All the cozy comfort of classic chicken pot pie—made lighter, simpler, and entirely in one skillet. This version brings together tender chicken, hearty veggies, and a creamy, herbed sauce for the coziest cold-weather dinner.
It’s gluten-free, dairy-free, and made with nourishing ingredients like bone broth, coconut milk, and plenty of colorful vegetables for a high-protein, veggie-packed meal you’ll feel good about eating. Serve it straight from the skillet with warm biscuits (Cappello’s are my go-to) for easy dipping and the perfect cozy night-in vibe. I legit crave this one. It’s all the nostalgia of a traditional pot pie without the heavy crust or complicated steps. So convenient and so ideal.
Why This One Pot Chicken Pot Pie Is the Ultimate Cozy Dinner
This healthy chicken pot pie keeps all the comforting flavors you love while leaning on whole-food ingredients that support immunity, digestion, and balanced blood sugar—especially during colder months.
The chicken adds lean protein, the bone broth delivers minerals and collagen, and the mix of carrots, celery, potatoes, peas, and herbs creates a nutrient-dense base that’s naturally creamy without any added sugar.
Using coconut milk instead of heavy cream keeps it dairy-free while still giving that rich, silky texture. Everything simmers together in a single skillet for a simple weeknight dinner that still feels extra cozy and satisfying. You guys are going to be obsessed!
Easy, Healthy, and Naturally Gluten- & Dairy-Free
I took inspiration from the chicken pot pie in my first cookbook, Rachael’s Good Eats (which has the most delicious thyme crust!), but wanted to create a quicker, more convenient, one-pot version you can make any night of the week.
And this recipe checks all the boxes: it’s a high-protein dinner, meal-prep-friendly, made with wholesome comfort-food ingredients, and requires minimal cleanup. (I wasn’t kidding when I said this is such a convenient recipe.)
I just threw my favorite rolls from Cappello’s on top, but you could bake your own ahead of time or you can make some while the pot pie is cooking. Even a piece of toasty sourdough works too—whatever you prefer!
Ingredients You’ll Need:
- Ghee, grass-fed butter, or olive oil
- Diced celery
- Diced carrots
- Diced unpeeled yellow potatoes
- Diced yellow onion
- Fresh thyme (or dried)
- Fresh sage (or dried)
- Garlic cloves
- Sea salt
- Black pepper
- Ground turmeric
- Arrowroot starch or tapioca flour
- Chicken bone broth (I like Kettle & Fire)
- Full-fat coconut milk (or plain full-fat Greek yogurt for a higher-protein swap)
- Boneless, skinless chicken breasts
- Peas (fresh or frozen)
- Chopped parsley or thyme leaves (for serving)
How To Make Homemade One Pot Chicken Pot Pie
In a large 12-inch skillet, heat ghee over medium heat.
Add celery, carrots, potatoes, and onion. Cook for 6–8 minutes, stirring occasionally, until veggies begin to soften.
Stir in thyme, sage, garlic, salt, pepper, and turmeric. Sprinkle arrowroot starch evenly over the vegetables and stir to coat.
Slowly pour in bone broth, stirring constantly to avoid lumps, then add coconut milk.
Nestle the chicken breasts into the mixture. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 10–12 minutes, until the chicken is cooked through and the sauce has thickened slightly.
Remove the chicken to a cutting board and shred into bite-size pieces using two forks.
Return shredded chicken to the skillet, add peas, and stir everything together. Let simmer uncovered for 3–4 minutes to allow the flavors to meld.
Taste and adjust seasoning with more flaky salt or pepper as needed. Sprinkle with chopped parsley or thyme before serving.
To Serve:
Spoon the chicken and veggies into bowls and serve with warm biscuits on top (or the side) for dipping.
To Store:
Keep leftovers in an airtight container in the fridge for up to 4 days.
Reheat gently on the stovetop or in the oven at 350°F for 10–15 minutes until warmed through.
Recipe Substitutions & Questions
Here are a few easy swaps to make this one pot chicken pot pie work for your taste, dietary needs, or whatever you have on hand:
- Ghee, butter, or olive oil: Swap with avocado oil, coconut oil, or any neutral cooking oil.
- Celery: Replace with fennel, bell pepper, or extra carrots for a similar crunch.
- Carrots: Use parsnips, sweet potatoes, or butternut squash as a naturally sweet alternative.
- Yellow potatoes: Substitute with sweet potatoes, Yukon golds, or peeled red potatoes.
- Yellow onion: Swap with shallots, white onion, or green onions for a milder flavor.
- Arrowroot starch: Replace with tapioca starch, cornstarch, or a gluten-free flour blend to thicken the sauce.
- Bone broth: Use low-sodium chicken broth, vegetable broth, or homemade stock.
- Coconut milk: Swap with plain full-fat Greek yogurt (higher protein), or canned evaporated milk for a creamier texture.
- Chicken breasts: Use boneless, skinless thighs, or rotisserie chicken for a quicker version.
- Peas: Substitute with green beans, edamame, or chopped zucchini if preferred.
- Herbs (thyme, sage): Use dried versions if fresh aren’t available, or swap in rosemary, oregano, or Italian seasoning for a slightly different flavor profile.
- Biscuits: Serve with gluten-free rolls, cornbread, or a crusty whole-grain bread if you prefer.
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Can I make this chicken pot pie on the stovetop without a skillet?
Yes! You can use any wide, heavy-bottomed pot or sauté pan with a lid. Just follow the same cooking steps, making sure the pan is large enough to hold all the vegetables, chicken, and sauce. The key is to give the ingredients space to cook evenly so the sauce thickens properly, giving you a creamy, comforting one pot chicken pot pie every time.
How do I thicken the sauce if it’s too runny?
If your sauce isn’t thick enough after cooking, sprinkle in a little extra arrowroot or tapioca starch and stir constantly over low heat until it reaches your desired consistency. You can also simmer uncovered for a few extra minutes to reduce the liquid naturally. This ensures a rich, creamy chicken pot pie filling that’s perfect for serving with biscuits or bread.
More Cozy One Pot & Comfort Food Recipes You’ll Love:
- Crockpot Pot Roast
- One-Pan Beef and Broccoli
- Crockpot Chicken Bolognese
- Lasagna Soup (High-Protein!)
- Healthy Turkey Taco Chili with Butternut Squash
Click here to watch the reel I made of this recipe 🙂
Homemade One Pot Chicken Pot Pie
Ingredients
- 2 tablespoons ghee, grass-fed butter, or olive oil
- 1 cup diced celery
- 1 cup diced carrots
- 1 cup diced unpeeled yellow potatoes
- ½ yellow onion, diced
- 1 ½ teaspoons minced fresh thyme, (or ½ teaspoon dried)
- 1 teaspoon minced fresh sage, (or ¼ teaspoon dried)
- 3 cloves garlic, minced
- 1-2 teaspoons sea salt
- ½ teaspoon black pepper
- ¼ teaspoon ground turmeric
- 2 tablespoons arrowroot starch, (or tapioca flour)
- 2 cups chicken bone broth, (I like Kettle & Fire)
- ½ cup canned full-fat coconut milk, (or plain full-fat Greek yogurt for a higher-protein swap)
- 2 boneless, skinless chicken breasts, each halved
- 1 cup peas, (fresh or frozen)
- 2 tablespoons chopped parsley or thyme leaves, for serving
Instructions
- In a large 12-inch skillet, heat ghee over medium heat.
- Add celery, carrots, potatoes, and onion. Cook for 6–8 minutes, stirring occasionally, until veggies begin to soften.
- Stir in thyme, sage, garlic, salt, pepper, and turmeric. Sprinkle arrowroot starch evenly over the vegetables and stir to coat.
- Slowly pour in bone broth, stirring constantly to avoid lumps, then add coconut milk.
- Nestle the chicken breasts into the mixture. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 10–12 minutes, until the chicken is cooked through and the sauce has thickened slightly.
- Remove the chicken to a cutting board and shred into bite-size pieces using two forks.
- Return shredded chicken to the skillet, add peas, and stir everything together. Let simmer uncovered for 3–4 minutes to allow the flavors to meld.
- Taste and adjust seasoning with more flaky salt or pepper as needed. Sprinkle with chopped parsley or thyme before serving.
To Serve:
- Spoon the chicken and veggies into bowls and serve with warm biscuits on top (or the side) for dipping.
To Store:
- Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the oven at 350°F for 10–15 minutes until warmed through.
