Name: Skillet Chicken Pot Pie with Parmesan Herb Butter Biscuits Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 tablespoons unsalted butter; 1 tablespoon olive oil; 1 small onion (diced); 2 cloves garlic (minced); 2 medium carrots (diced); 2 celery stalks (diced); 1/3 cup all-purpose flour; 2 cups cooked shredded chicken (rotisserie works great); 2 cups chicken broth; 1/2 cup whole milk or heavy cream; 1 cup frozen peas; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon dried thyme; 2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon garlic powder; 1/4 cup grated Parmesan cheese; 1/4 cup chopped fresh herbs (like parsley, chives, or dill); 1/2 cup cold unsalted butter (cut into small cubes); 3/4 cup buttermilk; 2 tablespoons melted butter; 1 tablespoon grated Parmesan; 1 tablespoon chopped herbs (optional)

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If you’re searching for the coziest dinner hug-in-a-skillet, this Skillet Chicken Pot Pie with Parmesan Herb Butter Biscuits Recipe is destined to steal your heart (and your weeknight dinner plans)! Imagine bubbling creamy chicken and veggie filling topped with tender, golden biscuits infused with Parmesan and fresh herbs — no fussing with a pie crust, just glorious comfort and flavor in every bite. Whether you’re feeding your family or impressing friends, this is the kind of one-pan magic that brings everyone running to the table.

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

Ingredients You’ll Need

Every single ingredient for the Skillet Chicken Pot Pie with Parmesan Herb Butter Biscuits Recipe is lovingly chosen to create layers of rich flavor and dreamy texture. These pantry pleasers work together to bring a colorful, soul-warming meal that’s both simple and absolutely satisfying.

Unsalted butter: Adds silky richness to both the filling and the biscuits; use cold butter for the best fluffy topping.
Olive oil: Gives the vegetables a touch of fruity flavor and helps soften them perfectly.
Onion: A small diced onion provides sweet, classic depth and aroma in the filling.
Garlic: Two cloves, minced, brighten up the savory filling with loads of garlicky goodness.
Carrots: Diced and sweet, they deliver color and subtle natural sweetness to every spoonful.
Celery: Adds crunch and that unmistakable leafy aroma — classic pot pie must-have.
All-purpose flour (for filling): Used to thicken the creamy filling until it’s just right.
Cooked shredded chicken: Rotisserie chicken works perfectly; shredding makes it super tender.
Chicken broth: Provides a savory, well-seasoned base for the whole dish.
Whole milk or heavy cream: Brings luscious creaminess; choose depending on how decadent you want it!
Frozen peas: Pop in a burst of sweetness and keep things looking beautifully green.
Salt: Balances flavors between filling and biscuits — adjust to your taste.
Black pepper: Adds just a touch of gentle heat and flavor depth.
Dried thyme: Herbaceous and woodsy, classic in any pot pie.
All-purpose flour (for biscuits): Provides structure for tall, fluffy biscuits.
Baking powder: Helps those biscuits rise for a satisfying, cloud-like texture.
Baking soda: Works with the buttermilk for extra tenderness.
Salt (biscuits): Brings out the flavor in every cheesy bite.
Garlic powder: Adds irresistible savoriness to the biscuit dough.
Grated Parmesan cheese: Mixes into the biscuits and as a finishing touch for nutty, salty oomph.
Chopped fresh herbs: Use parsley, chives, or dill to add fresh garden flavor; mix and match!
Cold unsalted butter (for biscuits): Absolutely essential for flaky layers — keep it cold!
Buttermilk: Provides tang and moisture, creating the signature biscuit tenderness.
Melted butter (for brushing): A simple brush-over makes biscuits glisten and taste even better.
Grated Parmesan (for topping): A sprinkle on top gives bronze, cheesy richness with every bite.
Chopped herbs (for topping, optional): For a fragrant finish and a pop of color.

How to Make Skillet Chicken Pot Pie with Parmesan Herb Butter Biscuits Recipe

Step 1: Preheat and Prepare

Start by preheating your oven to 400°F (200°C), so it’s ready to melt those biscuits to golden glory. Using a large, oven-safe skillet ensures everything comes together in just one pan and makes cleanup a total breeze.

Step 2: Sauté the Aromatics

In your skillet, melt the unsalted butter together with the olive oil over medium heat. Toss in your diced onion, garlic, carrots, and celery, then sauté until the veggies become soft and fragrant, about 5 to 6 minutes. This savory base is the foundation of that craveable filling flavor.

Step 3: Thicken the Filling

Sprinkle the flour evenly over the sautéed vegetables, stirring well to coat. Let it cook for 1 to 2 minutes — this cooks out any raw flour taste and thickens the filling later on. Slowly pour in the chicken broth, stirring constantly for a lump-free mixture, then add your milk or cream. Bring it all to a gentle simmer, letting the sauce thicken for 3 to 4 minutes.

Step 4: Add Chicken, Peas, and Seasoning

Stir in the shredded chicken, frozen peas, salt, black pepper, and dried thyme. Mix until everything is evenly distributed and the filling is hot and bubbling. At this point, the kitchen smells downright irresistible. Remove the skillet from the heat to get ready for your biscuit topping.

Step 5: Mix the Biscuit Dough

In a big bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, Parmesan, and chopped fresh herbs. Using a pastry cutter (or a couple of forks, or just cold fingers), work in the butter cubes until the mixture looks crumbly with some pea-sized butter pieces. Stir in the buttermilk just until everything is moistened — overmixing is the enemy of fluffy biscuits!

Step 6: Top the Filling and Bake

Drop generous spoonfuls of biscuit dough (about 8 to 10) all over the hot chicken filling, leaving a little space between them for rising. Brush the biscuit tops with melted butter and sprinkle with extra Parmesan and herbs for that professional, bakery-style finish. Pop the skillet in the oven and bake for 25 to 30 minutes, until the biscuits are golden and the filling bubbles up promisingly between each one. Allow it to cool for 5 to 10 minutes — the hardest part is waiting!

How to Serve Skillet Chicken Pot Pie with Parmesan Herb Butter Biscuits Recipe

Garnishes

When you serve your Skillet Chicken Pot Pie with Parmesan Herb Butter Biscuits Recipe, a sprinkle of fresh herbs like parsley or chives makes everything look even more inviting and adds a fresh note to balance the rich sauce. Extra grated Parmesan on top lets every bite start with a cheesy hint — and who could ever say no to that?

Side Dishes

This pot pie is a meal in itself, but for an extra cozy dinner, pair it with a crisp green salad tossed in a tangy vinaigrette or some roasted green beans for color and crunch. If you’re feeling decadent, a cozy bowl of garlic mashed potatoes alongside makes for over-the-top comfort food bliss.

Creative Ways to Present

To impress, try baking and serving the Skillet Chicken Pot Pie with Parmesan Herb Butter Biscuits Recipe in mini oven-safe skillets or ramekins for individual pot pies. Or, serve family-style right from the pan with big serving spoons for a rustic, communal feel. Placing the skillet on a wooden board with a scattering of fresh herbs is a guaranteed dinner-table showstopper.

Make Ahead and Storage

Storing Leftovers

If you happen to have any Skillet Chicken Pot Pie with Parmesan Herb Butter Biscuits Recipe leftovers, cool them completely before covering the skillet with plastic wrap or transferring to an airtight container. Stored in the fridge, they’ll keep fresh and flavorful for up to 3 days.

Freezing

This recipe is wonderfully freezer-friendly! Let the pot pie cool, then wrap tightly or spoon portions into freezer-safe containers. For best results, freeze before baking the biscuit topping, then thaw and bake fresh as needed. Fully baked pot pie can also be frozen, though the biscuit topping may lose a bit of its crispness.

Reheating

For the best results, reheat leftovers in a 350°F oven until warmed through and the biscuits have crisped up again — usually about 15–20 minutes. Microwave works in a pinch for speed, but the oven ensures those biscuits don’t go soggy.

FAQs

Can I use leftover turkey instead of chicken?

Absolutely! The Skillet Chicken Pot Pie with Parmesan Herb Butter Biscuits Recipe is a perfect home for leftover turkey, especially around the holidays. Simply swap the chicken for an equal amount of shredded turkey.

What are the best herbs for the biscuit topping?

A blend of parsley, chives, and dill is classic, but feel free to use any soft leafy herbs you love or have on hand. Even a touch of rosemary or tarragon can be lovely, just be mindful of their strong flavors.

How do I know when the biscuits are fully cooked?

The biscuits are done when the tops are golden and you see the filling bubbling up around them. If you’re unsure, you can insert a toothpick into the center of a biscuit; it should come out clean with no sticky dough.

Can I make the biscuit topping in advance?

Yes! You can prepare the dry biscuit mix and cut in the cold butter ahead of time, then store it in the refrigerator. When you’re ready to finish your Skillet Chicken Pot Pie with Parmesan Herb Butter Biscuits Recipe, just stir in the buttermilk and proceed as usual.

Is there a dairy-free option?

You can swap the milk and butter in the filling and biscuits for dairy-free alternatives like oat milk and vegan butter. Omit the Parmesan or substitute with a dairy-free cheese for a still-tasty, plant-based comfort meal.

Final Thoughts

You truly can’t go wrong with the Skillet Chicken Pot Pie with Parmesan Herb Butter Biscuits Recipe. It’s warm, creamy, biscuit-topped comfort at its best, and always gets rave reviews around the dinner table. Give this recipe a try next time you want a hug from your oven — trust me, you won’t regret it!

Skillet Chicken Pot Pie with Parmesan Herb Butter Biscuits Recipe

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4.6 from 11 reviews

Author: admin
Total Time: 50 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in this comforting Skillet Chicken Pot Pie with Parmesan Herb Butter Biscuits recipe that combines a hearty chicken and vegetable filling with savory Parmesan herb biscuits baked to golden perfection. A perfect meal for cozy nights in!

Ingredients

Scale

For the filling:

2 tablespoons unsalted butter
1 tablespoon olive oil
1 small onion (diced)
2 cloves garlic (minced)
2 medium carrots (diced)
2 celery stalks (diced)
1/3 cup all-purpose flour
2 cups cooked shredded chicken (rotisserie works great)
2 cups chicken broth
1/2 cup whole milk or heavy cream
1 cup frozen peas
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme

For the biscuits:

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh herbs (like parsley, chives, or dill)
1/2 cup cold unsalted butter (cut into small cubes)
3/4 cup buttermilk

For brushing:

2 tablespoons melted butter
1 tablespoon grated Parmesan
1 tablespoon chopped herbs (optional)

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Instructions

Preheat the oven: Preheat the oven to 400°F (200°C).
Cook the filling: In a large oven-safe skillet, heat butter and olive oil. Add onion, garlic, carrots, and celery. Cook until softened. Sprinkle flour over vegetables, stir, and cook. Slowly pour in chicken broth, then add milk/cream. Simmer until thickened. Stir in chicken, peas, salt, pepper, and thyme. Remove from heat.
Make the biscuits: Whisk together flour, baking powder, baking soda, salt, garlic powder, Parmesan, and herbs. Cut in cold butter, then stir in buttermilk.
Assemble and bake: Drop spoonfuls of biscuit dough over the filling. Brush with melted butter, sprinkle with Parmesan and herbs. Bake until golden and bubbly. Let cool before serving.