Name: Lightened Up Skillet Chicken Pot Pie
Cook time: 30 min
Total time: 30 min
Ingredients: 2 boneless, skinless chicken breasts (diced); 2 tbsp Madhava Foods Organic Avocado Oil (divided); 2 tsp kosher salt; 1 tsp black pepper; 1 small yellow onion (diced); 4 celery ribs (diced); 2 carrots (peeled and diced); 2 cloves garlic (minced); 1 cup cremini mushrooms (chopped); 2 sprigs rosemary; 2 sprigs thyme; 2 sprigs sage; 2 tbsp gluten free flour; 1 cup light coconut milk; 2 cups chicken broth; 1 cup frozen peas; 2 cups gluten free flour; 1 tbsp baking powder; 1 tbsp Madhava Foods Organic Coconut Sugar; 1 cup light coconut milk; 1/2 cup melted butter; extra melted butter for brush

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Hearty and warm, this modern take on a comfort food classic featuring Madhava Foods is the perfect way to welcome fall.

If you’re like me and find yourself craving comforting dishes as the weather cools down, you’ll love this Lightened Up Skillet Chicken Pot Pie. This recipe provides all the rich, satisfying flavors of a traditional chicken pot pie but with a healthier twist. With coconut milk, gluten-free flour, and a host of fresh veggies, this dish is not only delicious but also kind to your health.

As the weather in Dallas finally starts to cool down, I find myself gravitating toward my comfort food favorites. From pasta bakes to hearty roasts, I love rich, fall foods that feel like a warm hug, but with a healthy twist.

Enter: my Lightened Up Skillet Chicken Pot Pie. Though chicken pot pie is one of my all-time favorite comfort food dishes, it’s also packed with high levels of sodium and notoriously unfriendly for gluten-free eaters. For my take on this American classic, I used coconut milk, gluten-free flour, and tons of fresh veggies to create a substantially healthier but equally flavorful and satisfying main course that will warm your tummy and your soul!

To create this main course masterpiece, I used some of my favorite products from Madhava Foods. Madhava offers the cleanest organic and all natural sweeteners, oils, and vinegars sourced with integrity. This recipe uses their single-sourced, non-GMO Organic Avocado Oil and their Coconut Sugar-the #1 bestselling in the country! You can shop these products and many more at MadhavaFoods.com!

You can watch a step-by-step video of this recipe on The Savvy Spoon Instagram, here!

Why I Love This Recipe

Comfort food often gets a bad rap for being heavy and unhealthy, but this Lightened Up Skillet Chicken Pot Pie proves that you can enjoy a classic dish without all the guilt. Using Madhava Foods’ Organic Avocado Oil and Coconut Sugar, this recipe is both clean and delicious. Madhava Foods is known for their all-natural sweeteners, oils, and vinegars, which makes them a perfect fit for this healthier take on a traditional favorite.

Ingredients You’ll Need

For the Skillet Chicken Pot Pie:

2 boneless, skinless chicken breasts, diced (or you can use rotisserie chicken for a quicker option)
2 tbsp Madhava Foods Organic Avocado Oil, divided (or substitute with olive oil)
2 tsp kosher salt
1 tsp black pepper
1 small yellow onion, diced
4 celery ribs, diced
2 carrots, peeled and diced
2 cloves garlic, minced
1 cup cremini mushrooms, chopped
2 sprigs rosemary
2 sprigs thyme
2 sprigs sage
2 tbsp gluten-free flour (you can also use whole wheat flour for a slightly different flavor)
1 cup light coconut milk (unsweetened almond milk works too, but coconut milk adds a creamy richness)
2 cups chicken broth (or bone broth for a richer flavor)
1 cup frozen peas (green peas or pearl onions can be used as alternatives)

For the Biscuits:

2 cups gluten-free flour
1 tbsp baking powder
1 tbsp Madhava Foods Organic Coconut Sugar (or use regular coconut sugar)
1 cup light coconut milk
1/2 cup melted butter (vegan butter works for a dairy-free option)
Extra melted butter for brushing (to make the biscuits golden brown)

Here’s how you’ll make my Lightened Up Skillet Chicken Pot Pie:

Preheat your oven to 425 F.
In a bowl, season the diced chicken breasts with salt and pepper.
In a large skillet, warm 1 tbsp. oil over medium heat, then add chicken. Cook until no longer pink, about 3-4 minutes. Remove from the pan.
In the same pan, add another 1 tbsp. of oil. Add diced onions, carrots, and celery. Cook until soft, about 4-5 mins.
Add the chopped mushrooms and garlic. Cook another 1-2 mins.
Sprinkle 2 tbsp. flour over veggies and stir to coat. Cook for another 1-2 minutes before whisking in coconut milk.
Tie together sprigs of rosemary, thyme, and safe with kitchen twine. Add to the skillet.
Add the chicken broth and stir to combine. Cook over medium-low heat for 2-3 minutes to thicken.
Add the frozen peas and cooked chicken to the skillet and give it a good stir to combine.
To make biscuits, combine flour, baking powder, coconut sugar, coconut milk, and melted butter in a bowl. Stir until dough forms.
Scoop dough and form a 3″ biscuit with your hands. Arrange the biscuits over the skillet to create a crust.
Brush biscuits with melted butter and sprinkle with thyme.
Place the skillet into the oven and bake for 12-14 mins or until the biscuits are golden brown and fluffy!

FAQs

For this Lightened Up Skillet Chicken Pot Pie, I opted for coconut milk to keep the dish lighter and more suitable for those who are dairy-free. However, if you prefer a richer, creamier texture, you can substitute heavy cream.

To adapt this recipe into a healthier chicken pot pie soup, omit the biscuit topping and instead add extra chicken stock to create a soupy consistency. You can also include more tender vegetables like cauliflower florets or green beans to boost the nutritional value.

Fresh thyme adds a delightful flavor to the pot pie. Tie together sprigs of fresh thyme with rosemary and sage using kitchen twine, then add them to the skillet with the chicken stock. This allows the herbs to infuse the filling with their aromatic flavors. Remember to remove the herb bundle before serving.

Absolutely! If you don’t have a skillet, a casserole dish or cast iron pan will work perfectly. Just ensure that the pan or dish you use is oven-safe and large enough to hold the chicken mixture and biscuit topping. Bake at 425°F as directed for 20-25 minutes, or until the biscuits are golden brown.

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For reheating, place the pot pie in a baking dish and cover with foil. Reheat in a preheated oven at 350°F for about 20-30 minutes or until the filling is heated through and the biscuit topping is crispy again. If you’re using a slow cooker or instant pot, you can also reheat in those appliances, but the oven will give you the best texture for the biscuit topping.

If you have leftover chicken, it’s an excellent way to simplify the cooking process. Just shred or chop the chicken into bite-sized pieces and add it to the skillet along with the vegetables after they’ve cooked. This will cut down on cooking time and still provide chunks of juicy chicken in your pot pie filling.

Enjoy this healthier chicken pot pie recipe that combines comfort with a nutritious twist. With its creamy filling and fluffy biscuit topping, it’s a dish that will make the entire family happy. Perfect for a cozy fall dinner, this lightened-up version of a classic will quickly become one of your favorite recipes.

Thank you for being an amazing reader of The Savvy Spoon! If you loved this post, I would so appreciate you rating it below and/or leaving a comment! Be sure to follow me on Instagram and Facebook for more recipes, twin mom and healthy lifestyle content!

Lightened Up Skillet Chicken Pot Pie

Hearty and warm, this modern take on a comfort food classic featuring Madhava Foods is the perfect way to welcome fall.

5 from 1 vote

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Cook Time 30

Total Time 30

Course Main Course

Cuisine American

Servings

Ingredients

For the skillet chicken pot pie

2 boneless, skinless chicken breasts diced
2 tbsp Madhava Foods Organic Avocado Oil divided
2 tsp kosher salt
1 tsp black pepper
1 small yellow onion diced
4 celery ribs diced
2 carrots peeled and diced
2 cloves garlic minced
1 cup cremini mushrooms chopped
2 sprigs rosemary
2 sprigs thyme
2 sprigs sage
2 tbsp gluten free flour
1 cup light coconut milk
2 cups chicken broth
1 cup frozen peas

For the biscuits

2 cups gluten free flour
1 tbsp baking powder
1 tbsp Madhava Foods Organic Coconut Sugar
1 cup light coconut milk
1/2 cup melted butter
extra melted butter for brush

Instructions

Preheat your oven to 425 F.
In a bowl, season diced chicken breasts with salt and pepper.
In a large skillet, warm 1 tbsp. oil over medium heat then add chicken. Cook until no longer pink, about 3-4 minutes. Remove from pan.
In same pan, add another 1 tbsp. of oil. Add diced onions, carrots, and celery. Cook until soft, about 4-5 mins.
Add chopped mushrooms and garlic. Cook another 1-2 mins.
Sprinkle in 2 tbsp. flour over veggies and stir to coat. Cook for 1-2 minutes before whisking in coconut milk.
Tie together sprigs of rosemary, thyme, and sage with kitchen twine. Add to skillet.
Add chicken broth and stir to combine. Cook over medium low for 2-3 minutes to thicken.
Add frozen peas and cooked chicken to the skillet and combine.
To make biscuits, combine flower, baking powder, coconut sugar, coconut milk, and melted butter in a bowl. Stir until dough forms.
Scoop dough and forma. 3" biscuit with your hands. Arrange over skillet.
Brush biscuits with melted butter and sprinkle with thyme.
Place skillet into the oven and bake for 12-14 mins or until biscuits are golden brown and fluffy!

Keyword celery, chicken, chicken pot pie, coconut milk, comfort food, gluten free, healthy comfort food, madhava foods, mushrooms, skillet

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