Skillet Chicken Pot Pie with Parmesan Herb Butter Biscuits Recipe
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If you’re craving a comforting, soul-satisfying meal that brings together flaky, flavorful biscuits and hearty, creamy chicken pot pie filling, the Skillet Chicken Pot Pie with Parmesan Herb Butter Biscuits Recipe is about to become your new favorite. This dish takes the best elements of classic pot pie and elevates them with cheesy, aromatic herb butter biscuits baked right on top, creating a one-pan wonder that’s bursting with warmth, texture, and irresistible aromas. It’s perfect for family dinners, cozy weekends, or impressing guests without fuss.
Ingredients You’ll Need
You’ll find that the ingredients for this dish are wonderfully straightforward yet essential to achieving that rich, balanced flavor and satisfying texture. Each component plays a special role—from the fresh herbs that brighten the dish, to the tender vegetables that add sweetness and color, to the buttery biscuits that crown the pot pie with cheesy, herbal goodness.
- 2 tablespoons unsalted butter: Adds creaminess and depth when sautéing the vegetables for the pot pie filling.
- 1 tablespoon olive oil, plus more as needed: Helps keep vegetables from sticking and boosts flavor.
- 1 medium yellow onion, chopped: Provides a foundational sweetness and savory balance.
- 3 large carrots, chopped: Bring bright color and natural sweetness to the filling.
- 3 stalks celery, chopped: Adds crunchy texture and an aromatic base note.
- 1 leek, cleaned and thinly sliced: Offers a mild, onion-like flavor that layers complexity.
- ½ cup frozen peas: Pops of color and subtle sweetness that brighten every bite.
- 6 cloves garlic, minced (or 1 tablespoon garlic paste): Amplifies the savory depth throughout the filling.
- 2 heaping cups cooked and shredded chicken: The hearty centerpiece that transforms this into a filling main dish.
- ¼ cup all-purpose flour: Thickens the creamy sauce and binds the filling together perfectly; gluten-free option available.
- 2 cups chicken broth: Provides the savory base for the luscious sauce.
- 3 sprigs fresh thyme, de-stemmed: Infuses the dish with herbal brightness and subtle earthiness.
- 3 sprigs fresh rosemary, de-stemmed: Adds fragrant pine-like notes complementing the chicken.
- 2 teaspoons Creole Cajun seasoning: A gentle kick of spice and complexity to enhance the flavor profile.
- ¾ cup heavy whipping cream: Makes the sauce luxuriously creamy and rich.
- 1 (8-count) can refrigerated biscuits (Southern-style preferred): The delicious base for the Parmesan herb butter topping.
- 4 tablespoons unsalted butter, melted: Blended with herbs and cheese for brushing on the biscuits to create a golden crust.
- ¼ cup freshly grated Parmesan cheese: Adds a sharp, savory punch that elevates the biscuit topping.
- 2 sprigs fresh thyme, de-stemmed: Incorporated in the biscuit butter for extra aroma and flavor.
- 2 sprigs fresh rosemary, de-stemmed and roughly chopped: Combined with butter and cheese for the perfect herbaceous finish.
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) to ensure it’s ready when the time comes to bake. Then, heat the butter and olive oil together in a large, oven-safe skillet over medium-high heat. Toss in the onion, carrots, celery, leeks, and peas, sautéing these until they’re tender and fragrant. This step is where the flavors start to build, creating a savory and colorful base that promises comfort in every spoonful.
Step 2: Add Chicken and Flour
Turn the heat down to medium, then stir in the garlic until it releases its aromatic fragrance. Next comes the shredded chicken, which adds hearty protein and texture. Sprinkle the flour evenly over the skillet mixture, stirring continuously for about 1 to 2 minutes to cook off the raw flour taste while helping to thicken the upcoming sauce. This step creates the perfect, velvety consistency for the filling.
Step 3: Make the Sauce
Pour in the chicken broth while scraping the bottom of the skillet to lift any flavorful browned bits. Let this simmer gently until it thickens just right. Now it’s time to add your fresh thyme, rosemary sprigs, and Creole Cajun seasoning to infuse the sauce with layered, herbaceous warmth and just the right hint of spice. Finish off the sauce by stirring in the heavy cream, cooking until it reaches a luscious, creamy texture that will hug every biscuit topped on it.
Step 4: Top with Biscuits
Arrange the refrigerated biscuits neatly on top of the rich chicken mixture in the skillet. In a small bowl, combine melted butter, Parmesan cheese, thyme, and rosemary—this herb butter will give your biscuits that irresistible golden crust and fragrant edge. Brush half of this flavorful butter mixture over each biscuit, making sure they are evenly coated for maximum flavor infusion.
Step 5: Bake to Perfection
Slide your skillet into the preheated oven and bake for 15 to 20 minutes, or until the biscuits have risen proudly and turned a beautiful, golden brown. The aroma wafting from the oven by this point is a promise that something truly delicious awaits—crispy on the outside, soft and cheesy on the inside, and just the right contrast to the creamy chicken filling below.
Step 6: Serve and Enjoy
As soon as the biscuity tops come out of the oven, brush them with the remaining Parmesan herb butter for an extra glossy finish that’s both tasty and eye-catching. Serve straight from the skillet for a rustic, warming presentation that invites everyone to dig in and enjoy this crave-worthy meal at its freshest and most comforting.
How to Serve Skillet Chicken Pot Pie with Parmesan Herb Butter Biscuits Recipe
Garnishes
A sprinkle of freshly chopped parsley or a few additional thyme leaves added right before serving can brighten the dish with fresh green color and enhance the herbal notes. For a subtle contrast, a light drizzle of honey or a handful of crispy fried onions on top can introduce a hint of sweetness and extra texture.
Side Dishes
While this dish is hearty on its own, consider pairing it with a crisp mixed green salad tossed in a tangy vinaigrette to cut through the richness. Roasted Brussels sprouts or a seasonal vegetable medley can also complement the flavors nicely, adding freshness and an additional layer of texture to the meal.
Creative Ways to Present
For an elegant dinner party, serve individual portions in mini cast iron skillets or ovenproof ramekins topped with personalized biscuit shapes. Alternatively, you can add a swirl of pesto or a dusting of smoked paprika over the biscuits before baking to introduce a pop of color and extra flair. This recipe’s rustic charm is easy to elevate with small presentation tweaks!
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover Skillet Chicken Pot Pie with Parmesan Herb Butter Biscuits Recipe into an airtight container and store it in the fridge. It will keep well for up to 3 days, allowing you to enjoy this comforting meal without rushing. Reheat gently to preserve the biscuit’s texture.
Freezing
You can freeze the filling separately for up to 3 months, but for best results, bake the biscuits fresh when ready to serve. If you freeze the entire assembled dish, wrap it tightly in foil and plastic wrap to prevent freezer burn. Thaw overnight in the fridge before reheating thoroughly.
Reheating
Reheat leftovers in a 350°F oven until warmed through, covering loosely with foil to help retain moisture and avoid over-browning the biscuits. Toss it in the microwave if you’re in a hurry, but the oven method keeps everything tasting fresh and delightful.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is a fantastic shortcut that saves time and adds great flavor. Just shred the meat into bite-sized pieces, and it’s ready to go into the filling.
Is there a gluten-free option for the pot pie?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend or cornstarch as a thickening agent. Just ensure it’s suitable for thickening sauces and adjust quantities as needed.
Can I make the biscuits from scratch instead of using refrigerated ones?
Of course! Homemade biscuits will add an extra special touch. Use your favorite recipe, and feel free to incorporate Parmesan and herbs into the dough for that signature flavor.
What if I don’t have Creole Cajun seasoning?
No problem! You can make a simple blend using paprika, garlic powder, onion powder, cayenne pepper, dried oregano, and thyme, or simply omit it for a milder, classic pot pie flavor.
Can I prepare this recipe in advance and bake later?
Definitely. Assemble the pot pie and biscuit topping in the skillet, cover tightly, and refrigerate overnight. When ready, bake as directed, adding a few extra minutes if baking straight from the fridge.
Final Thoughts
I genuinely hope you give the Skillet Chicken Pot Pie with Parmesan Herb Butter Biscuits Recipe a try soon because it’s a guaranteed crowd-pleaser that feels like a warm hug on a plate. The harmony of rich, creamy filling with cheesy, herb-kissed biscuits baked right on top makes each bite unforgettable. Once you make it, keep this recipe in your regular rotation because it’s just that comforting and easy to love.
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Skillet Chicken Pot Pie with Parmesan Herb Butter Biscuits Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
This Skillet Chicken Pot Pie with Parmesan Herb Butter Biscuits is a comforting, hearty one-pan meal perfect for cozy dinners. Tender chunks of chicken and fresh vegetables are simmered in a creamy, herb-infused sauce and topped with flaky, buttery biscuits sprinkled with Parmesan and fragrant herbs. Ready in just 50 minutes, it combines classic flavors with a convenient skillet-to-oven cooking method for a satisfying homemade meal.
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 2 tablespoons butter and 1 tablespoon olive oil over medium-high heat. Add the chopped onion, carrots, celery, leeks, and frozen peas. Sauté the vegetables until they are tender, which should take about 5-7 minutes.
- Add Chicken and Flour: Reduce heat to medium. Add the minced garlic and cook for about 30 seconds until fragrant. Stir in the cooked, shredded chicken. Sprinkle the all-purpose flour evenly over the mixture and cook for 1-2 minutes to eliminate the raw flour taste and help thicken the sauce.
- Make Sauce: Gradually pour in the chicken broth while stirring to scrape up any browned bits from the skillet bottom. Bring to a simmer and let it thicken slightly, about 3-5 minutes. Add the fresh thyme and rosemary sprigs along with 2 teaspoons of Creole Cajun seasoning, stirring to incorporate. Pour in the heavy whipping cream and cook, stirring frequently, until the sauce is thick and creamy. Remove the skillet from the heat.
- Top with Biscuits: Arrange the refrigerated biscuits evenly over the creamy chicken and vegetable mixture in the skillet. In a small bowl, mix the melted butter, freshly grated Parmesan cheese, de-stemmed thyme, and chopped rosemary. Brush about half of this Parmesan herb butter generously over the tops of the biscuits.
- Bake: Place the skillet in the preheated oven. Bake the combined dish for 15-20 minutes, or until the biscuits are golden brown and cooked through.
- Serve: Remove the skillet from the oven. Brush the biscuits with the remaining Parmesan herb butter for an extra burst of flavor and shine. Serve immediately while warm and enjoy your homemade skillet chicken pot pie with a flavorful biscuit topping.
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 prepared ahead by roasting, poaching, or using leftover rotisserie chicken.
- If desired, homemade biscuits can be used instead of refrigerated ones for a fresher biscuit topping.
- Adjust the Creole Cajun seasoning to taste or substitute with your favorite seasoning blend.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop and Baking
- Cuisine: American Southern
