Description
Easy chicken pot pie made in a skillet, without the crust.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup frozen peas and carrots
- 1/2 cup heavy cream
- 1/4 cup chopped fresh parsley
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Season chicken with salt and pepper.
- Cook chicken until browned. Remove from skillet.
- Add onion, carrots, and celery to the skillet. Cook until softened.
- Add garlic and cook for 1 minute.
- Stir in flour. Cook for 1 minute.
- Gradually whisk in chicken broth.
- Bring to a simmer, then add frozen vegetables.
- Return chicken to the skillet.
- Simmer until chicken is cooked through.
- Stir in heavy cream and parsley.
- Serve hot.
Notes
- You can use rotisserie chicken to save time.
- Add other vegetables like potatoes or mushrooms.
- Season to your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg