Crustless Chicken Pot Pie Skillet (Print Version)
Chicken pot pie skillet with creamy vegetables and tender chicken all the classic flavors, no crust needed. Ready in one pan.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Halal
# Ingredients:
→ Tender Chicken & Hearty Vegetables
01 -
1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch cubes
02 -
2 cups frozen peas and carrots blend
03 -
1 cup frozen corn kernels
04 -
2 stalks celery, diced
→ Silky Cream Sauce Base
05 -
3 tbsp unsalted butter
06 -
1/4 cup all-purpose flour
07 -
2 cups low-sodium chicken broth
08 -
3/4 cup whole milk
09 -
1/2 cup heavy cream
→ Aromatic Flavor Builders
10 -
1 medium yellow onion, finely diced
11 -
3 cloves garlic, minced
12 -
1 tsp dried thyme
13 -
1/2 tsp dried rosemary
14 -
1/2 tsp onion powder
15 -
Salt and pepper to taste
→ Golden Biscuit Topping
16 -
1 cup store-bought biscuit mix
17 -
1/3 cup whole milk
18 -
2 tbsp unsalted butter, melted
# Instructions:
01 -
Preheat your oven to 400°F. Dice 1 medium yellow onion, mince 3 cloves garlic, and chop 2 stalks celery. Cut 1 1/2 lbs boneless skinless chicken breasts into 1-inch cubes. Having everything ready before cooking makes this Comforting Crustless Chicken Pot Pie Skillet come together seamlessly.
02 -
Heat a large oven-safe skillet over medium-high heat with a drizzle of oil. Season the chicken cubes generously with salt and pepper, then cook for 4-5 minutes until golden brown on all sides. Transfer the seared chicken to a plate and set aside — it will finish cooking in the sauce.
03 -
Reduce heat to medium and melt 3 tbsp unsalted butter in the same skillet. Add the diced onion and celery, cooking for 3-4 minutes until softened. Stir in the minced garlic, 1 tsp dried thyme, 1/2 tsp dried rosemary, and 1/2 tsp onion powder, cooking for 1 minute until fragrant.
04 -
Sprinkle 1/4 cup all-purpose flour over the aromatics and stir constantly for 1-2 minutes to cook out the raw flour taste. Slowly pour in 2 cups low-sodium chicken broth, 3/4 cup whole milk, and 1/2 cup heavy cream, whisking continuously until the sauce is smooth and begins to thicken, about 3-4 minutes.
05 -
Stir in 2 cups frozen peas and carrots blend and 1 cup frozen corn kernels. Return the seared chicken to the skillet, folding everything together gently. Taste and adjust with salt and pepper. This Comforting Crustless Chicken Pot Pie Skillet filling should be thick, creamy, and bubbling at the edges.
06 -
In a small bowl, combine 1 cup store-bought biscuit mix, 1/3 cup whole milk, and 2 tbsp melted unsalted butter. Stir just until a soft, slightly lumpy dough forms — do not overmix. Drop heaping spoonfuls of the biscuit dough evenly over the surface of the skillet filling.
07 -
Transfer the skillet to the preheated 400°F oven and bake for 12-15 minutes, until the biscuit topping is puffed and golden brown and the filling is bubbling around the edges. Your Comforting Crustless Chicken Pot Pie Skillet is ready when a toothpick inserted into a biscuit comes out clean.
08 -
Remove the skillet from the oven and let it rest for 5 minutes before serving — this allows the creamy sauce to settle and thicken slightly. For the best Comforting Crustless Chicken Pot Pie Skillet experience, serve directly from the skillet, scooping biscuit and filling together into warm bowls. Serves 4.
# Notes:
01 -
💡 Make It Ahead: The filling for this Comforting Crustless Chicken Pot Pie Skillet can be prepared up to 2 days in advance and stored in the refrigerator. Simply reheat it on the stovetop, then add the fresh biscuit topping and bake when ready to serve.
02 -
🔄 Easy Substitutions: Swap the chicken breasts for rotisserie chicken to cut prep time in half — just shred about 3 cups and stir it in at Step 5. You can also use a dairy-free milk alternative in place of whole milk, though the sauce may be slightly less rich.
03 -
🥦 Veggie Variations: Feel free to customize the vegetable blend with whatever you have on hand. Diced potatoes, green beans, mushrooms, or frozen broccoli all work beautifully and add extra heartiness to the dish.
04 -
🧊 Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave at 50% power to prevent the sauce from separating. Note that the biscuit topping will soften upon storage but will still taste delicious.
# Tools You'll Need:
01 -
12-inch oven-safe skillet
02 -
wooden spoon or silicone spatula
03 -
measuring cups and spoons
04 -
cutting board
05 -
chef's knife
06 -
mixing bowl
07 -
oven
# Nutrition Facts (Per Serving):
Calories: 620 kcal
Total Fat: 28 g
Total Carbohydrate: 42 g
Protein: 48 g