Chicken “Pot Pie” Skillet
Creamy, savory chicken and veggies in a rich herb-infused sauce, finished with a golden cheese topping.
Ingredients
1½ Tbsp butter or tallow (for cooking)
1 lb cooked chicken breast or thigh, shredded or cubed
½ cup chopped celery
½ cup chopped mushrooms
¼ cup chopped onion
½ cup riced cauliflower (fresh or thawed frozen)
½ cup chicken broth (no sugar added)
¼ cup heavy cream
2 oz cream cheese
½ tsp garlic powder
½ tsp dried thyme
¼ tsp dried sage
Salt and pepper, to taste
½ cup shredded mozzarella
¼ cup shredded sharp cheddar
Optional garnish: chopped parsley
Optional: 1 tsp olive oil (cold drizzle)
Macronutrients
(per serving, yields 4 servings)
Protein: 32g
Fat: 34g
Carbs: 5g
Preparation
In a large oven-safe skillet, melt butter or tallow (1½ Tbsp) over medium heat. Add celery, mushrooms, onion, and riced cauliflower. Cook for 5–6 minutes until soft and fragrant.
Stir in chicken broth (½ cup), heavy cream (¼ cup), and cream cheese (2 oz). Stir until smooth and creamy. Add garlic powder, thyme, sage, salt, and pepper. Let simmer for 2–3 minutes.
Season both sides of the chicken breast with salt and pepper, then place it in a hot skillet with a little oil. Cook for 5–7 minutes per side, or until golden brown.
Stir in shredded or cubed chicken (1 lb) and mix to coat with sauce. Simmer for 2 more minutes, then remove from heat.
Sprinkle mozzarella (½ cup) and cheddar (¼ cup) evenly over the skillet. Place under the broiler for 2–4 minutes, until the cheese is melted and lightly golden.
Let cool for a few minutes, then garnish with parsley and a drizzle of olive oil (1 tsp) if desired. Serve warm straight from the skillet.
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