Chicken and Vegetable Pot Pie Skillet

This is pot pie filling without the crust, since the crust is really the part that doesn't hold up over a week of reheating anyway. Everything else about the creamy, vegetable-loaded filling is still there.

Building the sauce right in the same pan as the chicken means all that browned flavor stays in the dish instead of getting left behind. Potatoes take the place of a crust in terms of heartiness, without turning soggy the way pastry would.

This is a good option whenever I want a genuinely creamy dish that isn't built around pasta or rice. Peas add color and a bit of sweetness against the savory sauce.

The recipe card has the full ingredient breakdown and cook time for all ten portions. Let everything cool before sealing the containers, then refrigerate what you'll eat within four days and freeze the rest. This pot pie skillet has all the flavor of the original without a crust to worry about.

Nutrition note: This is general food information, not individualized medical or nutrition advice.

Chicken and Vegetable Pot Pie Skillet

YIELD

10 portions

ESTIMATED NUTRITION

390 calories • 44g protein • 28g carbs • 10g fat per portion

What I really like about this recipe is that it captures pot pie's flavor without needing a crust that won't reheat well anyway.

Ingredients

• 3 3/4 lb chicken breast, cubed

• 2 cups peas

• 2 cups diced carrots

• 5 cups diced potatoes

• 2 cups milk

• 3 tbsp flour

• 4 tbsp butter

• 2 tsp thyme

Directions

1. Sear the chicken in 2 tbsp of the butter until browned; set aside.

2. Cook the carrots and potatoes in the remaining butter until they begin to soften, about 8 minutes.

3. Sprinkle in flour, then whisk in milk; simmer until thickened. Stir in peas and return the chicken.

4. Let the food cool briefly, then divide it evenly among 10 airtight meal-prep containers.

Meal-prep notes: Refrigerate promptly and use refrigerated portions within 3–4 days; freeze any portions you will not eat in that window. Reheat hot meals until steaming and 165°F internally. Nutrition is estimated per portion.