If you’ve ever dreamt of a bubbling, golden pot pie that combines creamy chicken filling with sky-high, cheesy biscuits, you’re in for a treat! Skillet Chicken Pot Pie with Parmesan Herb Butter Biscuits is truly dinner bliss, bringing together crisp-tender veggies, succulent chicken, and the most irresistible homemade biscuits — all baked up in a single skillet. Whether you crave nostalgic comfort food or just want something that feels extra special on a weeknight, this dish delivers big flavor, gorgeous color, and cozy textures in every forkful.
Ingredients You’ll Need
This recipe keeps it simple, relying on pantry staples and a few fresh ingredients to build mouthwatering layers of flavor. Each item plays a starring role, from the rich pot pie filling to those tender, cheesy biscuits scattered on top.
- Butter: Provides richness to both the filling and the flaky biscuit topping, while enhancing golden color.
- Olive oil: Helps sauté the aromatics, bringing out their natural sweetness.
- Onion: Adds a savory depth that’s essential for classic chicken pot pie flavor.
- Carrots: Give sweetness and vibrant color to each bite.
- Celery: Lends freshness and a gentle crunch for balance.
- Garlic: Infuses the filling with aromatic warmth.
- Cooked shredded chicken: Keeps things hearty and makes this dish perfect for using up leftovers or rotisserie chicken.
- All-purpose flour: Thickens the creamy sauce and forms the base of those dreamy biscuits.
- Chicken broth: Adds savoriness and deglazes the pan beautifully.
- Heavy cream or milk: Makes the sauce luxuriously creamy—you can use either based on your preference.
- Salt and black pepper: Perfectly seasons each layer for well-rounded flavor.
- Dried thyme: Brings in classic herbal notes that elevate the entire dish.
- Frozen peas: Add pops of color, sweetness, and a fresh touch to the filling.
- Baking powder: Makes the biscuits rise into fluffy clouds on top.
- Garlic powder: Boosts the savory biscuit flavor.
- Dried parsley or Italian seasoning: Gives the biscuits beautiful flecks of herbal aroma.
- Grated Parmesan cheese: Melts into the biscuits for salty, cheesy goodness and golden color.
- Cold unsalted butter: When cut into the biscuit dough, creates irresistible flakiness.
- Milk: Brings the biscuit dough together and ensures a tender crumb.
- Melted butter: Brushed on top for an extra rich, shiny finish to each biscuit.
How to Make Skillet Chicken Pot Pie with Parmesan Herb Butter Biscuits
Step 1: Preheat the Oven & Gather Tools
Let’s get everything ready to go! Start by preheating your oven to 400°F so it’s hot and waiting for your skillet creation. Grab a large oven-safe skillet (like cast iron or sturdy stainless steel) — this will let you cook the filling and bake the biscuits all in one pan, saving on dishes and making for a dramatic table presentation.
Step 2: Sauté the Veggies
Add the butter and olive oil to your skillet over medium heat. Toss in the chopped onion, carrots, and celery, then sauté for 5 to 6 minutes. Stir occasionally until the vegetables are softened and starting to smell wonderfully aromatic. Don’t rush this step; building flavor here is key to an unforgettable Skillet Chicken Pot Pie with Parmesan Herb Butter Biscuits.
Step 3: Build the Creamy Chicken Filling
Stir in the minced garlic and cook just until fragrant — about 30 seconds. Now, add your cooked shredded chicken and sprinkle the flour evenly over everything. Stir well to coat the chicken, letting the flour cook for 1 to 2 minutes; this prevents a raw taste and helps thicken your sauce later. Gradually pour in the chicken broth while stirring, scraping up any tasty browned bits at the bottom of the pan. Add the cream (or milk), salt, pepper, and dried thyme. Simmer for 3 to 4 minutes until the sauce thickens into pure magic. Stir in those sweet frozen peas, then remove the skillet from the heat.
Step 4: Mix Together the Parmesan Herb Butter Biscuits
In a large bowl, whisk the flour, baking powder, salt, garlic powder, dried herbs, and Parmesan cheese. Add the cold, cubed butter and use a pastry cutter or your fingertips to work the butter in until the mixture looks like coarse crumbs. Stir in the milk just until a soft, sticky dough forms. Be gentle and avoid overmixing—this is the secret to tender, airy biscuits that truly make Skillet Chicken Pot Pie with Parmesan Herb Butter Biscuits shine.
Step 5: Top the Filling & Add the Golden Finish
With the filling still in your skillet, drop 8 to 10 big spoonfuls of biscuit dough right on top. Space them out a bit so the steam can help them puff as they bake. Brush each biscuit mound with melted butter; not only does this add flavor, but it also gives a gorgeous golden brown shine once baked. If your skillet isn’t oven-safe, transfer the filling to a baking dish before adding the biscuits.
Step 6: Bake & Cool
Slide your skillet into the hot oven and bake for 20 to 25 minutes. You’ll know it’s ready when the biscuits have risen, turned a gorgeous golden color, and the filling is bubbly at the edges. Take the skillet out and let it rest for 5 minutes—this makes it easier to scoop and lets the flavors meld beautifully together.
How to Serve Skillet Chicken Pot Pie with Parmesan Herb Butter Biscuits
Garnishes
Pop a sprinkle of fresh chopped parsley or extra Parmesan on top right before serving for even more color and flavor. Sometimes I add a dusting of black pepper for a little punch. These small touches make each serving of Skillet Chicken Pot Pie with Parmesan Herb Butter Biscuits look extra inviting and just a little more gourmet.
Side Dishes
Honestly, this pot pie is a meal on its own, but I love to pair it with a simple green salad tossed in a bright vinaigrette. If you crave something more, roasted green beans or sweet corn work beautifully and add a fresh counterpoint to the creamy, cozy filling.
Creative Ways to Present
For a special gathering, you can bake the biscuit-topped filling in individual ramekins and brush each with melted butter for adorable single-serves. Or, bring the whole golden skillet right to the table for a rustic, showstopping centerpiece that gets everyone excited to dig in to Skillet Chicken Pot Pie with Parmesan Herb Butter Biscuits.
Make Ahead and Storage
Storing Leftovers
Got extra Skillet Chicken Pot Pie with Parmesan Herb Butter Biscuits? Lucky you! Cover the cooled skillet (or transfer to an airtight container) and refrigerate for up to 3 days. The biscuits will soak up some filling but stay tender and flavorful.
Freezing
For longer storage, spoon cooled portions into freezer-safe containers. You can freeze both the filling and biscuits for up to 2 months. Thaw overnight in the fridge before reheating so everything bakes up evenly and deliciously.
Reheating
Reheat individual portions in the microwave until steaming, or place the whole skillet back in a 350°F oven, loosely covered with foil, for 15-20 minutes. If you like your biscuits extra crisp, uncover for the last few minutes to let them regain a little golden texture.
FAQs
Can I use rotisserie chicken instead of cooking the chicken from scratch?
Absolutely! Rotisserie chicken is a huge time saver in Skillet Chicken Pot Pie with Parmesan Herb Butter Biscuits and adds extra flavor. Just shred it and add it right into the skillet as directed.
Can I make the biscuit topping gluten free?
Definitely—swap the all-purpose flour in the biscuit dough and filling for a gluten-free baking blend. Just be sure it’s a cup-for-cup substitute so you get the same tender texture and rise.
How can I add more vegetables?
Feel free to toss in chopped mushrooms, corn, green beans, or even diced potatoes with the onions and carrots. Just keep the total veggie amount the same so the filling isn’t too full for the biscuits to bake up light and fluffy.
What if I don’t have an oven-safe skillet?
No worries! Prepare the filling in any skillet, then pour it into a casserole dish or pie plate, top with biscuits, and bake as usual. The result is just as delicious and still full of that classic comfort.
Can I use milk instead of cream in the filling?
Yes! Whole milk works beautifully if you want to lighten things up, but even 2 percent will do in a pinch. The filling will be slightly less rich than with cream, but still wonderfully creamy and hearty.
Final Thoughts
If you’re looking for the ultimate comfort food packed with flavor, you owe it to yourself to try Skillet Chicken Pot Pie with Parmesan Herb Butter Biscuits. Each bite is cheesy, creamy, and loaded with savory goodness. Gather your favorite people, spoon it up straight from the skillet, and make any night feel like a comforting celebration!
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Skillet Chicken Pot Pie with Parmesan Herb Butter Biscuits Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Skillet Chicken Pot Pie with Parmesan Herb Butter Biscuits combines tender chicken and veggies in a creamy sauce, topped with savory Parmesan biscuits. A comforting and delicious one-skillet meal perfect for any day of the week.
Ingredients
For the Filling:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion (chopped)
- 2 carrots (sliced)
- 2 celery stalks (sliced)
- 2 cloves garlic (minced)
- 3 cups cooked shredded chicken
- ¼ cup all-purpose flour
- 2 cups chicken broth
- ½ cup heavy cream or milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ cup frozen peas
For the Parmesan Herb Butter Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon garlic powder
- 1 teaspoon dried parsley or Italian seasoning
- ½ cup grated Parmesan cheese
- ½ cup cold unsalted butter (cubed)
- ¾ cup milk (plus more if needed)
- 2 tablespoons melted butter (for brushing)
Instructions
- Preheat oven to 400°F.Make the filling: In a large oven-safe skillet, heat butter and olive oil over medium heat. Add onion, carrots, and celery; sauté for 5–6 minutes until softened. Stir in garlic and cook for 30 seconds. Add the shredded chicken and sprinkle with flour. Stir until chicken is coated and cook for 1–2 minutes. Gradually add chicken broth while stirring, then add cream, salt, pepper, and thyme. Let simmer for 3–4 minutes until thickened. Stir in peas and remove from heat.
- Make the biscuits: In a large bowl, whisk together flour, baking powder, salt, garlic powder, herbs, and Parmesan cheese. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in milk just until a soft dough forms (do not overmix). Drop 8–10 spoonfuls of dough over the chicken mixture in the skillet. Brush biscuit tops with melted butter.
- Bake in the preheated oven for 20–25 minutes, or until the biscuits are golden brown and cooked through. Let rest for 5 minutes before serving.
Notes
- You can use rotisserie chicken for convenience.
- Add chopped mushrooms or corn for variation.
- If you don’t have an oven-safe skillet, transfer the filling to a baking dish before topping with biscuits.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop, Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 5g
- Sodium: 760mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg
