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    Home » Recipes

    Crustless Chicken Pot Pie Skillet

    Dec 11, 2022 · Leave a Comment

    Jump to Recipe Print Recipe

    This crustless chicken pot pie skillet is like the inside of a chicken pot pie, but without all the carbs and heaviness. Eat it in a bowl by itself, or serve it over a biscuit for a more traditional pot pie vibe. We use rotisserie chicken as a shortcut, so it's super fast and easy.

    Crustless chicken pot pie in a cast iron skillet.

    This crustless chicken pot pie is perfect for busy weeknights or low-carb diets. We like ours in a bowl by itself, but it's also great over a biscuit or croissant. Since there's no crust, it doesn't require any baking time or fussy dough. You can also customize it with whatever veggies you like.

    Looking for other easy weeknight meals? Try our sloppy joe pasta, sweet potato vegetarian tostadas, or spicy sausage pasta.

    Jump to:
    • Key Ingredients
    • Instructions
    • Frequently asked questions
    • Crustless Chicken Pot Pie Skillet Recipe

    Key Ingredients

    • Rotisserie chicken- Any cooked chicken works, but we usually pick up a rotisserie chicken from Costco. It's fast, easy, and delicious.
    • Mushrooms- We use baby bellas.
    • Frozen corn, peas, carrots, and green beans- We buy a combo bag (sometimes called a vegetable medley or mixed vegetables). You can buy them separately if you're not able to find something similar. You can also customize this recipe and use whatever veggies you like.
    • Chicken broth- We use good quality bone broth because it tastes so much better, but use whatever you have on hand or usually buy.
    • Whole milk
    • Onions
    • Celery
    • Other ingredients: Olive oil, minced garlic, cornstarch, salt, black pepper, ground cayenne, garlic powder, and Italian seasoning.

    Instructions

    Step 1: Add oil, onions, and celery to a large pan over medium heat and cook for 5-6 minutes, or until the onions are soft. Add the garlic and the mushrooms and cook for an additional 3 minutes, stirring frequently. Finally, add the frozen mixed vegetables to the pan and cook another 3 minutes.

    Vegetables cooking in a cast iron pan.

    Step 2: Combine chicken broth and cornstarch in a bowl or measuring cup and mix until well combined. Then add the broth mixture, salt, black pepper, ground cayenne, garlic powder, and Italian seasoning to the pan. Cook, stirring frequently, for 5-6 minutes, until the mixture has thickened.

    Vegetables cooking in a thickened broth in a cast iron skillet.

    Step 3: Once the mixture in the pan has thickened, add the milk. Cook another 5 minutes, then add the shredded chicken and stir to combine. Serve by itself in a bowl or over a biscuit.

    Crustless chicken pot pie in a skillet.

    Frequently asked questions

    How should I serve this?

    We love our crustless chicken pot pie served in a bowl by itself. It's low-carb, but still wholesome and delicious. If you'd rather add something a little more carby, then try serving it over a biscuit or croissant.

    Can I add other vegetables to this skillet?

    Yes! Use whatever vegetables you prefer. Potatoes, peppers, asparagus, and leeks would all be good in this as well.

    Do I have to use rotisserie chicken?

    Nope! You can use any cooked shredded chicken. We get about 4-5 cups of shredded chicken out of one rotisserie chicken.

    Crustless chicken pot pie in a bowl.
    Crustless Chicken Pot Pie Skillet Recipe

    Crustless Chicken Pot Pie Skillet Recipe

    Recipe by Mollie

    This crustless chicken pot pie skillet is like the inside of a chicken pot pie, but without all the carbs and heaviness. Eat it in a bowl by itself, or serve it over a biscuit for a more traditional pot pie vibe. We use rotisserie chicken as a shortcut, so it's super fast and easy.

    Course: DinnerCuisine: AmericanDifficulty: Easy
    5 from 1 vote
    Pin
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    Servings

    4

    servings
    Prep time

    10

    minutes
    Cook time

    20

    minutes
    Calories

    430

    kcal
    Total time

    30

    minutes
    Cook Mode

    Prevent your screen from going dark!

    Ingredients

    • 1 tablespoon 1 olive oil

    • 1 1 sweet onion, diced

    • 1 cup 1 celery, diced

    • 4 cloves 4 garlic, minced

    • 10 ounces 10 sliced baby bella mushrooms

    • 16 ounces 16 frozen mixed vegetables (corn, peas, carrots, and green beans)

    • 2 cups 2 chicken broth

    • 2 tablespoons 2 cornstarch

    • ½ teaspoon ½ salt

    • ½ teaspoon ½ black pepper

    • ⅛ teaspoon ⅛ ground cayenne

    • ½ teaspoon ½ garlic powder

    • ½ teaspoon ½ Italian seasoning

    • 1 cup 1 whole milk

    • 1 1 rotisserie chicken, shredded (or 4-5 cups cooked shredded chicken)

    Directions

    • Add oil, onions and celery to a large pan over medium heat and cook for 5-6 minutes, or until the onions are soft. Add the garlic and the mushrooms and cook for an additional 3 minutes, stirring frequently. Finally, add the frozen mixed vegetables to the pan and cook another 3 minutes.
    • Combine chicken broth and cornstarch in a bowl or measuring cup and mix until well combined. Then add the broth mixture, salt, black pepper, ground cayenne, garlic powder, and Italian seasoning to the pan. Cook, stirring frequently, for 5-6 minutes, until the mixture has thickened.
    • Once the mixture in the pan has thickened, add the milk. Cook another 5 minutes, then add the shredded chicken and stir to combine. Serve by itself in a bowl or over a biscuit.

    Notes

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    Welcome! We are Michael & Mollie, a hangry economics enthusiast and her husband. Our goal is to provide you with delicious, accessible, and healthy-ish recipes that are both time- and money-efficient.

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