I grew up in a tiny kitchen with a squeaky oven rack and a cast iron pan that never quit. This One Pot Chicken Pot Pie brings back that warm steam on cold hands and the smell of thyme that drifts out like a hug. We get comfort without a crust and with fewer dishes to wash which feels like a small win. For folks who collect Boneless Chicken Recipes this one sits near the top. It eats like Baked Chicken and tastes like a hug from Sunday. Use thighs for rich flavor or breast for lean bites. I use a sturdy pan for a Cast Iron Chicken Pot Pie vibe and lean on pantry staples. We keep it simple and calm and we eat well. If you love Baked Casserole Recipes or Cast Iron Pot Recipes you will feel right at home here. The sauce turns glossy and the peas pop and the carrots stay tender. We keep chunks big so they do not vanish in the simmer. For Boneless Skinless Chicken Thigh Recipes this one delivers cozy spoons and happy plates.
Table of Contents
- 1) Key Takeaways
- 2) Easy Crustless Chicken Pot Pie Skillet Recipe
- 3) Ingredients for Crustless Chicken Pot Pie Skillet
- 4) How to Make Crustless Chicken Pot Pie Skillet
- 5) Tips for Making Crustless Chicken Pot Pie Skillet
- 6) Making Crustless Chicken Pot Pie Skillet Ahead of Time
- 7) Storing Leftover Crustless Chicken Pot Pie Skillet
- 8) Try these Main Course next
- 9) Crustless Chicken Pot Pie Skillet
- 10) Nutrition
1) Key Takeaways
Hey there I am Lila from Lila Cooks at https://www.lilacooks.com and this cozy skillet supper holds the charm of a classic pie without the crust. We keep the moves simple and the flavor deep. Steam lifts. Herbs bloom. The spoon keeps going back for more.
We cook in one sturdy pan so clean up stays light. The base turns creamy from broth milk and a small dusting of flour. Tender chicken and sweet carrots sit with soft onion and peas that pop. The whole pot feels calm and friendly.
This dish plays well on a weeknight and still shines for guests. It fits Boneless Chicken Recipes and meets the comfort of Baked Chicken. If you love Cast Iron Pot Recipes this will feel like home.
2) Easy Crustless Chicken Pot Pie Skillet Recipe
We call it One Pot Chicken Pot Pie and we mean it. One Pot Chicken Pot Pie keeps stress low and dinner warm. I use a heavy skillet that has seen many meals and a wooden spoon with a nick on the handle. The food tastes like care.
The method stays clear. We soften the aromatics then the chicken goes in. We bloom thyme and a bit of rosemary. Flour clings to the mix. Broth follows. The sauce thickens and turns glossy. Milk smooths the edge and brings that gentle finish.
What comes out is a one pan chicken pot pie feel. You get the comfort of the classic without fuss. I serve it with a green salad and a lemon wedge. People smile. The table quiets. That quiet tells you dinner worked.
3) Ingredients for Crustless Chicken Pot Pie Skillet
Olive oil Warm flavor and soft sheen. It helps the onion and carrots relax and release sweetness. A tablespoon sets the stage.
Unsalted butter A small pat adds round taste. It marries with the oil and gives the sauce a gentle body that hugs a spoon.
Onion One medium onion diced brings mellow bite. It softens fast and lays a sweet base that supports every forkful.
Carrots Sliced coins give color and tender crunch. They keep shape and lend a quiet sweetness that kids and grown ups like.
Celery Crisp sticks sliced thin add lift and a soft herb note. They round the stew and keep each bite bright.
Gold potatoes Diced cubes turn creamy at the edges yet hold in the center. They make the pot feel complete and satisfying.
Garlic Three cloves minced wake the pan. The scent rises and tells everyone that dinner comes soon. It ties the flavors tight.
Boneless skinless chicken thighs Bite size pieces stay juicy and rich. They rank high for Boneless Skinless Chicken Thigh Recipes and bring that deep chicken taste.
Kosher salt Steady seasoning that helps the vegetables shine and the chicken taste like chicken. Add a smart pinch then taste again later.
Black pepper Fresh grind adds a soft kick. It sits in the sauce and nudges the herbs forward without stealing the show.
Dried thyme Earthy leaves love creamy sauces. They speak comfort and pair with carrots and peas like old friends.
Dried rosemary A little goes far. Crush it between fingers so the sharp bits relax and mingle with the broth.
All purpose flour A light sprinkle turns broth into a silk coat. Stir well so no dry pockets hide in the pan.
Low sodium chicken broth Two cups give body and clean chicken depth. The simmer brings the whole mix together.
Milk One cup smooths the sauce and softens the herb edge. The finish feels cozy but never heavy.
Frozen peas Bright green dots that pop. They slip in at the end so the color stays bold and the bite stays firm.
Parsley Fresh chopped leaves add light and a clean finish. They make the bowl look alive.
Lemon wedges Optional squeeze wakes the cream and lifts the savory notes. I like one squeeze over my bowl.
4) How to Make Crustless Chicken Pot Pie Skillet
Step 1 Set a cast iron skillet over medium heat then add olive oil and butter. When the butter melts and foams a touch add onion carrots and celery. Stir until glossy and soft.
Step 2 Add potatoes and garlic. Stir so the garlic kisses the hot spots but does not brown. The scent should rise soft and sweet.
Step 3 Season chicken with salt pepper thyme and rosemary. Slide it into the skillet. Cook until the edges turn opaque and the pieces take on light color.
Step 4 Sprinkle flour over the pan. Stir until every bit looks coated. No dry streaks left behind. This sets up that silky sauce.
Step 5 Pour in broth in a slow stream as you stir. The mix should thicken to a calm bubble. Keep it gentle so the vegetables hold shape.
Step 6 Stir in milk. Lower the heat. Simmer until potatoes feel tender and the chicken reads done. The sauce will look glossy and coat the spoon.
Step 7 Fold in peas and parsley. Taste and adjust salt and pepper. Rest the skillet for five minutes so the sauce settles. Serve with lemon.
5) Tips for Making Crustless Chicken Pot Pie Skillet
Use a heavy pan for even heat and a steady simmer. That gives you a skillet chicken pot pie feel with no crust and no stress. Stir with a flat edged spoon to catch the corners.
Salt in layers. A small pinch on the vegetables then a small pinch on the chicken then a small pinch in the sauce. Flavor builds that way and never feels sharp.
Crush the rosemary so no hard needles hide in the mix. Keep the bubble gentle so potatoes stay intact. If the sauce thickens too fast splash a bit more broth.
6) Making Crustless Chicken Pot Pie Skillet Ahead of Time
Cook the base then cool it on the counter until steam fades. Spoon into a container and chill. Reheat in the same pan with a splash of broth to loosen the sauce. The herbs wake right back up.
This plan fits Baked Casserole Recipes that need a smooth reheat. The texture holds and the vegetables keep shape. The one pan chicken pot pie vibe still comes through on day two.
For a small head start chop vegetables in the morning. Keep them in the fridge in covered bowls. Dinner moves fast when you walk in the door.
7) Storing Leftover Crustless Chicken Pot Pie Skillet
Cool the leftovers then place them in a tight container. The fridge holds them well for three days. The sauce stays creamy and the peas stay bright.
Reheat on low in a skillet with a small splash of broth or milk. Stir now and then so the bottom does not catch. Add a squeeze of lemon right before serving.
For the freezer set portions in small containers. Thaw in the fridge. Warm on the stove. This plan fits Cast Iron Chicken Pot Pie lovers who cook once and eat twice.
8) Try these Main Course next
9) Crustless Chicken Pot Pie Skillet
One Pot Chicken Pot Pie Skillet by Lila
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 medium onion diced
- 2 carrots sliced
- 2 ribs celery sliced
- 2 cups diced gold potatoes
- 3 cloves garlic minced
- 1 pound boneless skinless chicken thighs cut in bite size pieces
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary crushed
- 3 tablespoons all purpose flour
- 2 cups low sodium chicken broth
- 1 cup milk
- 1 cup frozen peas
- 2 tablespoons chopped parsley
- Lemon wedges for serving optional
Instructions
- Warm a large cast iron skillet over medium heat and add the oil and butter.
- Cook the onion carrots and celery until soft and glossy then stir in the potatoes and garlic.
- Season the chicken with salt pepper thyme and rosemary then add to the pan and cook until the edges turn opaque.
- Sprinkle the flour over everything and stir until no dry spots remain.
- Pour in the broth while you stir and let the mix thicken to a gentle bubble.
- Stir in the milk then lower the heat and simmer until the potatoes feel tender and the chicken reads cooked through.
- Fold in the peas and parsley and simmer one more minute.
- Taste and adjust salt and pepper then let it rest for five minutes so the sauce settles.
- Spoon into bowls and add a squeeze of lemon if you like.
10) Nutrition
This bowl eats hearty yet light. A cup sits near three hundred sixty five calories with solid protein from chicken and steady carbs from potatoes. Salt stays moderate when you reach for low sodium broth.
Peas bring fiber and a touch of natural sweet. Milk adds calcium and a soft finish. The mix feels balanced and kind to weeknights.
We land in the family of Baked Chicken classics yet we keep the one pot promise. This One Pot Chicken Pot Pie fits Cast Iron Pot Recipes and joins Boneless Chicken Recipes with a cozy twist.
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