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Skillet Chicken with Potatoes & Vegetables is a homey, comforting dish that is even great the next day. Yeah for amazing leftovers!
Skillet Chicken with Potatoes and Vegetables
This dish is a tasty mashup of several recipes with flavors that remind me of homemade Chicken Pot Pie. But instead of a pastry crust it’s covered with a potato topping you might find on a Shepherd’s or Cottage Pie. Even though the name is descriptive but a little lack-luster, the taste is not.
The potatoes are not mashed but cooked in chunks then seasoned, tossed with butter and layered on top of the filling. A lightly beaten egg is brushed on the potatoes before baking which creates a wonderful thin crust that is absolutely drool-worthy.
Rotisserie chicken is a great shortcut
I went a little heavy on the fresh ground black pepper but it’s the perfect seasoning for this chicken and vegetable dish. The chicken is gently poached ahead of time but for an easy shortcut substitute your favorite store-bought rotisserie chicken.
Add fresh mushrooms, carrots, celery, onions, peas and a delicious, creamy white sauce and then spoon it in the skillet and bake until lightly browned, bubbly and steaming hot.
This dish keeps well and the leftovers are great
You can share this big skillet of goodness if you want to but I didn’t, and I’m okay with that. This Skillet Chicken with Potatoes & Vegetables casserole keeps wonderfully and reheats in the microwave in a flash so you may not mind having a few leftovers!
Looking for more shortcuts?
Grab a bag of frozen vegetables when you pick up the rotisserie chicken. I’m not saying you should skip the potatoes (please don’t skip the potatoes) but in a pinch you can pop some canned biscuits on top or a few sheets of puff pastry and your pot pie’s ready to go in the oven. We’re feeling especially adaptable today!
Finally, I believe this recipe is wonderful as written but it takes a little easy prep work to poach the chicken, chop the vegetables, boil the potatoes and make the sauce. But remember, it’s worth every single minute in the kitchen to have the amazing flavor of a made-from-scratch homemade casserole. This is family Sunday supper at it’s best.
Thanks for PINNING!
Skillet Chicken with Potatoes & Vegetables
Ingredients
For the chicken:
- 3 boneless skinless chicken breasts
- 14 ounce can low sodium chicken broth
- ¼ teaspoon salt
- 1 teaspoon fresh ground black pepper
- a few sprigs of fresh thyme
For the sauce:
- ½ cup unsalted butter
- ½ cup all-purpose flour
- 1 ½ cups whole milk or half-n-half (12oz)
- 1 teaspoon salt
For the filling:
- 1 teaspoon fresh ground black pepper
- 2 tablespoons unsalted butter divided
- 2 teaspoons fresh lemon juice more or less to taste
- 6 ounces fresh white mushrooms cleaned of dirt and diced; tough stems removed
- ½ medium-large onion chopped
- 1 stalk celery diced
- 1 large carrot peeled and diced
- 1 cup frozen peas
- 1 teaspoon fresh ground black pepper
For the potatoes:
- 2 pounds russet potatoes peeled and cut into 1-inch chunks
- 5 tablespoons unsalted butter
- salt and pepper to taste
- 1 large egg lightly beaten
- fresh parsley or thyme chopped for garnish
Instructions
To make the chicken:
- Combine the chicken broth, ¼ teaspoon Kosher salt, 1 teaspoon coarsely ground pepper and thyme sprigs in a large skillet or sauté pan. Bring to a boil then add the chicken breasts making sure they fit in a single layer. Reduce the heat to simmer and cook for 15 minutes, turning once. Turn off the heat and cover the pan. Allow the chicken to rest in the hot broth and finish cooking for about 15 more minutes. Remove the chicken and cut into bite sized pieces, set aside. Remove the thyme sprigs and discard. Set the broth aside until ready to use in the white sauce.
To make the sauce:
- Melt ½ cup butter in a heavy bottom saucepan over medium heat. Whisk in the ½ cup of flour and stir until smooth. Continue stirring for 2 minutes bringing the mixture to a boil. Gradually add the chicken broth and 1½ cups milk. Stir until the sauce is thick and bubbly. Turn off the heat and add 1 teaspoon salt, 1 teaspoon pepper and lemon juice. Cover and set aside.
- Preheat oven to 350°F.
- Meanwhile, place the potatoes in a large saucepan and cover with water by one inch. Add 1 tablespoon salt to the water and bring to a boil on high heat. Reduce the heat to medium, maintaining a strong simmer and cook until the potatoes tender, about 15 – 20 minutes. Drain very well. Once dry, place the potatoes back in the pot and add 5 tablespoons butter and salt and pepper to taste. Gently toss the potatoes to cover with the butter. Set aside.
- In the large skillet used to poach the chicken, add 1 tablespoon butter and heat on medium-high. Add the chopped mushrooms, season with salt and pepper and cook, stirring occasionally, until nicely browned, about 10 minutes. Add the cooked mushrooms to the white sauce.
- Put the skillet back on the heat and melt 1 tablespoon of butter. Add the carrots, onions, and celery and sauté until the onion is soft. Add the vegetables to the white sauce, then add the frozen peas and diced chicken to the sauce. Gently stir to combine.
- Pour the chicken and vegetable mixture back into the skillet. Spoon the potatoes over the surface of the filling. Brush the potatoes with the beaten egg and bake for about 20-25 minutes or until the sauce is bubbling and hot and the potatoes are lightly browned.
- Allow the casserole to rest 5-10 minutes before serving.
- Store leftovers in an airtight container in the refrigerator.
Recipe Notes
- Cooking time includes the time to cook the vegetables, potatoes and casserole.
- Poach the chicken in a combination of dry white wine and broth for an elegant touch.
- Rotisserie chicken and frozen chopped vegetables are great shortcuts
- For another shortcut instead of potatoes, top the casserole with canned biscuits or sheets of puff pastry.
- Once cooked, you can broil the casserole for a minute or two to brown the potatoes if desired.
- If you use pre-cooked chicken, don’t forget you’ll still need the chicken broth for the sauce!
Nutrition
Here are a few more casseroles you might like:
Chicken Pot Pie with Herb Biscuits
Skillet Chicken with Mushroom Wine Sauce
Quirky Homemaker says
I love the idea of potatoes instead of pastry! Sounds like a wonderful comfort food, perfect for Fall. Hope you have a great week!
Tricia Buice says
This is a satisfying meal for sure – Thank you so much for stopping by!
Chris Scheuer says
Oh my goodness Tricia, this looks so good! And so perfect after a fall day outside. I bet the aroma is wonderful too, as it bakes.
Tricia Buice says
Thanks Chris – it is a tasty skillet full of flavor. Hope you had a nice weekend!
Susan says
I have a some rotisserie chicken just waiting to be made into this! Gosh it looks good, Tricia! I’m ready for comfort food ????
Tricia Buice says
I love shortcuts too! Rotisserie chicken is a good one 🙂 I’m ready too Susan – can’t wait to see what you’re cooking up next!
cheri says
I am so ready for fall, love this comforting delicious meal Trisha!
Tricia Buice says
Thanks Cheri! Have a lovely week!
2 sisters recipes says
We love your skillet dish- it sounds like te perfect comfort food!
We’ve been so busy over the summer and haven’t been around to comment on every post.
Also we LoVE your new look, you are so fortunate to have someone in the family who designs blogs!
Xo have a great weekend!!
Tricia Buice says
You have both been missed! Hope you have a terrific weekend too 🙂
Dom says
who needs a name, it won’t last long enough on my table to name the dish… just stuff it in my gob! It looks insane!
Tricia Buice says
Aww thank you Dom! It is delicious 🙂
Mandy says
This is the most wonderful meal for a beautiful autumn evening Tricia.
Have a wonderful weekend.
🙂 Mandy xo
Tricia Buice says
Thanks Mandy – I guess you are getting into spring now – have a lovely weekend!
sue | theviewfromgreatisland says
That potato crust is to die for ~ and I love the idea of using rotisserie chicken, we always have one around!
Tricia Buice says
It is delicious Sue – yummy stuff especially with these cooler days and chilly nights. So ready for fall!
Monique says
Like chicken pot pie..but not..oh this looks good..it is fall here..have to try it soon..
Tricia Buice says
I love these fall dishes Monique. I bet it is beautiful right now in your neighborhood. Can’t wait to see some of your gorgeous fall foliage photos!
Gerlinde @Sunnycovechef says
This looks delicious, a good home cooked meal that makes you feel good all over. I love your recipes. Have a great weekend.
Tricia Buice says
Thank you Gerlinde – happy weekend to you too 🙂
Angie@Angie's Recipes says
It reminds me of chicken pot pie :-)) I wish I could cook like you, Tricia.
Tricia Buice says
It tastes a lot like a pot pie but without the crust Angie – and thank you so much for the sweet comment!
Monica says
You do tend to read my mind (or maybe it’s just make all the food I want to eat)! I have been thinking about making chicken pot pie again and this is even better. Looks so wonderful in that skillet. It’s the kind of warming, delicious weekend dinner we’re all craving right now as the temps drop and it’s getting dark so early.
Tricia Buice says
I have always felt we’re on the same page with all our recipes and I have one I’m making this weekend that I know you will love! I need to make mini-chicken pot pies that can be frozen (too bad I don’t have little boxes to put them in) because I bet that would be super popular! I’m craving comfort food too. Hope you have a lovely weekend – we’re getting tons of rain!
Larry says
Looks super good Tricia and a must try. I like that you kept using the same pan.
Tricia Buice says
Thanks Larry – welcome back 🙂
Jennifer @ Seasons and Suppers says
This is just such perfect comfort food! Love the potato topping and would be great for my left-over Thanksgiving turkey, too 🙂
Tricia Buice says
Yes it would Jennifer! Turkey time already 🙂 Enjoy!