Chicken-Vegetable Pot Pie Skillet

Tender diced chicken breast, sweet potatoes, and peas in a creamy herb velouté sauce, served with warm flaky dinner rolls.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 6
• Cuisine: American
• Difficulty: Easy
• Cost: $2.20/serving

Dietary

• Nut-Free
• High-Protein
• Low-Fat
• Low-Sugar
• Low-Saturated-Fat
• Low-Calorie

Tags

• one-pot
• sauté
• comfort food
• quick
• budget-friendly

Ingredients

• 1.5 pound chicken breast (boneless, skinless, diced into 1-inch pieces)
• 2 tablespoon butter (unsalted)
• 1 sweet potato (large, peeled, cut into 1/2-inch cubes)
• 2 tablespoon all-purpose flour
• 2 cup chicken broth (low-sodium)
• 0.5 cup milk (whole)
• 1 teaspoon dried thyme (dried)
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper (ground)
• 1 package frozen peas (10 oz package)
• 6 dinner rolls (warmed)

Instructions

1. Melt butter in a large deep skillet over medium-high heat. Add diced chicken breasts, kosher salt, and black pepper, cooking for 5 minutes until chicken is seared on all sides.
2. Add the diced sweet potatoes and sprinkle the all-purpose flour over the mixture, stirring constantly for 1 minute to cook out the raw flour flavor.
3. Slowly pour in the chicken broth and milk, scraping up any browned bits from the pan bottom, then stir in the dried thyme.
4. Bring to a simmer, cover, and cook for 10 minutes over medium heat until sweet potatoes are tender and chicken is cooked to 165°F.
5. Stir in the frozen sweet peas and cook uncovered for 3 minutes until warmed through and the sauce is glossy and thick.
6. Ladle into warm bowls and serve with warm dinner rolls for dipping.

Notes

Dicing the sweet potatoes small (1/2-inch) ensures they cook completely in just 10 minutes of simmering.

Nutrition (per serving)

• Calories: 361
• Protein: 32.2 g
• Carbohydrates: 38 g
• Fat: 7.9 g
• Fiber: 3.9 g
• Sodium: 998 mg
• Saturated Fat: 3.5 g
• Sugar: 7.9 g
• Cholesterol: 92 mg