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
Scale
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.
