This Skillet Chicken and Veggie Pot Pie captures the heart of American comfort food in a streamlined, calorie-conscious dinner. Using a single skillet, you'll build layers of flavor by browning chicken, sautéing aromatic veggies, and simmering everything in a creamy, herb-infused sauce. The store-bought pie crust offers that nostalgic, flaky topping without extra fuss, making it ideal for busy weeknights. With a balanced mix of lean protein and classic vegetables, this dish is both deeply satisfying and practical. It's destined to become a go-to favorite for anyone craving warmth, comfort, and a little old-school magic—without the heavy calories or complicated steps.
Ingredients
Instructions
Preheat oven to 400°F. Spray a large oven-safe skillet with nonstick cooking spray.
Heat olive oil in the skillet over medium heat. Add diced chicken and season lightly with salt and pepper. Sauté until beginning to brown, about 5 minutes. Remove chicken to a plate.
Add onion, carrots, and celery to the skillet. Cook, stirring occasionally, until vegetables begin to soften, about 6 minutes. Add garlic, thyme, and rosemary; cook for 1 minute until fragrant.
Sprinkle flour over vegetables, stirring constantly for 1 minute. Slowly whisk in chicken broth and milk, scraping up any browned bits. Bring to a gentle simmer. Cook 3-4 minutes until thickened.
Return chicken and any juices to the skillet. Stir in peas. Simmer 2 minutes. Taste and adjust seasoning with salt and pepper as needed.
Unroll pie crust and lay over the skillet, trimming edges if needed. Cut small slits in the crust for steam release. Bake 15-18 minutes, until golden brown and bubbling.
Let cool 5 minutes before serving. Scoop into bowls, ensuring each serving gets plenty of chicken, veggies, and crust.