Skillet Chicken Pot Pie

Prep time: 15 min
Total time: 45 minmin
Serves: 4
1/4 cup
butter, divided
60 mL
1/2 lb
cremini mushrooms, quartered
250 g
1/3 cup
each diced carrot, celery and onion
75 mL
2 cloves
garlic, minced
2 tsp
finely chopped fresh rosemary
10 mL
2 tbsp
all-purpose flour
30 mL
2 1/2 cups
reduced sodium chicken broth
625 mL
2 cups
chopped cooked chicken
500 mL
3/4 cup
quick rolled oats
175 mL
1/3 cup
finely grated Parmesan
75 mL
Per serving (1/4 of the recipe):
17 g
saturated fat
9 g
22 g
4 g
31 g
90 mg
3 g
710 mg


  1. Melt 2 tbsp (30 mL) butter in 12 in. (30 cm) skillet set over medium-high heat. Stir in mushrooms, carrot, celery, onion, garlic and rosemary; cook 5 min., or until vegetables start to soften.

  2. Sprinkle flour overtop. Cook, stirring, 2 min. Gradually stir in broth, ensuring sauce is smooth. Bring to a boil. Stir in chicken. Reduce heat to low. Simmer about 20 min., or until sauce has thickened.

  3. To make crumble topping, melt remaining 2 tbsp (30 mL) butter and combine with oats in medium bowl. Stir in cheese. Sprinkle on top of chicken mixture in skillet. Place under broiler 3 to 4 min., until topping is golden.


Cooked peas or green beans can also be added to filling.
For a richer topping, mix 2 tbsp (30 mL) cooked, crumbled bacon into oats mixture.