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:
- Preheat 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 another 1-2 minutes before whisking in coconut milk.
- Tie together sprigs of rosemary, thyme, and safe 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 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 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!
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
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!
