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
Scale
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
