Lightened Up Skillet Chicken Pot Pie Recipe

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

Save this recipe for when you’re craving a cleaner comfort dish!

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!

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

  1. Preheat oven to 425 F.
  2. In a bowl, season diced chicken breasts with salt and pepper.
  3. 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.
  4. In same pan, add another 1 tbsp. of oil. Add diced onions, carrots, and celery. Cook until soft, about 4-5 mins.
  5. Add chopped mushrooms and garlic. Cook another 1-2 mins.
  6. Sprinkle in 2 tbsp. flour over veggies and stir to coat. Cook for another 1-2 minutes before whisking in coconut milk.
  7. Tie together sprigs of rosemary, thyme, and safe with kitchen twine. Add to skillet.
  8. Add chicken broth and stir to combine. Cook over medium low for 2-3 minutes to thicken.
  9. Add frozen peas and cooked chicken to the skillet and combine.
  10. To make biscuits, combine flour, baking powder, coconut sugar, coconut milk, and melted butter in a bowl. Stir until dough forms.
  11. Scoop dough and form a 3″ biscuit with your hands. Arrange over skillet.
  12. Brush biscuits with melted butter and sprinkle with thyme.
  13. Place skillet into the oven and bake for 12-14 mins or until biscuits are golden brown and fluffy!

Thank you for being an amazing reader of The Savvy Spoon! If you make this recipe and love it, 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 and healthy lifestyle content!

Lightened Up Skillet Chicken Pot Pie

No ratings yet
Course Main Course
Cuisine American
Servings 3

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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