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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
Preheat oven and cook the chicken
Sauté the vegetables
Make the creamy filling
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This recipe goes great with these complete meals
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.
This american recipe takes 50 minutes to prepare and yields 4 servings. At 324.3 calories per serving with 31.88g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Prepare the biscuit topping
Assemble and bake
Use a 1-to-1 gluten-free flour blend for both the filling and the biscuits. Ensure your baking powder is certified gluten-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.
Omit the chicken and use 1 pound of mixed mushrooms and 1 large, cubed potato. Use unsalted vegetable broth instead of chicken broth.
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.
By using unsalted butter, unsalted broth, and minimal added salt, this recipe significantly reduces sodium content, which is beneficial for maintaining healthy blood pressure.
Chicken breast is an excellent source of lean protein, which is crucial for muscle repair, immune function, and feeling full and satisfied.
Carrots, celery, onions, mushrooms, and peas provide essential vitamins, minerals, and dietary fiber, supporting overall health and digestion.
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.
A single serving of this Low-Sodium Chicken Pot Pie Skillet contains approximately 450-550 calories, depending on the exact ingredients used. The calories come from the chicken, vegetables, sauce, and biscuit topping.
You can prepare the filling up to 2 days in advance and store it in the refrigerator. When ready to eat, reheat the filling on the stovetop, then top with freshly made biscuit dough and bake as directed.
A 10 or 12-inch oven-safe skillet is essential. A well-seasoned cast-iron skillet is ideal as it retains heat beautifully and goes seamlessly from stovetop to oven.
The filling freezes very well for up to 3 months. However, the biscuit topping is best made fresh. Thaw the filling in the refrigerator overnight before reheating and baking with the fresh biscuit dough.
