gnocchi. A final crack of black pepper and a few thyme leaves make it look restaurant-worthy!

📦 Storage & Reheating Tips

Refrigerator: Store leftovers in an airtight container for up to 4 days. The gnocchi will absorb some liquid and soften, but the flavor remains delicious.

Freezer: This dish freezes well for up to 3 months. Cool completely, then transfer to a freezer-safe container. Thaw overnight in the refrigerator before reheating.

Reheating: Reheat gently on the stovetop over medium-low heat, adding a splash of broth or milk to loosen the sauce. You can also microwave individual portions in 30-second bursts, stirring between each.

💡 The Kitchen Team’s Pro Tip: To revive leftover gnocchi that have absorbed too much liquid, add a little extra chicken broth and a pat of butter while reheating. This restores the creamy consistency.

🔄 Delicious Variations to Try

  • Vegetarian Version: Omit the chicken and use vegetable broth. Add extra mushrooms or a can of drained chickpeas for protein.
  • Dairy-Free: Use vegan butter and unsweetened almond or oat milk. The sauce will still be creamy and delicious.
  • Add More Veggies: Stir in chopped broccoli, zucchini, or spinach during the last few minutes of cooking.
  • Herb Swap: Replace thyme with rosemary or sage for a different flavor profile.
  • Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce along with the garlic.
  • Cheesy Gnocchi Pot Pie: Stir in ½ cup shredded cheddar or Gruyère just before serving for an ultra-decadent version.

💡 The Kitchen Team’s Pro Tip: If you’re meal-prepping, cook the gnocchi separately and add them just before serving. This prevents them from becoming too soft when reheated.

❓ Frequently Asked Questions

Can I use regular gnocchi instead of gluten-free?

Absolutely! Regular potato gnocchi works perfectly. Just note that cooking times may vary slightly — check package instructions and cook until they float and are tender.

What can I use instead of chicken?

Rotisserie chicken is a fantastic time-saver. You can also use leftover turkey, shredded pork, or even canned chicken in a pinch. For a vegetarian option, try chickpeas or tofu.

Can I make this dairy-free?

Yes! Use vegan butter and any unsweetened plant-based milk (almond, oat, or soy). The sauce will still be creamy and delicious.

Why is my sauce too thick or too thin?

Sauce thickness depends on the gnocchi brand and cooking time. If too thick, add more broth or milk. If too thin, let it simmer a few more minutes uncovered to reduce.

Can I freeze this dish?

Yes! This freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently with a splash of broth. Note that gnocchi will soften upon thawing.

What’s the best pot to use?

A Dutch oven or heavy-bottomed soup pot works best. The even heat distribution prevents scorching and helps the sauce develop a rich flavor.

Can I add other vegetables?

Definitely! Try adding diced potatoes, parsnips, corn, or green beans. Just adjust cooking times so they become tender.

How do I prevent lumps when adding flour?

Stir the flour into the vegetables first to create a paste (roux), then slowly pour in the broth while stirring constantly. This ensures a smooth, lump-free sauce.

Is this recipe kid-friendly?

Very! The creamy sauce and soft gnocchi are a hit with kids. You can finely dice or even puree the vegetables for picky eaters.

Can I make this in an Instant Pot?

Yes! Use the sauté function for the vegetables, then add broth, milk, and gnocchi. Pressure cook on high for 2 minutes, then quick release. Stir in chicken and peas and let sit for 5 minutes before serving.

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❤️ Did You Make This Recipe?

We’d love to hear from you! Leave a comment below, rate the recipe, or tag @cookingwithemy on social media. Your feedback helps us create more recipes you’ll love.

Happy cooking from The Kitchen Team at CookingWithEmy.com!

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One Pot Gnocchi Chicken Pot Pie


  • Author:     Chef Emy


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Description

Chicken Pot Pie filling meets Chicken & Dumplings in One Pot Gnocchi Chicken Pot Pie! This ultra comforting recipe cooks in one pot in under 30 minutes.

Ingredients


Scale
  • 4 Tablespoons butter or vegan butter
  • 1 cup sliced carrots
  • 4 oz mushrooms, sliced
  • 1 large or 2 small ribs celery, thinly sliced
  • 1 large shallot or small onion, chopped
  • homemade seasoned salt and pepper
  • 2 cloves garlic, pressed or minced
  • 1 teaspoon poultry seasoning
  • pinch dried thyme
  • 3 Tablespoons gluten free flour, or AP flour if not GF
  • 2 cups chicken stock or broth
  • 1 cup milk, any kind, I use unsweetened almond milk
  • 12 oz package gluten free gnocchi
  • 1–1/2 cups shredded chicken breast, ~1/2lb pre-cooked
  • 1/2 cup frozen peas

Instructions

  1. Heat a Dutch oven or large soup pot over medium-high heat. Melt butter in pan then add carrots, mushrooms, celery, and shallots/onions. Saute until the mushrooms release their liquid and the liquid has evaporated, 3-4 minutes. Season with homemade seasoning salt and pepper then continue to saute, turning the heat down slightly if necessary, until vegetables are tender, another 6-7 minutes.
  2. Add garlic, poultry seasoning, and dried thyme then saute until garlic is very fragrant, 1-2 minutes.
  3. Sprinkle flour over vegetables then stir to coat and cook for 1 minute. Slowly pour in chicken broth while stirring to avoid lumps then add milk and turn heat up to medium-high. Bring mixture to a simmer, stirring occasionally, then add gnocchi and stir combine. Turn heat down to medium then simmer, stirring frequently, until gnocchi are tender, 5-6 minutes. Stir in chicken and peas then taste and add seasoned salt and/or pepper if necessary. Ladle into bowls then serve.

Notes

Notes I like Delallo Gluten Free Gnocchi. Some brands of gnocchi — especially if they’re not gluten free — are sold in 16oz packages, versus the 12oz called for in this recipe. Increase the amount of broth and/or milk if using a 16oz box of gnocchi.

Nutrition

  • Calories: 467kcal
  • Sugar: 9g
  • Protein: 25g

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Creamy Chicken Pot Pie Pasta Recipe

The Ultimate Creamy Chicken Pot Pie Pasta Recipe (One-Pan Comfort)

All the cozy flavors of classic chicken pot pie, swirled into tender egg noodles in a velvety cream sauce. Weeknight dinner, solved.

Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings
6
Difficulty
Easy
Calories
~620 kcal

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There are some dinners that just wrap you in a warm hug the moment you take the first bite. This creamy chicken pot pie pasta recipe is exactly that—a bowl of pure, golden comfort that tastes like a classic chicken pot pie but comes together in half the time, all in one skillet.

Imagine tender shredded chicken, sweet carrots, celery, and sweet corn, all swimming in a luscious, herb-flecked cream sauce that coats every single egg noodle. It’s the kind of meal that makes everyone at the table go quiet (the best compliment a cook can get).

We’ve taken all the soul-warming elements of the traditional pot pie—the creamy filling, the aromatic vegetables, the comforting herbs—and married them with wide egg noodles for a dish that’s both familiar and refreshingly new. No fussy pie crust, no rolling pins, just pure, unapologetic comfort food that’s ready in about 40 minutes.

Whether you’re feeding a hungry family on a busy weeknight or looking for a freezer-friendly meal prep hero, this chicken pot pie pasta is about to become your new go-to. Let’s get cooking!

Why This Creamy Chicken Pot Pie Pasta Recipe Is the Best

We’ve tested dozens of creamy pasta recipes, and this one stands out for three big reasons:

  • One-Pan Wonder: From sautéing the veggies to simmering the sauce and tossing the noodles, everything happens in one deep skillet or Dutch oven. Less cleanup, more cuddle time.
  • Perfectly Balanced Creaminess: The sauce uses a classic roux (butter + flour) combined with both chicken broth and heavy cream. This gives you a sauce that’s rich and velvety without being gluey or overly heavy.
  • Real Pot Pie Flavor: We use dried thyme and sage—the exact herb duo that makes traditional pot pie taste like home. Plus, the Parmesan cheese adds a subtle savory depth that takes it over the top.
💡 The Kitchen Team’s Pro Tip: For the most authentic pot pie flavor, use a good-quality chicken broth (low sodium is best so you can control the salt). If you have homemade broth, even better—it adds a richness that store-bought can’t match.

Ingredients for Creamy Chicken Pot Pie Pasta

Here’s everything you’ll need. Most of these are pantry staples!

Ingredient Amount Notes
Cooked shredded chicken 3 cups Rotisserie chicken works great
Wide egg noodles 8 ounces Or pappardelle, fettuccine
Butter 2 tablespoons Unsalted
Onion 1 medium Diced
Celery stalks 2 Diced
Carrots 2 Peeled and diced
Garlic cloves 3 Minced
All-purpose flour ¼ cup For the roux
Chicken broth 2 cups Low sodium preferred
Heavy cream 1½ cups Or half-and-half for lighter version
Dried thyme 1 teaspoon
Dried sage ½ teaspoon
Salt ½ teaspoon Plus more to taste
Black pepper ¼ teaspoon Freshly ground
Frozen peas 1 cup No need to thaw
Frozen corn 1 cup No need to thaw
Grated Parmesan cheese ½ cup Freshly grated is best
Fresh parsley ¼ cup Chopped, for garnish
💡 The Kitchen Team’s Pro Tip: If you’re using leftover chicken, shred it while it’s still warm—it’s much easier and the pieces stay tender. For a shortcut, pick up a rotisserie chicken from the store.

Step-by-Step Instructions

Follow these simple steps for a perfect creamy chicken pot pie pasta every time.

  1. Cook the egg noodles: Bring a large pot of salted water to a boil. Add the wide egg noodles and cook according to package directions until al dente. Drain well and set aside. (Pro tip: reserve about ½ cup of pasta water in case you want to thin the sauce later.)
  2. Sauté the aromatics: In a large, deep skillet or Dutch oven, melt the butter over medium heat. Add the diced onion, celery, and carrots. Cook, stirring occasionally, until the vegetables are tender, about 8–10 minutes. The kitchen will start smelling amazing.
  3. Add garlic and flour: Stir in the minced garlic and cook for 1–2 minutes until fragrant. Sprinkle the flour over the vegetables and stir to coat. Cook for another 1–2 minutes to cook out the raw flour taste—this is the foundation of your roux.
  4. Build the sauce: Gradually whisk in the chicken broth and heavy cream, stirring constantly to prevent lumps. Add the dried thyme, dried sage, salt, and pepper. Bring the mixture to a gentle simmer, then let it cook for about 5 minutes, stirring occasionally, until it thickens to a nice gravy-like consistency.
  5. Add chicken and frozen veggies: Stir in the shredded chicken, frozen peas, and frozen corn. Cook for 3–4 minutes, until the chicken is heated through and the peas and corn are tender and bright.
  6. Combine with noodles: Add the cooked egg noodles to the skillet and toss gently to coat every strand with that luscious cream sauce. If the sauce seems too thick, add a splash of the reserved pasta water or extra broth.
  7. Finish with cheese and parsley: Remove the skillet from heat. Stir in the grated Parmesan cheese until melted and creamy. Sprinkle with fresh parsley for a pop of color and freshness.
  8. Serve immediately: Spoon into warm bowls and enjoy while it’s hot and velvety.
💡 The Kitchen Team’s Pro Tip: Don’t skip the “cook the flour” step! That 1–2 minutes after adding the flour removes the raw, pasty taste and ensures your sauce is smooth and flavorful, not gluey.

Serving Suggestions

This creamy chicken pot pie pasta is a complete meal on its own, but here are a few ways to round it out:

  • With a side salad: A crisp green salad with a lemon vinaigrette cuts through the richness beautifully.
  • Garlic bread or crusty rolls: Perfect for sopping up every last drop of that creamy sauce.
  • Roasted vegetables: Try roasted broccoli or asparagus for extra nutrients and color.
  • As a leftover lunch: This dish reheats wonderfully (see storage tips below) and makes an amazing next-day lunch.

Storage & Reheating Tips

This recipe is great for meal prep. Here’s how to store it properly:

Storage Method Details
Refrigerator Store in an airtight container for up to 4 days. The sauce may thicken as it sits.
Freezer Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating (stovetop) Reheat in a skillet over medium-low heat, adding a splash of broth or milk to loosen the sauce.
Reheating (microwave) Microwave in 30-second bursts, stirring in between, with a damp paper towel over the bowl.
💡 The Kitchen Team’s Pro Tip: If freezing, slightly undercook the noodles by 1 minute—they’ll finish cooking when you reheat, so they won’t turn mushy.

Delicious Variations to Try

This creamy chicken pot pie pasta recipe is incredibly versatile. Here are some fun twists:

  • Vegetarian version: Skip the chicken and add a can of drained chickpeas or extra mushrooms. Use vegetable broth instead of chicken broth.
  • Gluten-free: Use gluten-free egg noodles or your favorite gluten-free pasta. Substitute the all-purpose flour with a gluten-free all-purpose blend or cornstarch slurry (2 tbsp cornstarch + ¼ cup cold water).
  • Lighter version: Replace the heavy cream with half-and-half or whole milk. Use only 2 tablespoons of butter and skip the Parmesan (or use a lighter cheese).
  • Add more veggies: Toss in mushrooms, green beans, or even chopped kale along with the frozen veggies.
  • Make it spicy: Add a pinch of red pepper flakes or a dash of hot sauce for a little kick.
  • Cheese lover’s version: Stir in ¼ cup of shredded cheddar or Gruyère along with the Parmesan for an extra cheesy sauce.

Frequently Asked Questions

Can I use a different type of pasta?

Absolutely! Wide egg noodles are classic, but pappardelle, fettuccine, penne, or even bowties work well. Just cook to al dente.

Can I make this dairy-free?

Yes! Use olive oil or vegan butter instead of butter, a dairy-free milk like oat or cashew cream for the heavy cream, and omit the Parmesan or use a vegan alternative.

What if I don’t have heavy cream?

You can substitute with half-and-half, whole milk, or even evaporated milk. The sauce will be slightly less rich but still delicious.

Can I use fresh herbs instead of dried?

Yes! Use 1 tablespoon fresh thyme and 1½ teaspoons fresh sage (finely chopped). Add them after the garlic for best flavor.

How do I prevent the sauce from being lumpy?

Whisk the broth and cream in gradually while stirring constantly. If lumps form, use a whisk to break them up—the sauce will smooth out as it simmers.

Can I add a pie crust topping?

For a hybrid dish, transfer the creamy pasta to a baking dish, top with a sheet of puff pastry or pie crust, and bake at 400°F for 15–20 minutes until golden.

Is this recipe freezer-friendly?

Yes! See our storage section above for detailed freezing instructions. It’s a great make-ahead meal.

What can I use instead of chicken?

Try cooked turkey (great for leftovers!), shredded rotisserie chicken, or even canned chicken in a pinch. For a vegetarian option, use chickpeas or tofu.

Can I make this in a slow cooker?

You can! Sauté the veggies and garlic first, then transfer to the slow cooker with broth, cream, herbs, and chicken. Cook on low for 3–4 hours. Stir in the cooked noodles and frozen veggies 20 minutes before serving.

Why is my sauce too thin?

Let it simmer a few minutes longer to reduce and thicken. If it’s still thin, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in.

Did you make this creamy chicken pot pie pasta recipe? We’d love to hear how it turned out! Leave a comment below, rate the recipe, and share your photos with us on social media. Tag @cookingwithemy so we can see your delicious creations.

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Pin this Creamy Chicken Pot Pie Pasta Recipe

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© 2025 The Kitchen Team | cookingwithemy.com

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Creamy Chicken Pot Pie Pasta Recipe


  • Author:     Chef Emy


Print Recipe

Ingredients


Scale
  • 3 cups cooked shredded chicken
  • 8 ounces wide egg noodles
  • 2 tablespoons butter
  • 1 medium onion diced
  • 2 celery stalks diced
  • 2 carrots peeled and diced
  • 3 cloves garlic minced
  • ¼ cup all-purpose flour
  • 2 cups chicken broth
  • 1 ½ cups heavy cream
  • 1 teaspoon dried thyme
  • ½ teaspoon dried sage
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup frozen peas
  • 1 cup frozen corn
  • ½ cup grated Parmesan cheese
  • ¼ cup chopped fresh parsley

Instructions

  1. Cook the egg noodles in a large pot of salted water according to package instruc ons un l al dente.
  2. Drain and set aside.
  3. In a large, deep skillet or Dutch oven, melt the butter over medium heat. Add the diced onion, celery, and carrots. Cook, stirring occasionally, un l the vegetables are tender, about 8-10 minutes.
  4. Add the minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant.
  5. Sprinkle the flour over the vegetables and stir to combine. Cook for 1-2 minutes to remove the raw flour taste.
  6. Gradually whisk in the chicken broth and heavy cream, stirring constantly to prevent lumps from forming. Add the thyme, sage, salt, and black pepper. Bring the mixture to a simmer and cook until thickened, about 5 minutes.
  7. Stir in the shredded chicken, peas, and corn. Cook until the chicken is heated through and the peas and corn are tender, about 3-4 minutes.
  8. Add the cooked egg noodles to the skillet and toss gently to combine with the chicken and vegetable mixture.
  9. Remove the skillet from heat and stir in the grated Parmesan cheese and fresh parsley until well incorporated.
  10. Serve and enjoy!

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Easy Homemade Chicken Pot Pie Casserole Recipe





Easy Homemade Chicken Pot Pie Casserole Recipe (Creamy, Cozy & Time-Saving)

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Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Servings6–8
DifficultyEasy

Easy homemade chicken pot pie casserole recipe — this is the weeknight dinner that tastes like a warm hug. We’ve taken all the cozy, creamy goodness of classic chicken pot pie and turned it into a fuss-free casserole that skips the double crust but keeps every bit of comfort. Think tender chunks of chicken, sweet peas, carrots, and celery swimming in a velvety herb-flecked sauce, topped with a golden, buttery biscuit or puff pastry lid.

This dish was born on a busy Tuesday when we needed something hearty but didn’t have time to roll out pastry. The Kitchen Team’s version uses a simple stovetop filling (or your slow cooker for set-it-and-forget-it ease) and bakes up in one dish. It’s perfect for using leftover chicken or rotisserie bird, and it freezes like a dream. Whether you’re feeding a hungry family or meal-prepping for the week, this easy homemade chicken pot pie casserole recipe will become your go-to. Save this easy comfort food recipe and tag us when you make it — we can’t wait to see your cozy creations!

🥧 Why This Easy Homemade Chicken Pot Pie Casserole Recipe Is the Best

  • One-dish wonder: From stovetop to oven (or slow cooker), everything comes together in a single baking dish — less mess, more flavor.
  • No fussy crust: We use flaky refrigerator biscuits or puff pastry, so you get that buttery topping without rolling dough.
  • Perfect for busy nights: Prep ahead, assemble, and bake when you’re ready. It’s also a fantastic slow cooker meal.
  • Customizable & budget-friendly: Use leftover chicken, turkey, or even rotisserie chicken. Swap veggies based on your fridge.
  • Freezer-friendly: Make a double batch and stash one for later. It thaws and reheats beautifully.

📋 Ingredients

Ingredient Amount Notes
Unsalted butter 4 Tbsp (½ stick) for sautéing
Yellow onion 1 medium, diced about 1 cup
Carrots 2 large, diced or 1½ cups
Celery stalks 2, diced ¼-inch pieces
All-purpose flour ⅓ cup for thickening
Chicken broth (low sodium) 2 cups use good quality
Whole milk or half-and-half 1 cup for creaminess
Cooked chicken (shredded or cubed) 3 cups rotisserie works great
Frozen peas 1 cup no need to thaw
Fresh thyme (or ½ tsp dried) 1 tsp leaves or ½ tsp dried
Salt & black pepper to taste freshly ground
Refrigerator biscuits (8 count) or puff pastry sheet 1 can or 1 sheet for topping
Egg wash (1 egg + 1 Tbsp water) optional for golden crust

👩‍🍳 Instructions

  1. Preheat oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish or 3-quart casserole.
  2. Sauté aromatics: In a large skillet or Dutch oven, melt butter over medium heat. Add onion, carrots, and celery. Cook 5–7 minutes until softened.
  3. Make the roux: Sprinkle flour over the vegetables and stir constantly for 1–2 minutes until golden and bubbly.
  4. Add liquid: Slowly pour in chicken broth while whisking. Then add milk (or half-and-half). Keep stirring until the sauce thickens, about 3–4 minutes.
  5. Season & add chicken: Stir in thyme, salt, pepper, shredded chicken, and frozen peas. Remove from heat.
  6. Assemble casserole: Pour the creamy chicken mixture into the prepared baking dish. Arrange biscuit dough (or puff pastry) on top. Brush with egg wash if desired.
  7. Bake: Place on a baking sheet (to catch drips) and bake 20–25 minutes until biscuits are golden brown and filling is bubbly. Let rest 5 minutes before serving.
💡 The Kitchen Team’s Pro Tip: For an extra-flaky top, use puff pastry instead of biscuits. Cut a few slits for steam to escape, and bake until puffed and deep golden — about 25 minutes. Your family will think you spent all day on this!

🍽️ Serving Suggestions

This easy homemade chicken pot pie casserole recipe is a full meal in a dish, but it loves a sidekick. Serve with a crisp green salad dressed in lemon vinaigrette, steamed green beans, or crusty bread to soak up every drop of creamy sauce. For a cozy winter meal, pair with roasted Brussels sprouts or a simple apple-cranberry salad.

🧊 Storage & Reheating

Refrigerate: Cool completely, then cover tightly. Store up to 4 days. Freeze: Wrap the unbaked or baked casserole in foil and freeze for up to 3 months. Thaw overnight in the fridge before reheating. Reheat: Cover with foil and warm at 350°F for 15–20 minutes (or microwave individual portions).

✨ Delicious Variations

  • Slow Cooker Version: Sauté veggies and make roux on the stovetop, then transfer to slow cooker with chicken and broth. Cook on low 4–5 hours. Add peas, thicken, and top with biscuits before baking (or use drop biscuits on top and bake at 400°F for 12–15 mins).
  • Turkey Pot Pie Casserole: Swap chicken for leftover Thanksgiving turkey — it’s incredible.
  • Vegetarian Twist: Use 3 cups of mixed mushrooms, potatoes, and extra veggies. Replace chicken broth with vegetable broth.
  • Cheesy Crust: Sprinkle ½ cup shredded cheddar over the filling before adding the biscuit topping.

❓ Frequently Asked Questions

Question Answer
Can I use raw chicken instead of cooked? Yes, but you’ll need to cook it first. Dice raw chicken breasts or thighs and sauté with the vegetables until no longer pink, then proceed with the recipe.
Can I make this gluten-free? Absolutely. Use a gluten-free all-purpose flour blend for the roux and choose gluten-free biscuits or a gluten-free pastry topping.
Can I freeze the casserole before baking? Yes! Assemble (without baking), cover tightly, and freeze up to 3 months. Bake from frozen at 375°F for 45–50 minutes, adding 10 minutes if needed.
What if I don’t have peas? Swap with frozen corn, green beans, or chopped broccoli. Add them in the last step to keep their texture.
Can I use a pie crust instead of biscuits? Yes! Roll out a pie crust or puff pastry and place it over the filling. Cut vents and bake as directed.
How do I prevent a soggy bottom crust? This casserole doesn’t have a bottom crust, so no worries! If you add one, blind-bake it for 10 minutes first.
Can I double the recipe? Easily. Double all ingredients and bake in two 9×13 dishes or one large roasting pan. Increase baking time by 5–10 minutes.
What’s the best chicken to use? Rotisserie chicken is our shortcut hero. Leftover roasted chicken, poached chicken, or even canned chicken (drained) works in a pinch.

Did you make this recipe? Share a photo and tag us — we can’t wait to see your easy homemade chicken pot pie casserole! Tag @CookingWithEmy and use #KitchenTeamComfort.

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Author: Chef Emy · The Kitchen Team

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  • Author:     Chef Emy


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Instructions

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    Classic Chicken Pot Pie Pasta

    Classic Chicken Pot Pie Pasta: The Ultimate Comfort Food Mash-Up

    Creamy, hearty, and ready in 30 minutes – this one-pan wonder brings all the cozy flavors of chicken pot pie to your pasta bowl!

    📋 Recipe Details
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 6 servings
    Difficulty Easy
    Calories 485 kcal per serving
    ⏱ Prep10 min
    🔥 Cook20 min
    ⏰ Total30 min
    🍽 Servings6
    📊 DifficultyEasy

    🥧 Why You’ll Love This Classic Chicken Pot Pie Pasta

    There are some meals that just feel like a warm hug, and this classic chicken pot pie pasta is exactly that. Imagine all the rich, creamy goodness of a traditional chicken pot pie – tender chicken, colorful vegetables, and that luscious, velvety sauce – but served over tender egg noodles instead of being tucked inside a pie crust. It’s comfort food at its finest, and it comes together in just 30 minutes!

    As The Kitchen Team at CookingWithEmy.com, we’re always looking for ways to make classic dishes more accessible for busy weeknights. This recipe was born from a late-night craving when we wanted pot pie but didn’t have time to make pastry. The result? A creamy, satisfying pasta dish that delivers all the nostalgic flavors you love with half the effort.

    Whether you’re feeding a hungry family on a cold winter evening or just need some serious comfort food therapy, this chicken pot pie pasta is guaranteed to hit the spot. It’s rich without being heavy, creamy without being cloying, and packed with enough protein and veggies to make it a complete meal in one bowl.

    🌟 Why This Classic Chicken Pot Pie Pasta Recipe Works

    • ✅ One-Pan Wonder: Everything cooks in a single skillet (plus one pot for pasta), which means minimal cleanup and maximum flavor.
    • ✅ 30-Minute Meal: From start to finish, this dish is ready in half an hour – perfect for those busy weeknights when you need dinner on the table fast.
    • ✅ Pantry-Friendly Ingredients: Most of these ingredients are likely already in your kitchen. Canned soups, frozen veggies, and pantry staples come together beautifully.
    • ✅ Crowd-Pleasing Flavors: Even picky eaters love this dish. It’s familiar, comforting, and utterly delicious.
    • ✅ Budget-Friendly: Using affordable ingredients like frozen vegetables and canned soup keeps this meal economical without sacrificing taste.
    💡 The Kitchen Team’s Pro Tip: For the best texture, cook your pasta just until al dente – it will continue to absorb some sauce when you combine everything, so you want it to have a little bite left.

    🛒 Ingredients for Classic Chicken Pot Pie Pasta

    Ingredient Amount Notes
    Egg noodles 12 oz Wide or medium work best
    Frozen mixed vegetables 12 oz Peas, carrots, corn, green beans
    Yellow onion 1/2 medium Diced into 1/2-inch pieces
    Unsalted butter 2 tbsp Kerrygold recommended
    Boneless, skinless chicken breasts 3 (about 1.5 lbs) Cut into 1-inch chunks
    Salt 1 tsp Or to taste
    Black pepper 1/2 tsp Freshly ground preferred
    Fresh garlic 1 tbsp minced About 3 cloves
    Chicken bouillon granules 1 tbsp Better than Bouillon works great
    Paprika 1/2 tsp Sweet or smoked
    Condensed cream of chicken soup 1 can (10.5 oz) Regular or low-sodium
    Condensed cream of mushroom soup 1 can (10.5 oz) Or use all chicken soup
    Whole milk 1 cup Or half-and-half for extra richness
    💡 The Kitchen Team’s Pro Tip: For the creamiest sauce, use full-fat condensed soups and whole milk. If you want to lighten it up, you can use 2% milk and reduced-fat soups, but the texture won’t be quite as luxurious.

    👩‍🍳 Step-by-Step Instructions

    1. Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the egg noodles and cook according to package directions until just al dente (usually 6-8 minutes). Drain well and set aside. Toss with a little butter or oil to prevent sticking if needed.
    2. Sauté the aromatics: While the pasta cooks, melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the diced onion and cook for 2-4 minutes until it becomes translucent and starts to soften.
    3. Cook the chicken: Add the chicken chunks to the skillet in a single layer. Season with chicken bouillon granules, paprika, salt, and black pepper. Stir well to coat every piece. Cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown on the outside and almost cooked through.
    4. Add the vegetables: Toss in the frozen mixed vegetables straight from the bag (no need to thaw). Stir to combine and cook for 5 minutes, allowing the vegetables to heat through and become tender-crisp.
    5. Add garlic: Sprinkle the minced garlic over the mixture and stir constantly for 30-45 seconds until fragrant. Adding garlic at this stage prevents it from burning and keeps its flavor bright.
    6. Create the sauce: Pour in both cans of condensed soup and the milk. Stir until everything is well combined and the sauce is smooth. Bring to a gentle simmer, then reduce heat to medium-low.
    7. Combine and finish: Add the cooked egg noodles to the skillet and toss gently to coat them in the creamy sauce. Let everything simmer together for 2-3 minutes so the flavors meld and the sauce thickens slightly.
    8. Serve immediately: Taste and adjust seasoning with additional salt and pepper if needed. Garnish with fresh parsley or thyme if desired, and serve hot.
    💡 The Kitchen Team’s Pro Tip: If the sauce seems too thick after adding the pasta, stir in a splash of warm milk or chicken broth until it reaches your desired consistency. The noodles will continue to absorb liquid as they sit.

    🍽 How to Serve Classic Chicken Pot Pie Pasta

    This dish is a complete meal on its own, but here are some ways to round it out:

    • With a side salad: A simple green salad with a tangy vinaigrette cuts through the richness perfectly.
    • With crusty bread: Serve with warm dinner rolls or garlic bread to soak up every last drop of sauce.
    • With a biscuit topping: For true pot pie vibes, drop spoonfuls of refrigerated biscuit dough on top during the last 10 minutes of simmering and bake until golden.
    • Garnished fresh: A sprinkle of fresh parsley, thyme, or even a pinch of flaky sea salt brightens the dish.

    ❄️ Storage & Reheating Instructions

    Storage Method Instructions Duration
    Refrigerator Cool completely, then transfer to an airtight container 3-4 days
    Freezer Place in freezer-safe container, leaving 1/2 inch headspace Up to 3 months
    Reheating (stovetop) Add a splash of milk or broth and warm over medium-low heat, stirring occasionally 5-7 minutes
    Reheating (microwave) Cover and heat in 30-second intervals, stirring between each 2-3 minutes total
    💡 The Kitchen Team’s Pro Tip: This dish actually tastes even better the next day as the flavors have time to meld together. Make it ahead for an easy reheat dinner!

    🔄 Variations & Substitutions

    • Protein swaps: Use leftover rotisserie chicken, turkey, or even cooked shrimp for a different twist.
    • Vegetarian version: Omit the chicken and double the vegetables. Use cream of mushroom soup and add a can of drained chickpeas for protein.
    • Pasta options: Penne, fusilli, or even bowtie pasta work beautifully in place of egg noodles.
    • Make it gluten-free: Use gluten-free pasta and ensure your canned soups are certified gluten-free.
    • Add herbs: Stir in 1 teaspoon of dried thyme or rosemary with the garlic for extra aromatic depth.
    • Cheesy version: Stir in 1/2 cup of shredded cheddar or Parmesan cheese at the end for an extra indulgent dish.

    ❓ Frequently Asked Questions

    Can I use fresh vegetables instead of frozen?

    Absolutely! Use about 2 cups of diced fresh vegetables (carrots, peas, corn, green beans). Sauté them with the onions in step 2 for 3-4 minutes before adding the chicken.

    What if I don’t have cream of mushroom soup?

    You can use two cans of cream of chicken soup instead, or substitute with one can of cream of celery soup for a different flavor profile.

    Can I make this dairy-free?

    Yes! Use dairy-free butter, unsweetened almond or oat milk, and look for dairy-free condensed soup options (Pacific Foods makes a good one).

    Why is my sauce too thin?

    Your sauce may be thin if you added too much milk or if the pasta wasn’t drained well. Let it simmer uncovered for 3-5 minutes to thicken, or stir in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water).

    Can I use chicken thighs instead of breasts?

    Definitely! Boneless, skinless chicken thighs add even more flavor and stay juicy. Cut them into similar-sized chunks and cook until they reach 165°F internally.

    How do I prevent the pasta from getting mushy?

    Cook the pasta just until al dente (it will continue cooking slightly when added to the sauce). Also, don’t let the finished dish sit too long before serving.

    Can I add a crust topping?

    For a true pot pie experience, transfer the finished dish to a baking dish, top with refrigerated pie crust or puff pastry, and bake at 400°F for 12-15 minutes until golden.

    Is this recipe freezer-friendly?

    Yes! However, for best results, freeze the sauce and chicken mixture separately from the pasta. When reheating, cook fresh pasta and combine with the thawed sauce.

    What can I use instead of egg noodles?

    Any short pasta works well – try rotini, shells, or even orzo for a different texture. For a low-carb option, serve over cauliflower rice or zucchini noodles.

    How can I make this spicier?

    Add 1/4 teaspoon of cayenne pepper or red pepper flakes along with the paprika. You can also use spicy seasoned chicken bouillon for extra heat.

    📌 Share This Recipe

    If you loved this classic chicken pot pie pasta, please share it with your friends and family! Tag us on social media so we can see your delicious creations.

    📌 Save This Recipe for Later!

    Pin this Classic Chicken Pot Pie Pasta to your favorite comfort food board so you never lose it!

    📌 Pin This Recipe Now

    Follow us on Pinterest: @cookingwithemy

    © 2025 The Kitchen Team at CookingWithEmy.com – All rights reserved. This classic chicken pot pie pasta recipe is perfect for busy weeknights and cozy dinners alike!

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    Quick Chicken Pot Pie Pasta


    • Author:       Chef Emy


    Print Recipe

    Description

    Delicious Quick Chicken Pot Pie Pasta recipe with step-by-step instructions.

    Ingredients


    Scale
    • 12 oz frozen vegetables (I use Birds Eye mixed vegetables)
    • 1/2 yellow onion (diced into 1/2-inch pieces)
    • 2 tbsp butter (I like Kerrygold unsalted butter for this)
    • 3 boneless, skinless chicken breasts (cut into 1-inch chunks)
    • Salt and black pepper
    • 1 tbsp garlic (freshly minced for best flavor)
    • 1 tbsp chicken bouillon
    • 1/2 tsp paprika

    Instructions

    1. Bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package instructions until just al dente. Drain and set aside until ready to use.
    2. In a large skillet over medium-high heat, melt the butter. Add the diced onion and sauté for 2-4 minutes until it begins to soften. Add the chicken chunks to the skillet, then season with chicken bouillon granules, paprika, salt, and ground black pepper. Stir well to coat the chicken with the seasonings.
    3. When the chicken is almost cooked through, add the frozen assorted vegetables to the skillet. Stir well to combine and let cook for about 5 minutes, allowing the vegetables to heat through and become tender. Add the chopped garlic and continue to stir and cook for 30-45 seconds, just until the garlic becomes fragrant. I like to add the garlic at this stage to prevent it from burning and to maximize its flavor.
    4. Add the condensed cream of chicken soup, condensed cream of mushroom soup, and milk to the skillet with the chicken and vegetables. Stir until everything is fully combined, then reduce the heat to low. Allow the mixture to come to a gentle simmer and cook for a few minutes until heated through. Turn off the heat once it has thickened slightly.
    5. Add the drained egg noodles (from Step 1) to the skillet with the creamy chicken and vegetable mixture. Stir well to combine, ensuring the noodles are fully coated in the sauce. Serve hot and enjoy!

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    Share a photo and tag us — we can’t wait to see what you’ve made!


    Easy Homemade Chicken Pot Pie Recipe

    📖 Table of Contents

    The Ultimate Easy Homemade Chicken Pot Pie Recipe (From Scratch)

    ⏱ Prep Time20 minutes
    🔥 Cook Time45 minutes
    ⏳ Total Time1 hour 5 minutes
    🍽 Servings6-8 servings
    📊 DifficultyEasy

    Author: Chef Emy | CookingWithEmy.com

    Introduction

    There’s nothing quite like the comforting aroma of a homemade chicken pot pie baking in the oven. This easy homemade chicken pot pie recipe delivers all the cozy, creamy goodness you crave—without the stress. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is designed to be foolproof, flavorful, and utterly satisfying.

    At The Kitchen Team (that’s us!), we believe that classic comfort food should be accessible to everyone. That’s why we’ve perfected this recipe to use simple, everyday ingredients and straightforward techniques. The result? A golden, flaky crust enveloping a rich, velvety filling loaded with tender chicken and vibrant vegetables. Every bite tastes like a warm hug.

    This isn’t just any chicken pot pie—it’s the one you’ll turn to again and again. Ready to get started? Let’s dive into why this recipe stands out from the rest.

    Why This Easy Homemade Chicken Pot Pie Recipe Is the Best

    • From Scratch Simplicity: No canned soups or pre-made mixes here! We use a simple roux-based sauce that comes together in minutes and tastes infinitely better.
    • Perfectly Flaky Crust: Our buttery, tender crust is easy to work with and bakes up golden and crisp every time. Store-bought shortcuts work too, but homemade takes it over the top.
    • Customizable & Family-Friendly: Swap in your favorite veggies, use leftover turkey, or add herbs—this recipe adapts to what you have on hand.
    • Crowd-Pleasing Comfort: It’s the ultimate one-dish meal that makes everyone at the table happy. Great for weeknights, holidays, or meal prep.
    💡 The Kitchen Team’s Pro Tip: For an extra-flaky crust, make sure your butter is very cold and handle the dough as little as possible. Chilling the shaped crust for 15 minutes before baking helps prevent shrinking.

    Ingredients for Easy Homemade Chicken Pot Pie

    For the Crust:

    • 2 ½ cups (315g) all-purpose flour
    • 1 teaspoon salt
    • 1 cup (2 sticks) cold unsalted butter, cubed
    • 6-8 tablespoons ice water

    For the Filling:

    • 2 tablespoons unsalted butter
    • 1 medium yellow onion, diced
    • 2 carrots, peeled and diced
    • 2 celery stalks, diced
    • 3 cloves garlic, minced
    • ⅓ cup all-purpose flour
    • 2 cups chicken broth (low sodium)
    • 1 cup whole milk or half-and-half
    • 3 cups cooked shredded chicken (rotisserie works great!)
    • 1 cup frozen peas
    • 1 teaspoon dried thyme
    • ½ teaspoon dried rosemary
    • Salt and black pepper to taste
    💡 The Kitchen Team’s Pro Tip: For the most tender chicken, poach boneless breasts in seasoned broth until just cooked through, then shred. This adds extra flavor to both the meat and the liquid you’ll use in the sauce.

    Step-by-Step Instructions

    Step 1: Make the Crust

    In a large bowl, whisk together flour and salt. Cut in the cold butter using a pastry cutter or your fingertips until pea-sized crumbs form. Drizzle in ice water, one tablespoon at a time, mixing until dough just comes together. Divide in half, flatten into discs, wrap in plastic, and refrigerate for at least 30 minutes.

    Step 2: Prepare the Filling

    In a large skillet or Dutch oven, melt 2 tablespoons butter over medium heat. Add onion, carrots, and celery; cook until softened, about 5-7 minutes. Add garlic and cook 1 minute more. Sprinkle flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste.

    Step 3: Make the Creamy Sauce

    Slowly pour in the chicken broth while whisking continuously to prevent lumps. Add the milk and continue whisking until the mixture thickens, about 3-4 minutes. Stir in thyme, rosemary, salt, and pepper.

    Step 4: Add Chicken and Peas

    Fold in the shredded chicken and frozen peas. Remove from heat and let cool slightly while you roll out the crust.

    Step 5: Assemble the Pot Pie

    Preheat oven to 400°F (200°C). Roll out one disc of dough on a floured surface to fit a 9-inch pie dish. Gently press it into the dish, leaving overhang. Pour the filling into the crust. Roll out the second disc and place it on top. Crimp the edges to seal, and cut 4-5 slits in the top crust for steam to escape.

    Step 6: Bake to Golden Perfection

    Optional: brush the top crust with an egg wash (1 egg beaten with 1 tablespoon water) for a shiny, golden finish. Bake for 35-45 minutes, until the crust is deep golden brown and the filling is bubbly. Let rest for 10 minutes before serving.
    💡 The Kitchen Team’s Pro Tip: Place a baking sheet on the rack below the pie to catch any drips. This keeps your oven clean and prevents smoking.

    Serving Suggestions

    This easy homemade chicken pot pie recipe is a complete meal on its own, but it pairs beautifully with simple sides. Try serving it with a crisp green salad dressed with lemon vinaigrette, steamed green beans, or roasted asparagus. For a truly comforting dinner, a side of creamy mashed potatoes or crusty bread to soak up every last drop of sauce is perfection.

    Portion sizes: one pie serves 6-8 people generously. Leftovers (if there are any!) are even better the next day.

    Storage & Reheating Instructions

    Storage Method Instructions Duration
    Refrigerator (baked pie) Cover tightly with foil or plastic wrap Up to 4 days
    Freezer (unbaked pie) Assemble, wrap well, freeze before baking Up to 3 months
    Freezer (baked pie) Cool completely, wrap, and freeze Up to 2 months
    Reheating (refrigerated) Cover with foil, bake at 350°F for 20-25 minutes Until heated through
    Reheating (from frozen, unbaked) Bake directly from frozen at 400°F, adding 15-20 minutes Until golden and bubbly
    💡 The Kitchen Team’s Pro Tip: To reheat individual slices without drying them out, microwave on 50% power in 30-second bursts, then finish in a toaster oven for a crisp crust.

    Delicious Variations to Try

    • Turkey Pot Pie: Perfect for post-Thanksgiving! Substitute shredded turkey for chicken and add leftover roasted vegetables.
    • Vegetarian Pot Pie: Omit chicken and double the veggies—try mushrooms, sweet potatoes, and leeks. Use vegetable broth and add a can of drained chickpeas for protein.
    • Herb & Cheese Crust: Add ½ cup grated Parmesan and 1 tablespoon fresh chopped parsley to the flour mixture for a savory, cheesy crust.
    • Individual Pot Pies: Use 6-8 ramekins or small oven-safe bowls. Reduce baking time to 20-25 minutes.
    • Gluten-Free Option: Use a 1:1 gluten-free flour blend for both the crust and the roux. Add an extra tablespoon of butter to help bind the dough.

    Frequently Asked Questions

    Can I use store-bought pie crust?
    Absolutely! This recipe works wonderfully with refrigerated or frozen pie crusts. Just follow package directions for blind baking if needed.
    How do I prevent a soggy bottom crust?
    Brush the bottom crust with a thin layer of beaten egg white before adding the filling. You can also pre-bake (blind bake) the bottom crust for 10 minutes at 400°F.
    Can I make this dairy-free?
    Yes! Use vegan butter or coconut oil for the crust, and substitute the milk with unsweetened oat milk or canned coconut milk. Use a dairy-free butter alternative for the roux.
    What’s the best chicken to use?
    Rotisserie chicken is our favorite shortcut—it’s already seasoned and tender. Poached chicken breasts or thighs work great too.
    Can I add other vegetables?
    Of course! Diced potatoes, mushrooms, corn, or green beans are all excellent additions. Just make sure to cook harder vegetables (like potatoes) before adding to the filling.
    How do I thicken the filling if it’s too thin?
    Mix 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry. Stir it into the simmering filling and cook for 2-3 minutes until thickened.
    Can I freeze the filling separately?
    Yes! Freeze the cooled filling in a freezer-safe bag or container for up to 3 months. Thaw in the refrigerator before assembling with fresh crust.
    Why did my crust shrink during baking?
    Overworking the dough develops too much gluten, causing shrinkage. Handle the dough as little as possible, and chill it thoroughly before rolling.
    Can I make this in a cast iron skillet?
    Definitely! Use a 10-inch oven-safe skillet. Make the filling right in the skillet, then top with the crust and bake. So convenient!
    How do I know when the pot pie is done?
    The crust should be deep golden brown, and you should see the filling bubbling through the steam vents. An internal temperature of 165°F ensures it’s fully heated.

    Share Your Creation!

    We absolutely love seeing your kitchen triumphs! Did you make this easy homemade chicken pot pie recipe? Tag us on social media or leave a comment below. Your photos and feedback inspire us and the entire Cooking With Emy community.

    Don’t forget to pin this recipe for later and share it with friends who love comfort food as much as we do. Happy cooking, friends!

    📌 Love this recipe? Save it to your favorite Pinterest board!

    Follow us on Pinterest: @cookingwithemy

    Pin this Easy Homemade Chicken Pot Pie Recipe now and never lose it!

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    Easy Homemade Chicken Pot Pie Recipe


    • Author:       Chef Emy


    Print Recipe

    Instructions

      Did you make this recipe?

      Share a photo and tag us — we can’t wait to see what you’ve made!

      Chicken Pot Pie with Biscuits

      📖 Table of Contents

      The Ultimate Chicken Pot Pie with Biscuits: A Comfort Food Classic Reinvented

      Welcome to The Kitchen Team‘s take on a beloved classic. This Chicken Pot Pie with Biscuits transforms the traditional pie into an easy, budget-friendly weeknight dinner that doesn’t sacrifice an ounce of flavor. With tender shredded chicken, a creamy vegetable medley, and golden, buttery biscuits, this dish is pure comfort in every bite.

      Prep Time
      10 minutes
      Cook Time
      30 minutes
      Total Time
      40 minutes
      Servings
      8 servings
      Difficulty
      Easy

      📌 Pin this recipe for later: Cooking With Emy on Pinterest

      There’s something magical about the combination of flaky biscuits and creamy chicken filling. It’s the kind of meal that brings the whole family to the table, eliciting smiles and requests for seconds. Our chicken pot pie with biscuits recipe captures all that warmth and satisfaction with minimal effort.

      As The Kitchen Team, we’ve tested countless variations of this dish to bring you the perfect balance of convenience and homemade taste. We use canned biscuits for ease (because who has time to make biscuits from scratch on a busy Tuesday?), but we elevate them with a simple butter bath that makes them taste bakery-fresh.

      The filling is where the magic happens: shredded chicken (rotisserie works great!), cream of chicken soup for that velvety texture, frozen vegetables for color and nutrition, and a blend of cheddar and mozzarella that creates the most irresistible cheese pull. This isn’t just dinner – it’s a hug in a baking dish.

      Why This Chicken Pot Pie with Biscuits Recipe is the Best

      💡 The Kitchen Team’s Pro Tip: The key to this recipe’s success is pre-baking the biscuit pieces for 5-7 minutes before adding them to the filling. This ensures they stay crisp and flaky on top rather than becoming soggy from the creamy sauce.

      1. Unbeatable Convenience

      With only 10 minutes of prep time and simple ingredients you can find at any grocery store, this recipe is designed for real life. No complicated techniques or hard-to-find items – just straightforward cooking that delivers spectacular results.

      2. Budget-Friendly Comfort

      Using canned biscuits and frozen vegetables keeps costs low without compromising taste. A whole family dinner costs roughly the same as a fast-food run but tastes infinitely better and is much more satisfying.

      3. Crowd-Pleasing Flavors

      The combination of two cheeses creates a rich, creamy sauce that kids and adults alike adore. The garlic adds just enough savory depth, while the black pepper provides a subtle warmth that complements the buttery biscuits perfectly.

      4. Customizable to Your Pantry

      This recipe is incredibly forgiving. Use leftover turkey instead of chicken, swap the vegetables for whatever you have on hand, or add herbs like thyme or rosemary for extra flavor. The base recipe is a canvas for your creativity.

      Ingredients for Chicken Pot Pie with Biscuits

      Makes 8 generous servings | Scale up or down as needed

      Ingredient Amount Notes
      Cooked shredded chicken 3 cups Rotisserie chicken works perfectly
      Cream of chicken soup 2 cans (10.5 oz each) Reduced sodium version works too
      Frozen mixed vegetables 3 cups Peas, carrots, corn, green beans blend
      Minced garlic 2 teaspoons Fresh or jarred
      Ground black pepper ½ teaspoon Freshly ground preferred
      Shredded mild cheddar cheese 1 cup Shred from block for best melt
      Shredded mozzarella cheese 1 cup Part-skim works great
      Canned biscuits 16 biscuits Flaky or buttermilk style
      Butter, melted 2 tablespoons Salted or unsalted
      💡 The Kitchen Team’s Pro Tip: For the best texture, shred your chicken while it’s still warm. Cold chicken tends to clump together and won’t distribute as evenly throughout the filling. If using rotisserie chicken, shred it as soon as you get home from the store.

      How to Make Chicken Pot Pie with Biscuits

      Follow these simple steps for a perfect chicken pot pie with biscuits every time. The process is straightforward, but we’ve included tips to ensure restaurant-quality results.

      Step 1: Preheat and Prepare

      Preheat your oven to 375°F (190°C). Spray a 13×9-inch baking dish generously with nonstick cooking spray. This ensures easy cleanup and prevents the filling from sticking.

      Step 2: Make the Creamy Filling

      In a large bowl, combine the shredded chicken, both cans of cream of chicken soup, frozen vegetables (no need to thaw), minced garlic, and black pepper. Add the shredded cheddar and mozzarella cheeses. Mix everything together until well combined. The mixture will be thick and creamy – that’s exactly what you want.

      Step 3: Assemble the Base

      Pour the chicken mixture into the prepared baking dish. Spread it evenly with a spatula so it cooks uniformly. Set aside while you prepare the biscuits.

      Step 4: Prepare the Biscuits

      Open the can of biscuits and separate them. Using a sharp knife or kitchen shears, cut each biscuit into quarters. Place the biscuit pieces in a large bowl. Drizzle with the melted butter and toss gently to coat each piece.

      Step 5: Pre-Bake the Biscuits

      This is the secret step that makes this recipe exceptional. Lightly grease a baking sheet and arrange the buttered biscuit pieces in a single layer. Bake for 5-7 minutes, just until they start to puff up and turn lightly golden. This pre-baking step ensures the biscuits stay crisp on top of the creamy filling.

      💡 The Kitchen Team’s Pro Tip: Don’t skip the pre-baking! If you add raw biscuit dough directly to the filling, the steam from the sauce will make them soggy. Pre-baking creates a barrier that keeps them flaky and delicious.

      Step 6: Top and Bake

      Remove the pre-baked biscuit pieces from the oven and arrange them evenly over the chicken filling in the baking dish. Return the dish to the oven and bake, uncovered, for 20-25 minutes. The filling should be bubbly around the edges, and the biscuits should be deep golden brown.

      Step 7: Rest and Serve

      Remove from the oven and let the dish cool for 5-10 minutes before serving. This allows the filling to set slightly, making it easier to serve. Scoop into bowls and enjoy the ultimate comfort food experience.

      How to Serve Chicken Pot Pie with Biscuits

      This dish is a complete meal in itself, but here are some ideas to round out your dinner table:

      Serving Idea Description
      Classic Pairing Serve with a simple green salad dressed with vinaigrette to cut through the richness
      Vegetable Side Steamed broccoli or roasted green beans add color and nutrition
      Bread Lovers Crusty bread or dinner rolls to soak up every last bit of creamy sauce
      Light Option Serve over rice or cauliflower rice to stretch the meal further

      For a truly memorable meal, pair this chicken pot pie with biscuits with a crisp white wine like Sauvignon Blanc or a light beer. The acidity cuts through the creaminess beautifully.

      Storage & Reheating Guidelines

      Refrigerating Leftovers

      Store any leftover chicken pot pie with biscuits in an airtight container in the refrigerator for up to 4 days. The biscuits may soften slightly, but the flavor will still be delicious.

      Freezing for Later

      This dish freezes beautifully! Assemble the entire dish (without the biscuits) and freeze for up to 3 months. When ready to bake, thaw overnight in the refrigerator, prepare fresh biscuits, and bake as directed. Alternatively, freeze fully baked portions in individual containers for quick lunches.

      Reheating Instructions

      Method Instructions
      Oven (Best) Reheat at 350°F for 15-20 minutes, covered with foil to prevent burning
      Microwave Heat individual portions on high for 2-3 minutes, stirring halfway
      Air Fryer Reheat at 350°F for 5-7 minutes for crispier biscuits
      💡 The Kitchen Team’s Pro Tip: To restore crispiness to leftover biscuits, reheat them separately from the filling in a toaster oven or air fryer. Then spoon the reheated filling over the top.

      Creative Variations to Try

      🧀 Extra Cheesy

      Add ½ cup of cream cheese to the filling for extra richness, or sprinkle Parmesan on top before baking for a golden crust.

      🌿 Herb-Infused

      Add 1 teaspoon each of dried thyme and rosemary to the filling. Fresh herbs like parsley or chives make a beautiful garnish.

      🥩 Turkey Pot Pie

      Perfect for post-Thanksgiving! Substitute leftover turkey for chicken and add a splash of turkey gravy for extra flavor.

      🌶️ Spicy Kick

      Add ½ teaspoon of red pepper flakes or a diced jalapeño to the filling. Use pepper jack cheese instead of cheddar for extra heat.

      Frequently Asked Questions About Chicken Pot Pie with Biscuits

      ❓ Can I use homemade biscuits instead of canned?
      Absolutely! If you have a favorite biscuit recipe, feel free to use it. Just cut the dough into pieces and follow the same pre-baking instructions. Homemade buttermilk biscuits would be incredible here.
      ❓ Can I make this chicken pot pie with biscuits dairy-free?
      Yes! Use dairy-free cream of mushroom soup, vegan cheese shreds, and plant-based butter. Check your biscuit ingredients – some brands are dairy-free. The texture will be slightly different but still delicious.
      ❓ Can I add potatoes to the filling?
      Definitely! Add 1-2 cups of diced, cooked potatoes (or frozen hash browns) to the filling. This makes the dish even heartier and more budget-friendly.
      ❓ Why is my filling too thin?
      If your filling seems runny, make sure you’re using undiluted cream of chicken soup. The soup acts as the thickening agent. Also, let the dish rest for 10 minutes after baking – it will thicken as it cools.
      ❓ Can I use fresh vegetables instead of frozen?
      Yes, but you’ll need to cook them first. Sauté diced carrots, celery, and onions in butter until tender before adding to the filling. Frozen vegetables are pre-blanched, so they cook perfectly without pre-cooking.
      ❓ How do I prevent the biscuits from burning?
      If the biscuits are browning too quickly, tent the dish loosely with aluminum foil during the last 10 minutes of baking. Every oven is different, so check at 20 minutes.
      ❓ Can I prepare this dish ahead of time?
      Yes! Assemble the filling in the baking dish, cover, and refrigerate for up to 24 hours. When ready to bake, prepare the biscuits fresh and add them just before baking. You may need to add 5-10 minutes to the bake time since the filling will be cold.
      ❓ What can I use instead of cream of chicken soup?
      Cream of mushroom, cream of celery, or even a homemade béchamel sauce work wonderfully. For a homemade version, melt 4 tablespoons butter, whisk in 4 tablespoons flour, then slowly add 2 cups of milk and 1 cup of chicken broth. Season with salt, pepper, and thyme.
      ❓ Can I use chicken thighs instead of breast?
      Absolutely! Shredded chicken thighs add even more flavor and moisture to the filling. They’re also usually more affordable than chicken breasts.
      ❓ Is this recipe gluten-free?
      Not as written, but it can be adapted. Use gluten-free cream of chicken soup, gluten-free biscuits, and ensure your shredded cheese doesn’t contain anti-caking agents with gluten. Many stores now carry excellent gluten-free biscuit options.

      📸 Share Your Creation!

      We’d love to see your chicken pot pie with biscuits masterpiece! Snap a photo and tag us on social media. Don’t forget to follow us on Pinterest for more delicious recipes.

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      📌 Save This Recipe for Later!

      Pin this Chicken Pot Pie with Biscuits recipe to your favorite board so you never lose it!

      📌 Pin This Recipe

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      © 2024 The Kitchen Team at Cooking With Emy. All rights reserved. This recipe was lovingly tested and perfected in our kitchen for yours.

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      Chicken Pot Pie with Biscuits


      • Author:         Chef Emy


      Print Recipe

      Description

      This Chicken Pot Pie with Biscuits is the perfect comfort meal. The juicy chicken and flavorful vegetables are enveloped in a creamy sauce and topped with tender biscuits. It’s also budget-friendly and fast, the perfect weeknight family meal!

      Ingredients


      Scale
      • 3 cups cooked shredded chicken
      • 2 10.5oz cream of chicken soup
      • 3 cups frozen vegetables
      • 2 tsp minced garlic
      • 1/2 tsp ground black pepper
      • 1 cups shredded mild cheddar cheese
      • 1 cup shredded mozzarella cheese
      • 16 canned biscuits
      • 2 tbsp butter melted

      Instructions

      1. Preheat oven to 375°F.
      2. Spray a 13×9-inch baking dish with nonstick spray.
      3. In large bowl, combine the chicken, cream of chicken soup, frozen vegetables, garlic, and shredded cheeses.
      4. Mix until combined.
      5. Pour the mixture into the baking dish.
      6. Now grab the can of biscuits.
      7. Cut each biscuit into quarters, then place in a large bowl.
      8. Drizzle with the melted butter, and toss.
      9. Bake the biscuits for about 5-7 minutes on a lightly grease baking sheet.
      10. Top the chicken mixture with the biscuits.
      11. Bake, uncovered, for 20 to 25 minutes.
      12. Let cool until its safe to eat.
      13. Serve & enjoy!

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      Chicken Pot Pie With Biscuits

      Chicken Pot Pie with Biscuits is a delicious comfort food that’s budget friendly and easy to make! Make it with homemade or refrigerated biscuits!

      Print

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      Chicken Pot Pie with Biscuits

      • Author: Chef Emy
      Print Recipe

      Description

      Chicken Pot Pie with Biscuits is an easy comfort food dinner recipe that your family will love! Make it with homemade or refrigerated biscuits!

      Ingredients

      Scale
      • 2 small boneless skinless chicken breasts, see notes
      • Salt/pepper, to taste
      • 3 cups chicken broth
      • 4 Tablespoons butter
      • ½ cup onions, finely diced
      • ½ cup celery, finely diced
      • ½ cup carrots, finely diced
      • 2 cloves garlic, minced
      • ½ teaspoon EACH: Onion Powder, Dry Thyme, Dry Rosemary
      • ¼ teaspoon ground sage
      • 1/3 cup flour
      • ½ cup half and half
      • 1 chicken bouillon cube
      • 1 teaspoon low sodium soy sauce, can sub Worcestershire sauce
      • 1 cup frozen peas

      Instructions

      1. Prepare buttermilk biscuits but do not bake. Store formed biscuits on a plate in the fridge while you prepare the pot pie, then add the formed biscuits to the top when ready to bake. Bake at 425° for 15-18 minutes. (Optional: Brush with butter and bake at 450° for up to 5 more minutes to brown the top more.)You may also use my Cheddar Bay Biscuit recipe: Combine the dry ingredients together in advance. When youre ready to bake, proceed in mixing the wet ingredients and forming the dough. Add biscuits to the top of the skillet when ready to bake. Bake at 450° for 12-15 minutes.Refrigerated biscuits may also be used. If making Bisquick biscuits or using a Biscuit mix: Prepare them JUST before baking. Refer to package for baking time/temperature.
      2. You may also bake the biscuits on a baking sheet while you prepare the filling, but baking them on top of the skillet of pot pie adds an extra level of cozy comfort!
      3. Season each side of the chicken with salt and pepper. Add it to a medium saucepan along with the chicken broth and bring it to a very gentle bubble with the lid cracked for 15 minutes, until cooked through. Dont boil rapidly or the chicken will be tough. Remove the chicken and use forks to shred. Set aside and reserve the broth that the chicken cooked in.
      4. Meanwhile, melt butter in a wide (12-inch) pan over medium heat and sauté onions, celery, and carrots for 5-6 minutes. Add garlic and seasonings. Toss to coat and cook for 1 more minute.
      5. Add flour and toss to coat. Cook for 2 minutes or until you can no longer smell raw flour.
      6. Add 2/3 of the chicken broth in small splashes, stirring to incorporate. Add the half and half in the same manner.
      7. Add chicken bouillon and soy sauce. Then add the shredded chicken and stir to combine.
      8. If the liquid was added slowly, the gravy should be pretty thick. If you would like it to be thicker, bring to a gentle boil and reduce to a simmer.
      9. Optional: Add any of the remaining 1/3 chicken broth if desired. The bottom of the biscuits will absorb some of it during baking.
      10. Add the frozen peas and stir to combine and heat through. Remove from heat.
      11. Transfer filling to a lightly greased 8 x 8-inch baking dish if your skillet isnt oven safe.
      12. Add the biscuits to the top and bake per biscuit recipe instructions, or until biscuits are golden and set in the middle. Note: you can also bake the biscuits separately on a baking sheet and place them on the filling after, resulting in a crispier bottom biscuit.
      13. Optional: Brush butter on top of the biscuits at the end and bake at 450° for 3-5 more minutes if additional browning is desired.

      Notes

      Pro Tips:
      Make-Ahead Method:
      Nutrition information is an estimate and is for the filling. Biscuits are not included as those can vary depending on which biscuits are being used.

      Nutrition

      • Calories: 301kcal
      • Sugar: 4g
      • Protein: 17g

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      Share a photo and tag us — we can't wait to see what you've made!

      INSTANT POT CHICKEN POT PIE RECIPE

      Section Details
      📖 Recipe Overview Title, Times, Servings, Difficulty
      🥘 Why This Recipe Works Unique benefits of this pot pie
      🛒 Ingredients Complete list with notes
      👩‍🍳 Step-by-Step Instructions Detailed cooking process
      💡 Pro Tips Expert advice for success
      🍽️ Serving Suggestions How to serve and enjoy
      ❄️ Storage & Reheating Make-ahead and leftovers
      🔄 Variations Customize your pot pie
      ❓ FAQ Common questions answered
      📌 Share & Pin Save for later

      Ultimate Instant Pot Chicken Pot Pie Recipe with Fluffy Biscuits

      By The Kitchen Team | cookingwithemy.com

      Prep Time10 minutes
      Cook Time25 minutes
      Total Time35 minutes
      Servings6-8
      DifficultyEasy

      Welcome to the best Instant Pot Chicken Pot Pie Recipe you’ll ever make! This isn’t just another pressure cooker recipe – it’s a game-changer for busy weeknights. We’ve combined tender shredded chicken, creamy vegetable filling, and buttery biscuits into one comforting dish that comes together in under an hour. Say goodbye to complicated pie crusts and hello to pure comfort food magic!

      There’s something magical about chicken pot pie – it’s the ultimate comfort food that warms you from the inside out. But traditional pot pie recipes can take over an hour, requiring you to make pie crust, cook the filling on the stovetop, and bake everything together. That’s where our Instant Pot Chicken Pot Pie Recipe comes in! We’ve streamlined the process without sacrificing any of that creamy, savory goodness.

      This recipe is perfect for busy families, beginner cooks, or anyone craving a hearty meal without spending hours in the kitchen. The Instant Pot does all the heavy lifting – cooking the chicken perfectly while infusing the vegetables and broth with incredible flavor. And the best part? You get to top each bowl with a warm, flaky biscuit that soaks up all that delicious gravy. It’s comfort food at its finest!

      Whether you’re a seasoned Instant Pot pro or just getting started, this recipe is foolproof. We’ll walk you through every step, share our best tips, and help you customize it to your taste. Let’s dive into the coziest dinner you’ll make this week!

      🥘 Why This Instant Pot Chicken Pot Pie Recipe is the Best

      We’ve tested dozens of pot pie recipes, and this one stands out for several reasons:

      • One-Pot Convenience: Everything cooks together in the Instant Pot – chicken, vegetables, broth, and seasonings. Less cleanup, more flavor!
      • Perfectly Cooked Chicken Every Time: 25 minutes on high pressure gives you tender, shreddable chicken that’s never dry or overcooked.
      • No Pie Crust Needed: We use canned biscuits for a quick, foolproof topping. They’re buttery, flaky, and absolutely divine with the creamy filling.
      • Budget-Friendly Ingredients: Most items are pantry staples – cream of chicken soup, frozen vegetables, and basic seasonings. This meal costs under $10 for a family of 6!
      • Ready in 35 Minutes: From start to finish, you’ll have dinner on the table faster than delivery pizza. Perfect for those hectic weeknights.

      🛒 Ingredients for Instant Pot Chicken Pot Pie

      All ingredients are US standard measurements. See notes for substitutions.

      Ingredient Amount Notes
      Boneless chicken breasts 3 (about 1.5 lbs) Can substitute with thighs
      Cream of chicken soup 1 can (10.5 oz) Use condensed, not diluted
      Milk 1 cup Whole milk for creaminess
      Chicken broth 1 cup Low sodium preferred
      Onion ½ cup, chopped Yellow or white onion
      Potatoes 4 medium, peeled & diced Russet or Yukon Gold
      Frozen mixed vegetables 16 oz bag Peas, carrots, corn, green beans
      Celery ½ cup, chopped About 2 stalks
      Garlic powder 1 teaspoon Not garlic salt
      Poultry seasoning ½ teaspoon Or use dried thyme + sage
      Salt 1 teaspoon Adjust to taste
      Black pepper ½ teaspoon Fresh ground preferred
      Canned biscuits 16 oz (8 count) Refrigerated, like Pillsbury
      💡 The Kitchen Team’s Pro Tip: For extra flavor, use cream of mushroom soup instead of cream of chicken. You can also add ½ cup of heavy cream at the end for an ultra-luxurious filling.

      👩‍🍳 Step-by-Step Instructions

      1. Layer the ingredients in the Instant Pot: Place the chicken breasts at the bottom. Add cream of chicken soup, milk, chicken broth, chopped onion, diced potatoes, frozen vegetables, chopped celery, garlic powder, poultry seasoning, salt, and pepper. Do not stir – just layer everything in.
      2. Pressure cook: Secure the lid and set the valve to “Sealing.” Select Manual/Pressure Cook on HIGH pressure and set the timer for 25 minutes. The pot will take about 10 minutes to come to pressure.
      3. While the pot cooks, prepare the biscuits: Preheat your oven according to the biscuit package instructions (usually 375°F). Bake the biscuits on a parchment-lined baking sheet until golden brown, about 10-12 minutes. Keep warm.
      4. Quick release the pressure: When the timer beeps, carefully turn the valve to “Venting” to release the steam. Wait until the pin drops, then open the lid.
      5. Shred the chicken: Using two forks, remove the chicken breasts from the pot and shred them on a cutting board. Return the shredded chicken to the pot and stir everything together. The filling should be thick and creamy.
      6. Serve and enjoy: Ladle the pot pie filling into bowls and top each serving with a warm biscuit. Garnish with fresh parsley if desired. Serve immediately!
      💡 The Kitchen Team’s Pro Tip: If the filling seems too thin after cooking, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir it in. Let it simmer on Sauté mode for 2-3 minutes until thickened.

      🍽️ Serving Suggestions

      This Instant Pot Chicken Pot Pie is a complete meal on its own, but here are some delicious ways to serve it:

      • Classic Bowl: Serve the filling in deep bowls with a biscuit on top. The biscuit soaks up the gravy beautifully.
      • Over Rice: Spoon the filling over steamed white or brown rice for a heartier meal.
      • With a Side Salad: A simple green salad with vinaigrette balances the richness of the pot pie.
      • Stuffed in a Biscuit: Split the biscuit and pile the filling inside for a pot pie sandwich!
      • Topped with Cheese: Sprinkle shredded cheddar over the hot filling before adding the biscuit.

      ❄️ Storage and Reheating Instructions

      This recipe is perfect for meal prep! Here’s how to store and reheat leftovers:

      Storage Method Duration Tips
      Refrigerator (filling only) 5-7 days Store in airtight container. Keep biscuits separate.
      Freezer (filling only) 3 months Cool completely, freeze in zip-top bags. Thaw overnight in fridge.
      Reheating (stovetop) 5-7 minutes Reheat in saucepan over medium-low heat, adding splash of milk if needed.
      Reheating (microwave) 2-3 minutes Heat in 30-second intervals, stirring between.
      💡 The Kitchen Team’s Pro Tip: For best results, store the biscuits separately and reheat them in a toaster oven or air fryer at 350°F for 3-4 minutes to restore their crispness.

      🔄 Delicious Variations to Try

      Make this recipe your own with these creative twists:

      • Turkey Pot Pie: Swap chicken for leftover Thanksgiving turkey. Reduce pressure cooking time to 15 minutes since turkey is already cooked.
      • Vegetarian Version: Omit the chicken, use vegetable broth, and add 2 cans of drained chickpeas. Cook for 10 minutes on high pressure.
      • Gluten-Free: Use gluten-free cream of chicken soup and gluten-free biscuits. Check all labels carefully.
      • Dairy-Free: Replace milk with unsweetened almond milk and use dairy-free biscuits. Use dairy-free cream of mushroom soup.
      • Spicy Kick: Add ½ teaspoon of red pepper flakes or a diced jalapeño to the pot. Top with pepper jack cheese.
      • Herb-Infused: Add 2 sprigs of fresh thyme and 1 bay leaf to the pot before cooking. Remove before serving.

      ❓ Frequently Asked Questions

      Can I use frozen chicken breasts?

      Yes! Add 5-10 minutes to the pressure cooking time (30-35 minutes total). Make sure the chicken reaches an internal temperature of 165°F before shredding.

      Can I make this in a slow cooker instead?

      Absolutely! Cook on LOW for 6-7 hours or HIGH for 3-4 hours. Shred the chicken at the end and stir. Bake biscuits separately and serve on top.

      Why is my filling too thin?

      This can happen if there’s too much liquid. Make a cornstarch slurry (2 tbsp cornstarch + 2 tbsp cold water) and stir it in. Use Sauté mode to thicken for 2-3 minutes.

      Can I use homemade biscuits instead of canned?

      Of course! Use your favorite biscuit recipe or try our easy 3-ingredient drop biscuits: 2 cups self-rising flour + 1 cup heavy cream + 2 tbsp melted butter. Bake at 450°F for 12 minutes.

      How do I prevent the biscuits from getting soggy?

      Always store biscuits separately from the filling. When serving, place the biscuit on top just before eating. If reheating, warm biscuits in the oven or air fryer to crisp them up.

      Can I add more vegetables?

      Definitely! Mushrooms, bell peppers, or even spinach work well. Add mushrooms with the other vegetables. For spinach, stir it in after pressure cooking – it will wilt from the residual heat.

      Is this recipe freezer-friendly?

      The filling freezes beautifully for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop. Bake fresh biscuits when ready to serve.

      Can I use chicken thighs instead of breasts?

      Yes! Chicken thighs are more forgiving and stay moist. Use boneless, skinless thighs and cook for the same amount of time. Shred or dice them after cooking.

      What if I don’t have poultry seasoning?

      No problem! Make your own by mixing ¼ teaspoon each of dried thyme, sage, rosemary, and marjoram. Or just use ½ teaspoon of dried thyme alone.

      Can I double this recipe?

      Yes, but you’ll need a 8-quart Instant Pot. Double all ingredients and increase cooking time to 30 minutes. Make sure not to fill the pot past the Max Fill line.

      📌 Love This Recipe? Save It for Later!

      Pin this Instant Pot Chicken Pot Pie Recipe to your favorite board on Pinterest so you never lose it. Share the comfort food love!

      📌 Follow Cooking With Emy on Pinterest

      Tag us when you make it – we love seeing your creations!

      This Instant Pot Chicken Pot Pie Recipe was lovingly developed by The Kitchen Team at cookingwithemy.com. We hope it becomes a cherished family favorite for years to come. Happy cooking! 🥧✨

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      Instant Pot Chicken Pot Pie Recipe


      • Author:         Chef Emy


      Print Recipe

      Description

      Easy chicken pot pie! You are going to love this Instant Pot Chicken Pot Pie Recipe. It is the best pot pie recipe ready in under an hour.

      Ingredients


      Scale
      • 3 boneless chicken breasts ($5.50)
      • 1 can Cream of Chicken Soup ($0.70, 10.5 oz)
      • 1 cup Milk ($0.30)
      • 1 cup chicken broth ($0.60)
      • ½ onion ($0.50, chopped)
      • 4 potatoes ($1.20, peeled and diced)
      • 16 oz bag of Frozen mixed vegetables ($1.18)
      • ½ cup celery ($0.75, chopped)
      • 1 tsp Garlic Powder ($0.10)
      • ½ tsp Poultry Seasoning ($0.10)
      • 1 tsp salt ($0.02)
      • ½ tsp pepper ($0.05)
      • 16 oz canned biscuits ($1.18, 8 count)

      Instructions

      1. Place 3 boneless chicken breasts, 1 can (10.5 oz) cream of chicken soup, 1 cup milk, 1 cup chicken broth, ½ chopped onion, 4 diced potatoes, 1 (16 oz) bag frozen mixed vegetables, ½ cup chopped celery, 1 teaspoon garlic powder, ½ teaspoon poultry seasoning, 1 teaspoon salt, and ½ teaspoon pepper into the Instant Pot.
      2. Secure the lid and set it to the sealing position.
      3. Cook on manual high pressure for 25 minutes.
      4. While it cooks, prepare 1 (16 oz) can biscuits according to package instructions.
      5. Once finished, perform a quick release.
      6. Remove the chicken, shred it, and return it to the Instant Pot. Stir to combine.
      7. Serve in bowls topped with a biscuit and enjoy!

      Notes

      Refrigerate the leftovers in an air tight container for up to 5-7 days.

      Nutrition

      • Calories: 614kcal
      • Sugar: 6g
      • Protein: 25g

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      Share a photo and tag us — we can’t wait to see what you’ve made!


      (The BEST) Chicken Pot Pie Soup Recipe

      The BEST Chicken Pot Pie Soup Recipe (Creamy, One-Pot Comfort)

      4.9 from 45 reviews
      Prep Time: 15 mins
      Cook Time: 40 mins
      Total Time: 55 mins
      Servings: 8
      Difficulty: Easy
      Author: Chef Emy

      Print Recipe

      Table of Contents

      Creamy Chicken Pot Pie Soup in a bowl with biscuits

      There are some meals that just feel like a warm hug in a bowl — and this Chicken Pot Pie Soup is exactly that. Imagine all the rich, creamy, savory goodness of a classic chicken pot pie, but without the fuss of rolling out dough or crimping edges. It’s the ultimate comfort food made simple, and it comes together in one pot in under an hour.

      This isn’t just any chicken soup. It’s loaded with tender shredded chicken, buttery Yukon gold potatoes, sweet carrots, earthy mushrooms, and a velvety broth that’s perfectly seasoned. Every spoonful is packed with texture and flavor. Whether you serve it with flaky biscuits, crusty bread, or simply on its own, this soup is guaranteed to become a family favorite.

      As The Kitchen Team, we’ve tested this recipe countless times to make sure it’s foolproof, deeply flavorful, and truly the best chicken pot pie soup you’ll ever make. No canned soups, no shortcuts — just real, wholesome ingredients that deliver extraordinary taste. Let’s get cooking!

      Main Keyword: (the best) chicken pot pie soup recipe

      Why This Is The Best Chicken Pot Pie Soup Recipe

      • One-Pot Wonder: Everything cooks in a single Dutch oven or soup pot, which means less cleanup and more time enjoying your meal.
      • No Pie Crust Required: You get all the cozy flavors of chicken pot pie without the effort of making pastry. It’s faster, easier, and just as satisfying.
      • Creamy, Not Heavy: The soup gets its luxurious texture from a simple roux and a splash of heavy cream — no canned cream-of-anything soups needed.
      • Loaded with Veggies & Chicken: We use a generous amount of carrots, celery, onions, mushrooms, potatoes, peas, and corn, plus 5 cups of shredded chicken. Every bite is hearty.
      • Perfectly Seasoned: With the right balance of salt, pepper, and fresh parsley, the flavors are bright and well-rounded.
      • Customizable: Easily make it gluten-free, dairy-free, or add your favorite herbs. This recipe is a flexible base for your creativity.
      💡 The Kitchen Team’s Pro Tip: For the richest flavor, use homemade chicken stock or a high-quality low-sodium store-bought broth. Also, don’t skip browning the mushrooms — they add an incredible umami depth to the soup.

      Ingredients for Chicken Pot Pie Soup

      Makes 8 generous servings

      • 6 tablespoons (3/4 stick) unsalted butter
      • 1 medium yellow onion, chopped (about 1 cup)
      • 2 medium carrots, thinly sliced into rings
      • 2 celery stalks, finely chopped
      • 8 oz white or brown mushrooms, sliced
      • 3 garlic cloves, minced
      • 1/3 cup all-purpose flour
      • 6 cups chicken stock (preferably low-sodium)
      • 3–4 teaspoons salt (or to taste)
      • 1/2 teaspoon black pepper
      • 1 lb Yukon gold potatoes, peeled and sliced into 1/4-inch thick pieces
      • 5 cups cooked chicken, shredded (from a rotisserie chicken or poached breasts)
      • 1 cup frozen peas
      • 1 cup frozen or canned corn (drained if canned)
      • 1/2 cup heavy whipping cream
      • 1/4 cup fresh parsley, finely chopped, plus more for garnish
      💡 The Kitchen Team’s Pro Tip: Yukon gold potatoes hold their shape beautifully and add a buttery texture. If you only have russets, that’s fine — just expect them to break down a bit more, which will naturally thicken the soup.

      Step-by-Step Instructions

      1. Sauté the aromatics: Heat a large Dutch oven or soup pot over medium-high heat. Add 6 tablespoons of butter and let it melt. Add the chopped onion, celery, and sliced carrots. Sauté for 5–7 minutes, stirring occasionally, until softened and lightly golden.
      2. Cook the mushrooms and garlic: Add the sliced mushrooms and minced garlic. Continue sautéing for another 5 minutes, stirring occasionally, until the mushrooms have released their moisture and are tender.
      3. Make the roux: Sprinkle the 1/3 cup of flour over the vegetables. Stir constantly for 1 minute until the flour is fully incorporated and turns a light golden color. This will thicken your soup perfectly.
      4. Add the broth and potatoes: Slowly pour in the 6 cups of chicken stock while stirring. Add the sliced potatoes, 3 1/2 teaspoons of salt (or to taste), and 1/2 teaspoon black pepper. Bring the soup to a gentle boil, then reduce the heat to medium-low. Cover and simmer for 15–20 minutes, or until the potatoes are fork-tender.
      5. Add the chicken and frozen veggies: Stir in the shredded chicken, frozen peas, and frozen corn. Cook for another 5 minutes, until everything is heated through.
      6. Finish with cream and parsley: Reduce the heat to low. Pour in the 1/2 cup of heavy cream and stir in the chopped parsley. Taste and adjust seasoning if needed. Let the soup warm through for 2–3 minutes — do not let it boil after adding the cream.
      7. Serve: Ladle the soup into bowls, garnish with extra fresh parsley, and serve hot with biscuits, crusty bread, or crackers.
      💡 The Kitchen Team’s Pro Tip: For an even thicker soup, mash a few of the potato slices against the side of the pot before adding the cream. This releases natural starch and creates a velvety consistency without adding extra flour.

      Serving Suggestions

      This chicken pot pie soup is a meal on its own, but it’s even better with something to soak up every last drop. Here are our favorite ways to serve it:

      • Flaky Buttermilk Biscuits: Nothing beats a warm, buttery biscuit dunked into this creamy soup. Make them from scratch or use a high-quality refrigerated brand.
      • Crusty French Bread or Sourdough: Perfect for dipping and adding a little crunch.
      • Over Rice or Egg Noodles: For an extra hearty twist, serve the soup over a bed of fluffy rice or wide egg noodles.
      • With a Side Salad: A simple green salad with a lemon vinaigrette balances the richness of the soup beautifully.
      • Topped with Crispy Bacon: Crumbled bacon adds a smoky, salty crunch that takes this soup over the top.
      💡 The Kitchen Team’s Pro Tip: If you’re serving this for a crowd, set up a “soup bar” with bowls of shredded cheese, croutons, fresh herbs, and hot sauce so everyone can customize their bowl.

      Storage & Reheating Instructions

      Refrigerator: Store leftover soup in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld and may even taste better the next day!

      Freezer: This soup freezes well for up to 3 months. Let it cool completely, then transfer to freezer-safe containers or zip-top bags. Thaw overnight in the refrigerator before reheating.

      Reheating: Warm the soup gently on the stovetop over medium-low heat, stirring occasionally. If the soup has thickened too much after refrigeration, add a splash of chicken stock or milk to thin it out. You can also reheat individual portions in the microwave — just use 60-second intervals and stir between each.

      💡 The Kitchen Team’s Pro Tip: Avoid freezing the soup if you plan to add the cream later. Instead, freeze the base (without cream) and stir in the fresh cream when reheating for the best texture.

      Delicious Variations to Try

      Gluten-Free

      Replace the all-purpose flour with a gluten-free all-purpose blend or use cornstarch (mix 3 tablespoons cornstarch with 1/4 cup cold water, then stir in at the end).

      Dairy-Free

      Use olive oil or vegan butter instead of butter, and substitute the heavy cream with full-fat coconut milk or a dairy-free creamer.

      Herb-Infused

      Add 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, or 1 bay leaf while simmering the potatoes. Remove the bay leaf before serving.

      Extra Veggies

      Throw in chopped green beans, diced bell peppers, or a handful of spinach at the end for added nutrition and color.

      Spicy Kick

      Add 1/2 teaspoon red pepper flakes or a dash of cayenne pepper along with the salt and pepper for a subtle heat.

      Puff Pastry Topping

      For a true pot pie experience, ladle the soup into oven-safe ramekins, top with a round of puff pastry, and bake at 400°F for 15 minutes until golden.

      Frequently Asked Questions

      Can I use leftover turkey instead of chicken?

      Absolutely! This is a fantastic way to use up Thanksgiving turkey. Simply substitute an equal amount of cooked turkey for the chicken.

      What can I use instead of heavy cream?

      You can use half-and-half, whole milk, or even evaporated milk for a lighter version. Keep in mind the soup will be less rich and creamy.

      How do I make this soup thicker?

      Mash some of the cooked potatoes against the side of the pot, or mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir it in during the last 5 minutes of cooking.

      Can I make this in a slow cooker?

      Yes! Sauté the vegetables and make the roux on the stovetop first, then transfer to a slow cooker. Add the stock, potatoes, and chicken. Cook on low for 6–8 hours or high for 3–4 hours. Stir in the peas, corn, cream, and parsley during the last 30 minutes.

      Is this soup gluten-free?

      As written, it contains all-purpose flour. However, you can easily make it gluten-free by using a gluten-free flour blend or cornstarch as a thickener.

      Can I use raw chicken instead of cooked?

      Yes. Add 1–1.5 lbs of boneless, skinless chicken breasts or thighs to the pot along with the stock and potatoes. Simmer until cooked through (about 20 minutes), then remove, shred, and return to the soup.

      What potatoes work best for this soup?

      Yukon gold potatoes are our top choice because they’re buttery and hold their shape. Red potatoes also work well. Russets will break down more, which can be desirable if you want a thicker soup.

      Can I add cheese to this soup?

      Definitely! Stir in 1 cup of shredded cheddar or Parmesan cheese after adding the cream for a cheesy twist. Reduce the salt slightly as cheese is salty.

      How do I prevent the soup from curdling?

      Always add the cream on low heat and never let the soup boil after adding it. Also, temper the cream by stirring a ladleful of hot soup into the cream before adding it to the pot.

      Can I double this recipe?

      Yes! This recipe doubles beautifully. Use a very large pot (at least 8 quarts) and increase the cooking time slightly if needed.

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      © 2025 The Kitchen Team | cookingwithemy.com

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      Chicken Pot Pie Soup Recipe


      • Author:         Chef Emy


      Print Recipe

      Description

      Chicken pot pie soup is creamy, comforting and hearty. It has all the comforts of Chicken Pot Pie without the effort of making the crust. We love this with freshly-baked Biscuits.

      Ingredients


      Scale
      • 6 Tbsp unsalted butter
      • 1 medium yellow onion, 1 cup chopped
      • 2 medium carrots, thinly sliced into rings
      • 2 celery sticks, finely chopped
      • 8 oz white or brown mushrooms, sliced
      • 3 garlic cloves, minced
      • 1/3 cup all-purpose flour
      • 6 cups chicken stock
      • 3–4 tsp salt, (or to taste)
      • 1/2 tsp black pepper
      • 1 lb Yukon gold potatoes, peeled and sliced into 1/4 thick pieces.
      • 5 cups cooked chicken, (shredded)
      • 1 cup frozen peas
      • 1 cup corn, (frozen or canned)
      • 1/2 cup whipping cream
      • 1/4 cup parsley, finely chopped, plus more for garnish

      Instructions

      1. Heat a dutch oven or soup pot over medium/high heat and melt in 6 Tbsp butter. Add chopped onion, chopped celery, and sliced carrots and sauté 5-7 minutes, stirring occasionally, until softened and lightly golden.
      2. Add sliced mushrooms and garlic and sauté for another 5 minutes, stirring occasionally until softened.
      3. Add 1/3 cup flour and stir constantly for 1 minute until golden.
      4. Add 6 cups chicken stock, sliced potatoes, 3 1/2 tsp salt (or to taste), and 1/2 tsp black pepper. Bring to a boil then reduce heat to a simmer, partially cover and cook 12-15 minutes or just until potatoes are tender.
      5. Add shredded chicken, frozen peas, and frozen corn, 1/2 cup heavy whipping cream and 1/4 cup parsley. Bring back to a simmer and continue to cook for another 5 minutes or until peas and corn are tender. Season to taste with salt and pepper and remove from heat.

      Nutrition

      • Calories: 363kcal
      • Sugar: 6g
      • Protein: 25g

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      Share a photo and tag us — we can’t wait to see what you’ve made!


      The BEST Chicken Pot Pie Recipe

      The BEST Chicken Pot Pie you will ever taste with a flaky, buttery crust and chicken and vegetables in a creamy herbed gravy. It is the most well-loved meal in our own house AND on the blog! It’s amazing. Flaky pie crust, a buttery, creamy filling with classic chicken and vegetables, and my secret ingredient weapon. | The Gracious Wife @thegraciouswife #chickenpotpierecipes #chickendinnerrecipes #comfortfood #chickenrecipes #potpierecipes #potpies #homemadepotpies #thegraciouswife

      Print

      clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

      The BEST Chicken Pot Pie

      • Author: Chef Emy
      Print Recipe

      Description

      The BEST Chicken Pot Pie you will ever taste with a flaky, buttery crust and chicken and vegetables in a creamy herbed gravy. It is the most well-loved meal in our own house AND on the blog.

      Ingredients

      Scale
      • 3 pounds chicken breast
      • 1 teaspoon dried basil
      • ½ teaspoon salt
      • ½ teaspoon ground black pepper
      • 1 tablespoon olive oil

      Instructions

      1. To prepare chicken breast: Season chicken breasts with basil, salt, and black pepper. Place in a baking dish with a drizzle of olive oil and bake at 350°F for about 25-30 minutes, or until the internal temperature reaches 165°F. Allow to cool. Chop when cool enough to handle. Set aside.
      2. Prepare pie crust using THIS RECIPE. Double the recipe. Then cover and refrigerate while preparing the filling.
      3. Preheat oven to 375°F. Butter a 9"x13" baking dish and set aside.
      4. Melt butter in a stock pot over medium heat. Add onions and saute until they are translucent, about 3 minutes.
      5. Add flour and stir to combine. Continue cooking about 2 more minutes to reheat the mixture.
      6. Slowly add in chicken broth, about ¼ cup at a time, constantly stirring. Slowly adding it will ensure there are no lumps.
      7. Add milk and stir. Continue cooking on medium heat, uncovered until sauce thickens. You should be stirring frequently to make sure it doesn't burn at the bottom.
      8. When sauce is thickened to the consistency of a medium-thick gravy, add chicken, mixed vegetables, basil, garlic powder, and salt and pepper. Stir. Then remove from heat and set aside.
      9. Roll out half the pie crust on a lightly floured surface, and lay it in a greased 9"x13" baking dish. Pour in sauce mixture. Roll out the other half of the pie crust and lay it on top.
      10. Trim off the excess pie dough. Press the top and bottom pie crust together (I use a fork for this part). Cut slits in the top to let heat and steam escape.
      11. With a pastry brush, brush beaten egg over top of pot pie.
      12. Bake in a 375°F oven for 30 minutes. Then cover and return to oven to cook for an additional 30-35 minutes, or until both crusts are golden and cooked through.
      13. Remove from oven and allow to sit to firm for about 15-30 minutes before serving.

      Notes

      Nutrition facts are for filling only. Use the nutrition facts from the pie crust recipe or from the store-bought box for crust.

      Nutrition

      • Calories: 455kcal
      • Sugar: 2g
      • Protein: 42g

      Did you make this recipe?

      Share a photo and tag us — we can't wait to see what you've made!

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