Enjoy all the nostalgic, creamy-comfort magic of chicken pot pie without turning on the oven or fussing with a crust. This skillet chicken pot pie swaps in tender gluten-free bow-tie pasta for a cozy, one-pan dinner that feels like a big warm hug. It’s wholesome, weeknight-easy and wonderfully nostalgic — comfort food that shows up fast, spoon in hand.
Chicken Pot Pie Noodle Skillet (Gluten-Free)
Cook Time 30 minutes
Total Time 30 minutes
Servings 6 cups
Calories 383 kcal
Ingredients
- 1-1/4 lb. chicken thighs boneless and skinless
- 1 Tbsp. olive oil
- 3 cups chicken broth
- 3 cups gluten-free farfalle pasta dry
- 1 tsp. salt
- 1/2 tsp. thyme
- 1/8 tsp. black pepper
- 4 oz. coconut yogurt or Greek yogurt
- 1-1/2 cups peas and carrots from frozen
Instructions
-
In medium saucepan, sauté chicken in olive oil 5 minutes per side.
-
To pan, add broth, pasta and spices, bring to boil, cover and simmer for 15 minutes.
-
Remove chicken from pan, cut into chunks and return to pan. Add yogurt, peas and carrots. Stir to combine and warm through.
Recipe Notes
Grab the tasty bits (and some wellness magic) right at Vitacost.
Nutrition Facts
Chicken Pot Pie Noodle Skillet (Gluten-Free)
Amount Per Serving (1 cup)
Calories 383
Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 5g25%
Trans Fat 0.1g
Polyunsaturated Fat 4g
Monounsaturated Fat 9g
Cholesterol 93mg31%
Sodium 473mg20%
Potassium 367mg10%
Carbohydrates 29g10%
Fiber 2g8%
Sugar 1g1%
Protein 22g44%
Vitamin A 3418IU68%
Vitamin C 7mg8%
Calcium 49mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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