Preheat oven to 375ºF.

Heat up a large non-stick pan or skillet. While it heats up, season the cubed chicken tenderloins with salt and pepper. Add in 1 Tablespoon of butter into the pan and add in the chicken cubes. Sauté until cooked through and lightly browned. Remove from the pan and set aside on a plate with the cubed Johnsonville® Andouille Rope Sausage for later.

Add in the remaining butter into the pan, along with all of the chopped vegetables. Sauté the vegetables until they are just tender. Stir in the Worcestershire sauce, paprika, pepper flakes, thyme and garlic, until just fragrant. Sprinkle the flour over the top of the mixture and stir to combine. Slowly whisk in the chicken stock and bring the mixture to a simmer, stirring until it thickens into a gravy.

Add in the chicken and Johnsonville® Andouille Rope Sausage. Pour the mixture into a casserole dish. Make the biscuits.

In a large bowl, whisk together flour, baking powder, and salt. Add in the minced herbs and mix together.

Using a pastry blender, or a food processor, blend in the cubed butter until small pea sized crumbles form.

Gently mix in the heavy cream, folding to combine just until the dry ingredients are mixed together and the dough just holds together.

Using a cookie scoop or large spoon, drop biscuit dough on top of the pot pie mixture. Sprinkle the tops of the biscuits with the shredded parmesan cheese.

Bake the pot pie for 25-30 minutes or until the biscuits are golden brown. Allow to cool for 5 minutes before serving.