Healthier Chicken Pot Pie Skillet with Carrots and Cauliflower

Name: Healthier Chicken Pot Pie Skillet with Carrots and Cauliflower
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 1 Tbsp olive oil (15g); 1/2 medium yellow onion (120g); 3 Tbsp freshly chopped parsley; 2 Tbsp all purpose flour (15g); 2 cups low-sodium chicken broth (480g); 1 cup 2% low fat milk (240g); 4 carrots (255g); 2 cups cauliflower florets (165g); 12- oz. shredded chicken; 1/2 tsp salt; 1/2 tsp ground pepper; 3/4 sheet of frozen puffed pastry; 1 egg

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings
6 servings
Calories
294 kcal
Course
Main Course
Cuisine
American

Healthier Chicken Pot Pie Skillet with Carrots and Cauliflower

Heidi Hunt

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There is nothing more cozy than this Cozy Healthier Chicken Pot Pie!! Simple ingredients, all made in one skillet, comfort food to a tee... you are gonna love!!

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Ingredients

Servings

1 Tbsp olive oil (15g)
1/2 medium yellow onion (120g) diced
3 Tbsp freshly chopped parsley
2 Tbsp all purpose flour (15g)
2 cups low-sodium chicken broth (480g)
1 cup 2% low fat milk (240g)
4 carrots (255g) chopped
2 cups cauliflower florets (165g) roughly chopped
12- oz. shredded chicken about 3 cups
1/2 tsp salt
1/2 tsp ground pepper
3/4 sheet of frozen puffed pastry
1 egg beaten

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Instructions

Preheat the oven to 375 degrees F.
Add the oil to a large (oven-safe) skillet and set to medium heat. Add the onions and parsley and cook, stirring frequently for 3-4 minute or until the onions are tender. Add the flour and give it a few good stirs then whisk in the chicken broth and the milk. Reduce heat to a simmer and whisk occasionally until sauce thickens, about 10 minutes. Stir in the cauliflower and carrots and cook for about 5 more minutes or until tender.
Turn off heat and stir in shredded chicken, salt and pepper. Taste and add more seasonings to your preference.
Unfold puff pastry and cut off 1/4 of the dough. (You can use the whole sheet if you wish, I just decided to cut the fat down and 3/4 felt like plenty anyway!) Gently roll out on a floured surface. Roll out to an oval size that is slightly bigger/the same size than your skillet. Carefully pick the pastry up and place it over top of the skillet. Tuck the sides under the skillet to secure it, but it doesn’t have to fit perfectly/cover completely.
Brush with the egg wash. Use a knife to make 2-3 slits on the top (so it looks pretty!)
Bake for 40-45 minutes or until the pastry is golden brown. Let cool for 10 minutes, sprinkle with fresh herbs and serve!

Nutrition Information

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Serving 1/6 of skillet(234g) Calories 294kcal (15%) Carbohydrates 21g (7%) Protein 22.8g (46%) Fat 13.2g (20%) Saturated Fat 5.1g (26%) Fiber 3g (12%) Sugar 6.6g (13%)