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Author Notes: The classic Chicken Pot Pie is lightened up and made in one skillet for a quick and easy weeknight meal. And only one "pot" to clean! —The Suburban Soapbox
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts
- salt and pepper
- 1 1/2 cups chopped carrots
- 1/2 red onion, diced
- 1 large celery stalk, chopped
- 4 garlic cloves, minced
- 1 cup peas
- 1 teaspoon garlic powder
- 1/2 teaspoon ground nutmeg
- 2 tablespoons chopped fresh parsley
- 1 3/4 cups low sodium chicken stock
- 1 cup half and half
- 2 tablespoons cornstarch
- kosher salt and pepper
- 1 refrigerated pie crust
- Preheat oven to 450 degrees. In a deep, 8-inch skillet, heat the olive oil over medium heat. Season the chicken with salt and pepper and add to the skillet cooking until done and no longer pink. Transfer to a plate and allow to rest until cool enough to handle. Cut the chicken into bite sized pieces.
- Add the carrots, onion and celery to the skillet and sauté until softened. Add the garlic and peas continuing to cook for approximately 1 minute. Stir in the garlic powder, nutmeg, thyme and chicken stock and bring to a boil.
- In a small bowl, whisk together the cornstarch and half and half. Add the mixture to the skillet and turn the heat to low. Allow to cook until thickened and then stir in the chicken. Top the filling with the pie crust and press down along the edges to seal. Using a knife, cut two 1-inch slits in the middle of the crust and transfer to the oven.
- Bake the pot pie for 15-20 minutes or until the crust is golden brown. Remove and serve immediately.