Chicken Pot Pie Skillet

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup frozen peas
• 1 cup frozen corn
• 2 medium carrots, sliced
• 2 tablespoons all-purpose flour
• 2 cups chicken broth
• 1/2 cup heavy cream
• 1 teaspoon thyme
• Salt and pepper to taste
• 1 refrigerated pie crust, unrolled

Steps

1. 1 Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté until softened.
2. 2 Add chicken pieces, cook until browned and cooked through.
3. 3 Stir in peas, corn, and carrots.
4. 4 Sprinkle flour over the mixture, stirring to coat.
5. 5 Pour in chicken broth and heavy cream, stirring to combine. Season with thyme, salt, and pepper.
6. 6 Simmer until vegetables are tender and mixture thickens.
7. 7 Place pie crust over the skillet, tucking edges down the sides.
8. 8 Bake at 400°F for 15 minutes or until crust is golden.
9. 9 Let stand for 5 minutes before serving.

Nutrition

Tips

• For a gluten-free option, use a gluten-free pie crust and flour blend.
• Feel free to swap out veggies based on what you have on hand.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Serving Suggestions

• Serve with a simple green salad for a balanced meal.
• Pair with warm crusty bread for extra indulgence.

FAQ