Chicken and Biscuits Skillet Bake

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Servings 8
Recipe Ingredients:
  • 1 slivered red onion
  • 2 minced cloves of garlic
  • 2 tbsp. olive oil
  • 1 pound skinless, boneless organic chicken cut into 1 inch pieces
  • 3 stalks celery diced
  • 3 carrots chopped in disks and then in half
  • 15 oz. can of corn
  • 2 cups Pacific Foods Organic Chicken Stock Unsalted
  • salt and pepper to taste
  • 1 tsp. dried Italian herb mix
  • 1 tsp. parsley


  • 2 cups all-purpose flour or sub gluten-free
  • 2 tbsp. baking powder
  • 1 tsp. salt
  • 5 tbsp. unsalted cold butter (or vegan butter)
  • 1 cup milk or Pacific Foods Hemp Original Non-Dairy Beverage
  • In a deep skillet (ideally cast iron or an oven-safe pot), add onions, garlic and olive oil and simmer for 10 minutes until onions are soft.
  • Season chicken with salt, pepper, and dried herbs, add chicken to skillet and simmer for 8-10 minutes until cooked.
  • Add carrots, celery, corn, and Chicken Stock Unsalted to the skillet. Simmer on medium heat uncovered for 10 minutes.
  • Preheat oven to 400° Fahrenheit.
  • In a large mixing bowl, combine dry ingredients. Add pieces of cold butter and using a pastry cutter, or transfer to a food processor and pulse 5 times until the mixture resembles small pebbles.
  • Add milk and combine until a sticky dough forms, don’t overmix.
  • Transfer to a lightly floured surface, fold the dough over itself 5 times. Using a pastry cutter or water glass, cut out the dough into disks.
  • Place disks of dough on top of the soup and place the skillet into the preheated oven.
  • Bake for 10-15 minutes until the biscuits start to turn golden brown. Serve with fresh parsley.