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A steaming skillet of creamy chicken pot pie filling with bright orange carrots and green peas.

Crustless Chicken Pot Pie Skillet

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 385 kcal

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.