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Chicken Biscuit Skillet Recipe

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This recipe for Chicken Biscuit Skillet, by , is from The Braunschweig/Kneip Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Doris Woodward/Taste of Home

Category:
Category:

Ingredients:  
Ingredients:  
1 Tab butter
⅓ C chopped onion
C flour
1 10 oz. can condensed chicken broth, undiluted
C milk
⅛ Tsp pepper
2 C shredded cooked chicken breast
2 C frozen peas and carrots, thawed
1 12 oz. tube refrigerated buttermilk biscuits, quartered

Directions:
Directions:
Preheat over to 400.

Melt butter in a 10" cast-iron or oven proof skillet over med-heat.
Add onion, cook and stir until tender, 2-3 minutes.

In a 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, peas and carrots, heat through.

Arrange biscuits over mix.

Bake until biscuits are golden brown, 15-20 minutes.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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