Chicken
Biscuit Skillet Recipe
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
How
To Make Chicken Biscuit Skillet :
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.
