Skillet Chicken Pot Pie

4
Easy
Dinner

Characteristics

Nutritional Facts Per Serving

370
Calories
31 g
Protein
22 g
Carbs
3 g
fiber
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 370
  • Lipides 17 g
    • Saturated fat  9 g
  • Cholesterol 90 mg
  • Sodium  710 mg
  • Carbs 22 g
    • fiber  3 g
    • Sugar  4 g
  • Protein 31 g

Ingredients

  • 1/4 cup (60 mL) butter, divided
  • 1/2 lb (250 g) cremini mushrooms, quartered
  • 1/3 cup (75 mL) each diced carrot, celery and onion
  • 2 cloves garlic, minced
  • 2 tsp (10 mL) finely chopped fresh rosemary
  • 2 tbsp (30 mL) all-purpose flour
  • 2 1/2 cups (625 mL) reduced-sodium chicken broth
  • 2 cups (500 mL) chopped cooked chicken
  • 3/4 cup (175 mL) quick rolled oats
  • 1/3 cup (75 mL) finely grated Parmesan

Method

  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. 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. 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.

Tip: Cooked peas or green beans can also be added to filling.
For a richer topping, mix 2 tbsp (30 mL) cooked, crumbled bacon into oats mixture.

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