Crustless Chicken Pot Pie Skillet
A comforting and easy twist on the classic pot pie, made with tender chicken and fresh vegetables in a rich, creamy broth.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: None
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup peas (fresh or frozen)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 cup milk
- 2 tablespoons olive oil
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- 1 tablespoon cornstarch (optional, for thickening)
Instructions
- Heat olive oil in a large skillet over medium heat. Add onions, carrots, and celery; sauté until softened.
- Stir in garlic, thyme, and rosemary; cook for 1 minute to release their fragrant aroma.
- Add in the cooked chicken, peas, chicken broth, and milk. Season generously with salt and pepper.
- If you prefer a thicker consistency, mix cornstarch with a little cold water and stir it in for that creamy texture.
- Allow the mixture to simmer for 10-15 minutes, stirring occasionally, until everything is heated through and melded beautifully.
- Serve hot and enjoy your crustless chicken pot pie!
Notes
Recommended to use rotisserie chicken to reduce prep time. Fresh herbs can be substituted with dried, reducing the amount by half.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg
Find it online: https://cookingwithmayaa.com/crustless-chicken-pot-pie-skillet/