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chicken pot pie skillet being scooped out of large pan.
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5 from 1 vote

Chicken Pot Pie Skillet

This Chicken Pot Pie Skillet is everything you love about classic chicken pot pie, but made easier in one skillet and topped with fluffy, high-protein cottage cheese biscuits. The creamy chicken and vegetable filling is cozy, hearty, and packed with protein, while the golden drop biscuits make every bite feel like comfort food that even the kids bellies will appreciate.
Prep Time40 minutes
Cook Time20 minutes
Total Time1 hour
Course: dinner, Main Course
Servings: 6
Calories: 400kcal
Author: Courtney Paige

Equipment

  • large oven safe skillet I use my le crueset 12” skillet
  • knife & cutting board
  • Measuring Cups
  • whisk/wooden spatula
  • Mixing Bowl
  • blender

Ingredients

Skillet

  • 1 tbsp olive oil
  • 2 large carrots diced
  • 1 medium white or yellow onion diced
  • 3-4 stalks celery diced
  • 2 garlic cloves minced
  • 3-4 thyme leaves
  • 2 tbsp butter
  • ¼ cup all purpose flour
  • 2 ¼ cups chicken bone broth
  • 12 oz shredded chicken
  • 1 cup frozen peas
  • ½ tsp kosher salt
  • ¼ tsp pepper
  • ½ cup blended cottage cheese

High Protein Biscuits

  • 1 cup all purpose flour
  • ½ cup blended cottage cheese
  • 2 tbsp olive oil
  • 1 tsp Fresh thyme leaves

Topping

  • 1 tbsp olive oil
  • heavy pinch of flaky sea salt

Instructions

  • In a large, oven-safe skillet, heat olive oil to medium heat. Once warm, add the diced carrots, onion and celery. Sprinkle with a heavy pinch of salt. Allow to sauté for 5-8 minutes.
  • Once the veggies are fork tender, stir in the minced garlic. Allow to become fragrant, but stir to avoid burning.
  • Then, whisk in the butter and all purpose flour.
    diced carrots, celery and onions in large skillet.
  • Let the butter melt then slowly pour 1 ½ cups of chicken bone broth into the skillet, whisking while pouring to thicken the mixture. As the roux starts to form, slowly add another ½ cup of the broth. Turn the heat to low. You should have ¼ cup remaining to add in a bit.
  • Add the shredded chicken, frozen peas, salt and pepper to the pan. Stir together, ensuring everything is coated.
    peas and shredded chicken added to brothy vegetable mixture in large skillet.
  • Fold in the blended cottage cheese and remaining ¼ cup of bone broth and remove from heat.
  • Preheat the oven to 400°F.
  • In a mixing bowl, use a wooden spoon to mix everything together for the biscuits: all purpose flour, blended cottage cheese, olive oil and fresh thyme. Mix until a ball of dough forms. Tip: Use your hands to combine to make it faster. If there are a few lumps, that's okay.
    ingredients for cottage cheese biscuit dough in a large speckled mixing bowl.
  • Gently spread the dough into a disc and roughly ¼ - ½” thick (rolling pin is optional but I just used my hands). Then rip it apart into small dough pieces, and place on the top of the chicken pot pie mixture.
  • Give it a drizzle of olive oil prior to baking and cook for 18-20 minutes until dough is cooked on top with a golden-brown color.
    chicken pot pie skillet topped with cottage cheese biscuits in large pan.
  • Allow the skillet to cool slightly so the base will firm up and enjoy. It’s absolutely delectable!

Notes

Use leftover Thanksgiving Turkey instead of chicken! The cottage cheese biscuits will not turn a golden brown color when done baking; they just need to be firm and no longer doughy. 
Store leftovers in an airtight container in the fridge for up to 3–4 days. You can also refrigerate the entire skillet it if your skillet has a lid.

Nutrition

Serving: 1serving | Calories: 400kcal | Carbohydrates: 30g | Protein: 30g | Fat: 17g | Fiber: 4g