Creamy Garlic Parmesan Chicken Pot Pie with Buttery Biscuits
Creamy Garlic Parmesan Chicken Pot Pie with Buttery Biscuits
Ingredients
For the Chicken Filling
- 1 1/2 pounds chicken breast, cubed
- 1 teaspoon paprika
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 yellow onion, medium, diced
- 2 carrots, medium, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme, chopped
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon Italian seasoning
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
For the Parmesan Biscuits
- 1 box Red Lobster Cheddar Bay Biscuit Mix
- 3/4 cup milk
- 1/4 cup grated Parmesan cheese
For the Garlic Thyme Butter
- 2 tablespoons unsalted butter, melted
- 1 clove garlic, minced
- 1/2 teaspoon fresh thyme, chopped
Instructions
- 1
In a medium bowl, combine the cubed chicken breast with paprika, 1 teaspoon dried Italian herbs, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and olive oil. Toss until the chicken is evenly coated.
⏱️ 5 min
- 2
Heat a large cast iron skillet or Dutch oven over medium-high heat. Add the seasoned chicken and sear for 3-5 minutes per side, until nicely browned. The chicken does not need to be cooked through. Remove the chicken from the skillet and set aside.
⏱️ 7 min
- 3
Reduce the heat to medium. Add 2 tablespoons of unsalted butter to the same skillet. Once melted, add the diced yellow onion, diced carrots, minced garlic, and 1 tablespoon of fresh thyme. Sauté for about 2 minutes, until the vegetables begin to soften and become fragrant.
⏱️ 4 min
- 4
Sprinkle the all-purpose flour over the sautéed vegetables and stir constantly for 1 minute, scraping any browned bits from the bottom of the skillet. Gradually whisk in the chicken broth and heavy cream until smooth. Bring the mixture to a gentle simmer, stirring occasionally, until the sauce thickens, about 3-5 minutes.
⏱️ 5 min
- 5
Stir in 1 teaspoon of Italian seasoning, 1/4 teaspoon of black pepper, and 1/2 cup of grated Parmesan cheese until well combined and the cheese is melted. Return the seared chicken to the skillet, stirring to coat it evenly with the creamy sauce.
⏱️ 3 min
- 6
Preheat your oven to 375°F. In a separate bowl, prepare the Parmesan biscuits. Follow the package directions for the Red Lobster Cheddar Bay Biscuit Mix, but instead of the specified amount of water, use 3/4 cup of milk. Stir in 1/4 cup of grated Parmesan cheese until a cohesive dough forms.
⏱️ 5 min•🌡️ 375
- 7
Spoon the creamy garlic Parmesan chicken filling evenly into the cast iron skillet. Carefully drop dollops of the prepared Parmesan biscuit dough on top of the chicken filling.
⏱️ 3 min
- 8
Bake the pot pie in the preheated oven for approximately 20 minutes, or until the biscuits are golden brown and cooked through.
⏱️ 20 min•🌡️ 375
- 9
While the pot pie bakes, prepare the garlic thyme butter. In a small microwave-safe bowl, melt 2 tablespoons of unsalted butter. Stir in 1 minced garlic clove and 1/2 teaspoon of chopped fresh thyme. Once the pot pie is out of the oven, immediately brush the warm biscuits with the garlic thyme butter for added flavor and shine.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Garlic Parmesan Chicken Pot Pie with Buttery Biscuits
Ingredients
For the Chicken Filling
- 1 1/2 pounds chicken breast, cubed
- 1 teaspoon paprika
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 yellow onion, medium, diced
- 2 carrots, medium, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme, chopped
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon Italian seasoning
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
For the Parmesan Biscuits
- 1 box Red Lobster Cheddar Bay Biscuit Mix
- 3/4 cup milk
- 1/4 cup grated Parmesan cheese
For the Garlic Thyme Butter
- 2 tablespoons unsalted butter, melted
- 1 clove garlic, minced
- 1/2 teaspoon fresh thyme, chopped
Instructions
- 1
In a medium bowl, combine the cubed chicken breast with paprika, 1 teaspoon dried Italian herbs, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and olive oil. Toss until the chicken is evenly coated.
⏱️ 5 min - 2
Heat a large cast iron skillet or Dutch oven over medium-high heat. Add the seasoned chicken and sear for 3-5 minutes per side, until nicely browned. The chicken does not need to be cooked through. Remove the chicken from the skillet and set aside.
⏱️ 7 min - 3
Reduce the heat to medium. Add 2 tablespoons of unsalted butter to the same skillet. Once melted, add the diced yellow onion, diced carrots, minced garlic, and 1 tablespoon of fresh thyme. Sauté for about 2 minutes, until the vegetables begin to soften and become fragrant.
⏱️ 4 min - 4
Sprinkle the all-purpose flour over the sautéed vegetables and stir constantly for 1 minute, scraping any browned bits from the bottom of the skillet. Gradually whisk in the chicken broth and heavy cream until smooth. Bring the mixture to a gentle simmer, stirring occasionally, until the sauce thickens, about 3-5 minutes.
⏱️ 5 min - 5
Stir in 1 teaspoon of Italian seasoning, 1/4 teaspoon of black pepper, and 1/2 cup of grated Parmesan cheese until well combined and the cheese is melted. Return the seared chicken to the skillet, stirring to coat it evenly with the creamy sauce.
⏱️ 3 min - 6
Preheat your oven to 375°F. In a separate bowl, prepare the Parmesan biscuits. Follow the package directions for the Red Lobster Cheddar Bay Biscuit Mix, but instead of the specified amount of water, use 3/4 cup of milk. Stir in 1/4 cup of grated Parmesan cheese until a cohesive dough forms.
⏱️ 5 min•🌡️ 375 - 7
Spoon the creamy garlic Parmesan chicken filling evenly into the cast iron skillet. Carefully drop dollops of the prepared Parmesan biscuit dough on top of the chicken filling.
⏱️ 3 min - 8
Bake the pot pie in the preheated oven for approximately 20 minutes, or until the biscuits are golden brown and cooked through.
⏱️ 20 min•🌡️ 375 - 9
While the pot pie bakes, prepare the garlic thyme butter. In a small microwave-safe bowl, melt 2 tablespoons of unsalted butter. Stir in 1 minced garlic clove and 1/2 teaspoon of chopped fresh thyme. Once the pot pie is out of the oven, immediately brush the warm biscuits with the garlic thyme butter for added flavor and shine.
⏱️ 2 min