Making a classic chicken pot pie from scratch can feel overwhelming, but this one-pot recipe keeps things simple without sacrificing flavor. Instead of juggling multiple pans, this version streamlines the process using a Dutch oven.
The rich, creamy filling is packed with tender chicken and fresh spring vegetables, all topped with a flaky, golden puff pastry crust.
Why This One-Pot Recipe Works
Traditional pot pie recipes involve several steps: making dough, cooking chicken separately, and assembling everything in a baking dish. This version cuts down on those extra steps.
The chicken and vegetables are cooked directly in the Dutch oven, absorbing the flavors of the broth and seasonings. Instead of homemade crust, we use buttery store-bought puff pastry for a perfect flaky topping.
Everything comes together in one pot, meaning fewer dishes and more time to enjoy the meal.
How to Get the Perfect Puff Pastry Crust
The crust is a crucial element of any pot pie, and using puff pastry makes the process easier without compromising texture. To ensure a crispy, flaky top:
- Thaw the pastry properly – Let it sit in the fridge for a few hours or on the counter for about 30 minutes.
- Cut and shape the lattice ahead of time – This makes assembly smoother once the filling is ready.
- Brush with egg wash – A light coat of beaten egg gives the pastry a golden, glossy finish.
- Bake at the right temperature – A hot oven (400°F) ensures the pastry puffs up and browns beautifully.
Serving & Storage Tips
This one-pot recipe is best served fresh out of the oven while the crust is crisp and golden. If you have leftovers, store them properly to maintain texture and flavor:
- Refrigerate leftovers – Keep them in an airtight container for up to three days.
- Reheat in the oven – To keep the crust flaky, warm it in a 350°F oven for 15-20 minutes.
- Freeze for later – Store the filling separately and add fresh pastry when ready to bake.
Customization Ideas for Different Diets
This versatile dish can be adapted to fit different dietary needs:
- Gluten-free option – Use gluten-free puff pastry or top the filling with mashed potatoes.
- Dairy-free version – Swap heavy cream for coconut milk or a dairy-free alternative.
- Vegetarian twist – Replace chicken with mushrooms and add extra veggies like bell peppers and zucchini.
- Low-carb alternative – Skip the pastry and serve the filling as a creamy stew.
Tips for Meal Prepping & Leftovers
Want to make this one-pot recipe even easier? Here are some time-saving tips:
- Pre-cut vegetables – Chop the carrots, leeks, and asparagus ahead of time.
- Use rotisserie chicken – Shred pre-cooked chicken to cut down on cooking time.
- Make the filling in advance – Store it in the fridge for up to two days before assembling and baking.
- Double the batch – Freeze half of the filling for a quick, ready-to-go meal later.
Why You’ll Love This One-Pot Dish
This recipe is perfect for busy cooks who love comforting, homemade meals without the hassle. The combination of rich, savory filling and crisp pastry makes every bite satisfying.
With easy preparation and minimal cleanup, this one-pot chicken pot pie is a go-to recipe for any season.
Chicken Pot Pie with Spring Vegetables One-Pot Recipe
Equipment
- Dutch oven with a lid
- Pizza cutter or sharp knife
- Parchment paper
- Pastry brush
Ingredients
For the Crust:
- 1 9×9-inch sheet puff pastry, thawed
- 1 large egg lightly beaten
For the Filling:
- 4 tablespoons unsalted butter
- 1 pound leeks white and light green parts only, halved lengthwise, cut into ½-inch pieces, and washed thoroughly
- 4 carrots peeled and cut into ½-inch pieces
- 1 teaspoon table salt
- 4 garlic cloves minced
- 2 teaspoons tomato paste
- ½ cup all-purpose flour
- 3 cups chicken broth plus extra as needed
- ¼ cup heavy cream
- 1 teaspoon soy sauce
- 2 bay leaves
- 2 pounds boneless skinless chicken thighs, trimmed and cut into 1-inch pieces
- 1 pound asparagus trimmed and cut on the bias into 1-inch lengths
- 1 cup frozen peas
- 2 tablespoons chopped fresh tarragon or parsley
- 1 tablespoon grated lemon zest plus 2 teaspoons juice
Instructions
- Cut a sheet of parchment paper to match the outline of the Dutch oven lid and place it on a large plate or upturned baking sheet. Roll out the puff pastry sheet into a 15×11-inch rectangle on a lightly floured surface. Using a pizza cutter or sharp knife, cut the pastry widthwise into ten 1 ½-inch-wide strips.
- Space 5 pastry strips parallel and evenly across the parchment circle. Fold back the 1st, 3rd, and 5th strips. Lay one additional pastry strip perpendicular to the 2nd and 4th strips, keeping it snug to the edges of the pastry, then unfold the original strips. Repeat with the remaining pastry strips, alternating between folding back different sections to create a lattice pattern. Trim any excess pastry along the outline of the parchment circle. Cover loosely with plastic wrap and refrigerate while preparing the filling.
- Adjust the oven rack to the lower-middle position and preheat the oven to 400°F. Melt butter in a Dutch oven over medium heat. Add leeks, carrots, and salt, cooking until softened (about 5-7 minutes). Stir in garlic and tomato paste and cook until fragrant, about 1 minute. Stir in flour and cook for 1 more minute.
- Gradually stir in chicken broth, scraping up any browned bits and smoothing out lumps. Stir in heavy cream, soy sauce, and bay leaves. Bring to a simmer and cook until the mixture thickens, about 3 minutes. Stir in the chicken pieces and return to a simmer.
- Turn off the heat, cover the Dutch oven with the inverted lid, and carefully place the parchment with the prepared pastry lattice on top. Brush the pastry with egg wash and sprinkle with salt. Transfer the pot to the oven and bake until the pastry is puffed and golden brown, about 25-30 minutes, rotating the pot halfway through baking.
- Remove the pot from the oven and transfer the parchment with the baked pastry to a wire rack. Discard the bay leaves. Stir asparagus into the filling and cook over medium heat until crisp-tender, about 3-5 minutes. Turn off the heat, stir in peas and let sit until heated through, about 5 minutes. Adjust the consistency with extra hot broth as needed. Stir in tarragon, lemon zest, and juice. Season with salt and pepper to taste. Place the baked pastry back on top of the filling and serve warm.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.