Lightened-Up Skillet Chicken Pot Pie designed for fast weeknight cooking with simple prep and bold flavor.
Comfort in a Skillet: A Lighter Weeknight Pot Pie
A creamy, one-pan chicken pot pie that skips the heavy crust and uses small swaps—whole-wheat flour, a touch of butter, and 2% milk—to deliver cozy flavor fast.
There are nights when you want the warm, saucy comfort of pot pie but not the time (or will) to wrestle with pastry. This skillet version solves that: boneless chicken quickly seared, vegetables softened in the same pan, and a quick roux that turns into a silky, savory sauce—all finished in an ovenproof 10–12″ skillet so you collapse cooking and baking into one tidy step.
Flavor comes from little mechanics: the chicken is cut into 1/2-inch pieces and seared until just browned so it keeps a bit of bite after the short oven finish; onions, carrots, and celery get sweet and tender in butter; garlic and whole-wheat flour cook together long enough to lose that raw edge and form a light roux. Low-sodium chicken broth plus 2% milk give the filling a creamy lift without the heaviness of cream, while frozen peas and corn add a fresh pop of color and sweetness.
This is designed for real weeknights—about 10 minutes of prep and 30 minutes of hands-on cooking. If you need to speed things further, swap in leftover or rotisserie chicken and skip the searing step; the sauce also makes a great make-ahead base to reheat and top with biscuits or a quick puff if you’re feeling indulgent. Leftovers reheat beautifully for easy lunches the next day.
Ingredients
How to Make Lightened-Up Skillet Chicken Pot Pie
- Preheat the oven to 400°F (200°C) and set an ovenproof 10-12 inch skillet over medium-high heat.
- Cut the chicken into 1/2-inch pieces, toss with 1/2 tsp salt and 1/4 tsp pepper, then add olive oil to the hot skillet and sear the chicken 3–4 minutes until lightly browned (it will finish cooking later); transfer the chicken to a plate.
- Reduce heat to medium, add butter to the skillet, then add chopped onion, diced carrots, and sliced celery and cook, stirring occasionally, until vegetables are softened, about 5 minutes.
- Stir in minced garlic and whole wheat flour and cook 1 minute to remove the raw flour taste, stirring constantly to form a light roux.
- Slowly whisk in the chicken broth and milk, bring to a gentle simmer and cook 2–3 minutes until the sauce thickens to a creamy gravy.
- Stir in the Greek yogurt and thyme, then add the frozen peas/corn mix and the seared chicken; taste and season with the remaining 1/2 tsp salt and 1/4 tsp pepper if needed.
- Separate each biscuit, lightly flatten each piece with your hands or a rolling pin and arrange the biscuits over the filling in the skillet so they just touch.
- Transfer the skillet to the preheated oven and bake 12–15 minutes until the biscuits are golden and the filling is bubbling around the edges.
- Remove from oven and let rest 5 minutes before serving so the filling sets; serve hot straight from the skillet.
Recipe Card
Lightened-Up Skillet Chicken Pot Pie
Lightened-Up Skillet Chicken Pot Pie designed for fast weeknight cooking with simple prep and bold flavor.
- Prep
- 10 min
- Cook
- 30 min
- Servings
- 4
Ingredients
Instructions
- Preheat the oven to 400°F (200°C) and set an ovenproof 10-12 inch skillet over medium-high heat.
- Cut the chicken into 1/2-inch pieces, toss with 1/2 tsp salt and 1/4 tsp pepper, then add olive oil to the hot skillet and sear the chicken 3–4 minutes until lightly browned (it will finish cooking later); transfer the chicken to a plate.
- Reduce heat to medium, add butter to the skillet, then add chopped onion, diced carrots, and sliced celery and cook, stirring occasionally, until vegetables are softened, about 5 minutes.
- Stir in minced garlic and whole wheat flour and cook 1 minute to remove the raw flour taste, stirring constantly to form a light roux.
- Slowly whisk in the chicken broth and milk, bring to a gentle simmer and cook 2–3 minutes until the sauce thickens to a creamy gravy.
- Stir in the Greek yogurt and thyme, then add the frozen peas/corn mix and the seared chicken; taste and season with the remaining 1/2 tsp salt and 1/4 tsp pepper if needed.
- Separate each biscuit, lightly flatten each piece with your hands or a rolling pin and arrange the biscuits over the filling in the skillet so they just touch.
- Transfer the skillet to the preheated oven and bake 12–15 minutes until the biscuits are golden and the filling is bubbling around the edges.
- Remove from oven and let rest 5 minutes before serving so the filling sets; serve hot straight from the skillet.
Nutrition
- Carbohydrates
- 46
- Saturated Fat
- 6
- Sodium
- 700
- Fiber
- 6
- Unsaturated Fat
- 12
- Protein
- 46
- Fat
- 20
- Cholesterol
- 100
- Trans Fat
- 0.2
- Calories
- 520
- Sugar
- 6