If you’re craving a comforting, soul-satisfying meal that brings together hearty chicken filling and fluffy, flavorful biscuits, look no further than this Skillet Chicken Pot Pie with Parmesan Herb Butter Biscuits Recipe. It’s the perfect blend of creamy, savory chicken stew topped with golden, cheesy biscuits dotted with fresh herbs, all baked together in one skillet. This dish elevates classic comfort food with the bright zest of fresh parsley and chives, and the richness of Parmesan, creating a cozy, crowd-pleasing dinner that’s surprisingly simple to make from start to finish.
Ingredients You’ll Need
Every ingredient in this recipe plays a starring role, from the tender chicken filling to the fluffy Parmesan herb biscuits crowning the top. These staples combine to create layers of flavor and texture that are absolutely irresistible.
- Olive oil: Provides a flavorful base for sautéing the veggies, adding richness without overpowering the dish.
- Yellow onion: Brings sweetness and depth when softened, forming the aromatic backbone of the filling.
- Carrots: Add subtle earthiness and a tender bite for texture contrast.
- Celery: Infuses a fresh, slightly peppery note to balance the creamy filling.
- Garlic cloves: Minced for a fragrant punch that elevates the entire dish.
- Salt and black pepper: Essential for seasoning and highlighting all other flavors.
- Dried thyme and rosemary: These herbs add a warm, woodsy aroma that draws out the savory qualities of the chicken.
- All-purpose flour: Thickens the creamy chicken mixture and forms the biscuit base.
- Low-sodium chicken broth: Creates a rich, flavorful liquid foundation without too much saltiness.
- Whole milk: Adds creaminess for a luscious filling texture.
- Cooked shredded chicken: The hearty protein star that makes this pot pie satisfying.
- Frozen peas: Bring pops of sweetness and vibrant green color.
- Fresh parsley: Chopped into the filling and biscuit topping for bright, herbal freshness.
- Baking powder and baking soda: Combine to give the biscuits their tender rise.
- Garlic powder: A subtle seasoning boost in the biscuits for extra savoriness.
- Cold unsalted butter: Cut into the biscuit dough, it creates flaky, tender layers.
- Buttermilk: Adds tang and moisture, resulting in soft, flavorful biscuits.
- Grated Parmesan cheese: Mixed right into the biscuits for a nutty, cheesy kick.
- Fresh chives: Folded into the biscuit dough for a mild oniony flavor that complements the chicken filling.
- Melted butter (topping): Combined with parsley and Parmesan to brush on biscuits for extra gloss and flavor.
How to Make Skillet Chicken Pot Pie with Parmesan Herb Butter Biscuits Recipe
Step 1: Prepare the savory chicken filling
Start by heating olive oil in a large oven-safe skillet over medium heat to get a nice base going. Toss in diced yellow onion, carrots, and celery, and sauté them until they soften and sweeten, about 5–7 minutes. This melts the veggies into a perfect foundation. Add minced garlic, salt, pepper, thyme, and rosemary to infuse the filling with aromatic warmth that’ll have your kitchen smelling irresistible.
Step 2: Create the creamy sauce
Sprinkle the flour over the softened veggies and stir constantly for 1–2 minutes to cook out the raw flour taste. Then, slowly whisk in the chicken broth and whole milk, making sure the mixture is smooth and lump-free. Let it simmer gently for about 4–5 minutes until thickened into a luscious gravy that will hold all the flavors together beautifully.
Step 3: Add the chicken and peas
Stir in your cooked shredded chicken and frozen peas right into the sauce, allowing their textures to meld with the creamy mixture. Toss in chopped fresh parsley as well to brighten the flavors and add a lovely herbaceous touch. Once everything is fully combined, turn off the heat and get ready for the biscuit dough.
Step 4: Whip up the Parmesan herb biscuits
In a mixing bowl, combine all-purpose flour, baking powder, baking soda, salt, and garlic powder. Use a pastry cutter or your fingers to cut in the cold cubed butter until the mixture looks like coarse crumbs—this step is essential for flaky, tender biscuits. Slowly stir in the buttermilk until just combined, then gently fold in the grated Parmesan cheese and chopped chives. The dough will be soft and fragrant with cheesy herbs.
Step 5: Assemble and bake
Drop generous spoonfuls of the biscuit dough right over the chicken filling in the skillet, spacing them out so they can puff up and bake evenly. Slide your skillet into a preheated 400°F oven and bake uncovered for 20–25 minutes. The biscuits will rise into golden, pillowy crowns while the filling bubbles beneath. For an irresistible finishing touch, brush the biscuits with melted butter mixed with chopped parsley and Parmesan right after baking, giving them a glossy, flavorful shine.
How to Serve Skillet Chicken Pot Pie with Parmesan Herb Butter Biscuits Recipe
Garnishes
Fresh chopped parsley sprinkled on top is my favorite finishing flourish. It adds a hint of color and a fresh herbaceous pop that balances the richness perfectly. A light dusting of extra Parmesan cheese right before serving can also add another layer of savory goodness that guests will love.
Side Dishes
This hearty skillet pot pie is a meal all on its own, but if you want to add a side, simple steamed green beans or a fresh arugula salad with a lemon vinaigrette provide a crisp, refreshing contrast to the warm, buttery biscuits and creamy chicken filling.
Creative Ways to Present
Serve the skillet directly on the table for an inviting, rustic feel that encourages family-style sharing and casual comfort. You can also scoop portions into individual ramekins and top each with a biscuit for a charming presentation that works wonderfully for dinner parties.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover and refrigerate any leftover Skillet Chicken Pot Pie with Parmesan Herb Butter Biscuits Recipe for up to three days. The flavors actually meld beautifully overnight, making leftovers a tasty next-day meal.
Freezing
Freeze the filling and biscuit dough separately if possible for best results. Wrap each tightly in plastic wrap and place in freezer bags. Both components freeze well for up to two months and thaw overnight in the refrigerator before baking the biscuits on top and reheating.
Reheating
Reheat leftovers in a 350°F oven covered with foil to keep the biscuits soft, for about 15-20 minutes, or until warmed through. Avoid microwaving if you want to maintain the biscuit’s texture.
FAQs
Can I use leftover chicken for this recipe?
Absolutely! Using leftover or rotisserie chicken is a fantastic shortcut that adds convenience without sacrificing flavor. Just shred the chicken before adding it to the filling.
Can I substitute frozen mixed vegetables instead of fresh carrots, celery, and peas?
Yes, frozen mixed vegetables work well and save prep time. Just make sure to thaw and drain any excess water before adding them to avoid a watery filling.
What if I don’t have buttermilk on hand?
No worries! You can easily make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
Is this recipe suitable for a nut-free diet?
Yes, the Skillet Chicken Pot Pie with Parmesan Herb Butter Biscuits Recipe contains no nuts and is perfect for those avoiding nuts.
Can I prepare this recipe in advance and bake later?
You can prepare the filling and biscuit dough ahead of time and store them separately in the fridge for up to 24 hours before assembling and baking. Just add extra baking time if baking cold components straight from the fridge.
Final Thoughts
This Skillet Chicken Pot Pie with Parmesan Herb Butter Biscuits Recipe is a total winner for anyone seeking a cozy, all-in-one meal that impresses with layers of flavor and inviting textures. It’s perfect for busy weeknights or when you want to make something that feels special without fuss. Give it a try and savor every delicious, buttery bite!
Print
Skillet Chicken Pot Pie with Parmesan Herb Butter Biscuits Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Skillet Chicken Pot Pie with Parmesan Herb Butter Biscuits is a comforting, hearty dish featuring a savory chicken and vegetable filling simmered in a creamy sauce, all topped with golden, fluffy Parmesan and chive biscuits baked to perfection. It’s an easy-to-make American classic that combines the richness of a traditional pot pie with the convenience of a one-pan meal, perfect for weeknight dinners.
Ingredients
For the Filling
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 cup all-purpose flour
- 2 1/2 cups low-sodium chicken broth
- 1/2 cup whole milk
- 3 cups cooked shredded chicken
- 1 cup frozen peas
- 1 tablespoon chopped fresh parsley
For the Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 cup unsalted butter, cold and cubed
- 1 cup buttermilk
- 1/2 cup grated Parmesan cheese
- 1 tablespoon chopped fresh chives
For the Topping
- 2 tablespoons melted butter
- 1 tablespoon chopped fresh parsley
- 1 tablespoon grated Parmesan cheese
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) to prepare for baking the biscuits later.
- Sauté vegetables: Heat olive oil in a large oven-safe skillet over medium heat. Add diced onion, carrots, and celery. Sauté for 5 to 7 minutes until the vegetables soften and become fragrant.
- Add aromatics and seasonings: Stir in minced garlic, salt, black pepper, dried thyme, and dried rosemary. Cook for about 1 minute to release the flavors.
- Make roux and thicken sauce: Sprinkle all-purpose flour over the vegetables and stir constantly for 1 to 2 minutes to cook out the raw flour taste. Gradually whisk in the chicken broth and whole milk. Bring the mixture to a simmer and cook for 4 to 5 minutes until the sauce thickens.
- Mix in chicken and peas: Stir in cooked shredded chicken, frozen peas, and chopped fresh parsley. Remove the skillet from heat.
- Prepare biscuit dough: In a mixing bowl, combine all-purpose flour, baking powder, baking soda, salt, and garlic powder. Cut in the cold cubed butter using a pastry cutter or fingers until the mixture resembles coarse crumbs. Stir in buttermilk just until the dough comes together, then gently fold in grated Parmesan and chopped fresh chives.
- Add biscuits to skillet: Drop large spoonfuls of the biscuit dough evenly over the chicken mixture in the skillet, covering the surface but leaving space between biscuits.
- Bake: Place the skillet uncovered in the preheated oven and bake for 20 to 25 minutes until the biscuits are golden brown and cooked through.
- Apply topping and serve: Mix melted butter with chopped parsley and grated Parmesan cheese. Brush this mixture over the biscuit tops for extra flavor and shine. Serve the dish warm for best taste.
Notes
- Use rotisserie chicken for a quick shortcut if you want to save time on cooking the chicken.
- You can substitute frozen mixed vegetables instead of fresh carrots, celery, and peas for convenience.
- If you don’t have buttermilk, make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes before using.
- Make sure your skillet is oven-safe to avoid any accidents when baking the dish.
