5 Easy Steps: Chicken Pot Pie Stir Fry

Servings: 2
Prep: 5 minutes
Cook: 15 minutes


  • 1/4 cup whole-wheat panko breadcrumbs
  • 2 tablespoons grated Parmesan cheese
  • 8 ounces raw boneless skinless chicken breast, cut into bite-sized pieces
  • 2 cups frozen petite mixed vegetables
  • 1/2 cup chicken or turkey gravy
  • 1 teaspoon chopped garlic
  • 1/8 teaspoon plus a dash each salt and black pepper
  1. Bring a large skillet sprayed with nonstick spray to medium heat. Add breadcrumbs, Parm, and a dash each salt and pepper. Cook and stir until crispy and browned, about 2 minutes. Transfer to a medium bowl.
  2. Remove skillet from heat, respray, and bring to medium heat. Add chicken and remaining 1/8 teaspoon each salt and pepper. Cook and stir until outside is no longer pink, about 4 minutes.
  3. Add frozen veggies. Cook and stir for about 4 minutes, until veggies have thawed, excess water has evaporated, and chicken is fully cooked.
  4. Add gravy and garlic. Cook and stir until hot and well mixed, about 2 minutes.
  5. Top with breadcrumb mixture.

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