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

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

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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.