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Skillet Chicken Pot Pie

Skillet Chicken Pot Pie is a wholesome healthy meal packed with veggies and chicken. It's creamy and perfect over your favorite biscuits for a fast weeknight meal.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 5 people
Calories 470 kcal

Ingredients
  

  • 2 cooked chicken breasts, shredded about 3 cups - rotisserie chicken is great for this recipe
  • 2 tbsp olive oil
  • 1/4 cup onion, chopped fine
  • 3 carrots, diced
  • 2 celery stalks, diced
  • 2 small potatoes, peeled and diced small replace 1 regular potato for a small sweet potato
  • 1/2 tsp garlic powder
  • 1/2 cup all-purpose flour can substitute gluten free flour
  • 2 cups low sodium chicken stock I use better than bullion base roasted chicken for best flavor
  • 11/2 cup low fat milk (I used 1%) can substitute unsweetened plain almond milk
  • 1 tsp fresh thyme or 1/2 tsp of dried thyme
  • 1/2 tsp dried mustard
  • 1 tsp Worcestershire
  • 1 cup frozen peas
  • 1/4 cup flat leaf, Italian parsley or use 2 tsp dried parsley
  • salt and pepper to taste
  • 6 cooked biscuits such as Bisquick, Grands, or Homemade
  • 1/4 cup light sour cream or 1% Greek yogurt

Instructions
 

Note: This comes together quickly so have all your ingredients ready.

  • Bake your biscuits according to the recipe while you prepare your Chicken Pot Pie.
  • Heat a large skillet over medium heat with olive oil. Add onions and cook until soft. Add carrots, celery and potatoes. Season with a little salt and pepper and cook for 7-10 minutes until the carrots and potatoes are tender.
  • Sprinkle flour over the veggies and toss to coat. cook for 1 minute to cook out raw flour taste.
  • Slowly add the chicken stock stirring as you incorporate. Add milk, thyme, dried mustard, and Worcestershire. Stir until the mixture becomes thick and returns to a simmer. You may need to turn the heat down a bit so the bottom doesn't burn.
  • Add the peas, shredded chicken and parsley. Stir to combine. Cook just until the peas and chicken are warmed through. Pull off the heat and add 1/4 cup sour cream or Greek yogurt. Mixture should be thick and creamy.
  • Adjust seasonings and serve over warm biscuits.

Notes

  • Use other veggies like mushrooms, zucchini, corn, and spinach. 
 
Nutritional facts do not include biscuits. 
Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.
Keyword Chicken, Chicken pot pie, Healthy chicken pot pie, pot pie