Low Calorie High Protein Crustless Chicken Pot Pie Skillet Recipe
This Low Calorie High Protein Crustless Chicken Pot Pie Skillet is a wholesome, comforting dish that features tender chicken breast and a medley of vegetables in a creamy, thickened sauce, all cooked effortlessly in one skillet. It’s a perfect low-calorie, high-protein meal option with no crust, making it lighter but still full of cozy pot pie flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Calorie
Ingredients
Scale
Chicken and Oil
- 1 pound Boneless, skinless chicken breast
- 1 tablespoon Olive oil
Vegetables
- 1 medium Yellow onion, diced
- 2 medium Carrots, sliced
- 8 ounces Mushrooms, sliced
- 2 cloves Garlic, minced
- 1 cup Frozen green peas
Sauce and Seasonings
- 2 tablespoons All-purpose flour
- 2 cups Low-sodium chicken broth
- 1 cup Unsweetened almond milk
- 1 teaspoon Dried thyme
- Salt, to taste
- Black pepper, to taste
- Optional: Fresh parsley, for garnish
Instructions
- Heat the skillet: Warm a large nonstick or cast iron skillet over medium heat, then drizzle in the olive oil. Add the diced chicken in a single layer, lightly seasoning with salt and pepper. Cook for 5 to 6 minutes, stirring occasionally, until golden and cooked through. Remove the chicken and set aside.
- Sauté the veggies: In the same skillet, toss in the diced onion and sliced carrots. Cook for about 4 to 5 minutes until softened. Then incorporate the minced garlic and sliced mushrooms, cooking for an additional 2 minutes until fragrant.
- Thicken the sauce: Sprinkle the flour evenly over the vegetables, stirring continuously for 1 minute to cook out the raw flour taste. Gradually pour in the chicken broth while stirring constantly to prevent lumps. Add the almond milk and dried thyme, bringing everything to a gentle simmer. Allow it to thicken for 4 to 5 minutes.
- Combine and simmer: Return the cooked chicken to the skillet, stirring well to coat everything in the creamy sauce. Add the frozen peas and black pepper, then simmer for another 3 to 4 minutes until everything is heated through and the sauce reaches your desired thickness.
- Serve and enjoy: Taste and adjust the seasoning with salt and pepper as needed. Remove from heat and garnish with fresh parsley if desired. Serve hot directly from the skillet for a healthy, comforting meal.
Notes
- You can substitute the almond milk with any low-fat milk to keep the calories low.
- For extra flavor, add a splash of white wine or a teaspoon of mustard while thickening the sauce.
- Make sure to cook the flour for at least a minute to avoid a raw flour taste in the sauce.
- This recipe works well with a variety of veggies—feel free to add celery or potatoes if preferred.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or in the microwave.
Keywords: chicken pot pie, crustless chicken pot pie, low calorie chicken recipes, high protein dinner, healthy chicken skillet, one-pan meal
