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A steaming skillet of creamy chicken and vegetable filling garnished with fresh parsley

Crustless Chicken Pot Pie

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 350
Ingredients Method

Ingredients
  

  • 2 tablespoons unsalted butter
  • 1 lb boneless , skinless chicken breast, cubed
  • 1 cup diced yellow onion
  • 1 cup sliced carrots
  • 1 cup sliced celery
  • 2 cloves garlic , minced
  • 1/4 cup all -purpose flour
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Method
 

  1. Melt butter in a large skillet over medium-high heat.
  2. Add cubed chicken and brown for 5-7 minutes until cooked through; remove and set aside.
  3. In the same skillet, add onion, carrots, and celery; sauté for 5 minutes until softened.
  4. Stir in minced garlic and cook for 1 minute until fragrant.
  5. Sprinkle flour over the vegetables and whisk for 1-2 minutes to cook out the raw flour taste.
  6. Gradually whisk in chicken broth and heavy cream, scraping the bottom of the pan to release browned bits.
  7. Simmer for 5-8 minutes until the sauce has thickened.
  8. Return the chicken to the pan and stir in frozen peas and dried thyme.
  9. Cook for an additional 2-3 minutes until peas are heated through.
  10. Season with salt and pepper, garnish with parsley, and serve.