If you’re craving ultimate comfort food that feels like a warm hug on a plate, this Skillet Chicken Pot Pie with Parmesan Herb Butter Biscuits Recipe is exactly what you need. Imagine tender shredded chicken and vibrant veggies swimming in a rich, creamy sauce, all topped with golden, flaky biscuits bursting with fresh herbs and Parmesan cheese. It’s rustic yet elegant, simple yet packed with flavors that will wow your family and friends—all made in one skillet for an easy, satisfying meal that feels homemade and special.
Ingredients You’ll Need
Each ingredient in this Skillet Chicken Pot Pie with Parmesan Herb Butter Biscuits Recipe plays an important role, from building layered flavors to creating perfect textures and inviting colors. The combination of fresh vegetables, hearty chicken, and creamy sauce forms the base, while the Parmesan herb butter biscuits add a savory, crisp topping that makes this dish unforgettable.
- Unsalted butter: Provides a rich base for sautéing vegetables and flavoring the biscuits perfectly.
- Olive oil: Adds a smooth finish and helps cook veggies evenly without burning.
- Yellow onion: Brings sweetness and depth as it softens in the skillet.
- Carrots: Add natural sweetness and a pop of bright color.
- Celery: Contributes a subtle crunch and aromatic balance.
- Leek: Offers a delicate onion-like flavor for complexity.
- Frozen peas: Give bursts of freshness and vibrant green throughout the filling.
- Garlic: Infuses savory aroma that complements every bite.
- Cooked shredded chicken: The hearty protein star of the dish.
- All-purpose flour: Thickens the sauce for a luscious, velvety texture.
- Chicken broth: Adds depth and moisture to the pot pie filling.
- Fresh thyme and rosemary: Provide bright herbal notes that elevate every spoonful.
- Creole Cajun seasoning: Offers a flavorful kick with smoky, spicy undertones.
- Heavy whipping cream: Creates a rich, creamy finish for the sauce.
- Refrigerated biscuits: The ultimate shortcut for flaky, buttery topping that bakes golden.
- Parmesan cheese: Adds a salty, nutty punch to the biscuits for unforgettable flavor.
How to Make Skillet Chicken Pot Pie with Parmesan Herb Butter Biscuits Recipe
Step 1: Preheat and Sauté the Vegetables
Start by preheating your oven to 375°F (190°C), and warming butter and olive oil in a large oven-safe skillet over medium-high heat. Toss in the chopped onion, carrots, celery, leek, and peas. Cook them just until they turn tender and their natural sweetness comes alive, filling your kitchen with a fresh, inviting aroma. This base is where all the flavor layers begin.
Step 2: Add Chicken and Flour
Lower the heat to medium and add the minced garlic, cooking it until fragrant but not browned. Next, fold in the shredded chicken, distributing it evenly among the vegetables. Sprinkle the flour over the skillet’s contents and cook for 1 to 2 minutes; this step helps build a thick, silky sauce later without any raw flour taste.
Step 3: Make the Creamy Sauce
Pour in the chicken broth gradually, stirring continuously to lift all those delicious browned bits stuck to the bottom of the pan. Let this mixture simmer until it thickens beautifully. Then add fresh thyme, rosemary, and the Creole Cajun seasoning, which infuses a subtle smoky heat that wakes up the savory flavors. Stir in the heavy whipping cream last, allowing it to meld with the herbs and broth for a velvety, luxurious sauce. Once thickened, remove the skillet from heat.
Step 4: Top with Biscuits and Herb Butter
Arrange refrigerated biscuits over the hot chicken and vegetable filling snugly, covering as much surface as you like. In a small bowl, mix melted butter, freshly grated Parmesan, and finely chopped thyme and rosemary to create a fragrant herb butter. Brush half of this mixture generously over the biscuits, promising a golden, cheesy crust after baking.
Step 5: Bake to Perfection
Place the skillet in the preheated oven and bake for 15 to 20 minutes. Keep an eye out for the biscuits to rise and turn a beautiful golden brown. The biscuit tops will crisp up with a savory cheesy crunch while the filling bubbles gently underneath, ready to comfort you deeply.
Step 6: Finish and Serve
When the skillet comes out of the oven, brush the biscuits with the remaining Parmesan herb butter to add extra shine and flavor. Serve immediately so everyone can enjoy the warm, melty goodness of this heartfelt dish.
How to Serve Skillet Chicken Pot Pie with Parmesan Herb Butter Biscuits Recipe
Garnishes
Fresh herbs like chopped parsley or extra thyme sprinkled on top add a pop of green and brighten the dish visually and in flavor. A light dusting of freshly cracked black pepper can also enhance the savoriness, while a drizzle of a simple pan jus or chicken gravy takes it to the next level on cold nights.
Side Dishes
Because this dish is rich and robust, pairing it with light, crisp sides balances the meal beautifully. Think a fresh garden salad with a tangy vinaigrette, steamed green beans with lemon zest, or roasted Brussels sprouts for extra texture. A glass of chilled white wine or sparkling water with lemon also complements the creamy richness perfectly.
Creative Ways to Present
Serve this skillet directly on the table, inviting everyone to dig in family-style for a cozy vibe. Alternatively, scoop individual portions into small ramekins or mini skillets for elegant, individual servings at a dinner party. For a fun twist, top the biscuits with a grated Parmesan and herb crumble just before baking to create extra crunch.
Make Ahead and Storage
Storing Leftovers
Leftovers from your Skillet Chicken Pot Pie with Parmesan Herb Butter Biscuits Recipe can be stored in an airtight container in the refrigerator for up to 3 days. To keep the biscuits from becoming soggy, it’s best to store the filling separately from the biscuits if possible.
Freezing
If you want to prepare this meal in advance, consider freezing the unbaked pot pie filling and biscuits separately. Freeze the filling in a freezer-safe container and the biscuits on a baking sheet before wrapping. When ready to enjoy, thaw overnight in the fridge, assemble, and bake as directed for fresh-from-the-oven flavor anytime.
Reheating
Reheat leftovers covered in the oven at 350°F (175°C) until warmed through, about 15-20 minutes. This method ensures the biscuits remain flaky on top rather than getting soggy in the microwave. If you need to use the microwave, heat the filling separately, then warm the biscuits quickly on a baking sheet in a hot oven.
FAQs
Can I use store-bought rotisserie chicken for this recipe?
Absolutely! Using rotisserie chicken is a fantastic shortcut that adds flavor and saves time. Just shred it before adding it to the skillet for a quick, delicious finish.
What can I substitute for heavy cream?
If you want a lighter option, full-fat coconut milk or half-and-half can work well, though the sauce might be slightly less rich. For a dairy-free alternative, use a creamy cashew sauce or coconut cream for similar texture.
Is there a gluten-free version of this recipe?
Yes, to make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend suitable for thickening, and use gluten-free biscuits or make your own gluten-free herb biscuits from scratch.
Can I make the biscuit topping from scratch?
Definitely! Homemade biscuits with Parmesan and herbs enhance the flavor even further. Use your favorite biscuit dough recipe, add fresh herbs and Parmesan, and top your pot pie for a beautiful homemade touch.
How do I know when the pot pie is fully cooked?
The biscuits should be golden brown and fully risen, and the filling should be bubbly around the edges. If needed, bake a few extra minutes to ensure the biscuits are cooked through and the filling is piping hot.
Final Thoughts
This Skillet Chicken Pot Pie with Parmesan Herb Butter Biscuits Recipe is a total game-changer for cozy weeknight dinners or special gatherings. The harmony of creamy chicken filling and herb-infused, cheesy biscuits coming together in one skillet feels like a proud homemade delight every time. I can’t wait for you to try it and make it your own family favorite—trust me, your taste buds will thank you.
Print
Skillet Chicken Pot Pie with Parmesan Herb Butter Biscuits Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This Skillet Chicken Pot Pie with Parmesan Herb Butter Biscuits is a comforting and delicious one-pan meal featuring tender shredded chicken and sautéed vegetables in a creamy, flavorful sauce topped with buttery, herb-infused parmesan biscuits baked to golden perfection.
Ingredients
For the Chicken Pot Pie:
- 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 and thinly sliced
- ½ cup frozen peas
- 6 cloves garlic, minced (or 1 tablespoon garlic paste)
- 2 heaping cups cooked and shredded chicken
- ¼ cup all-purpose flour (see notes for gluten-free option)
- 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)
- ¾ cup heavy whipping cream
For the Parmesan Herb Butter Biscuits:
- 1 (8-count) can refrigerated biscuits (Southern-style preferred)
- 4 tablespoons unsalted butter, melted
- ¼ cup freshly grated Parmesan cheese
- 2 sprigs fresh thyme, de-stemmed
- 2 sprigs fresh rosemary, de-stemmed and roughly chopped
Instructions
- Preheat and Sauté Vegetables: Preheat your oven to 375°F (190°C). In a large, oven-safe skillet, heat the butter and olive oil over medium-high heat. Add the chopped onion, carrots, celery, leeks, and frozen peas to the skillet and sauté until the vegetables are tender.
- Add Chicken and Flour: Reduce the heat to medium. Add the minced garlic and cook until fragrant, about 1 minute. Stir in the cooked shredded chicken. Sprinkle the all-purpose flour over the mixture and cook for 1-2 minutes to remove the raw flour taste.
- Make Sauce: Pour in the chicken broth while stirring, scraping the bottom of the skillet to release any browned bits. Simmer the mixture until it thickens. Add the fresh thyme, rosemary, and Creole Cajun seasoning. Stir in the heavy whipping cream and continue cooking until the sauce is thick and creamy. Remove the skillet from heat.
- Top with Biscuits: Arrange the refrigerated biscuits evenly over the creamy chicken and vegetable mixture in the skillet. In a small bowl, combine the melted butter, grated Parmesan cheese, and the fresh thyme and rosemary. Brush half of this parmesan herb butter mixture over the tops of the biscuits.
- Bake: Place the skillet in the preheated oven and bake for 15-20 minutes, or until the biscuits are golden brown and fully cooked through.
- Serve: Remove the skillet from the oven. Brush the remaining parmesan herb butter over the warm biscuits to add extra flavor and shine. Serve immediately and enjoy your hearty skillet chicken pot pie with parmesan herb butter biscuits!
Notes
- For gluten-free option, substitute all-purpose flour with a gluten-free flour blend suitable for thickening.
- Use leftover roasted chicken or rotisserie chicken for convenience when shredding the chicken.
- If you prefer a spicier dish, increase the amount of Creole Cajun seasoning or add a pinch of cayenne pepper.
- Ensure the skillet you use is oven-safe to safely transfer from stovetop to oven.
- Refrigerated Southern-style biscuits work best for this recipe as they rise nicely and have a flaky texture.
