Low Sodium Gluten Free Skillet Chicken Pot Pie with Biscuit Topping

Total time1 hr

Prep time20 min

Cook time40 min

Low Sodium Gluten Free Skillet Chicken Pot Pie with Biscuit Topping

Tender chicken thighs simmer with sweet carrots, celery, and onion in a savory, thyme-scented broth thickened to a glossy, spoon-coating gravy, then get studded with bright green peas for pops of color and freshness. The whole skillet is topped with a cold-butter biscuit dough dropped in rustic mounds, brushed with a touch of milk, and baked until golden and craggy on top while the filling bubbles away underneath. It's the kind of one-pan comfort food that feels like a hug — flaky, buttery biscuits giving way to a rich, hearty chicken filling below. Because every component here is built from scratch with real vegetables, shredded chicken, and a homemade gravy base rather than a canned soup shortcut, you know exactly what's going into the pot. This one comes together beautifully for an added salt approach, letting the natural flavor of the thyme, garlic, and slow-cooked vegetables do the heavy lifting instead of a shaker. Rest it for a few minutes after baking so the gravy sets up just enough to serve in neat, hearty scoops.

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Ingredients

4 servings

For the filling

1.5 lb boneless, skinless chicken thighs, cut into 1-inch pieces
Simple Truth Boneless & Skinless Chicken Thighs Signature Farms Bone-In Chicken Thigh Value Pack - 4.5 Lb Simple Truth Organic® Air-Chilled Boneless Skinless Chicken Thighs Tyson All Natural Fresh Chicken Thighs Signature Farms Bone In Chicken Thighs - 2.00 Lb
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½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
2 tbsp unsalted butter
1 cup diced yellow onion (about 1 medium onion)
2 medium carrots, peeled and diced
2 stalks celery, diced
3 cloves garlic, minced
1 tsp fresh thyme leaves (or ½ tsp dried thyme)
3 tbsp cornstarch
2 cups chicken broth
½ cup whole milk
1 cup frozen peas

For the biscuit topping

2 cups gluten free flour
1 tbsp baking powder
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
6 tbsp cold unsalted butter, cut into small cubes
¾ cup cold whole milk
1 tbsp whole milk, for brushing

Instructions

1
Preheat the oven to 425°F (220°C). Season the chicken pieces with 1/2 tsp salt and 1/4 tsp black pepper.
2
Melt 2 tbsp butter in a 12-inch oven-safe skillet over medium-high heat. Add the chicken in a single layer and cook, stirring occasionally, until no longer pink at the center and the pieces reach 165°F (74°C) on an instant-read thermometer, about 6–8 minutes. Transfer the chicken to a plate and set aside.

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