If you’re looking for a cozy, hearty meal that fills your kitchen with irresistible aromas and your heart with comfort, this Skillet Chicken Pot Pie with Parmesan Herb Butter Biscuits Recipe is exactly what you need. Imagine tender shredded chicken nestled in a creamy, herb-infused sauce with vibrant vegetables, all topped with flaky, golden Parmesan herb biscuits that are buttery and savory. This dish combines the classic feel of pot pie with the convenience and rustic charm of a skillet meal, making it perfect for busy weeknights or weekend family dinners.
Ingredients You’ll Need
Gathering the right ingredients is key to making this dish both delicious and comforting. Each component plays an important role, from the fresh herbs that brighten flavors to the creamy sauce that brings everything together perfectly.
- Unsalted butter: Adds richness and helps sauté the vegetables to golden perfection.
- Olive oil: Balances the butter for sauteing and adds a subtle fruity depth.
- Yellow onion: Provides a sweet and savory base to enhance all the flavors.
- Carrots: Bring natural sweetness and vibrant color to the pot pie filling.
- Celery: Adds crunch and a lovely herbal note when cooked down.
- Leek: Offers a subtle onion flavor that elevates the overall dish.
- Frozen peas: Introduce pops of freshness and texture within the creamy filling.
- Garlic: Infuses the dish with its signature aromatic warmth.
- Cooked shredded chicken: The hearty protein that makes this pot pie truly satisfying.
- All-purpose flour: Acts as a thickening agent for the luscious sauce (can be swapped for gluten-free flour if needed).
- Chicken broth: Forms the flavorful liquid base of the creamy filling.
- Fresh thyme and rosemary: Essential herbs that add a fragrant, earthy depth.
- Creole Cajun seasoning: Delivers a mild kick with smoky and spicy notes.
- Heavy whipping cream: Ensures the sauce is decadently smooth and rich.
- Refrigerated biscuits: Convenient and flaky Southern-style biscuits make topping this pot pie a breeze.
- Melted butter: Used to brush on biscuits, adding a golden finish.
- Freshly grated Parmesan cheese: Gives the biscuits a sharp, nutty flavor and beautiful crust.
How to Make Skillet Chicken Pot Pie with Parmesan Herb Butter Biscuits Recipe
Step 1: Preheat and Sauté Vegetables
Start by preheating your oven to 375°F (190°C). While it heats, melt butter with olive oil in a large oven-safe skillet over medium-high heat. Toss in the chopped onion, carrots, celery, leeks, and frozen peas. Keep stirring and cooking these veggies until they soften and start to glow with a slight caramelization. This stage is crucial because it builds the flavorful foundation for your pot pie.
Step 2: Add Chicken and Flour
Lower the heat to medium, then sprinkle in the minced garlic and cook until you can smell that signature garlicky aroma. Stir in the shredded chicken, making sure it’s well combined with the veggies. Next, sprinkle the flour evenly over the mixture, cooking for about 1-2 minutes to remove any raw flour taste. This creates the base for your thick, creamy sauce.
Step 3: Make Sauce
Pour in the chicken broth gradually, stirring constantly and scraping up those delicious browned bits stuck to the skillet. Let the mixture simmer gently until it thickens beautifully. Then, add fresh thyme, rosemary, and the Creole Cajun seasoning to infuse the filling with those fresh herb notes and subtle spice. Finish by stirring in the heavy cream, cooking until the sauce is luxuriously creamy. When it reaches that perfect consistency, remove the skillet from the heat, ready for the biscuits on top.
Step 4: Top with Biscuits
Arrange your refrigerated biscuits on top of the creamy chicken filling neatly. In a small bowl, combine melted butter, grated Parmesan, thyme, and rosemary to create a flavorful biscuit topping. Brush half of this parmesan herb butter generously over the biscuits to prepare them for baking.
Step 5: Bake and Finish
Place the skillet into your preheated oven and bake for 15-20 minutes until the biscuits rise with a golden brown, crusty top. Remove from the oven and immediately brush the biscuits with the remaining parmesan herb butter for that irresistible glossy, cheesy finish before serving.
How to Serve Skillet Chicken Pot Pie with Parmesan Herb Butter Biscuits Recipe
Garnishes
Before serving, sprinkle freshly chopped parsley or chives on top for a dash of color and freshness. A few cracked black peppercorns or a light drizzle of extra virgin olive oil can also elevate the presentation and add subtle layers of flavor that wow your guests.
Side Dishes
Since the skillet chicken pot pie with Parmesan herb butter biscuits is quite filling on its own, pairing it with a crisp green salad with vinaigrette or steamed seasonal vegetables completes the meal without overwhelming it. Roasted root vegetables or a tangy coleslaw provide refreshing contrasts to the creamy and buttery main dish.
Creative Ways to Present
Turn simple into spectacular by serving the chicken pot pie straight from the skillet to showcase its rustic charm. For a family-style touch, transfer it to a beautiful, shallow casserole dish before baking. You can also try sprinkling extra cheese or fresh herbs right before serving to make it look restaurant-worthy.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your skillet chicken pot pie with Parmesan herb butter biscuits recipe, let them cool completely before transferring to an airtight container. Stored in the refrigerator, they’ll stay fresh for up to 3 days, making for quick and comforting meals later.
Freezing
You can freeze the filling separately for up to 3 months. For the best texture, wait to bake the biscuits fresh when you’re ready to serve. If you freeze the whole dish with biscuits unbaked, thaw it overnight in the fridge before baking as directed.
Reheating
Reheat leftovers gently in the oven at 350°F (175°C) until warmed through, which helps maintain the biscuit’s crispness. Microwaving is an option but may soften the biscuits. Consider adding a little extra butter on top when reheating for a fresh-tasting finish.
FAQs
Can I use pre-cooked rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken works wonderfully and saves you time. Just shred it well before adding it to the filling.
Is there a gluten-free option for the biscuits?
Yes, you can use gluten-free biscuit dough or make your own with gluten-free flour blends. Just ensure your flour choice will thicken your sauce well too.
Can I prepare the filling ahead of time?
Definitely. You can make the filling a day in advance and store it in the fridge, then add the biscuits and bake right before serving.
What if I don’t have fresh herbs on hand?
Dried herbs work as a substitute but use about one-third the amount of fresh herbs called for, since they’re more concentrated.
Can I customize the vegetables in the pot pie?
Of course! Feel free to add mushrooms, green beans, or even corn. Just adjust the cooking time slightly so the veggies are tender but not mushy.
Final Thoughts
This Skillet Chicken Pot Pie with Parmesan Herb Butter Biscuits Recipe is a warm hug on a plate. It’s the kind of dish that brings family and friends together with its comforting flavors and satisfying textures. Whether you’re making it for a cozy night in or impressing guests, it’s sure to become one of your favorite go-to recipes. Give it a try—you won’t regret it!
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Skillet Chicken Pot Pie with Parmesan Herb Butter Biscuits Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Skillet Chicken Pot Pie with Parmesan Herb Butter Biscuits is a comforting one-pan meal featuring tender chicken and vegetables in a creamy, herbed sauce, topped with buttery, cheesy biscuits baked to golden perfection. Combining a hearty filling with flaky biscuits, this recipe is perfect for a cozy dinner that comes together quickly and with minimal cleanup.
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 the 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, sautéing until the vegetables are tender, ensuring a flavorful base for the pot pie.
- Add Chicken and Flour: Reduce the heat to medium. Stir in the minced garlic and cook until fragrant, about 1 minute. Add the cooked, shredded chicken to the skillet. Sprinkle the all-purpose flour over the mixture and cook for 1 to 2 minutes, which helps to thicken the sauce later.
- Make Sauce: Pour in the chicken broth while stirring, scraping up any browned bits from the bottom of the skillet. Let the mixture simmer until it thickens. Add the fresh thyme, rosemary, and Creole Cajun seasoning. Stir in the heavy whipping cream and cook until the sauce is thick and creamy. Once ready, remove the skillet from the heat.
- Top with Biscuits: Arrange the refrigerated biscuits evenly on top of the chicken mixture in the skillet. In a separate bowl, combine the melted butter, freshly grated Parmesan cheese, thyme, and chopped rosemary. Brush half of this herbed butter mixture over the biscuits to add flavor and promote browning.
- Bake: Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the biscuits are golden brown and cooked through.
- Serve: Remove the skillet from the oven, then brush the biscuits with the remaining Parmesan herb butter for an extra burst of flavor. Serve immediately and enjoy this warm, savory dish.
Notes
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend suitable for thickening sauces.
- Cooked shredded chicken can be rotisserie chicken or any leftover cooked chicken for convenience.
- Use Southern-style biscuits for the best texture and flavor on the biscuit topping.
- If fresh herbs are unavailable, dried thyme and rosemary can be used but reduce the quantity by half.
- This recipe can be prepared entirely on the stovetop and finished in the oven for the biscuits to bake properly.
