Comfort Food Low-Carb Chicken Pot Pie Skillet with Spinach Egg Crust (Hard)

Ingredients

• 1 lb Chicken breast or thighs
• 3 Eggs
• 1 lb Spinach
• 1 tbsp Olive oil
• 1/2 cup Onion
• 3 cloves Garlic
• 1/2 cup Carrots (small dice)
• 1/2 cup Celery (small dice)
• 1 cup Chicken broth
• 1/2 cup Heavy cream (or half-and-half)
• 2 tbsp Butter
• 2 tbsp Flour (use sparingly for thickening)
• 1 tsp Dried thyme
• 1/2 tsp Salt(optional)
• 1/2 tsp Black pepper

Instructions

1. 1

   Dice chicken into bite-size pieces. Season with salt and pepper.

2. 2

   Heat olive oil and butter in a deep skillet over medium-high. Sauté onion, garlic, carrots, and celery until softened, 6–7 minutes.

3. 3

   Add chicken and cook until lightly browned, 6–8 minutes.

4. 4

   Sprinkle flour over the mixture and stir 1 minute to cook off raw flour.

5. 5

   Slowly whisk in chicken broth and cream; add thyme. Simmer until thick and saucy, 6–8 minutes.

6. 6

   Spinach egg crust: wilt spinach, squeeze out excess moisture, then chop finely. Whisk eggs and fold in spinach.

7. 7

   Lower heat to medium-low. Pour egg-spinach mixture over the hot filling and cover with a lid.

8. 8

   Cook until the topping is set but still tender, 8–10 minutes. Rest 5 minutes before serving.