Chicken Biscuit Skillet
If you cut into 4 servings:
Ingredients
- 1 Tbsp butter
- 1/3 cup onion, chopped
- 1/4 cup all purpose flour
- 1 – 10 1/2 oz can chicken broth
- 1/4 cup milk
- 1/8 tsp black pepper
- 2 cups cooked, shredded chicken breast
- 10 oz frozen mixed vegetables, thawed
- 7.5 oz tube buttermilk biscuits, each cut into 6 pieces
Instructions
- Preheat the oven to 400.
- Melt the butter in a 10 inch cast iron or other oven proof skillet over medium high.
- Add onions, cook and stir until tender, about 2-3 mintues.
- 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 mintues. Add the chicken and veggies, heat through.
- Arrange biscuit pieces over the to of the chicken mixture. Bake until biscuits are golden brown, about 15-20 minutes.
- ***If you do not have an oven proof skillet, transfer the chicken mixture into a casserole dish once it is heated through in the pan and proceed from there***