Lightened-Up Skillet Chicken Pot Pie designed for fast weeknight cooking with simple prep and bold flavor.
Comfort, Fast: A Lightened Skillet Chicken Pot Pie
A cozy, one-pan pot pie that gets dinner on the table fast by searing chicken, building a milk-based roux, and finishing in an ovenproof skillet.
Leo Grant of The Snap Skillet keeps weeknights in mind with this Lightened-Up Skillet Chicken Pot Pie — it’s all the warm, homey flavors of pot pie without a fiddly crust or a sink full of dishes. The pan starts with olive oil and quick-seared boneless skinless chicken pieces that pick up a little color, then moves straight into butter-sweated onions, carrots, and celery so the whole dish smells garlicky and comforting in under 10 minutes of prep.
A splash of whole wheat flour tossed with the vegetables builds a light roux, and low-sodium chicken broth plus 2% milk turn it into a glossy, spoonable sauce that’s lighter than a heavy cream base but still silky. Frozen peas and corn fold in late for sweet pops of color and texture, and a final oven finish in a 10–12 inch ovenproof skillet brings everything together and deepens the flavor.
This is made for quick weeknights: sear the chicken, soften the vegetables, make the roux, and the oven does the rest — plan on about 10 minutes prep and 30 minutes cooking. If you want to get ahead, you can cook through the sauté step, cool the skillet, and refrigerate for up to a day; slide it into a hot oven straight from the fridge to finish when you’re ready.
The result is tender chicken in a velvety, lightly thickened sauce studded with sweet veggies — satisfying on its own, perfect with a simple green salad, or topped with biscuits if you want to lean into the classic pot-pie vibe. Minimal cleanup, maximal comfort: exactly the kind of one-pan dinner The Snap Skillet was designed to deliver.
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