This creamy, dreamy chicken pot pie skillet is the ultimate cozy dinner — protein-packed, toddler-approved, and topped with a shortcut biscuit that takes less than 2 minutes to mix up. No floury mess, no complicated steps. It’s a hug in a skillet.
Ingredients (Serves 3):
Filling:
- 2 cups cooked shredded chicken (pasture-raised or rotisserie) *see note
- 1 cup frozen peas & carrots (I like the pea, carrot, green bean & corn mix too!)
- ½ cup chicken bone broth (love bonafide)
- ½ cup unsweetened plain non fat Greek yogurt (can use kite hill dairy free if needed)
- 2 tbsp shredded cheddar
- ½ cup almond milk or grass fed milk
- 1 tbsp organic almond flour
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried thyme
- Salt & black pepper to taste
Biscuit Topping:
- ½ cup almond flour
- ¼ cup nonfat Greek yogurt (or dairy free if needed)
- 1 pasture raised egg
- ½ tsp baking powder
- ¼ tsp salt (love mineral salt)
Instructions:
- Preheat oven to 375°F.
- Sauté frozen veggies in a pat of butter or small drizzle of oil until softened.
- Stir in chicken, broth, flour, and seasonings. Simmer 5 mins.
- Chicken – I baked organic pasture-raised chicken tenders at 400°F for 15 minutes with olive oil, salt, pepper, garlic powder & onion powder — stays super juicy. You can also use rotisserie or pre-cooked chicken.
- Remove from heat, stir in Greek yogurt, cheese and milk.
- Whisk biscuit ingredients into sticky dough. Drop on top.
- Bake for 15 mins, then broil 2–3 mins to lightly brown.
- Let cool slightly and serve.
* I love making 3 servings here and saving one for lunch the next day. Reheats beautifully and would be great for meal prep.
Macros (Per Serving, 1 of 3):
Calories: ~360 | Protein: 38g | Carbs: 15g | Fiber: 6g | Fat: ~11g
Check out the recipe video here and follow @kee_to_wellness for more high protein recipes.
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