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Low Calorie High Protein Crustless Chicken Pot Pie Skillet

A lighter, high-protein take on classic chicken pot pie made in one skillet with lean chicken, vegetables, and a creamy broth-based sauce, no crust required.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Cuisine American
Servings 4
Calories 340 kcal

Equipment

  • Large skillet (nonstick or cast iron)
  • cutting board
  • Knife
  • Measuring cups
  • Measuring spoons
  • wooden spoon or spatula

Ingredients
  

  • 1.5 lb chicken breast boneless skinless, diced (680 g)
  • 1 tbsp olive oil
  • 1 medium yellow onion diced
  • 2 medium carrots thinly sliced
  • 8 oz mushrooms sliced (225 g)
  • 2 cloves garlic minced
  • 2 tbsp all-purpose flour
  • 1 ½ cups low-sodium chicken broth (360 ml)
  • ¾ cup unsweetened almond milk or low-fat milk (180 ml)
  • ¾ cup frozen green peas
  • 1 tsp dried thyme or 1 tbsp fresh thyme
  • ½ tsp black pepper plus more to taste
  • ½ tsp salt adjust as needed
  • Fresh parsley optional, for serving

Instructions
 

  • Heat a large skillet over medium heat and add olive oil. Add diced chicken in a single layer, season lightly with salt and pepper, and cook 5–6 minutes, stirring occasionally, until cooked through and lightly golden. Remove chicken and set aside.
  • In the same skillet, add onion and carrots and cook 4–5 minutes until softened. Add garlic and mushrooms and cook 2 minutes until fragrant and slightly reduced.
  • Sprinkle flour over the vegetables and stir continuously for 1 minute. Slowly pour in chicken broth while stirring to prevent lumps. Add almond milk and thyme, bring to a gentle simmer, and cook 4–5 minutes until thickened.
  • Return chicken to the skillet and stir to coat in the sauce. Add frozen peas and black pepper, then simmer 3–4 minutes until heated through and thickened to your liking.
  • Taste and adjust seasoning, remove from heat, and garnish with fresh parsley if using. Serve hot.

Notes

  • Almond milk keeps calories lower, while low-fat dairy milk makes the sauce slightly richer.
  • Add peas at the end so they stay bright and sweet.
  • Leftovers keep in the fridge up to 3 days and reheat best on the stovetop with a splash of broth.
Keyword chicken pot pie skillet, clean eating dinner, healthy chicken recipe, healthy one pan meal, high protein dinner, low calorie comfort food, rustless chicken pot pie