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Lightened-Up Chicken Pot Pie Skillet

A healthier, creamy chicken pot pie skillet topped with golden buttermilk biscuits.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless chicken breast, cubed
  • 1 tbsp olive oil
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 cup frozen peas
  • 3 tbsp all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1/2 cup non-fat Greek yogurt
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 store-bought buttermilk biscuits

Equipment

  • 10-inch cast-iron skillet

Method
 

Cooking Steps
  1. Preheat oven to 400°F (200°C).
  2. Heat olive oil in a 10-inch cast-iron skillet over medium heat.
  3. Sear cubed chicken until golden-brown and opaque.
  4. Add carrots and celery, sautéing until softened.
  5. Stir in flour for 1 minute to remove raw scent.
  6. Gradually pour in chicken broth, stirring until thickened.
  7. Mix in thyme, salt, pepper, and peas.
  8. Remove from heat and stir in Greek yogurt until smooth.
  9. Press biscuits onto the surface of the chicken mixture.
  10. Bake for 15 minutes until biscuits are golden and cooked through.

Notes

Store in an airtight container in the fridge for up to 3 days. Use room temperature yogurt to prevent curdling.