Chicken Pot Pie Skillet Recipe
Chicken Pot Pie Skillet - an easy one pan dinner made with real ingredients. The perfect comfort food and kid-approved!
Ingredients
- 4 bone-in chicken thighs
- kosher salt and ground black pepper
- 2 teaspoons olive oil ghee or vegan butter
- 4 cups chicken broth
- 2 teaspoons dried thyme leaves
- 2 teaspoon dried rosemary leaves crushed
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ cup all-purpose flour
- 1 cup carrots halved and sliced
- 1 cup celery sliced
- ½ cup sweet yellow onion minced
- ½ cup full fat coconut milk
- 1 tablespoon garlic minced
Dumplings:
- 2 cups all-purpose flour
- 1 cup unsweetened almond milk
- ¼ cup olive oil
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
Instructions
- Sear Chicken: Place 4 bone-in chicken thighs on a plate and season with kosher salt and ground black pepper. Bring large, deep cast iron skillet (12 inch) to medium high heat. Add 2 teaspoons olive oil and swirl to coat the pan. Add chicken thighs to the pan and sear and all sides.
- Simmer: Add 4 cups chicken broth, 2 teaspoons dried thyme leaves, 2 teaspoon dried rosemary leaves, 1 teaspoon kosher salt and ¼ teaspoon ground black pepper; stir to combine. Bring broth to a boil and reduce to simmer. Cook chicken 15 minutes or until fully cooked. Remove chicken and set on a plate; let cool.
- Thicken: Carefully remove 1 cup of hot broth. Add ¼ cup all-purpose flour and whisk until it forms a thicks slurry. Pour back into cast iron skillet and stir to combine. The broth should thicken quickly. If it doesn't repeat the process and remove another cup of broth and stir in another ¼ cup of flour. Pour back into skillet and stir to combine.
- Chicken + Veggies: Shred chicken and return meat to the skillet. Add in carrots, celery, onion, ½ cup full fat coconut milk, and 1 tablespoon garlic. Let simmer 5-10 minutes.
- Make Dumplings: Meanwhile, in a medium bowl add 2 cups all-purpose flour, 1 cup unsweetened almond milk, ¼ cup olive oil, 1 tablespoon baking powder, and 1 teaspoon kosher salt; Stir to combine into a dough. Taking 1 tablespoon of dumpling dough at a time, place on top of the chicken mixture, spreading out the dumplings.
- Final Simmer: Ensure the skillet is simmering and then cover. Let simmer while covered 15-20 minutes or until dumplings are fairly firm to the touch.
- Serve: Remove cover and let sit 10 minutes. Enjoy!
Nutrition
Calories: 328kcal | Carbohydrates: 25g | Protein: 14g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.05g | Cholesterol: 59mg | Sodium: 1038mg | Potassium: 275mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2240IU | Vitamin C: 2mg | Calcium: 131mg | Iron: 3mg
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