Description

This Skillet Chicken Pot Pie with Parmesan Herb Butter Biscuits is a comforting and flavorful one-pan meal! Tender chicken and a medley of vegetables are simmered in a creamy sauce and topped with golden, buttery biscuits. It’s a delicious and satisfying dish that’s perfect for a cozy family dinner.

Ingredients

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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
- 1/2 cup frozen peas
- 6 cloves garlic, minced (or 1 tablespoon garlic paste)
- 2 heaping cups cooked and shredded chicken (see notes)
- 1/4 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)
- 3/4 cup heavy whipping cream
For the Parmesan Herb Butter Biscuits:
- 1 (8-count) can refrigerated biscuits (Southern-style preferred)
- 4 tablespoons unsalted butter, melted
- 1/4 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 oven to 375°F (190°C). Heat butter and olive oil in a large, oven-safe skillet over medium-high heat. Add onion, carrots, celery, leeks, and peas. Sauté until tender.
Add Chicken and Flour: Reduce heat to medium. Add garlic and cook until fragrant. Stir in shredded chicken. Sprinkle flour over the mixture and cook for 1-2 minutes.
Make Sauce: Pour in chicken broth and stir, scraping up any browned bits. Simmer until thickened. Add thyme, rosemary, and Creole Cajun seasoning. Stir in heavy cream and cook until thick and creamy. Remove from heat.
Top with Biscuits: Arrange biscuits over the chicken mixture. In a bowl, combine melted butter, Parmesan cheese, thyme, and rosemary for the biscuit topping. Brush half of the butter mixture over the biscuits.
Bake: Transfer the skillet to the oven and bake for 15-20 minutes, or until biscuits are golden brown and cooked through.
Serve: Brush biscuits with remaining Parmesan herb butter and serve immediately.

Notes

Chicken: 1 lb of boneless, skinless chicken breasts yields about 2 heaping cups of cooked and shredded chicken.
Gluten-Free: Substitute all-purpose flour with gluten-free baking flour, arrowroot flour, or tapioca flour.

Nutrition

Serving Size: 1/6 of recipe (including 1 biscuit)
Calories: 600
Sugar: 10g
Sodium: 1000mg
Fat: 40g
Saturated Fat: 20g
Unsaturated Fat: 15g
Trans Fat: 1g
Carbohydrates: 35g
Fiber: 3g
Protein: 35g
Cholesterol: 120mg