Chicken & Biscuit Skillet Pie
Dinner · American
Creamy chicken and vegetables topped with warm buttermilk biscuits baked until golden, rustic and deeply satisfying.
Recipe code J8Q4GP · enter it in Anychef
Ingredients
- 2 cups cooked shredded chicken
- 1 cup Frozen Peas
- 1 Carrot
- 1 Onion
- 2 tbsp Butter
- 1 cup Chicken Stock
- 1/2 cup Heavy Cream
- 1 cup All-Purpose Flour
- 1 tsp Baking Powder
- 1/4 cup Buttermilk
- Salt
- Black Pepper
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Save this recipeInstructions
- Step 1 of 8
Preheat oven to 400 degrees F.
- Step 2 of 8
Dice onion and carrot into small pieces.
- Step 3 of 8
In a large oven-safe skillet, melt butter over medium heat. Add onion and carrot, cook 3 minutes.
- Step 4 of 8
Stir in cooked chicken, peas, chicken stock, and cream. Season with salt and pepper. Simmer for 5 minutes.
- Step 5 of 8
While filling simmers, combine flour, baking powder, and a pinch of salt in a bowl. Stir in buttermilk until a shaggy dough forms.
- Step 6 of 8
Drop biscuit dough by large spoonfuls over the chicken filling.
- Step 7 of 8
Bake for 15 minutes until biscuits are golden brown and cooked through.
- Step 8 of 8
Let cool 3 minutes before serving.
