Crustless Chicken Pot Pie Skillet
A quick and hearty skillet dish featuring tender chicken and vegetables in a creamy sauce, without the hassle of a crust. Ideal for busy weeknights and meal prep!
Ingredients
Main Ingredients
- 1.5 lb chicken breast, boneless and skinless, diced Approximately 680 g
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, thinly sliced
- 8 oz mushrooms, sliced Approximately 225 g
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour Or 1.5 tbsp cornstarch for gluten-free
- 1.5 cups low-sodium chicken broth Approximately 360 ml
- 3/4 cup unsweetened almond milk or low-fat milk Approximately 180 ml
- 3/4 cup frozen green peas
- 1 tsp dried thyme or 1 tbsp fresh thyme leaves
- 1/2 tsp black pepper Plus more to taste
- 1/2 tsp salt Adjust as needed
- Fresh parsley Optional, for serving
Instructions
Preparation
- Heat a large skillet over medium heat and add the olive oil.
- Add the diced chicken in a single layer. Season lightly with salt and pepper. Cook for 5–6 minutes, stirring occasionally, until the chicken is cooked through and lightly golden. Remove the chicken to a plate and set aside.
- In the same skillet, add the diced onion and sliced carrots. Cook for 4–5 minutes until softened, stirring to prevent sticking.
- Add the minced garlic and sliced mushrooms. Cook for another 2 minutes until fragrant and the mushrooms have released some moisture.
- Sprinkle the flour over the vegetables and stir continuously for about 1 minute to eliminate the raw flour taste.
Cooking
- Slowly pour in the chicken broth while stirring to avoid lumps. Add the almond milk and thyme. Bring the mixture to a gentle simmer and cook for 4–5 minutes until the sauce starts to thicken.
- Return the cooked chicken to the skillet and stir to coat it evenly in the sauce. Add the frozen peas and black pepper. Simmer for 3–4 minutes until the peas are heated through and the sauce reaches your desired thickness.
- Taste and adjust salt and pepper. Remove from heat and garnish with fresh parsley if using. Serve hot.
Notes
Swap chicken for turkey breast or cubed firm tofu for a vegetarian option. Almond milk keeps it lower-calorie; use low-fat dairy for a richer mouthfeel. This dish can be paired with various sides such as cauliflower rice or mashed potatoes.