Crustless Chicken Pot Pie Skillet

A quick and comforting dish, this crustless chicken pot pie skillet combines tender chicken, vibrant vegetables, and a creamy sauce, all made in one skillet under 30 minutes.

Prep Time 10

Cook Time 20

Total Time 30

Serving Size 4 servings

Ingredients

Main Ingredients

1.5 lb chicken breast (boneless skinless, diced) 680 g
1 tbsp olive oil
1 medium yellow onion, diced
2 medium carrots, thinly sliced
8 oz mushrooms, sliced 225 g
2 cloves garlic, minced
2 tbsp all-purpose flour
1.5 cups low-sodium chicken broth 360 ml
3/4 cup unsweetened almond milk or low-fat milk (180 ml)
3/4 cup frozen green peas
1 tsp dried thyme or 1 tbsp fresh thyme
1/2 tsp black pepper plus more to taste
1/2 tsp salt adjust as needed
Fresh parsley optional, for serving

Instructions

Cooking

Heat a large skillet over medium heat and add 1 tbsp olive oil.
Add diced chicken in a single layer. Season lightly with ½ tsp salt and ½ tsp black pepper. Cook 5–6 minutes, stirring occasionally, until chicken is cooked through and lightly golden. Remove chicken and set aside.
In the same skillet, add the diced onion and sliced carrots. Cook 4–5 minutes until softened and beginning to color.
Add minced garlic and sliced mushrooms. Cook 2 minutes until fragrant and the mushrooms have released some moisture.
Sprinkle 2 tbsp flour over the vegetables and stir continuously for 1 minute to cook the raw flour taste.
Slowly pour in 1 ½ cups low-sodium chicken broth while stirring to prevent lumps. Add ¾ cup almond milk and 1 tsp thyme. Bring to a gentle simmer.
Cook 4–5 minutes, stirring occasionally, until the sauce thickens. Adjust heat so it simmers but doesn’t boil aggressively.
Return the cooked chicken to the skillet. Stir to coat in the sauce. Add ¾ cup frozen peas and additional black pepper to taste. Simmer 3–4 minutes until peas are heated and the mixture is thickened to your liking.
Taste and adjust seasoning with salt and pepper. Remove from heat and garnish with fresh parsley if using. Serve hot.

Notes