Chicken Biscuit Skillet

Contributed By: Terry Borden


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


1. 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 to 3 minutes.
2. 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 to 2 minutes. Add the chicken and peas and carrots; heat through. Arrange quartered biscuits over stew. Bake until biscuits are golden brown, 15 to 20 minutes.

Helpful Hints:

TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.

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