Introduction

This Low Calorie High Protein Crustless Chicken Pot Pie Skillet is a comforting and nutritious twist on a classic dish. Packed with tender chicken and vegetables in a creamy sauce, it’s perfect for a satisfying meal without the extra calories from a crust.

A black skillet filled with a creamy chicken stew that has three layers: the bottom layer is a thick creamy sauce in light beige, the middle layer has orange carrot slices, bright green peas, and pieces of cooked chicken with a light brown color, while the top layer features small sprigs of fresh green thyme scattered across. The skillet is placed on a white marbled surface with fresh thyme sprigs scattered around, and a small white wooden bowl filled with coarse salt to the top right. A soft white cloth is partially visible at the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound Boneless, skinless chicken breast
1 tablespoon Olive oil
1 medium Yellow onion, diced
2 medium Carrots, sliced
8 ounces Mushrooms, sliced
2 cloves Garlic, minced
2 tablespoons All-purpose flour
2 cups Low-sodium chicken broth
1 cup Unsweetened almond milk
1 cup Frozen green peas
1 teaspoon Dried thyme
Salt, to taste
Black pepper, to taste
Fresh parsley (optional, for garnish)

Instructions

Step 1: Heat a large nonstick or cast iron skillet over medium heat and drizzle in the olive oil. Add the diced chicken breast in a single layer, seasoning lightly with salt and pepper. Cook for 5 to 6 minutes, stirring occasionally, until the chicken is golden and cooked through. Remove the chicken from the skillet and set aside.
Step 2: In the same skillet, add the diced onion and sliced carrots. Cook for 4 to 5 minutes until softened. Then add the minced garlic and sliced mushrooms, cooking for another 2 minutes until fragrant.
Step 3: Sprinkle the all-purpose flour evenly over the vegetables. Stir continuously for 1 minute to cook the flour. Gradually pour in the chicken broth while stirring to avoid lumps. Add the almond milk and dried thyme, then bring to a gentle simmer. Let the sauce thicken for 4 to 5 minutes.
Step 4: Return the cooked chicken to the skillet and stir well to coat with the creamy sauce. Add the frozen peas and season with black pepper. Simmer for another 3 to 4 minutes until heated through and the sauce has reached your desired thickness.
Step 5: Taste the dish and adjust seasoning with salt and pepper as needed. Remove from heat and garnish with fresh parsley if desired. Serve hot directly from the skillet and enjoy your comforting, healthy meal.

Tips & Variations

Use Greek yogurt instead of almond milk for a richer, tangier sauce and extra protein.
Add other vegetables like celery or cauliflower to boost nutrition and flavor.
For a gluten-free option, substitute the all-purpose flour with cornstarch or a gluten-free flour blend.
Fresh thyme can be used instead of dried for a brighter herbal note.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain the creamy consistency. This dish does not freeze as well due to the creamy sauce but can be frozen if necessary—thaw overnight in the fridge before reheating.

How to Serve

A black skillet filled with a creamy stew showing about three layers of ingredients: large chunks of light beige chicken pieces, bright orange carrot slices, and small vibrant green peas. The stew sauce is thick and light yellow with visible specks of black pepper and finely chopped green herbs scattered on top. The skillet sits on a soft beige cloth on a white marbled surface, with a small white bowl of green peas and green herb sprigs in the blurred background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of milk instead of almond milk?

Yes, you can substitute almond milk with any other plant-based milk or regular dairy milk depending on your preference. Just choose unsweetened varieties to keep the dish savory.

Is it necessary to thicken the sauce with flour?

Yes, the flour helps create a creamy, thick sauce that binds the ingredients together and mimics the classic pot pie filling. You can substitute with cornstarch if gluten-free or use less flour for a thinner sauce.