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Chicken Biscuit Skillet

My mother always made this when we were growing up. Now I make it for my own husband and kids. I use the small biscuits because they brown up so nicely on top. I also add mushrooms to this recipe sometimes because my family loves 'em. —Keri Boffeli, Monticello, Iowa
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

Ingredients

  • 1 tablespoon butter
  • 1/3 cup chopped onion
  • 1/4 cup all-purpose flour
  • 1 can (10-1/2 ounces) condensed chicken broth, undiluted
  • 1/4 cup fat-free milk
  • 1/8 teaspoon pepper
  • 2 cups shredded cooked chicken breast
  • 2 cups frozen peas and carrots (about 10 ounces), thawed
  • 1 tube (12 ounces) refrigerated buttermilk biscuits, quartered

Directions

  • Preheat oven to 400°. Melt butter in a 10-in. cast-iron or other ovenproof skillet over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes.
  • In a small bowl, mix flour, broth, milk and pepper until smooth; stir into pan. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add the chicken and peas and carrots; heat through. Arrange biscuits over stew. Bake until biscuits are golden brown, 15-20 minutes.

Test Kitchen tips
  • This is a satisfying use for leftover chicken. During the holiday season it can easily be made with turkey.
  • The biscuits are plentiful, making this a hearty dish that's perfect for chilly weather.
  • Nutrition Facts
    1 serving: 320 calories, 11g fat (4g saturated fat), 42mg cholesterol, 861mg sodium, 36g carbohydrate (4g sugars, 2g fiber), 22g protein.

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    Reviews

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    Average Rating:
    • kellybeans1220
      Oct 6, 2020

      This was so easy and delicious! The only thing is it's probably more like 4 servings than 3.

    • Vicki
      Sep 26, 2020

      Super easy to make. I cooked the chicken first added snap peas and could have added mushrooms. The recipe may need salt. I had to add salt so look at the sodium levels of you like a little bit of salt!

    • Colleen
      Sep 24, 2020

      My husband pulled this together for dinner in no time and it was a huge hit! We couldn't find a can of concentrated broth, so he just used twice as many bullion cubes as called for to make double strength broth. I highly recommend it. In the future, I might fry a few slices of bacon in the skillet, and remove and crumble them, leaving the drippings to be used instead of the butter. I'll add the bacon to the filling. But, overall, this was as satisfying as a pot pie with NONE of the time or work.

    • Katelang
      Aug 23, 2020

      No comment left

    • cynandtom
      May 15, 2020

      The only change I made was using mixed vegetables, and a cup of regular broth because I didn’t have condensed. Simple and delicious! A definite keeper!

    • dcscake_OH
      May 9, 2020

      This is an easy dish to make and it tastes good too. My family enjoyed it.

    • xxcskier
      Jan 25, 2020

      I made this when my daughter and her family were visiting and we all ready enjoyed this dish, even the twin 3 year olds! This is a family favorite!