One Pot Chicken Pot Pie

Here’s a recipe for a favorite, Chicken Pot Pie from!

Chicken Pot Pie

Photo source: Pinterest



  • 4 tbsp butter
  • 3 carrots, diced
  • 3 stalks celery, diced
  • 1/2 of a large sweet onion, diced
  • Kernels from 1 ear of corn
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/3 cup + 1 tbsp flour
  • 4 cups chicken stock
  • 3 cups shredded chicken (I boiled 2 chicken breasts and shred them)
  • 3/4 cup frozen peas
  • 1/2 cup parmesan cheese
  • 1/4 tsp dried thyme
  • 1/4 tsp paprika

Drop Biscuits:

  • 2 cups flour
  • 1 tbsp baking soda
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 1/4 cup Parmesan cheese
  • 1 cup buttermilk
  • 1/2 cup melted butter
  • 1 tsp dried parsley


  1. In an oven-proof pot* (I used a coated cast iron pot – a standard cast iron skillet will be to small for this recipe), melt butter and add carrots, celery and onions. Cook for 5 to 7 minutes or until onions are translucent. Add corn, salt, pepper and flour. Mix well, scraping pan to keep from sticking. Add chicken stock and stir well. Add chicken, frozen peas, Parmesan cheese, thyme and paprika. Bring to boil and reduce heat to medium. Simmer for 3 to 4 minutes and then turn off heat.
  2. In a medium size mixing bowl, combine all ingredients for drop biscuits and mix well. Using a scoop or large spoon, drop dough on top of the filing in the pot.
  3. Place pot on a lined (with parchment paper or aluminum foil) cookie sheet (for mess control) and bake in a pre-heated 425 degree oven. Bake for 20 to 22 minutes, or until biscuits are golden brown.

*If you don’t have a stove/oven pot, cook your filing in one pot on the stove, pour it into a casserole dish and then add your drop biscuit dough.