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Healthy chicken pot pie skillet without crust, creamy chicken and vegetables cooked in a cast iron pan
Dreena Grace Burthon

Healthy Chicken Pot Pie Skillet

Creamy chicken, vegetables, and herbs cooked in one skillet. Cozy like pot pie, lighter without the crust, and good for leftovers.
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Prep Time 15 minutes
Cook Time 30 minutes
0 minutes
Total Time 45 minutes
Servings: 4 people
Course: dinner
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp Olive oil Or butter, or both
  • 1 lb Chicken thighs or breasts Bite sized
  • 1 Yellow onion Diced
  • 2 Carrots Chopped
  • 2 Celery stalks Chopped
  • 2 cloves Garlic Minced
  • 2 cups Chicken broth Low sodium helps
  • 1 cup Milk or half and half Use what you have
  • 1 tsp Dried thyme Or a little more
  • 1 Bay leaf Optional
  • 1 cup Frozen peas Add at the end
  • Salt to taste Salt Start light
  • Pepper to taste Black pepper Be generous

Equipment

  • 1 Large Skillet 10 to 12 inch works best
  • 1 Cutting board Any kind
  • 1 Knife Sharp helps
  • 1 Wooden spoon or spatula For stirring and scraping
  • 1 Measuring cups Close enough is fine

Method
 

  1. Heat a large skillet over medium heat and add the olive oil. Let it warm up before adding anything.
  2. Add the chicken to the pan in a single layer. Season lightly with salt and pepper. Let it cook without touching it for a few minutes, then stir and cook until mostly done. Remove chicken and set aside.
  3. In the same skillet, add the onion. Cook until soft and slightly golden. Do not rush this part.
  4. Add carrots and celery. Stir and cook for a few minutes until they start to soften.
  5. Add garlic and cook just until fragrant. About 30 seconds.
  6. Pour in the chicken broth and scrape the bottom of the pan to release any stuck bits.
  7. Stir in thyme and bay leaf. Add the chicken back to the skillet. Let everything simmer gently until vegetables are tender.
  8. Reduce heat to low and slowly stir in the milk or half and half. Let it heat through and thicken slightly.
  9. Add frozen peas and stir. Cook for another minute or two.
  10. Taste and adjust salt and pepper as needed. Remove bay leaf.
  11. Turn off heat and let the skillet sit for a minute before serving. It will thicken a bit more as it rests.

Notes

  • Thighs stay juicier, but breasts work. Just do not overcook them. Pull them early if needed.
  • If the skillet looks thin, let it sit. It thickens more once the heat is off.
  • If it gets too thick, add a splash of broth. Stir. Done.
  • Dried herbs are fine. Fresh is nice, not required.
  • Taste at the end. Then taste again. Most fixes are just salt.
  • Leftovers get thicker overnight. That is normal.
  • Reheat gently. Microwave works. Stove works better.
  • Skip peas if you hate them. Add mushrooms if you want. No one is watching.
  • This is better the second time you make it. You stop thinking and just cook.