The Rustic Skillet Chicken Pot Pie

Some Tuesday evening when the kids were particularly cranky and I was staring at a bag of frozen mixed vegetables wondering what miracle I could pull off, inspiration struck. Why not make pot pie filling but skip the fussy pastry? This one-pan wonder delivers all that creamy, comforting goodness with tender chicken and vegetables, but tops it with fluffy gluten-free dumplings instead. It’s become our go-to “hug in a bowl” meal, and honestly, I think it’s even better than the traditional version!

Ingredients

• 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 3 tbsp olive oil, divided
• 1 large onion, diced
• 3 carrots, diced
• 3 celery stalks, diced
• 3 garlic cloves, minced
• 1/3 cup gluten-free all-purpose flour blend
• 3 cups chicken broth
• 1 cup whole milk
• 1 cup frozen peas
• 2 tsp fresh thyme leaves
• 1 tsp dried sage
• Salt and freshly ground black pepper

For the Dumplings:

• 1 1/2 cups gluten-free all-purpose flour blend
• 2 tsp Gefen aluminum-free baking powder
• 1 tsp salt
• 3/4 cup buttermilk
• 1/4 cup melted butter
• 2 tbsp fresh parsley, chopped

Instructions

1. Brown the Chicken: Heat 2 tbsp oil in large oven-safe skillet over medium-high heat. Season chicken with salt and pepper, then brown on all sides, about 6 minutes total. Remove and set aside.
2. Build the Base: Add remaining oil to skillet. Sauté onion, carrots, and celery until softened, about 8 minutes. Add garlic and cook 30 seconds until fragrant.
3. Create the Sauce: Sprinkle flour over vegetables and cook, stirring, for 2 minutes. Gradually add broth and milk, whisking constantly. Add thyme, sage, salt, and pepper. Simmer until thickened, about 5 minutes.
4. Combine: Return chicken to skillet along with frozen peas. Stir to combine and let simmer while making dumplings.
5. Make Dumplings: In bowl, whisk together flour, baking powder, and salt. In another bowl, combine buttermilk, melted butter, and parsley. Pour wet ingredients into dry and stir just until combined – don’t overmix.
6. Top and Simmer: Drop dumpling batter by spoonfuls over the hot chicken mixture. Cover and simmer 15 minutes without lifting the lid. Serve immediately while dumplings are fluffy.

Tips

• Don’t peek at the dumplings while they’re cooking – they need steam to get fluffy
• Chicken thighs stay more tender than breasts in this longer cooking method
• Add a splash more broth if the mixture seems too thick before adding dumplings
• This reheats wonderfully – just add a bit of extra broth to loosen it up

🍽️ You might also love: The Golden Thunder Chicken — for something equally delicious. Or give our Bacon-Wrapped Stuffed Chicken Breast a try for another feel-good option.