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A cast iron skillet filled with creamy chicken pot pie filling, featuring carrots, peas, and fresh parsley.

Crustless Chicken Pot Pie Skillet

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 320
Ingredients Method

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts, cubed
  • 2 tbsp olive oil
  • 1/2 cup diced onion
  • 1 cup sliced carrots
  • 1/2 cup sliced celery
  • 2 cloves garlic , minced
  • 1/4 cup all -purpose flour
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 1 cup frozen peas
  • 1 tsp dried thyme
  • 1/2 tsp sal t
  • 1/4 tsp black pepper
  • 2 tbsp chopped fresh parsley

Method
 

  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add chicken cubes and cook until browned on all sides, approximately 5 to 7 minutes. Remove chicken and set aside.
  3. In the same skillet, add onion, carrots, and celery. Sauté for 5 minutes until vegetables are softened.
  4. Stir in minced garlic and cook for 1 minute until fragrant.
  5. Sprinkle all-purpose flour over the vegetables and stir constantly for 1 minute to incorporate.
  6. Gradually whisk in chicken broth and heavy cream, ensuring the mixture is smooth and without lumps.
  7. Simmer the sauce for 5 minutes until thickened to a coating consistency.
  8. Return the cooked chicken to the skillet and add frozen peas, thyme, salt, and pepper.
  9. Cook for an additional 3 to 5 minutes until the chicken is cooked through and peas are tender.
  10. Garnish with fresh parsley and serve immediately.