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Healthy chicken pot pie skillet with a golden biscuit topping

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.