Description

This Skillet Chicken Pot Pie with Parmesan Herb Butter Biscuits is a comforting, hearty dish combining tender shredded chicken and vegetables in a creamy, flavorful sauce, topped with golden, cheesy herb biscuits baked right in the skillet. Perfect for a cozy family dinner, this recipe uses fresh herbs and Cajun seasoning for a delicious twist on a classic pot pie.

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 (use gluten-free flour 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 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. Sauté until the vegetables are tender, about 5-7 minutes.
Add Chicken and Flour: Reduce the heat to medium. Add the minced garlic and cook until fragrant, about 1 minute. Stir in the cooked and shredded chicken. Sprinkle the flour evenly over the mixture and cook for 1-2 minutes to incorporate and cook out the raw flour taste.
Make Sauce: Slowly pour in the chicken broth while stirring, scraping up any browned bits from the bottom of the skillet. Allow the mixture to simmer until it thickens, about 5 minutes. Add the fresh thyme, rosemary, and Creole Cajun seasoning, stirring to combine. Then stir in the heavy whipping cream and cook until the mixture is thick and creamy. Remove the skillet from heat.
Top with Biscuits: Arrange the refrigerated biscuits evenly over the creamy chicken mixture. In a small bowl, mix together the melted butter, freshly grated Parmesan cheese, thyme leaves, and chopped rosemary. Brush half of this herb butter mixture on top of the biscuits to add flavor and help them brown beautifully.
Bake: Transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the biscuits are golden brown and cooked through.
Serve: Remove the skillet from the oven and brush the biscuits with the remaining Parmesan herb butter for extra richness. Serve immediately and enjoy this comforting, hearty dish.

Notes

Use gluten-free flour in place of all-purpose flour for a gluten-free option.
Cooked shredded chicken can be made ahead of time or use leftover roast chicken.
Ensure your skillet is oven-safe to avoid damage or accidents during baking.
For a less rich option, you may substitute half-and-half for heavy cream but the sauce will be less creamy.
Fresh herbs make a big difference in flavor, but dried herbs can be substituted at 1/3 the amount.