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Skillet Chicken Pot Pie with Parmesan Herb Butter Biscuits Recipe

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★★★★★

4.6 from 125 reviews

This Skillet Chicken Pot Pie with Parmesan Herb Butter Biscuits is a comforting one-pan meal featuring tender shredded chicken and sautéed vegetables in a creamy sauce, topped with golden, flaky biscuits brushed with a flavorful parmesan herb butter. Ready in under an hour, it’s a perfect cozy dinner that combines rustic homestyle cooking with easy preparation.

Ingredients

Scale

Filling 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 of 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
  • 3/4 cup heavy whipping cream

Biscuit Topping Ingredients

  • 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
  • 2 sprigs fresh rosemary, de-stemmed & roughly chopped

Instructions

  1. Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking the pot pie once the filling and biscuit topping are ready.
  2. Sauté the vegetables: Heat butter and olive oil in a large, oven-safe skillet over medium-high heat. When shimmering, add chopped onion, carrots, celery, leek, and frozen peas. Cook while stirring frequently until the vegetables are tender and lightly golden, about 5-7 minutes. Add extra olive oil if the mixture dries out.
  3. Add garlic and chicken: Reduce heat to medium, add minced garlic, and cook until fragrant (about 1 minute). Stir in shredded cooked chicken until well combined with the vegetables.
  4. Create the sauce base: Sprinkle flour over the mixture, stirring to coat everything evenly. Cook for 1-2 minutes to remove raw flour taste. Gradually pour in chicken broth while stirring and scraping the pan to release browned bits. Cook until sauce thickens, about 2 minutes.
  5. Season and finish sauce: Add fresh thyme and rosemary sprigs, and season with Creole Cajun seasoning to taste. Stir in heavy cream and cook for another 1-2 minutes until thick and creamy. Remove skillet from heat.
  6. Prepare biscuit topping: Arrange refrigerated biscuits evenly over the chicken and vegetable filling in the skillet. In a bowl, combine melted butter, grated parmesan cheese, chopped thyme, and rosemary. Brush half of this herb butter mixture over the biscuit tops and sides.
  7. Bake the pot pie: Place the skillet in the preheated oven and bake for 15-20 minutes, or until biscuits are golden brown and cooked through. Baking time may be adjusted depending on biscuit brand or desired doneness.
  8. Finish and serve: Once baked, brush the remaining parmesan herb butter over the biscuits for extra flavor and shine. Serve the skillet chicken pot pie immediately and enjoy the warm, savory dish.

Notes

  • Use leftover cooked chicken or rotisserie chicken for convenience.
  • All-purpose flour is used to thicken the sauce; cornstarch can be substituted if desired.
  • Southern style biscuits are preferred for a flakier texture, but any refrigerated biscuit dough works.
  • Adjust seasoning according to taste; Creole Cajun seasoning adds a nice spice but can be reduced for milder flavor.
  • Ensure the skillet used is oven-safe to prevent damage when baking.
  • If filling looks dry while sautéeing, add small amounts of olive oil to maintain moisture.

Keywords: chicken pot pie, skillet pot pie, casserole, comfort food, easy dinner, biscuits, creamy chicken

Find it online: https://kitchenbyclara.com/skillet-chicken-pot-pie-with-parmesan-herb-butter-biscuits-recipe/