Crustless Chicken Pot Pie Skillet, Hearty Comfort in 30 Minutes

A cozy, creamy take on chicken pot pie that combines the hearty flavors of the classic dish without the hassle of a crust, perfect for busy weeknights.

Jump to Recipe Print Recipe

This crustless chicken pot pie skillet gives you the cozy, creamy flavors of pot pie without the fuss of rolling dough, perfect for busy weeknights. It bakes in a single pan, delivers comforting texture, and stays lighter thanks to a Greek yogurt topping that browns beautifully.

If you are collecting easy weeknight winners, try this alongside other high-protein chicken recipes for a dinner rotation that never gets boring.

Why this recipe works

• One-pan method keeps cleanup minimal, and textures remain vibrant.
• Browning the chicken first locks in flavor, while the yogurt-Parmesan dollops create golden peaks.
• Thickened, herb-forward sauce clings to vegetables and chicken for a comforting bite.
• Flexible ingredient swaps make it simple to adapt for low-carb or dairy-free diets.

Ingredients.

Complete ingredients list with exact measurements

• 1 tablespoon olive oil
• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 small yellow onion, diced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour, or almond flour for low-carb (add 1 extra tablespoon if using almond flour)
• 1.5 cups low-sodium chicken broth
• 1/2 cup milk, or unsweetened almond milk
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and freshly ground black pepper, to taste
• 1 cup frozen peas
• 1/2 cup plain Greek yogurt, room temperature
• 1/4 cup grated Parmesan cheese
• Fresh parsley, chopped, for garnish

Ingredient notes and substitutions

• Chicken: Use rotisserie chicken for a shortcut, reduce searing time.
• Flour: Almond flour yields a nuttier, slightly looser sauce, so add an extra tablespoon and watch thickness.
• Dairy-free: Replace butter with olive oil and yogurt with a dairy-free cream alternative.
• Vegetables: Swap peas for green beans or add mushrooms for extra umami.

Photo of ingredients laid out

Where to find specialty items
Most items are grocery staples, but almond flour and unsweetened almond milk are commonly found in the baking or natural foods aisle of major supermarkets. If you want more chicken dinner inspiration, check our best chicken enchiladas recipes for different flavor profiles.

STEP-BY-STEP

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a 10-12 inch oven-safe skillet over medium-high heat. Add chicken pieces in a single layer without crowding. Cook undisturbed for 3-4 minutes until golden brown on bottom, then flip and cook 2-3 minutes more until just cooked through, internal temp 165°F. Remove chicken from skillet and set aside.
3. In the same skillet, add the onion, carrots, and celery. Sauté until vegetables begin to soften, about 5 minutes. Add garlic and cook for another minute until fragrant.
4. Add butter to the skillet and let it melt completely. Whisk in the flour to form a paste and cook for 1 minute, stirring constantly.
5. Gradually whisk in the chicken broth and milk until smooth. Add thyme, rosemary, salt, and pepper.
6. Bring the mixture to a simmer and cook, stirring occasionally, until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes.
7. Stir in the frozen peas and cooked chicken.
8. In a small bowl, mix the Greek yogurt and Parmesan cheese. Dollop 6-8 spoonfuls randomly over the surface. Do not spread it smooth, as the uneven dollops create beautiful golden peaks when baked.
9. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the topping is golden and the filling is bubbly.
10. Let rest for 5 minutes before serving. Garnish with fresh parsley.

Process photos for key steps help, for example showing browned chicken, the roux stage, and yogurt dollops before baking. If you want a creamier variation, see how this technique compares to other recipes like our creamy white chicken chili recipes for texture ideas.

Visual cues and checkpoints

• Chicken should have a light golden crust before removing.
• Roux should smell toasty after 1 minute.
• Sauce is ready when it coats a spoon and leaves a clean line.

Tips for success at each stage

• Do not overcrowd the chicken when searing, or it will steam instead of brown.
• Whisk continuously when adding broth to prevent lumps.
• Use room-temperature yogurt to prevent curdling.

TIPS & VARIATIONS

Make-ahead and storage instructions

• Make the filling up to 3 days ahead, chill, then add yogurt dollops and bake.
• Store leftovers in an airtight container for up to 3 days, reheat in the oven to restore crispness.

Recipe variations

• Low-carb, grain-free: Use almond flour for the roux and unsweetened almond milk.
• Vegetarian: Replace chicken with cubed, firm tofu or extra mushrooms.
• Extra cheesy: Stir in 1/2 cup shredded cheddar before baking.
• Lighter: Use half Greek yogurt and half light sour cream.

Serving suggestions

• Serve with a simple green salad or crusty bread for dipping.
• Pair with roasted Brussels sprouts for seasonal balance.

Pro tips for best results

• Warm the skillet slightly before adding the roux to keep everything flowing.
• Let the skillet rest after baking so the filling sets for cleaner servings.

For creative pairings that use bold, saucy chicken profiles, consider inspiration from our blackened chicken alfredo recipes.

COMMON MISTAKES TO AVOID

1. Overcrowding the skillet, it causes steaming not browning, fix by searing in batches.
2. Adding cold milk or broth too quickly, it creates lumps, fix by whisking gradually and tempering liquids.
3. Using cold yogurt, it can split, fix by bringing yogurt to room temperature first.
4. Undercooking the roux, the sauce may taste raw, fix by cooking the flour for a full minute until fragrant.
5. Baking before the filling is bubbling, you may get a runny center, fix by simmering until the filling thickly coats a spoon.
6. Skipping salt, flavors will be flat, fix by tasting and adjusting seasoning before baking.
7. Overbaking, the yogurt peaks can burn, fix by checking at 15 minutes and covering loosely if browning too quickly.

If you want a reminder on balanced sauce textures and protein focus for sauces, review tips in our Blackened Chicken Alfredo Sauce guidance.

Crustless Chicken Pot Pie Skillet

A cozy, creamy take on chicken pot pie that combines the hearty flavors of the classic dish without the hassle of a crust, perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dinner, Main Course

Cuisine American, Comfort Food

Servings 4 servings

Calories 450 kcal

Ingredients

  

1x2x3x

Main Ingredients

• 1 tablespoon olive oil
• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces Use rotisserie chicken for a shortcut.
• 1 small yellow onion, diced
• 2 medium carrots, peeled and diced
• 2 stalks celery, diced
• 2 cloves garlic, minced
• 3 tablespoons unsalted butter Replace with olive oil for dairy-free.
• 3 tablespoons all-purpose flour, or almond flour for low-carb Add 1 extra tablespoon if using almond flour.
• 1.5 cups low-sodium chicken broth
• 1/2 cup milk, or unsweetened almond milk
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and freshly ground black pepper, to taste Adjust seasoning before baking.
• 1 cup frozen peas Swap for green beans or add mushrooms.
• 1/2 cup plain Greek yogurt, room temperature Keep at room temperature to prevent curdling.
• 1/4 cup grated Parmesan cheese
• Fresh parsley, chopped, for garnish

Instructions

 

Preparation

• Preheat your oven to 375°F (190°C).
• Heat olive oil in a 10-12 inch oven-safe skillet over medium-high heat. Add chicken pieces in a single layer without crowding. Cook undisturbed for 3-4 minutes until golden brown on the bottom, then flip and cook 2-3 minutes more until just cooked through, internal temp 165°F. Remove chicken from skillet and set aside.
• In the same skillet, add the onion, carrots, and celery. Sauté until vegetables begin to soften, about 5 minutes. Add garlic and cook for another minute until fragrant.
• Add butter to the skillet and let it melt completely.
• Whisk in the flour to form a paste and cook for 1 minute, stirring constantly.
• Gradually whisk in the chicken broth and milk until smooth. Add thyme, rosemary, salt, and pepper.
• Bring the mixture to a simmer and cook, stirring occasionally, until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes.
• Stir in the frozen peas and cooked chicken.
• In a small bowl, mix the Greek yogurt and Parmesan cheese. Dollop 6-8 spoonfuls randomly over the surface.
• Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the topping is golden and the filling is bubbly.
• Let rest for 5 minutes before serving. Garnish with fresh parsley.

Notes

Make the filling up to 3 days ahead, chill, then add yogurt dollops and bake. Store leftovers in an airtight container for up to 3 days, reheat in the oven to restore crispness.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 34gProtein: 35gFat: 20gSaturated Fat: 10gSodium: 850mgFiber: 4gSugar: 5g

Keyword chicken pot pie, Easy Weeknight Dinner, Healthy Comfort Food, One-Pan Meal, Skillet Recipe

Tried this recipe?Let us know how it was!