Chicken and Biscuits Skillet Bake

Name: Chicken and Biscuits Skillet Bake
Prep time: 15 min
Cook time: 30 min
Yield: 8
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)

Prep Time

Servings

Product Type

Broths & Stocks,

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
Biscuits
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

Instructions

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.

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
Biscuits
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

Instructions

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.