HIGH-PROTEIN CASSEROLES · CHICKEN COMFORT FOOD
This healthy chicken pot pie trades a buttery double crust for tender cottage cheese drop biscuits, and the filling gets its creaminess from milk and broth thickened with a little flour, not heavy cream. Everything is made and baked in one oven-safe skillet.
Jump to Recipe
- Serves
- 6
- Total time
- 55 minutes
- Skillet
- 10–12 inches, oven-safe
- Protein
- About 36 g per serving
- Chicken done at
- 165°F / 74°C
Why You’ll Love This Chicken Pot Pie
- No pie dough. Drop biscuits take 5 minutes and need no rolling.
- Lighter filling. Milk and broth replace cream, so it is creamy but not heavy.
- One skillet. The filling cooks and bakes in the same pan.
Ingredient Notes
Cut the chicken into ¾-inch pieces so it cooks through in the filling before the skillet goes into the oven.
Frozen peas and carrots save chopping. Add them straight from the freezer.
For the biscuits, keep the butter cold and stir only until the dough comes together, so they bake up tender.
The recipe card below lists every quantity in one place.
How to Make Healthy Chicken Pot Pie
Make the creamy filling
Brown the chicken, soften the onion and celery, sprinkle in the flour, then whisk in the broth and milk until thick. Stir in the peas and carrots.
Top with biscuits and bake
Spoon the cottage cheese biscuit dough over the filling and bake until the biscuits are golden and the filling bubbles.
Photos in this article are AI-generated illustrations of the recipe, created for AllRecipeEasy.
Tips and Troubleshooting
- Thick filling first. The filling should coat a spoon before the biscuits go on, or the bottoms of the biscuits turn soggy.
- Leave gaps. Space the biscuits so steam can escape and the filling can bubble up between them.
- Check a center biscuit. It should be golden on top and cooked through underneath; tent with foil if the tops brown too fast.
Substitutions and Variations
- Leftover chicken: Skip browning and stir in 3 cups of cooked, diced chicken with the peas and carrots.
- Store-bought topping: Use a refrigerated pie crust or canned biscuits instead of the cottage cheese biscuits. The nutrition will change.
- Vegetables: Add diced potatoes (parboiled), mushrooms or green beans with the onion.
- Baking dish: If your skillet is not oven-safe, pour the filling into a 9×9-inch baking dish before topping.
Budget Tips
A bag of frozen peas and carrots and a family pack of chicken breast keep this cheap. The biscuits use pantry flour, butter and the same cottage cheese tub you use elsewhere in the week.
Serving Suggestions
Serve with a simple green salad or steamed green beans. For another creamy chicken bake, try the chicken broccoli cottage cheese casserole, or go for a stovetop dinner with the one pan chicken and rice. You can find more bakes in our high-protein casseroles.
Storage, Reheating and Meal Prep
Refrigerate leftovers, covered, within 2 hours and eat them within 3 to 4 days. Reheat portions in a 350°F oven for 15 to 20 minutes, or in the microwave, until the filling reaches 165°F. The biscuits soften when stored. Freeze the filling alone for up to 3 months and bake with fresh biscuits.
Food safety: Cook the chicken to 165°F / 74°C, and bake until the filling bubbles and the center reaches 165°F.
Recipe Questions
How do you make chicken pot pie healthier?
Use a single biscuit topping instead of a double crust, thicken the filling with a little flour and milk instead of cream, and use lean chicken breast.
Can I make healthy chicken pot pie ahead?
Make the filling up to 2 days ahead and refrigerate. Reheat it until bubbling in the skillet, then add freshly mixed biscuits and bake.
Why is my pot pie filling runny?
It needs to simmer until it coats a spoon before baking. Flour needs a full boil for 1 to 2 minutes to thicken.
How much protein is in this chicken pot pie?
About 36 g per serving, from the chicken breast, milk and cottage cheese biscuits.
Healthy Chicken Pot Pie
Ingredients
Method
- Heat the oven to 400°F / 200°C.
- Heat the olive oil in a 10- to 12-inch oven-safe skillet over medium-high heat. Season the chicken with ½ teaspoon of the salt and the pepper and cook for 5 minutes, stirring, until lightly browned.
- Add the onion, celery and thyme and cook for 4 minutes, until the onion softens. Sprinkle the ⅓ cup flour over everything and stir for 1 minute.
- Slowly whisk in the broth and 1 cup milk. Bring to a boil and simmer for 2–3 minutes, stirring, until thick enough to coat a spoon. Stir in the peas and carrots and ½ teaspoon of the salt, then turn off the heat.
- For the biscuits, whisk the 1 cup flour, baking powder and the remaining ¼ teaspoon salt in a bowl. Rub in the cold butter with your fingertips until it looks like coarse crumbs. Stir in the cottage cheese and ⅓ cup milk just until a soft, sticky dough forms.
- Drop the dough in 8 spoonfuls over the filling, leaving gaps between them.
- Bake for 22–25 minutes, until the biscuits are golden and cooked through and the filling is bubbling and 165°F / 74°C. Rest for 5 minutes before serving.