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Chicken and Wild Mushroom Skillet Pot Pie

Skillet Pot Pie

We like the simplicity of a toast crust for pot pie and it doesn’t hurt that it is healthier than traditional pie crust.

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 3 tablespoons extra virgin olive oil, divided
  • 1 large Spanish onion, diced (or 2 cups frozen pearl onions)
  • 1 large. sweet potato (about 1 lb.), diced
  • 1 lb. wild mushrooms (oyster, shiitake and/or portobello), diced
  • 1 teaspoon kosher salt
  • Freshly cracked black pepper
  • 4 cloves garlic, minced
  • 2 teaspoon fresh thyme, divided
  • 2 tablespoons oat flour
  • 2 cups chicken or vegetable broth
  • 4 chicken breasts, (or 8 thighs) cooked and shredded, or 4 cups shredded leftover chicken
  • 1 cup frozen peas (optional)
  • 4 slices whole wheat bread or small slices from whole wheat baguette


Preheat oven to broil.

  1. Heat a Dutch oven or large oven proof saute pan, lightly coated with 2 tablespoons evoo, over medium heat. Saute onion and sweet potatoes until medium golden brown, about 15 minutes. Add mushrooms and continue cooking for 5 minutes, sprinkle with salt, pepper, garlic and 1 teaspoon thyme. Cook for just another 2 minutes.
  2. Sprinkle oat flour over vegetables and stir to combine. Add chicken broth, bring to a simmer, then add chicken and peas. Cook, stirring constantly until thick and creamy. Adjust seasoning with salt and pepper, remove from heat.
  3. Lightly brush bread slices with 1 tablespoon evoo and sprinkle with salt, pepper and 1 teaspoon thyme. Lay bread on top of chicken mixture, oiled side up. Broil until bread is golden. 

Nutrition Information

  • Serving Size: 1 serving
  • Calories: 513
  • Carbohydrate Content: 36 g
  • Cholesterol Content: 126 mg
  • Fat Content: 17.1 g
  • Fiber Content: 7.6 g
  • Protein Content: 54.8 g
  • Sodium Content: 864 mg
  • Sugar Content: 8.7 g