Chicken Pot Pie Bowl
This easy one-pot Chicken Pot Pie Bowl is a cozy 30-minute dinner made with diced chicken, potatoes, and veggies cooked right in the pan. Perfect for busy weeknights and delicious topped with biscuits or served with bread on the side.
Creator: Leslie Stokes
There are just some nights where dinner needs to be comforting, filling, and on the table fast — without a sink full of dishes or a recipe that requires too much thinking. Those are the nights this Chicken Pot Pie Bowl shows up and absolutely delivers.
This is one of those meals that feels nostalgic and cozy, like something you grew up eating, but made in a way that actually works for real life. No pie crust to fuss with. No oven timing to juggle. No separate pans going at once. Just one pot, simple ingredients, and a dinner that everyone recognizes and loves.
If traditional chicken pot pie feels like a “weekend project” recipe to you, this version is for the busy weeknights — when you still want comfort food, but you don’t want to babysit dinner.
Why This Version Works So Well
This recipe is slightly different than my regular chicken pot pie — and honestly, that’s why it works so well for a busy weeknight.
Instead of starting with cooked or shredded chicken, the raw chicken goes straight into the pan. The key is dicing it really small. Small pieces cook quickly, stay tender, and give you that classic pot-pie bite in every spoonful.
Because the chicken cooks with the vegetables and sauce, everything absorbs flavor as it simmers. The potatoes cook right in the broth, thickening the sauce naturally, and the result is a creamy, cozy bowl without needing anything complicated.
It’s one of those recipes where the method does the work for you.
Yukon gold or red potatoes work best here because they hold their shape but still get tender. Cutting them small is important — it helps them cook quickly and evenly so the whole dish stays on that 30-minute timeline.
You still get that comforting, classic pot pie vibe, just in a bowl.
A True 30-Minute Dinner
This is one of those recipes that actually fits into a busy evening. From start to finish, it’s about 30 minutes, and most of that time is hands-off simmering.
While it cooks, you can:
Help with homework
Clean up the kitchen
Or just take a breather
And because it’s all made in one pot, cleanup is minimal — which honestly might be the best part.
Let’s Talk Toppings (Because They Matter)
When I made this, I topped it with cooked biscuits, and that combination is hard to beat. The creamy chicken and veggies with a warm, fluffy biscuit on top feels like the best parts of pot pie without committing to a full pie.
Other great options:
Crusty sourdough or French bread on the side
Toasted bread cubes for a little crunch
Even oyster crackers if that’s what you have
You can keep it simple or dress it up — either way, it works.
Tips for storage
This recipe holds up really well, which makes it great for leftovers.
Store in an airtight container in the fridge for up to 4 days
Reheat gently on the stove or in the microwave
Add a splash of broth or milk when reheating to loosen the sauce
Store biscuits separately so they stay fluffy
It makes an excellent next-day lunch and reheats without drying out.
I hope this meal prep helps you! Don’t forget to follow along on social meadia for more Meal Prep + healthy recipes!
Chicken Pot Pie Bowls
Ingredients
- 1 lb boneless skinless chicken breast or thighs, diced very small
- 2 tbsp butter or olive oil
- 1 small onion diced
- 2 medium carrots diced small
- 2 celery stalks diced small
- 2 cloves garlic minced
- 1½ cups potatoes diced very small (½-inch cubes) Yukon gold or red potatoes work best
- 2 tbsp all-purpose flour or gluten-free flour
- 1¾ cups chicken broth
- ¾ cup milk Fairlife, 2%, or unsweetened almond milk
- ½ cup frozen peas
- Optional: ½ cup frozen corn
- ¾ tsp salt plus more to taste
- ½ tsp black pepper
- ½ tsp poultry seasoning or dried thyme
- Optional: splash of heavy cream at the end
For Serving (Optional but Highly Recommended):
- Cooked biscuits halved
- Crusty bread or sourdough on the side
Let's Make It
- Heat butter or olive oil in a large skillet or Dutch oven over medium heat.
- Add the diced raw chicken, season with a pinch of salt and pepper, and cook for 3–4 minutes until the outside is no longer pink (it does not need to be fully cooked yet).
- Add onion, carrots, celery, and diced potatoes. Cook for about 5 minutes, stirring occasionally.
- Stir in garlic and cook for 30 seconds until fragrant.
- Sprinkle flour over everything and stir well to coat. Cook for 1 minute.
- Slowly pour in chicken broth while stirring to prevent lumps. Add milk, poultry seasoning (or thyme), salt, and pepper.
- Bring to a gentle simmer. Cover and cook for 10–12 minutes, stirring every few minutes, until: potatoes are fork-tender, chicken is fully cooked, sauce is thick and creamy, and if it thickens too fast, add a splash more broth
- Stir in peas (and corn if using) for the last 1–2 minutes.
- Taste and adjust seasoning. Add a splash of cream if you want it extra cozy.
- Serve warm, topped with biscuit halves or alongside crusty bread.
Nutrition Facts
(Estimated, Per Serving) Without biscuits; toppings not included
Calories: ~380
Protein: ~34g
Carbohydrates: ~28g
Fat: ~15g
Fiber: ~4g
