Description
Make the familiar flavor of chicken pot pie lighter and simpler by skipping the crust. This one-pan meal focuses on a creamy, hearty filling with tender chicken and vegetables.
Ingredients
Scale
- 1.5 pounds chicken breast, cubed into 1/2 inch pieces
- 1 onion, diced
- 12 ounces mixed vegetables, frozen
- 1 cup sliced celery
- 2 tbsp butter
- 1/4 cup flour, or more
- 2 tsp salt, divided
- 1 tsp garlic powder
- 1/2 tsp poultry seasoning
- 1/4 tsp dried thyme
- 2 cups chicken broth
- 1/2 cup heavy cream, or half and half
- For the Topping: 1 cup Panko
- For the Topping: 2 tbsp butter
- For the Topping: 1/2 tsp garlic powder
Instructions
- Heat a large, heavy skillet over medium high heat. Add 2 tablespoons of butter and swirl to coat the bottom.
- Add the Panko and 1/2 teaspoon garlic powder to the skillet. Cook, stirring regularly, for 3-4 minutes until the breadcrumbs turn golden brown. Remove from the pan and set aside.
- Melt 1 tablespoon of butter in the same skillet over medium high heat. Season the cubed chicken breast with the poultry seasoning, 1 teaspoon garlic powder, and 1 teaspoon salt.
- Add the seasoned chicken to the hot skillet and spread into a single layer. Cook about 2 minutes per side without stirring. Remove the chicken from the skillet; it will finish cooking later.
- Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the skillet with the onion and celery. Cook for 4-5 minutes, stirring regularly, until the onion and celery soften and become translucent.
- Sprinkle the flour over the onion and celery and mix it in for about a minute until it becomes golden brown.
- Stir in the chicken broth and mix until the flour dissolves. Slowly stir in the cream, then add the remaining 1 teaspoon salt and 1/4 teaspoon thyme.
- Bring the mixture to a simmer.
- Once simmering, reduce the heat to low. Stir in the cooked chicken and mixed vegetables. Bring the mixture back to a simmer. Allow it to simmer for about 5 minutes or until the broth thickens and the chicken is fully cooked.
- Turn off the heat and sprinkle the reserved Panko bread crumbs over the top. Serve warm.
Notes
- If your sauce seems too thin after simmering, you can mix 1 teaspoon of flour with 1 tablespoon of cold water to create a slurry, then stir it into the simmering sauce until thickened.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 850
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 3
- Protein: 45
- Cholesterol: 150
Keywords: crustless chicken pot pie, easy dinner, comfort food, one pan meal, healthy chicken recipe, weeknight dinner, creamy chicken filling