CHICKEN BISCUIT SKILLET

Chicken Biscuit Skillet image

Number Of Ingredients 9

1 tablespoon butter
1/3 cup chopped onion
1/4 cup all-purpose flour
1 can condensed chicken broth, undiluted
1/4 cup fat-free milk
1/8 teaspoon teaspoon pepper
2 cups shredded cooked chicken breast
2 cups frozen peas and carrots (about 10 ounces), thawed
1 tube bundle refrigerated buttermilk biscuits, quartered

Steps:

1. Preheat oven to 400°. Melt butter in a 10-in. cast-iron or other ovenproof skillet over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes.
2. In a small 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 minutes. Add the chicken and peas and carrots; heat through. Arrange biscuits over stew. Bake until biscuits are golden brown, 15-20 minutes.
This is a satisfying use for leftover chicken. During the holiday season it can easily be made with turkey.