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
Scale
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.
