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
Reviews
This was so easy and delicious! The only thing is it's probably more like 4 servings than 3.
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!
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.
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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!
This is an easy dish to make and it tastes good too. My family enjoyed it.
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!