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.
Ingredients
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
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