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
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
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.