Time: 40 minutes
Yield: 6 servings
Since the invention of the chicken pot pie, humanity has quested to make the recipe faster and easier without sacrificing the taste. Chicken and Biscuit Skillet accomplishes that and then some! The biscuits provide a buttery, flaky crust blanketing a creamy, savory filling stuffed with tender vegetables and juicy chicken. Best of all, you can plate the Chicken and Biscuit Skillet in 40 minutes or less, so you can absolutely add this to your weekday dinner rotation.
Ingredients• 1/2 tablespoon butter • 1/4 cup onion, chopped • 3/4 cup carrot, chopped • 3/4 cup celery, chopped • 1 cup chicken broth • 2 cups chicken, cooked and chopped • 1 (10.5-ounce) can cream of chicken soup • 2 tablespoons fresh parsley • 1 (16.3-ounce) can refrigerated biscuit dough
Preheat the oven to 350 degrees F.
In an ovenproof or cast-iron skillet, heat the butter over medium heat on the stovetop.
Add the onion and cook until softened, about 4 minutes.
Add the carrot, celery, and chicken broth and sauté until the veggies are slightly softened, for about 4 minutes.
In a bowl, combine the chicken, cream of chicken soup, and parsley.
Add the chicken mixture into the vegetable mixture in the skillet, stirring to combine.
Remove the biscuits from the can and cut each in half lengthwise.
Place the biscuit halves on top of the chicken mixture in the skillet.
Bake for 15 minutes.
Cover the skillet with foil and bake until the mixture is heated through and the biscuits are fully baked, for about 10 minutes.