Chicken Potpie Skillet

Bob Whitley
Bob, the tech wizard, crafts innovative food solutions by day. By night, he fearlessly experiments with fiery, adventurous recipes, infusing them with a touch of magic and fun.
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Published: 1/13/2020

Almond milk lightens up a comfort-food classic, while still allowing it to maintain the creamy goodness it's known for.

Serves: 4 Save

Ingredients (11)

  • 1 onion, chopped
  • olive oil
  • 2 cup frozen mixed vegetables
  • 1/4 teaspoon garlic powder
  • 1/3 cup flour
  • 1 cup reduced-sodium chicken broth
  • 1 cup almond milk (like Silk)
  • 2 cup chopped cooked chicken
  • 1/2 teaspoon salt
  • Pepper
  • 3 tablespoon breadcrumbs

Directions

  1. In a large ovenproof, nonstick skillet, heat olive oil over medium, and cook onion until softened and just beginning to brown, about 3 minutes.
  2. Add vegetables and garlic powder to skillet and cook until thawed, about 2 minutes.
  3. Sprinkle flour over onion and vegetables. Toss to coat and cook another 2 minutes.
  4. Add broth, almond milk, chicken, salt and pepper; stir and bring to a boil. Reduce heat to low and cook until thickened, stirring occasionally, 15 minutes. Preheat broiler.
  5. Remove from heat, smooth top and sprinkle with breadcrumbs. Place under oven broiler until breadcrumbs are browned, about 1 minute.