This one pot chicken pot pie is the ultimate cozy comfort meal with a creamy, protein-packed chicken and vegetable filling topped with golden, flaky cheddar biscuits. It has all the comforting flavors you love from a classic chicken pot pie, but with a few simple swaps to make it a little more balanced.
Made in one pot with tender chicken, plenty of vegetables, cottage cheese, and a creamy sauce, this is an easy dinner that works especially well for busy nights and colder months.
If you are looking for more delicious, comforting, family friendly recipe make sure you take a look at my Tortellini Bake with Boursin & Tomato, High Protein Pasta Bake (One Pan Meal) , and my Instant Pot Pot Roast.
Why You'll Love This Recipe
- High in protein: Cottage cheese and shredded chicken make this a satisfying, protein-packed meal.
- One-pot meal: Everything comes together in one Dutch oven or oven-safe skillet for minimal cleanup.
- Comfort food made easy: You get all the cozy flavors of traditional chicken pot pie without making a homemade pie crust.
- Packed with vegetables: Carrots, celery, peas, and corn add color, fiber, and nutrients.
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Ingredients
- Butter or Olive Oil - Adds richness to the chicken pot pie filling and helps sauté the vegetables. Use olive oil for a lighter option or butter for a more traditional flavor.
- Yellow Onion - Adds natural sweetness and depth of flavor to the creamy filling.
- Carrots & Celery - These classic pot pie vegetables add texture, flavor, and nutrients.
- Fresh Rosemary - Adds a fragrant, savory flavor that pairs beautifully with the chicken.
- Garlic - Fresh garlic adds extra flavor to the filling.
- Frozen Mixed Vegetables - A convenient combination of peas, corn, and carrots makes this recipe easy without needing to chop a ton of vegetables.
- All-Purpose Flour - Helps thicken the chicken pot pie filling and creates a creamy sauce.
- Half and Half - Adds creaminess without making the filling as heavy as one made with heavy cream.
- Chicken Bone Broth - Creates a flavorful base for the creamy filling while adding additional protein.
- Cottage Cheese - The secret ingredient that makes this pot pie extra creamy while adding a boost of protein.
- Smoked Paprika & Turmeric - Add warmth, color, and savory flavor to the filling.
- Shredded Chicken Breast - Provides lean protein and makes this pot pie hearty and satisfying.
- Cheddar Biscuits - Arranged over the top, these create a golden, cheesy topping without the work of making a homemade pie crust.
See recipe card for quantities.
Instructions
- Preheat the Oven- Preheat your oven to 400°F and position the rack in the middle of the oven.
- Sauté the Vegetables- Add the butter or olive oil to a large Dutch oven or oven-safe skillet over medium heat. Once the butter has melted or the oil is hot, add the chopped onion, carrots, and celery. Cook for 5-6 minutes, or until the vegetables begin to soften and the onion becomes translucent.
- Add Garlic and Rosemary- Add the minced garlic and chopped rosemary. Sauté for about 30 seconds, until fragrant.
- Add the Frozen Vegetables- Add the frozen peas, corn, and carrots. Cook for a few minutes, stirring occasionally, until the vegetables are heated through. Season with salt and pepper to taste.
- Thicken the Filling- Sprinkle the flour over the vegetables and stir until everything is evenly coated.
- Make It Creamy- Pour in the half and half and stir to combine. Then add the chicken bone broth and cottage cheese. Stir well until the mixture becomes creamy and everything is incorporated.
- Season- Add the turmeric and smoked paprika. Taste and adjust the salt and pepper as needed.
- Add the Chicken- Stir in the shredded chicken breast until it is evenly distributed throughout the creamy chicken pot pie filling.
- Add the Biscuit Topping-If you are using homemade biscuits, then cut the cheddar biscuits in half horizontally and arrange them evenly over the top of the filling. HINT: If you are using canned biscuits, I would recommend baking the biscuits for 4-5 minutes on a sheet pan and then placing on top of the filling to finish baking so that the bottom of the biscuit gets cooked properly.
- Bake- Transfer the Dutch oven or oven-safe skillet to the oven and bake for 27-30 minutes, or until the biscuits are cooked through and golden brown on top. If your biscuits are browning too quickly, loosely cover the top with aluminum foil for the remainder of the cooking time.
- Alternatively, you can bake the biscuits separately and serve them alongside the chicken pot pie filling. Let the pot pie cool slightly before serving and enjoy!
Substitutions
- Chicken Breast: Swap for boneless skinless chicken thighs, leftover chicken, rotisserie chicken, or another cooked chicken you have on hand.
- Chicken Bone Broth: Regular chicken broth or chicken stock works perfectly.
- Half and Half: Use heavy cream for a richer filling, whole milk for a lighter option, or unsweetened coconut milk for a dairy-free version.
- Cottage Cheese: Greek yogurt can be used for a similar protein boost, although it may create a slightly tangier flavor.
- Frozen Vegetables: Use fresh carrots, peas, corn, green beans, mushrooms, or any combination of vegetables you enjoy.
- Cheddar Biscuits: Use your favorite biscuit mix, homemade biscuits, puff pastry, or a single pie crust for a more traditional pot pie.
- Gluten-Free: Replace the all-purpose flour with a gluten-free 1:1 flour blend. You'll also want to use certified gluten-free biscuits or a gluten-free pie crust.
- Dairy-Free: Use olive oil instead of butter, dairy-free milk or unsweetened coconut milk instead of half and half, and a dairy-free cottage cheese alternative if available. Finish with dairy-free biscuits or puff pastry.
- Vegetarian: Replace the chicken with additional vegetables, chickpeas, white beans, or a plant-based chicken alternative. Use vegetable broth instead of chicken broth.
- Lower Carb: Reduce the amount of biscuits and add extra vegetables and chicken to the filling. You can also serve the creamy chicken mixture on its own.
Variations
- Classic Chicken Pot Pie- For a more traditional pot pie, use a single sheet of pie crust over the top instead of cheddar biscuits. Brush with an egg wash and bake until golden brown.
- Rotisserie Chicken Pot Pie- Use shredded rotisserie chicken to make this recipe even easier. It's a great way to use leftover chicken from the grocery store.
- Chicken & Green Bean Pot Pie- Add chopped green beans to the frozen vegetable mixture for even more vegetables and a little extra texture.
- Cheesy Chicken Pot Pie- Add ½-1 cup shredded cheddar cheese to the filling before adding the biscuit topping for an extra cheesy version.
- Herb Chicken Pot Pie- Add fresh thyme, parsley, rosemary, or sage for more aromatic flavor.
- Chicken & Mushroom Pot Pie- Sauté sliced mushrooms with the onion, carrots, and celery for a richer, savory filling.
- Individual Chicken Pot Pies- Divide the filling between oven-safe ramekins and top each with a biscuit or small piece of puff pastry. Bake until the topping is golden brown and cooked through.
Equipment
- Large Dutch oven or oven-safe skillet
- Wooden spoon
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Oven
- Aluminum foil, optional
Storage
Allow the chicken pot pie to cool before transferring leftovers to an airtight container.
Store in the refrigerator for up to 3-4 days.
For the best texture, reheat individual portions in the oven or air fryer when possible. You can also microwave leftovers, although the biscuit topping will be softer.
If you plan to meal prep this recipe, you can store the chicken pot pie filling separately and add freshly baked biscuits when you're ready to serve.
Christinas Dietitian Tip
A traditional chicken pot pie can be delicious but is often heavy on refined carbohydrates and lower in protein and vegetables. This version balances the meal by adding lean chicken, cottage cheese, and plenty of vegetables to the creamy filling. For an even more balanced plate, serve your pot pie with a simple green salad or roasted vegetables.
I also love using cottage cheese as a creamy ingredient because it adds protein without needing to rely entirely on heavy cream. Combined with the chicken, it helps make this a more satisfying comfort meal.
FAQ
Absolutely! Rotisserie chicken is one of the easiest swaps. Simply shred about 2 cups of cooked chicken and add it during the same step as the chicken breast.
Yes! You can bake the filling on its own and serve it with biscuits on the side. You can also use puff pastry or a traditional pie crust as the topping.
Yes. Chicken thighs are a great option if you prefer dark meat. They stay tender and flavorful, especially when paired with the creamy chicken pot pie filling.
Yes. Prepare the filling ahead of time and refrigerate it. When you're ready to eat, add the biscuit topping and bake until the filling is hot and the biscuits are golden brown.
A simple green salad, roasted vegetables, or steamed green beans are all great options. Since this pot pie already contains chicken and vegetables, you don't need much else to make it a complete meal.
Main Course
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Dinner
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The Best High Protein One Pot Chicken Pot Pie
Equipment
- Large Dutch oven or oven-safe skillet
- Wooden Spoon
- Sharp Knife
- Cutting Board
- Measuring cups and spoons
- Oven
- Aluminum foil, optional
Ingredients
- 2 tbs butter or olive oil
- 1 medium yellow onion chopped
- 2 carrots chopped
- 2 celery chopped
- 2 springs rosemary chopped
- 3 garlic cloves minced
- 2 cups frozen veggies mix corn, peas, carrots
- salt and pepper to taste
- ¼ cup all purpose flour
- ¼ cup half and half
- ½ teaspoon turmeric
- 1 teaspoon smoked paprika
- 1 ½ cup chicken bone broth
- 1 cup cottage cheese low fat
- 2 cups of cooked chicken breast shredded
- 1 package of cappellos cheddar biscuits
Instructions
- Preheat the Oven- Preheat your oven to 400°F and position the rack in the middle of the oven.
- Sauté the Vegetables- Add the butter or olive oil to a large Dutch oven or oven-safe skillet over medium heat.
- Once the butter has melted or the oil is hot, add the chopped onion, carrots, and celery. Cook for 5-6 minutes, or until the vegetables begin to soften and the onion becomes translucent.
- Add Garlic and Rosemary- Add the minced garlic and chopped rosemary. Sauté for about 30 seconds, until fragrant.
- Add the Frozen Vegetables- Add the frozen peas, corn, and carrots. Cook for a few minutes, stirring occasionally, until the vegetables are heated through. Season with salt and pepper to taste.
- Thicken the Filling- Sprinkle the flour over the vegetables and stir until everything is evenly coated.
- Make It Creamy- Pour in the half and half and stir to combine. Then add the chicken bone broth and cottage cheese. Stir well until the mixture becomes creamy and everything is incorporated.
- Season- Add the turmeric and smoked paprika. Taste and adjust the salt and pepper as needed.
- Add the Chicken- Stir in the shredded chicken breast until it is evenly distributed throughout the creamy chicken pot pie filling.
- Add the Biscuit Topping- If you are using homemade biscuits, then cut the cheddar biscuits in half horizontally and arrange them evenly over the top of the filling. HINT: If you are using canned biscuits, I would recommend baking the biscuits for 4-5 minutes on a sheet pan and then placing on top of the filling to finish baking so that the bottom of the biscuit gets cooked properly.
- Bake- Transfer the Dutch oven or oven-safe skillet to the oven and bake for 27-30 minutes, or until the biscuits are cooked through and golden brown on top. If your biscuits are browning too quickly, loosely cover the top with aluminum foil for the remainder of the cooking time. Alternatively, you can bake the biscuits separately and serve them alongside the chicken pot pie filling. Let the pot pie cool slightly before serving and enjoy!
Notes
Nutrition
Food Safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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