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Crustless Chicken Pot Pie Skillet

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A comforting one-pan meal that captures the flavors of traditional chicken pot pie without the fuss of a crust.

Ingredients

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  • 1 tablespoon olive oil
  • 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)
  • 1 small onion (diced)
  • 2 carrots (diced)
  • 2 celery stalks (diced)
  • 2 cloves garlic (minced)
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour or almond flour
  • 1.5 cups chicken broth
  • 0.5 cup milk or unsweetened almond milk
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper (to taste)
  • 1 cup frozen peas
  • 0.5 cup plain Greek yogurt (room temperature)
  • 0.25 cup grated Parmesan cheese
  • Fresh parsley (for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Heat the olive oil in a skillet over medium-high heat. Add the chicken pieces in a single layer and cook until golden brown, then flip and cook until just cooked through. Remove and set aside.
  3. In the same skillet, sauté the onion, carrots, and celery until they begin to soften, then add the garlic.
  4. Add butter, let it melt completely, and whisk in the flour to form a paste.
  5. Gradually whisk in chicken broth and milk until smooth, then add thyme, rosemary, salt, and pepper. Simmer until thickened.
  6. Stir in the frozen peas and cooked chicken.
  7. In a small bowl, mix Greek yogurt and Parmesan cheese. Dollop over the mixture randomly.
  8. Bake for 15-20 minutes until golden and bubbly.
  9. Let rest for 5 minutes and garnish with fresh parsley before serving.

Notes

For even cooking, cut chicken and veggies into similar sizes. You can substitute chicken broth with vegetable broth if needed.

Nutrition

Find it online: https://www.nailzspa.com/crustless-chicken-pot-pie-skillet/

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