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Skillet Chicken Pot Pie

Skillet Chicken Pot Pie

By Sobeys
Published on March 11, 2024
On a chilly day, curl up with a homemade chicken pot pie, steaming with fragrant broth and vegetables. In this lightened-up version, a crumbly oat and Parmesan topping replaces the traditional pastry crust.
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Time and servings

45 minsTotal time
4Servings
15 minsPrep time
30 minsCooking time

Ingredients

  • 1/4 cup butter, divided 60 mL
  • 1/2 lb cremini mushrooms, quartered 250 g
  • 1/3 cup diced carrot 75 mL
  • 2 cloves garlic, minced
  • 2 tsp finely chopped fresh rosemary 10 mL
  • 2 tbsp all-purpose flour 30 mL
  • 2 1/2 cups reduced sodium chicken broth 625 mL
  • 2 cups chopped cooked chicken
  • 3/4 cup quick rolled oats 175 mL
  • 1/3 cup finely grated Parmesan 75 mL
  • 1/3 cup diced celery 75 mL
  • 1/3 cup diced onion 75 mL

Directions

  1. Step 1

    Melt 2 tbsp (30 mL) butter in 12 in. (30 cm) skillet set over medium-high heat. Stir in mushrooms, carrot, celery, onion, garlic and rosemary; cook 5 min., or until vegetables start to soften.

  2. Step 2

    Sprinkle flour overtop. Cook, stirring, 2 min. Gradually stir in broth, ensuring sauce is smooth. Bring to a boil. Stir in chicken. Reduce heat to low. Simmer about 20 min., or until sauce has thickened.

  3. Step 3

    To make crumble topping, melt remaining 2 tbsp (30 mL) butter and combine with oats in medium bowl. Stir in cheese. Sprinkle on top of chicken mixture in skillet. Place under broiler 3 to 4 min., until topping is golden.