Crustless Chicken Pot Pie Skillet
Crustless chicken pot pie skillet puts the creamy chicken-and-vegetable filling at the center of dinner.
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
One serving is one of 4 equal portions of the complete recipe, including all listed sides, sauces and toppings. Extra serving suggestions are not included. Nutrition is estimated and changes with brands, portions and substitutions.