This one-skillet Chicken Pot Pie is so incredibly good, y’all. A savory cobbler that’s chock-full of veggies, hearty chicken, and tons of fresh herbs; all sopped up in a creamy, luscious sauce. Made complete with a topping of tender and flavorful, Parmesan Herb Butter Biscuits. A quick and convenient meal you’ll enjoy!

skillet chicken pot pie with parmesan herb butter biscuits in large black skillet with gold serving spoon on the side

What is it about chicken pot pie that everyone loves? I mean, I get it. It’s often quick and easy to make, it has all those comfy-cozy feels, and I guess it is good huh. Seriously speaking, I love me some chicken pot pie. When I was in college, I use to buy the mini frozen ones in bulk and keep them on hand for whenever. They were my go-to because I barely knew how to cook back then, ha!

Skillet Chicken Pot Pie with Biscuits 😍

This one-skillet chicken pot pie with parmesan herb butter biscuits, oh myyy. A supreme beauty that’s loaded with savory goodness like tender veggies, hearty chicken, and fresh herbs; all melded together in a lip-smacking, saucy situation. But wait, there’s more…effortless parmesan herb butter biscuits round out this skillet chicken pot pie. They’re so tender and flavorful, you’ll love!

⇢ More yums: saucy chicken piccata meatballs, yummy braised short ribs, creamy spinach artichoke chicken, the best chicken and waffles, cozy red beans and rice, crispy parmesan crusted chicken, and broccoli cheddar soup.

skillet chicken pot pie with parmesan herb butter biscuits in large black skillet with gold serving spoon on the side

Ingredients Needed For This Recipe

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

  • Butter & olive oil: For sautéing the veggies until tender and for the biscuits.
  • Veggies: I’m using classic pot pie goods like onion, carrots, celery, leeks, and peas. This aromatic, veggie-loaded mixture is filling and nourishing.
  • Garlic: No explanation needed…minced garlic or garlic paste, yay.
  • Cooked chicken: I use about 1 pound of boneless/skinless chicken breasts that equals to 2 generous cups of chicken for this skillet chicken pot pie. Feel free to use any chicken scraps you have. A rotisserie chicken is also ideal here if you don’t want to be bothered with cooking chicken for this recipe.
  • Cajun seasoning: One of my favorite seasoning blends! This type of seasoning is a blend that contains salt, red pepper, black pepper, garlic, and more. Brands like, Slap Ya Mama or Tony Chachere’s, stay in my kitchen pantry.
  • Flour: This acts as a thickener to bind everything together and help thicken the chicken pot pie. See notes on gluten free needs.
  • Chicken stock/broth: Flavor on flavor! Adds more chicken flavor and helps to develop a saucy base. I like to use low sodium because the cajun seasoning will give us plenty of salty vibes already. Vegetable broth works, too.
  • Fresh herbs: Herbs like thyme and rosemary add a fragrant pop. These herbs are in the skillet chicken pot pie and on the parmesan herb butter biscuits.
  • Heavy whipping cream: Heavy cream ups the creaminess factor and adds a level of richness here that is honestly unmatched.
  • Refrigerated biscuits: Aka canned biscuits. These give this skillet chicken pot pie with biscuits a shortcut that you’ll appreciate! I prefer the “southern style” ones but feel free to use whatever is accessible to you.
  • Parmesan cheese: Freshly grated parmesan for the biscuits, swoon!
ingredients for skillet chicken pot pie with parmesan herb butter biscuits laid out on beige surface

How To Make Skillet Chicken Pot Pie with Parmesan Herb Butter Biscuits

(Note: please see the recipe card directly below for the complete written instructions.)

  1. Prep the oven. Preheat the oven to 375°F. 
  2. Sauté the aromatics & veggies. Heat the butter and olive oil together in a large skillet. Add the onion, carrots, celery, leeks, and frozen peas. Cook the vegetables until tender and lightly golden, stirring often, about 5-7 minutes.
  3. Add the garlic & chicken. Reduce the heat. Add in the garlic and continue cooking with the vegetables until fragrant, about 1 minute. Then add the shredded chicken into the pan and stir well to combine. 
  4. Add the flour & broth. Sprinkle the flour over the chicken and vegetable mixture and stir everything to coat. Then pour the chicken broth into the skillet. Use a wooden utensil to stir the broth into the mixture. Continue cooking until the mixture starts to thicken, about 2 minutes.
  5. Add in herbs, cream, & season. Toss in the fresh thyme and rosemary, and season the mixture with cajun seasoning, to taste. Stir in the heavy cream and cook for another 1-2 minutes until the mixture is thick and creamy. Then remove the skillet from heat to prep biscuit topping.
  6. Arrange the refrigerated biscuits all over the top of the chicken/vegetable mixture. Make the parmesan herb butter and brush the tops and sides of the biscuits using only half of the parmesan herb butter.
  7. Bake. Transfer the entire skillet into the oven and bake for 15-20 minutes.
  8. Serve. Brush the biscuits with the remaining parmesan herb butter. Serve this skillet chicken pot pie with biscuits immediately. Enjoy!

Why This Chicken Pot Pie with Biscuits Recipe Works (& Why You’ll Love It!) ♡

Here’s why you’ll jump for this skillet chicken cobbler, friends:

  1. Low-effort, high-reward…I know you enjoy an easy-to-make meal; reader stats tell me this lol. Well, that’s what we have here. A dish that can easily be made on busy weeknights when you want a quick, but homemade dinner. While this skillet chicken pot pie recipe is easy, there’s no compromise on deliciousness at all. A true low-effort dish with a high-reward! 🙌🏾
  2. Flavorrr on flava…When you think of quick + easy recipes, you might assume the flavor profile of said recipe will lack. Nahhh, there’s tons of flavor-filled depth here that your people will go crazy for. Chicken savoriness with tender, sautéed veggies in a slick, creamy sauce. Plus, mostly hands-off/shortcut biscuits that are slightly doctored up to compliment this savory cobbler, yasss.
  3. Weeknight-friendly or special occasion…One of my favorite things about this skillet chicken pot pie is how versatile it is! It can easily be whipped up for weeknights, Sunday dinner, or saved for a special occasion like date night-in or for holiday gatherings. I’d also like to add that this is one recipe that I make when I want to cook for someone. The gift of a cozy, warming chicken pot pie is just elite to the soul and one of the best gifts.
  4. One-skillet stunner…From start to finish, this entire recipe comes together in ONE single vessel. Serve it straight from the oven to the table!
black hand holding the side of speckled bowl with chicken pot pie and biscuits inside

Storing & Reheating Leftover Chicken Cobbler

This dish is best served same-day, but can still be stored to enjoy days later. Transfer the skillet chicken pot pie with biscuits into an airtight container. This savory cobbler will keep in the refrigerator for up to 3 days. I recommend reheating leftovers in the oven (to help retain the best biscuit texture) at 300°F until warmed through completely. You may need to add a splash of water/broth to the chicken mixture to loosen/rehydrate as needed.

Other Goodness You’ll Enjoy:

closeup of chicken pot pie with parmesan herb butter biscuits in skillet

It’s the epitome of cozy here with this Skillet Chicken Pot Pie, y’all. So classic, so effortless, so freakin’ good. Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾

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skillet chicken pot pie with parmesan herb butter biscuits in large black skillet with gold serving spoon on the side

Skillet Chicken Pot Pie with Parmesan Herb Butter Biscuits

  • Author: Quin Liburd
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 6 1x
  • Category: Main Dishes
  • Method: Stovetop, Baking
  • Cuisine: American, Southern

Description

This one-skillet Chicken Pot Pie is so incredibly good, y’all. A savory cobbler that’s chock-full of veggies, hearty chicken, and tons of fresh herbs; all sopped up in a creamy, luscious sauce. Made complete with a topping of tender and flavorful, Parmesan Herb Butter Biscuits. A quick and convenient meal you’ll enjoy!


Ingredients

Scale

For the chicken pot pie:

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil, plus more as needed
  • 1 medium yellow onion, chopped
  • 3 large carrots, chopped
  • 3 stalks celery, chopped
  • 1 leek, cleaned & thinly sliced
  • 1/2 cup frozen peas
  • 6 cloves of garlic, minced, or 1 tablespoon garlic paste
  • 2 heaping cups cooked & shredded chicken- see notes
  • 1/4 cup all purpose flour- see notes
  • 2 cups chicken broth
  • 3 sprigs each fresh thyme & rosemary, de-stemmed
  • 2 teaspoons cajun seasoning, plus more to taste
  • 3/4 cups heavy whipping cream

For the parmesan herb butter biscuits:

  • 1 (8-count) can refrigerated biscuits, southern style preferred
  • 4 tablespoons unsalted butter, melted
  • 1/4 cup freshly grated parmesan cheese
  • 2 sprigs fresh thyme, de-stemmed
  • 2 sprigs fresh rosemary, de-stemmed & roughly chopped

Instructions

  1. Preheat the oven to 375°F. 
  2. Heat the butter and olive oil together in a large, oven-safe skillet (at least 10 inches) over medium-high heat. Once the mixture is shimmering, gently swirl the skillet to evenly coat the bottom. Add the onion, carrots, celery, leeks, and frozen peas. Sauté the vegetables until tender and lightly golden, stirring often, about 5-7 minutes. If you find the mixture to look dry while sautéing, add a bit more oil into the skillet, only as necessary.
  3. Reduce the heat to medium. Add in the garlic and continue cooking with the vegetables until fragrant, about 1 minute. Then add the shredded chicken into the pan and stir everything well to combine. 
  4. Sprinkle the flour over the chicken and vegetable mixture and carefully stir everything to coat. Allow this mixture to cook for 1-2 minutes until the flour dissipates. Then pour the chicken broth into the skillet. Use a wooden utensil to stir the broth into the mixture, scraping up any bits on the bottom of the pan. Continue cooking until the mixture starts to thicken, about 2 minutes.
  5. Toss in the fresh thyme and rosemary, and season the mixture with cajun seasoning, to taste. Stir in the heavy cream and cook for another 1-2 minutes until the mixture is thick and creamy. Then remove the skillet from heat and set aside.
  6. Arrange the refrigerated biscuits all over the top of the chicken/vegetable mixture. To make the parmesan herb butter: In a medium bowl, combine the melted butter, parmesan cheese, thyme, and rosemary, and stir to fully combine. Brush the tops and sides of the biscuits using only half of the parmesan herb butter.
  7. Transfer the entire skillet into the oven and bake for 15-20 minutes. Look for the biscuit tops to be golden brown and cooked through. *Feel free to bake until the biscuits achieve your desired level of doneness.
  8. Brush the biscuits with the remaining parmesan herb butter. Serve this skillet chicken pot pie with biscuits immediately. Enjoy!

Notes

  1. For the chicken– 1 lb boneless/skinless chicken breasts equals to about 2 heaping cups of cooked & shredded chicken.
  2. Gluten-free needs? Swap out the all-purpose flour and replace with any gluten-free baking flour as a 1:1 ratio. Other alternative options for gluten-free needs include arrowroot and tapioca flour.
  3. Please read the blog post in its entirety for more tips + tricks.

Keywords: chicken pot pie, skillet chicken pot pie, parmesan herb butter biscuits, chicken and biscuits, chicken pot pie with biscuits, skillet dinners

super closeup of chicken pot pie with parmesan herb butter biscuits inside of skillet