Introduction

This Skillet Chicken Pot Pie with Parmesan Herb Butter Biscuits is a comforting and hearty dish perfect for any night of the week. It combines tender shredded chicken and vegetables in a creamy sauce, topped with flaky, flavorful biscuits. Ready in under an hour, it’s a cozy meal the whole family will love.

Skillet Chicken Pot Pie with Parmesan Herb Butter Biscuits Recipe - Recipe Image

Ingredients

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 & thinly sliced
1/2 cup frozen peas
6 cloves garlic, minced, or 1 tablespoon garlic paste
2 heaping cups cooked & shredded chicken
1/4 cup all purpose flour
2 cups chicken broth
3 sprigs each fresh thyme & rosemary, de-stemmed
2 teaspoons Creole Cajun Seasoning (homemade or store-bought)
3/4 cups heavy whipping cream
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 & roughly chopped

Instructions

Step 1: Preheat the oven to 375°F.
Step 2: In a large, oven-safe skillet over medium-high heat, melt the butter with olive oil until shimmering. Swirl to coat the pan evenly. Add onion, carrots, celery, leek, and frozen peas. Sauté, stirring often, until vegetables are tender and lightly golden, about 5–7 minutes. Add more oil if the pan looks dry.
Step 3: Reduce heat to medium. Add garlic and cook with vegetables until fragrant, about 1 minute. Stir in shredded chicken until combined.
Step 4: Sprinkle flour over the mixture and stir to coat. Cook for 1–2 minutes until the flour cooks off. Pour in chicken broth, scraping the skillet bottom to loosen browned bits. Cook until the mixture thickens, about 2 minutes.
Step 5: Add fresh thyme and rosemary, then season with Creole Cajun seasoning to taste. Stir in heavy cream and cook for another 1–2 minutes until creamy and thickened. Remove the skillet from heat.
Step 6: Arrange refrigerated biscuits evenly over the chicken and vegetable mixture. In a bowl, combine melted butter, Parmesan, thyme, and rosemary to make the Parmesan herb butter. Brush half of this mixture on the tops and sides of the biscuits.
Step 7: Bake the skillet in the oven for 15–20 minutes, or until biscuit tops are golden brown and cooked through.
Step 8: Remove from oven and brush the biscuits with the remaining Parmesan herb butter. Serve immediately and enjoy.

Tips & Variations

Use leftover roasted or rotisserie chicken to save time and add flavor.
If you prefer a thicker filling, cook the mixture a bit longer before adding the cream.
Swap out the Creole Cajun seasoning for a milder herb blend if you prefer less spice.
For a gluten-free option, use gluten-free flour and biscuits.
Add mushrooms or corn with the vegetables for extra texture and flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F until warmed through, about 15–20 minutes. The biscuits may lose some crispness but will remain delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade biscuits instead of refrigerated ones?

Yes, homemade biscuits work well in this recipe. Place them over the filling before baking and brush with the Parmesan herb butter for a fresh, scratch-made touch.

What can I substitute for heavy cream?

You can use half-and-half or whole milk as a lighter alternative, but the sauce will be less rich and creamy. Adding a tablespoon of flour or cornstarch can help maintain thickness.

Skillet Chicken Pot Pie with Parmesan Herb Butter Biscuits Recipe

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4.5 from 78 reviews

This Skillet Chicken Pot Pie with Parmesan Herb Butter Biscuits is a comforting, hearty dish featuring tender sautéed vegetables, shredded chicken in a creamy herb-infused sauce, all topped with fluffy southern-style biscuits brushed with a savory parmesan herb butter. Cooked in a single oven-safe skillet, it combines convenience with mouthwatering flavor, making it perfect for a satisfying family meal.

Author: Marco
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Baking
Cuisine: American Southern

Ingredients

Scale

Filling Ingredients

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 & thinly sliced
1/2 cup frozen peas
6 cloves of garlic, minced, or 1 tablespoon garlic paste
2 heaping cups cooked & shredded chicken
1/4 cup all purpose flour
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 cups heavy whipping cream

Biscuit Topping & Herb Butter

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 & roughly chopped

Instructions

Preheat Oven: Preheat the oven to 375°F to prepare for baking the skillet chicken pot pie with biscuits.
Sauté Vegetables: In a large oven-safe skillet (at least 10 inches), heat the butter and olive oil together over medium-high heat until shimmering. Add the chopped onion, carrots, celery, leeks, and frozen peas. Sauté the vegetables until they become tender and lightly golden, about 5-7 minutes, stirring often. Add a little more olive oil if the mixture looks dry.
Add Garlic and Chicken: Reduce the heat to medium, then add the minced garlic to the skillet. Cook with the vegetables until fragrant, about 1 minute. Next, add the cooked shredded chicken and stir to combine evenly.
Make the Roux and Add Broth: Sprinkle the flour over the chicken and vegetable mixture, stirring carefully to coat everything. Let the mixture cook for 1-2 minutes until the flour is absorbed. Pour in the chicken broth and stir well, scraping up any bits from the bottom. Continue cooking for about 2 minutes until the mixture thickens.
Season and Add Cream: Toss in the fresh thyme and rosemary sprigs and season with Creole Cajun seasoning to taste. Stir in the heavy whipping cream and cook for another 1-2 minutes until thick and creamy. Remove the skillet from heat.
Arrange Biscuits and Prepare Herb Butter: Arrange the refrigerated biscuits evenly over the top of the chicken and vegetable filling. In a medium bowl, mix together the melted butter, parmesan cheese, thyme, and rosemary to create the parmesan herb butter. Brush the tops and sides of the biscuits with half of this butter mixture.
Bake: Place the skillet in the preheated oven and bake for 15-20 minutes or until the biscuit tops are golden brown and cooked through, adjusting time as needed to reach your preferred level of doneness.
Final Butter Brush and Serve: Remove the skillet from the oven and brush the biscuits with the remaining parmesan herb butter. Serve immediately and enjoy your delicious skillet chicken pot pie with herb-infused biscuit topping.

Notes

Use cooked shredded chicken from a rotisserie or leftover chicken for convenience.
If you do not have fresh herbs, dried thyme and rosemary can be substituted but reduce amounts accordingly.
Southern style biscuits from the refrigerated dough work best for a fluffy, buttery topping.
The Creole Cajun seasoning adds a nice spicy kick, but adjust or omit if preferred milder.
Ensure your skillet is oven-safe to withstand baking at 375°F.
Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.

Keywords: chicken pot pie, skillet pot pie, parmesan herb biscuits, comfort food, easy chicken dinner, one pan meal, southern biscuits, creamy chicken pot pie