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 one of our other ideas in the "Serving Ideas" section.

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.

Chicken Pot Pie Filling

Description

This chicken pot pie filling tastes just like the creamy inside of a chicken pot pie, but without the crust. 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.

Ingredients

Scale

1 tablespoon olive oil or butter

1 sweet onion, diced

1 cup celery, diced

4 cloves garlic, minced

10 ounces baby bella mushrooms, sliced

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

2 cups chicken broth

2 tablespoons cornstarch

1 teaspoon salt

1/2 teaspoon black pepper

1/8 teaspoon ground cayenne (optional; omit if you don't like spicy food)

1/2 teaspoon garlic powder

1/2 teaspoon Italian seasoning

1 cup whole milk

4 cups cooked, shredded chicken (we use 1 rotisserie chicken)

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Instructions

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

You can usually find "vegetable medleys" in the frozen section that include corn, peas, carrots, and green beans. If you can't find something similar, you can buy everything separately. Canned and fresh vegetables also work.

We use a rotisserie chicken as an easy way to get cooked, shredded chicken. You can also make your own shredded chicken or even use canned.

Nutritional information is only an estimate.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1/4th of recipe
Calories: 459
Sugar: 9.4 g
Sodium: 1260.1 mg
Fat: 15.9 g
Carbohydrates: 34.1 g
Protein: 44.4 g
Cholesterol: 113.6 mg