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4.75 from 4 votes

One-Skillet Chicken Pot Pie

This pot pie is filled with nutrient-rich ingredients and is cooked all in one skillet, so eat up and enjoy this oh-so-delicious meal.
Course: Dinner
Cuisine: Universal
Keyword: Budget-Friendly, dairy-free, Kid-Friendly
Servings: 6 people
Calories: 322kcal
Author: Chef Nichole

Ingredients

  • 1 tablespoon olive oil
  • 8 ounces boneless and skinless chicken breasts cut into 1 inch cubes
  • 1 yellow onion diced small
  • 3 garlic cloves minced
  • 1 cup potatoes diced small
  • 2 carrots medium, peeled and diced small
  • 1 cup peas fresh, frozen, or canned (low-sodium)
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth low-sodium
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon dried thyme
  • 1 whole-wheat pie crust 9 inch

Instructions

  • Preheat oven to 425 degrees. Heat the olive oil in an oven-safe skillet. Once hot, add the chicken and cook until the chicken is firm and cooked through. Drain off any excess liquid and add the onion, garlic, potatoes, and carrots. Cook, stirring often, for about 5 minutes or just until the onions are translucent and the carrots and potatoes begin to soften.
  • Stir in the peas and flour. Make sure to coat all the ingredients in the flour. Gradually stir in the chicken broth and bring to a simmer to thicken. Add the salt, pepper, and thyme.
  • Remove from heat and top with the pie crust, tucking the edges into the pan. Cut about 4 slits in the top of the crust and bake for 15 to 20 minutes or until the crust is golden brown. Let the pot-pie sit for about 10 minutes before serving.

Nutrition

Serving: 1cup | Calories: 322kcal | Carbohydrates: 37g | Protein: 14g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 28mg | Sodium: 526mg | Fiber: 4g | Sugar: 3g |
SmartPoints (Freestyle): 8