Chicken Potpie Skillet

Callie Blount
  • Yield: 4 servings


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


  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.

Nutritional Info *per serving

  • Calories 340
  • Fat 14g
  • Cholesterol 55mg
  • Sodium 560mg
  • Carbohydrate 27g
  • Fiber 4g
  • Protein 25g