Chicken Pot Pie Bowls
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.
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.