HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconOne Pan Chicken Pot Pie
One-Pan Chicken Pot Pie

One-Pan Chicken Pot Pie

with Homemade Biscuits and Thyme Gravy

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We love making simple, tasty meals! This chicken-pot pie shouldn't disappoint. From the classic french flavours of a mirepoix to the one-bowl biscuits; this hearty meal is both familiar and satisfying!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Chicken Thighs

227 g

Green Peas

340 g


2 unit

Chicken Broth Concentrate

10 g


20 g


1.5 cup

All-Purpose Flour


12 tbsp

Sour Cream


1 tbsp

Baking Powder

Not included in your delivery

2 tbsp



1 tsp



Salt and Pepper*



Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories440 kcal
Fat21 g
Saturated Fat10 g
Carbohydrate25 g
Sugar9 g
Dietary Fiber6 g
Protein40 g
Cholesterol182 mg
Sodium536 mg
Utensilsarrow down iconarrow down icon
Measuring Cups
Small Bowl
Medium Bowl
Measuring Spoons
Garlic Press
Medium Oven-Proof Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 450°F (to bake the pie). Start prepping when the oven comes up to temperature! TIP: If you don't have an oven-proof pan, transfer the pot pie mixture to a 9x13-inch baking dish after Step 4!

Reserve 1/4 cup flour in a small bowl and set aside. (This will be used in step 4!) In a medium bowl, whisk together 1 cup flour, baking powder, 2 tbsp water, 1 tsp sugar and 1/2 tsp salt. Add the sour cream and stir together. Sprinkle the remaining flour on your counter. Using your hands, roll the dough on the counter in a circular motion until it forms into a ball.


Divide into 2 portions and press each portion into a 1/2-inch thick round disc. Wrap each with plastic. Place in the freezer to chill. Meanwhile, wash and dry all produce.* Strip 1 tbsp thyme leaves from the stems. Mince or grate the garlic. Cut the chicken into 1/2-inch cubes.


Heat a medium oven-proof pan over medium-high heat. Add a drizzle of oil, then the chicken. Cook until golden-brown, 6-8 min. Season with salt and pepper. Transfer the chicken to a plate and set aside. Reduce heat to medium. Add 2 tbsp butter to the pan, then the mirepoix, garlic and thyme. Cook, stirring occasionally, until the mirepoix softens slightly, 3-4 min.


Return the chicken and juices to the pan. Sprinkle the reserved 1/4 cup flour over the chicken and veggies. Stir for 1 min. Stir in the broth concentrates, 2 cups water and peas. Cook until the sauce thickens slightly, 4-5 min. Season with salt and pepper. Remove pan from heat.


Remove the biscuit dough from the freezer. Cut each disc into quarters. (NOTE: You will have 8 pieces in total.) Top the chicken mixture with the biscuit dough. Bake in the centre of the oven until the biscuits are puffed up and golden brown, 10-12 min.


Divide the chicken pot pie between plates.