Introduction

This Skillet Chicken Pot Pie with Parmesan Herb Butter Biscuits is a comforting, hearty meal perfect for cozy nights. It combines tender shredded chicken and vegetables in a creamy sauce, topped with flaky, flavorful biscuits that bake right on top. Easy to prepare and full of rich flavors, it’s sure to become a family favorite.

The image shows a close-up of a black skillet filled with a creamy chicken and vegetable stew topped with six golden-brown biscuits. Each biscuit is round, thick, and fluffy with a slightly crispy top sprinkled with green herbs. The creamy stew layer beneath is light brown with soft chunks of chicken, orange carrot slices, green peas, and celery pieces, creating a textured mix. A golden spoon is scooping some stew from the side of the skillet, adding depth to the scene. The background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons unsalted butter

1 tablespoon olive oil, plus more as needed

1 medium yellow onion, chopped

3 large carrots, chopped

3 stalks celery, chopped

1 leek, cleaned & thinly sliced

1/2 cup frozen peas

6 cloves garlic, minced, or 1 tablespoon garlic paste

2 heaping cups cooked & shredded chicken

1/4 cup all purpose flour

2 cups chicken broth

3 sprigs fresh thyme, de-stemmed

3 sprigs fresh rosemary, de-stemmed

2 teaspoons Creole Cajun Seasoning (homemade or store-bought)

3/4 cups heavy whipping cream

1 (8-count) can refrigerated biscuits, southern style preferred

4 tablespoons unsalted butter, melted

1/4 cup freshly grated parmesan cheese

2 sprigs fresh thyme, de-stemmed (for butter)

2 sprigs fresh rosemary, de-stemmed & roughly chopped (for butter)

Instructions

Step 1: Preheat the oven to 375°F.

Step 2: Heat the butter and olive oil together in a large, oven-safe skillet (at least 10 inches) over medium-high heat. Once shimmering, swirl the skillet to coat the bottom evenly. Add onion, carrots, celery, leeks, and frozen peas. Sauté until tender and lightly golden, about 5-7 minutes, stirring often. Add more olive oil if the mixture appears dry.

Step 3: Reduce heat to medium. Add garlic and cook with the vegetables until fragrant, about 1 minute. Stir in the shredded chicken until well combined.

Step 4: Sprinkle the flour over the mixture and stir to coat evenly. Cook for 1-2 minutes until the flour is absorbed. Pour in chicken broth, stirring to combine and scrape any bits from the skillet bottom. Cook until mixture thickens, about 2 minutes.

Step 5: Add fresh thyme and rosemary sprigs, then season with Creole Cajun seasoning to taste. Stir in heavy cream and cook 1-2 minutes until the filling is thick and creamy. Remove skillet from heat.

Step 6: Arrange refrigerated biscuits evenly over the top of the chicken and vegetable filling. In a bowl, mix melted butter, parmesan cheese, thyme, and rosemary to create the parmesan herb butter. Brush the tops and sides of biscuits with half of this butter mixture.

Step 7: Transfer the skillet to the oven and bake for 15-20 minutes, or until biscuit tops are golden brown and cooked through. Bake longer if you prefer a deeper golden crust.

Step 8: Brush the baked biscuits with the remaining parmesan herb butter. Serve immediately and enjoy your comforting skillet chicken pot pie.

Tips & Variations

Use day-old or rotisserie chicken for an easy shortcut.

Substitute fresh herbs for dried if needed, but reduce quantities by half.

Add mushrooms or corn for extra vegetable variety.

For a lower dairy version, substitute heavy cream with half-and-half or a non-dairy creamer.

If you prefer a spicier pie, increase the Creole Cajun seasoning slightly.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave or oven until heated through. Avoid microwaving biscuits to keep their texture crisp. For longer storage, the filling and biscuits can be stored separately and reheated before serving.

FAQs

Can I make this recipe gluten-free?

Yes, use a gluten-free flour blend in place of all-purpose flour and select gluten-free refrigerated biscuits to keep the dish gluten-free.

Can I prepare the filling ahead of time?

Absolutely! You can make the filling a day in advance and refrigerate it. When ready to serve, warm the filling, top with biscuits, brush with herb butter, and bake as directed.