Creamy Chicken & Potato Skillet (The Bone Broth “Pot Pie” Remix)
Sometimes you crave the flavors of a chicken pot pie, but you don't want the hassle of a crust (or the empty calories that come with it).
Notes
Sometimes you crave the flavors of a chicken pot pie, but you don’t want the hassle of a crust (or the empty calories that come with it).
We took the classic meat-and-potatoes dinner and turned it into a high-protein, one-pan meal. By swapping water for Kettle & Fire Bone Broth and using our signature Fairlife Milk hack instead of heavy cream, you get a rich, velvety sauce that feels indulgent but fits perfectly into a fat-loss phase.
The “Macro” Wins:
- Volume Eating: Russet potatoes are one of the most filling carb sources on the planet.
- The Sauce: We use the starch from the potatoes plus a splash of Fairlife to create a creamy gravy without the fat bomb.
- Oil Control: We use an oil sprayer to get that nice sear on the chicken without drowning the pan in calories.
- 3 Chicken Breasts
- Russet Potatoes (thick slices)
- The Liquid: Kettle & Fire Chicken Bone Broth
- The Veg: Frozen Peas & Corn, Fresh Parsley (chopped)
- The “Creamy” Finish: Fairlife Milk + a sprinkle of Flour (to thicken)
- Olive Oil (sprayed)
- Salt & Pepper to taste
- The Sear: Heat your skillet and give it a quick spritz of olive oil. Pan-fry the chicken breasts for about 6 minutes per side until they have a nice golden color. Remove them from the pan and set aside.
- The Base: Spray a little more oil into the pan and layer your thick-sliced potatoes across the bottom. This creates a bed for the chicken to rest on.
- The Simmer: Place the chicken back on top of the potatoes. Sprinkle your peas, corn, and fresh parsley over everything. Pour in the Bone Broth until it just covers the potatoes. Cover and simmer until the potatoes are tender.
- The “Remix”: Once the potatoes are soft, remove the lid. Sprinkle a little flour over the liquid and pour in a splash of Fairlife Milk. Stir gently. The flour and milk will react with the hot broth to create a thick, creamy white gravy right in the pan.
- The Finish: Roughly chop the chicken into bite-sized chunks right in the skillet (rustic style) and give it one last gentle mix to coat everything in that sauce. Serve piping hot.