Chicken Pot Pie Skillet Recipe

It’s a classic in the annals of savory comfort food. Succulent chicken, rich gravy, fork-tender carrots, and a smell that fills up the whole house.

The original also has a pastry crust to wrap up the outside, but this Paleo version does away with that completely – which makes the whole affair much easier to cook on top of making it healthier to eat.

The wine here is a Paleo gray area: some people choose to drink wine and other people feel better avoiding it. If you personally don’t want to use it, you can replace it with more chicken stock.

Without the wine, this recipe would also be AIP-friendly: it’s a great option if you want something in the rich/hearty/comforting vein but need a recipe without a tomato-based broth.

The chicken stock and vegetables give it plenty of savory depth; no can of tomato paste is required. Try it with roasted parsnips (or potatoes, if you’re not on the AIP) for a warming and comforting end to the day.

Chicken Pot Pie Skillet Recipe

SERVES: 4 PREP: 20 min COOK: 30 min

Ingredients

• 4 cups pre-cooked chicken, shredded
• 3 to 4 carrots, sliced
• 1 cup red onion, chopped
• 1 celery stalk, chopped
• 1 cup cremini mushrooms, quartered
• 2 garlic cloves, minced
• ¼ cup white wine (optional)
• 2 cups chicken stock
• 1 tbsp. fresh dill, minced
• Cooking fat

Preparation

1. Preheat oven to 425 F.
2. Melt some cooking fat in a skillet or oven-proof pan over medium-high heat.
3. Add the garlic, carrots, red onion, and celery to the skillet, and cook for 3 to 4 minutes.
4. Add mushrooms and cook another 3 to 4 minutes.
5. Poor in the white wine, if using, and continue cooking until reduced by half, making sure to scrape the bottom of the pan.
6. Stir in the chicken stock, fresh dill, and shredded chicken, and cook another 5 minutes.
7. Place skillet in the oven and bake for 15 minutes.

📖 Recipe

Chicken Pot Pie Skillet Recipe

Comfort food made Paleo: lose the pastry but none of the flavor with this stovetop adaptation.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine American

Servings 4 people

Calories 306 kcal

Ingredients

  

1x2x3x

• 4 cups pre-cooked chicken shredded
• 3 to 4 carrots sliced
• 1 cup red onion chopped
• 1 celery stalk chopped
• 1 cup cremini mushrooms quartered
• 2 garlic cloves minced
• ¼ cup white wine optional
• 2 cups chicken stock
• 1 tbsp. fresh dill minced
• Cooking fat

Instructions

 

• Preheat oven to 425 F.
• Melt some cooking fat in a skillet or oven-proof pan over medium-high heat.
  Cooking fat
• Add the garlic, carrots, red onion, and celery to the skillet, and cook for 3 to 4 minutes.
  3 to 4 carrots, 1 cup red onion, 2 garlic cloves, 1 celery stalk
• Add mushrooms and cook another 3 to 4 minutes.
  1 cup cremini mushrooms
• Poor in the white wine, if using, and continue cooking until reduced by half, making sure to scrape the bottom of the pan.
  ¼ cup white wine
• Stir in the chicken stock, fresh dill, and shredded chicken, and cook another 5 minutes.
  2 cups chicken stock, 1 tbsp. fresh dill, 4 cups pre-cooked chicken
• Place skillet in the oven and bake for 15 minutes.

Nutrition

Calories: 306kcalCarbohydrates: 10gProtein: 39gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 109mgSodium: 290mgPotassium: 645mgFiber: 1gSugar: 4gVitamin A: 1386IUVitamin C: 7mgCalcium: 47mgIron: 3mg

Keyword chicken, pot pie, skillet

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