It is 6pm. You are tired. Dinner needs to happen fast.
There is something magical about the smell of thyme on a crisp autumn evening. This Crustless Chicken Pot Pie Skillet delivers all that cozy flavor without the fuss of a crust.
Why You Will Love This Recipe
This recipe is a total game-changer for busy fall weeknights. You get all the creamy, soul-warming comfort of a traditional pie in one pan.
It is high in protein and skips the refined carbs. Your family will love the tender chicken and golden sauce. It is ready in 40 minutes, making it perfect for your rotation.
How to Make It
Making this dish is incredibly simple and satisfying. You will sear the chicken first to lock in those savory juices. Then, you simply sauté the fresh vegetables in the same pan.
Even if you are a beginner, creating the smooth sauce is easy. Everything happens in one heavy-bottomed skillet for minimal cleanup. You will feel like a pro as the sauce thickens perfectly.
Simple Ingredients
Most of these items are likely already in your pantry and fridge.
- 2 lbs chicken breast, cubed
- 2 tbsp unsalted butter
- 1 cup diced yellow onion
- 1 cup sliced carrots
- 1/2 cup sliced celery
- 2 cloves garlic, minced
- 1/3 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 1 cup frozen peas
- 1 tsp dried thyme
- 1 tsp sea salt
- 1/2 tsp cracked black pepper
Step-by-Step
- Melt 1 tablespoon of butter in a large heavy-bottomed skillet over medium-high heat.
- Add cubed chicken and sear until browned and internal temperature reaches 165 degrees Fahrenheit; remove chicken from pan.
- Melt remaining butter in the same skillet and add onion, carrots, and celery.
- Sauté vegetables for 6 minutes until softened.
- Add garlic and cook for 60 seconds.
- Sprinkle flour over vegetables and stir constantly for 2 minutes to create a blonde roux.
- Gradually whisk in chicken broth and heavy cream to ensure a smooth consistency.
- Simmer for 5 minutes until the sauce has thickened to a nappe consistency.
- Fold in the cooked chicken and frozen peas.
- Season with thyme, salt, and pepper and heat through for 3 minutes before serving.
Best Ways to Enjoy It
Serve this warm in deep bowls for a truly cozy night in. It pairs beautifully with a side of fluffy mashed potatoes. You could also serve it with warm, crusty bread for dipping.
Add a simple side salad to keep things light and fresh. Set the table, light a candle, and enjoy this nourishing meal together.
Storage & Reheating
This meal keeps beautifully in the fridge for up to 3 days. Store leftovers in an airtight container once they have cooled. Reheat gently on the stove over medium-low heat.
You may need a splash of broth to loosen the sauce. This recipe is also great for meal prep lunches. It tastes even better the next day as flavors meld.
Recipe Tips
- Don’t skip searing the chicken first for the best flavor.
- Avoid overcrowding the pan so the chicken browns instead of steams.
- Whisk the broth in slowly to prevent any flour lumps.
- Use frozen peas at the very end to keep them bright.
- For a holiday twist, add a pinch of dried sage.
- Make sure your carrots are sliced thin so they cook quickly.
- Upgrade the dish with a sprinkle of fresh parsley on top.
Variations & Swaps
- Swap chicken for turkey for a great post-Thanksgiving meal.
- Use coconut milk instead of heavy cream for a dairy-free version.
- In summer, swap carrots for diced zucchini or yellow squash.
- Add a handful of mushrooms for an extra earthy flavor profile.
Common Questions
Can I make this ahead of time?
Yes, you can prep the vegetables and chicken a day early. This makes the actual cooking process much faster on busy weeknights.
How do I know when the sauce is ready?
The sauce should be thick enough to coat the back of a spoon. This is often called nappe consistency in professional kitchens.
Will my kids eat the vegetables?
Most kids love this because the creamy sauce makes everything taste mild. You can dice the vegetables very small if you have picky eaters.
I hope this cozy recipe brightens your fall evenings. Give it a try and let every bite warm you up. Happy cooking!
— Lidia
Crustless Chicken Pot Pie Skillet
Ingredients
- 2 lbs chicken breast, cubed
- 2 tbsp unsalted butter
- 1 cup diced yellow onion
- 1 cup sliced carrots
- 1/2 cup sliced celery
- 2 cloves garlic , minced
- 1/3 cup all -purpose flour
- 2 cups low -sodium chicken broth
- 1/2 cup heavy cream
- 1 cup frozen peas
- 1 tsp dried thyme
- 1 tsp sea salt
- 1/2 tsp cracked black pepper
Instructions
- Melt 1 tablespoon of butter in a large heavy-bottomed skillet over medium-high heat.
- Add cubed chicken and sear until browned and internal temperature reaches 165 degrees Fahrenheit; remove chicken from pan.
- Melt remaining butter in the same skillet and add onion, carrots, and celery.
- Sauté vegetables for 6 minutes until softened.
- Add garlic and cook for 60 seconds.
- Sprinkle flour over vegetables and stir constantly for 2 minutes to create a blonde roux.
- Gradually whisk in chicken broth and heavy cream to ensure a smooth consistency.
- Simmer for 5 minutes until the sauce has thickened to a nappe consistency.
- Fold in the cooked chicken and frozen peas.
- Season with thyme, salt, and pepper and heat through for 3 minutes before serving.
