Crustless chicken pot pie skillet puts the creamy chicken-and-vegetable filling at the center of dinner. A small flour-thickened sauce gives it the familiar comfort-food texture without a pastry lid.
Tips for crustless chicken pot pie skillet
Dice carrots small so they soften before the sauce reduces too far. A gentle simmer thickens milk sauce without scorching it. Do not replace the milk with nonfat yogurt; it can split and change the flavor.
Swaps and serving ideas
Use cooked turkey only with a matched cooked weight and revised nutrition. This is deliberately a skillet filling rather than a pie that slices. Biscuits or toast can be served separately and are not included.
Helpful equipment: a large nonstick skillet is useful for the stovetop steps in this recipe. Check its size and manufacturer’s instructions for your kitchen.
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Crustless Chicken Pot Pie Skillet
Ingredients
- 1 1/2 lb boneless skinless chicken breast raw, cut into 3/4-inch pieces
- 1 cup carrots small dice
- 1 cup celery small dice
- 1/2 cup onion diced
- 1/2 cup frozen peas
- 2 cloves garlic minced
- 2 tbsp unsalted butter divided
- 2 tbsp all-purpose flour
- 1 cup low-sodium chicken broth prepared
- 1 cup 2% milk
- 1/2 tsp dried thyme
- 1/2 tsp table salt
- 1/4 tsp black pepper
Instructions
- Season chicken with half the salt and the pepper. Melt 1 tablespoon butter in a deep nonstick skillet over medium-high heat. Cook chicken in two batches, stirring, until each batch reaches 165°F, about 5–7 minutes. Move to a clean bowl.
- Melt remaining butter over medium heat. Add carrot, celery and onion. Cook 8–10 minutes, stirring until carrots are nearly tender. Add garlic and thyme for 30 seconds.
- Sprinkle flour over vegetables and stir 1 minute. Whisk in broth, then milk gradually. Simmer gently 4–5 minutes until the sauce coats a spoon and carrots are tender.
- Fold in peas, chicken and its juices, plus remaining salt. Cook gently 2–3 minutes until everything is hot and the center of chicken pieces reaches 165°F again.
- Divide the entire skillet into four equal portions. The result is thick pot-pie filling served in a bowl, without pastry, biscuits or dumplings.
Notes
Storage and reheating
Refrigerate in shallow covered containers within 2 hours at 40°F or below. Use within 3–4 days. Reheat only the portion needed to 165°F, adding a splash of water or broth if needed; extra broth changes the estimate.
More meal ideas
For another familiar option, try Hearty Chicken & Dumpling Stew. Our meal-prep guide covers portioning and keeping components fresh.
About the nutrition
One serving is one of 4 equal portions of the complete recipe, including all listed sides, sauces and toppings. Extra serving suggestions are separate. Nutrition values are estimates based on the listed ingredients and yield. Total carbohydrates include fiber. Brands, portion sizes and substitutions change the result.