A hearty, comforting classic with a cheesy, Parmesan twist! This Parmesan Chicken Pot Pie is partially made from scratch with the help of some store bought ingredients but it’s 100% easy and 1000% delish.
I love chicken pot pie. Growing up, this was one of the first things I learned to make for dinner. Week nights were always kind of hectic so finding dinner recipes that were easy, hearty, plenty and cheap, well that’s how chicken pot pie became a weekly occurrence at the dinner table. The kind I used to make growing up was the Bisquick version: chicken breasts, frozen veggies, cream of chicken soup and bisquick mix for the topping. Easy, quick and it filled our bellies so we weren’t complaining.
Now that I’m a grown up, I still love chicken pot pie (who doesn’t) but I’m looking for a recipe with a little more sophistication. Not that my new recipe is crazy complicated – it’s not. I just changed the line up a little bit. This Parmesan Chicken Pot Pie is just as easy to make, just as filling and just as satisfying.
Now I’ve seen chicken pot pie with a biscuit like top and a pie crust top. I will say that I’m partial to the biscuit top. That warm, pillow-y biscuit goes so well with the juicy tender chicken and veggies. You can’t beat it, so the biscuit stays put. For this recipe any all purpose baking mix will do for the biscuit top.
We’ll follow the simple equation:
1 cup all purpose baking mix + ½ cup half&half + 1 large egg = perfect chicken pot pie biscuit top
Oh, before I forget, we’ll be doubling ↑ that mixture to cover the entire skillet.
Most chicken pot pie recipes called for boneless skinless chicken breasts. For this particular recipe I chose boneless skinless chicken thighs. A little juicer, a little more tender. Feel free to use chicken breasts instead, it won’t alter the recipe.
Frozen veggies. Check. These are a staple in chicken pot pie and using a frozen blend makes your life so much easier. If you prefer to cut, peel, skin, slice & dice your fresh veggies go for it, but if your looking for a short cut, stick with frozen. It makes everything easy peasy.
Now for the part that’s a little different and takes the most effort. The Parmesan sauce. There’s really nothing to it. You’ll want to melt 1/2 tablespoon of butter and saute some minced garlic. Get that cooking in your saucepan until it’s fragrant (about a minute or so). Add in you chicken broth and half & half or heavy cream. Toss in your herbs, and Parmesan cheese and stir in all together. You’ll want this sauce to come to a mild boil. Once it’s thickened up slightly, you’ll take it off the heat and pour it onto your chicken and veggies and mix everything together. And ta-daa! You’ve got yourself a savory, hearty Parmesan chicken pot pie filling.
- 1 lb boneless skinless chicken thighs
- salt and pepper to taste
- 1/2 tablespoon unsalted butter
- 2 cloves garlic (minced)
- 1 and 1/4 cup chicken broth
- 3/4 cup half & half or heavy cream
- 2 teaspoons dried parsley
- 2 teaspoons dried rosemary
- 2 teaspoons basil
- a pinch of nutmeg
- 1 cup grated parmesan cheese
- 4 cups frozen veggies
- 2 cups all purpose baking mix
- 1 cup milk (or half & half)
- 2 eggs
- Set your oven to broil on high. Line a baking sheet with foil and place chicken thighs on baking sheet, salt and pepper to taste. Bake for 5-7 minutes on each side. When chicken is done remove from oven and set aside for a few minutes to cool. Reset oven to preheat to 350 degrees.
- Heat a medium sauce pan over low medium heat. While sauce pan is heating up you can transfer the chicken thighs to a plate and cut them into smaller pieces with a fork and knife and set chicken aside.
- Add the butter into the sauce pan and let it melt completely before adding in the garlic. Add in garlic and stir it around for a few minutes until it becomes fragrant. Add in chicken broth and half and half. Add in herbs, nutmeg, and Parmesan cheese and stir the mixture together until combined. Turn up the heat to about medium and allow the sauce to come to a mild boil, stirring occasionally, sauce will thicken up slightly. After a few minutes of boiling, remove the sauce from heat.
- In a large bowl combine chicken, frozen veggies and Parmesan sauce and mix everything together until the chicken and veggies are completely covered with the sauce. Pour pot pie filling into a seasoned 12 inch cast iron skillet.
- In a small bowl combine all purpose baking mix, milk and eggs. Whisk together until combined and free of clumps. Pour mixture over the pot pie filling and help it spread over the entire surface of the filling. Bake chicken pot pie in the oven for 25-35 minutes, or until the biscuit top is golden brown.
- Once chicken pot pie is done baking allow it to cool for about 10-15 minutes before serving because this stuff will be piping hot. Store leftovers in an airtight container.