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I had the hardest time coming up with a name for this dish. It’s 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.
Skillet Chicken with Potatoes & Vegetables is a homey, comforting dish that is even great the next day – yeah for amazing leftovers!
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 and it creates this wonderful thin crust that is absolutely drool-worthy.
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.
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.
PIN to your favorite Comfort Food Board!
Skillet Chicken with Potatoes & Vegetables
For the chicken:
- 3 boneless, skinless chicken breasts
- 1 14-ounce can low sodium chicken broth
- 1/4 teaspoon salt
- 1 teaspoon fresh ground black pepper
- a few sprigs of fresh thyme
For the sauce:
- 1/2 cup unsalted butter
- 1/2 cup unbleached all-purpose flour
- 1 1/2 cups whole milk or half-n-half
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepperFor the filling:
- 2 tablespoons unsalted butter divided
- 1-2 teaspoons fresh lemon juice more or less to taste
- 6 ounces fresh white mushrooms cleaned of dirt and diced; tough stems removed
- 1/2 medium-large onion chopped
- 1 stalk celery diced
- 1 large carrot peeled and diced
- 1 cup frozen peas
- 1 teaspoon fresh ground black pepperFor 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
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 degrees.
- 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.
- 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!
Here are a few more casseroles you might like:
Chicken Pot Pie with Herb Biscuits ~ from Saving Room for Dessert
Skillet Chicken with Mushroom Wine Sauce ~ from Saving Room for Dessert
Rustic Chicken with Garlic Gravy ~ from Seasons & Suppers
Lemon Butter Chicken ~ from Damn Delicious
I love this skillet for cooking and baking and the saucepan for sauces!
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Are you in the mood for warm comforting casseroles yet, or are you still trying to get used to seeing ‘pumpkin’ everything, everywhere? I’m all in and ready to put the flip-flops back in the top of the closet! Bring on the fleece jackets and scarfs, soups and hot tea. Thank you so much for stopping by – have a lovely weekend!