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A creamy chicken pot pie skillet with peas, carrots, and shredded chicken garnished with fresh parsley.
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Crustless Chicken Pot Pie Skillet

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings
Calories: 380kcal

Ingredients

  • 2 cups cooked chicken breast, cubed or shredded
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 2 cloves garlic , minced
  • 2 cups frozen peas and carrots blend
  • 3 tablespoons all -purpose flour
  • 1.5 cups chicken broth
  • 0.5 cup heavy cream
  • 1 teaspoon dried thyme
  • 0.5 teaspoon sal t
  • 0.25 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped

Instructions

  • Melt butter in a large skillet over medium heat.
  • Add diced onion and sauté for 5 minutes until translucent.
  • Stir in minced garlic and cook for 1 minute until fragrant.
  • Whisk in flour and cook for 2 minutes to create a light roux, stirring constantly.
  • Gradually pour in chicken broth and heavy cream while whisking to prevent lumps.
  • Bring to a simmer and stir until the sauce thickens.
  • Add the cooked chicken, frozen peas and carrots, thyme, salt, and pepper.
  • Simmer for 5-7 minutes until the vegetables are tender and the chicken is heated through.
  • Garnish with fresh parsley before serving.