Chicken and Biscuits Skillet Bake

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Rating: 0
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Rate this recipe!

Prep Time

15minutes

Cook Time

30minutes

Servings

Product Type

Broths & Stocks,

Prep Time

15minutes

Cook Time

30minutes

Servings

Product Type

Broths & Stocks,

Chicken and Biscuits Skillet Bake

Votes: 0
Rating: 0
You:
Rate this recipe!

Prep Time

15minutes

Cook Time

30minutes

Servings

Product Type

Broths & Stocks,

Prep Time

15minutes

Cook Time

30minutes

Servings

Product Type

Broths & Stocks,

Ingredients

Instructions

  1. 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.
  2. Season chicken with salt, pepper, and dried herbs, add chicken to skillet and simmer for 8-10 minutes until cooked.
  3. Add carrots, celery, corn, and Chicken Stock Unsalted to the skillet. Simmer on medium heat uncovered for 10 minutes.
  4. Preheat oven to 400° Fahrenheit.
  5. 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.
  6. Add milk and combine until a sticky dough forms, don’t overmix.
  7. 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.
  8. Place disks of dough on top of the soup and place the skillet into the preheated oven.
  9. Bake for 10-15 minutes until the biscuits start to turn golden brown. Serve with fresh parsley.

Ingredients

Instructions

  1. 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.
  2. Season chicken with salt, pepper, and dried herbs, add chicken to skillet and simmer for 8-10 minutes until cooked.
  3. Add carrots, celery, corn, and Chicken Stock Unsalted to the skillet. Simmer on medium heat uncovered for 10 minutes.
  4. Preheat oven to 400° Fahrenheit.
  5. 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.
  6. Add milk and combine until a sticky dough forms, don’t overmix.
  7. 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.
  8. Place disks of dough on top of the soup and place the skillet into the preheated oven.
  9. Bake for 10-15 minutes until the biscuits start to turn golden brown. Serve with fresh parsley.