Chicken Pot Pie Skillet
A comforting one-pan meal featuring tender chicken and vegetables in a light, creamy sauce, topped with fluffy drop biscuits. This heart-healthy version delivers all the classic flavor with significantly less sodium.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Preheat oven and cook the chicken
- b.Preheat your oven to 400°F (200°C).
- c.In a large, 10-12 inch oven-safe skillet (cast iron works great), melt 2 tbsp of unsalted butter over medium-high heat.
- d.Add the cubed chicken and cook for 5-6 minutes, until lightly browned on all sides. The chicken doesn't need to be cooked through.
- e.Remove the chicken from the skillet with a slotted spoon and set it aside.
- 2
Step 2
- a.Sauté the vegetables
- b.To the same skillet, add the chopped onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until they begin to soften.
- c.Add the sliced mushrooms and minced garlic. Cook for another 3-4 minutes, until the mushrooms have released their liquid and it has evaporated.
- d.Stir frequently to prevent the garlic from burning.
- 3
Step 3
- a.Make the creamy filling
- b.Sprinkle 1/4 cup of flour over the vegetables, along with the dried thyme, black pepper, onion powder, and garlic powder. Stir constantly for 1 minute to cook out the raw flour taste.
- c.Slowly whisk in the unsalted chicken broth, followed by the milk. Continue whisking until smooth.
- d.Bring the mixture to a simmer and cook for 2-3 minutes, until the sauce has thickened. Stir in the 1/4 tsp of salt.
- e.Return the cooked chicken to the skillet and stir in the thawed peas. If using, stir in the lemon juice. Remove the skillet from the heat.
- 4
Step 4
- a.Prepare the biscuit topping
- b.In a medium bowl, whisk together 1 cup of flour, baking powder, and sugar.
- c.Add the 4 tbsp of cold, cubed butter. Use your fingertips or a pastry cutter to cut the butter into the flour until the mixture resembles coarse crumbs.
- d.Pour in 1/2 cup of milk and stir with a fork just until a shaggy dough forms. Do not overmix.
- 5
Step 5
- a.Assemble and bake
- b.Drop 6-8 spoonfuls of the biscuit dough evenly over the top of the hot chicken filling in the skillet.
- c.Carefully transfer the skillet to the preheated oven.
- d.Bake for 15-18 minutes, or until the biscuits are golden brown and cooked through, and the filling is bubbly.
- e.Let the skillet rest for 5 minutes before serving. Garnish with fresh parsley.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the flakiest biscuits, make sure your butter and milk are very cold.
- 2Don't overmix the biscuit dough, or the biscuits will be tough. Mix just until combined.
- 3Using a cast-iron skillet provides excellent, even heat for both stovetop cooking and baking.
- 4Feel free to add other vegetables like corn or green beans along with the peas.
- 5Let the skillet rest for a few minutes after baking. This allows the sauce to set and thicken slightly.
Adapt it for your goals.
Gluten free
Use a 1-to-1 gluten-free flour blend for both the filling and the biscuits. Ensure your baking powder is certified gluten-free.
dairy freeDairy free
Replace the butter with olive oil or a dairy-free butter substitute. Use unsweetened almond milk or soy milk in place of regular milk.
vegetarianVegetarian
Omit the chicken and use 1 pound of mixed mushrooms and 1 large, cubed potato. Use unsalted vegetable broth instead of chicken broth.
quickQuick
To save time on chopping, use 2 cups of a frozen mixed vegetable blend (carrots, peas, corn, green beans) instead of fresh carrots, celery, and peas.
Why this is on our healthy list.
Heart-Healthy
By using unsalted butter, unsalted broth, and minimal added salt, this recipe significantly reduces sodium content, which is beneficial for maintaining healthy blood pressure.
Rich in Lean Protein
Chicken breast is an excellent source of lean protein, which is crucial for muscle repair, immune function, and feeling full and satisfied.
Packed with Vegetables
Carrots, celery, onions, mushrooms, and peas provide essential vitamins, minerals, and dietary fiber, supporting overall health and digestion.
Frequently asked questions
Yes, this version is designed to be heart-healthy. It's low in sodium, packed with lean protein from chicken, and includes a variety of vegetables. The sauce is made with milk instead of heavy cream, reducing saturated fat.