Skillet Chicken Pot Pie with Parmesan Herb Butter Biscuits

• portions: 6 servings
• temps actif: 15 minutes
• temps total: 50 minutes

Ingrédients

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 Creole Cajun Seasoning– homemade or store-bought

3/4 cups heavy whipping cream

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

Preheat the oven to 375°F.

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.

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.

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.

Toss in the fresh thyme and rosemary, and season the mixture with the Creole 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.

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.

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.

Brush the biscuits with the remaining parmesan herb butter. Serve this skillet chicken pot pie with biscuits immediately. Enjoy!