Healthy Chicken Pot Pie Skillet

This skillet has everything good about chicken pot pie, the creamy chicken and vegetable filling and a golden topping, without rolling out a crust. Refrigerated biscuits bake right on top of the filling.

The filling is made with milk and broth, not cream, and uses a bag of frozen mixed vegetables, so it’s lighter on both calories and cost than the traditional version.

It goes from stovetop to oven in one pan and is ready in about 45 minutes.

Ingredients and Swaps

• Chicken: Boneless, skinless breasts or thighs. Leftover or rotisserie chicken works. Skip the browning step.
• Vegetables: Onion, celery and frozen mixed vegetables.
• Sauce: Flour, broth and milk make a lighter gravy. Unsweetened almond or oat milk can replace the milk.
• Biscuits: A can of refrigerated biscuits, cut into quarters. A sheet of puff pastry is another option.

Tips for the Best Pot Pie Skillet

• Cook the flour. A full minute in the pan removes the raw taste.
• Thicken the filling first. It should coat a spoon before the biscuits go on. It won’t thicken much more in the oven.
• Have the filling hot. Biscuits set on hot filling cook through on the bottom.
• Space the biscuit pieces. Gaps let steam escape so the tops crisp.
• Check your skillet. It needs to be oven-safe. Otherwise, pour the filling into a baking dish.

Prices are from Walmart’s and ALDI’s websites for stores in Columbus, Ohio, checked in October 2026. Ohio’s grocery prices are within about 1% of the national average, so you may pay more or less depending on where you live, and prices change often. Here’s how we price our recipes.

Cost: Ingredients – $9.06 from Walmart, $8.36 from ALDI · Per Serving – $1.39 to $1.51

Pin It

Healthy Chicken Pot Pie Skillet

All the cozy flavor of classic chicken pot pie made in one skillet, with a creamy herb sauce, tender vegetables, and golden biscuits baked right on top.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1 tablespoon olive oil
• 1¼ pounds boneless, skinless chicken breasts cut into 1-inch pieces
• 1 medium onion diced
• 2 stalks celery diced
• 3 cloves garlic minced
• 3 tablespoons all-purpose flour
• 1½ cups low-sodium chicken broth
• 1 cup milk
• 2 cups frozen mixed vegetables peas, carrots, corn, green beans
• 1 teaspoon dried thyme
• 1 teaspoon Dijon mustard
• Salt and black pepper to taste
• 1 can (8 count) refrigerated biscuits each cut into quarters

Method

 

1. Preheat the oven to 400°F.
2. Heat the olive oil in a large oven-safe skillet over medium-high heat. Season the chicken with salt and pepper and cook for 5–6 minutes, until browned. Transfer to a plate.
3. Reduce the heat to medium. Add the onion and celery and cook for 4–5 minutes, until softened. Stir in the garlic and cook for 30 seconds.
4. Sprinkle the flour over the vegetables and stir for 1 minute to cook out the raw flavor.
5. Slowly whisk in the chicken broth, then the milk. Simmer for 3–4 minutes, stirring, until the sauce thickens.
6. Stir in the frozen vegetables, thyme, Dijon mustard, and the browned chicken. Season with salt and pepper.
7. Arrange the biscuit pieces evenly over the filling.
8. Bake for 15–18 minutes, until the biscuits are golden and cooked through and the filling is bubbling. Let rest 5 minutes before serving.

Notes

• Use leftover rotisserie chicken and skip the browning step.
• Swap the biscuits for a sheet of puff pastry, or serve the filling over mashed potatoes.
• Use unsweetened almond or oat milk for a dairy-free sauce.
• Add a handful of chopped fresh parsley at the end for color.

Storage and Reheating

• Refrigerate leftovers for up to 3 days.
• Reheat at 350°F, covered with foil, so the biscuits don’t dry out.
• Freeze the filling without the biscuits for up to 3 months. Bake fresh biscuits on top when you reheat it.

Chicken Pot Pie Skillet Questions

Can I serve it without the biscuits?

Yes. Spoon the filling over Creamy Mashed Potatoes, rice or toast.

Why are my biscuits doughy underneath?

The filling wasn’t hot enough or the pieces were too large. Bake a few minutes longer, tenting with foil if the tops are brown.