Description
A comforting and hearty dish that combines the flavors of a classic pot pie without the crust, ideal for busy weeknights.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (carrots, peas, corn)
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup cream or milk (for a lighter version, use unsweetened almond milk)
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil or butter
Instructions
- Start by heating the olive oil in a large skillet over medium heat. Once it’s hot, add the diced onions and minced garlic. Sauté until the onions become translucent and fragrant, about 2-3 minutes.
- Next, stir in the mixed vegetables. Cook them for an additional 3-4 minutes until they are tender and the colors begin to brighten.
- Add the shredded chicken to the skillet, mixing everything well. Then, pour in the chicken broth and cream or milk. Bring the mixture to a gentle simmer, stirring occasionally.
- Season everything with thyme, rosemary, salt, and pepper. Allow the skillet to cook for about 10-15 minutes, letting the flavors meld together and create a creamy consistency. Serve warm and enjoy your hearty, crustless chicken pot pie!
Notes
Garnish with fresh parsley and serve with a simple side salad or crusty bread. Leftovers can be refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg