Chicken Pot Pie Skillet Recipe
Comfort food made Paleo: lose the pastry but none of the flavor with this stovetop adaptation.
Servings 4 people
Calories 306kcal
Cost 15
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
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: 306kcal | Carbohydrates: 10g | Protein: 39g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 109mg | Sodium: 290mg | Potassium: 645mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1386IU | Vitamin C: 7mg | Calcium: 47mg | Iron: 3mg