Chicken pot-pie biscuit skillet

Ingredients

Base quantities for 4 people. DinnerRoster resizes them to your household when you build a roster.

• Cooked shredded chicken3 cups
• Refrigerated biscuit dough1 16.3-oz pkg
• Frozen peas and carrots12 oz
• Yellow onion1
• Celery stalks3
• Whole milk2 cups
• Low-sodium chicken broth2 cups
• All-purpose flour1/4 cup
• Unsalted butter3 tbsp
• Dried thyme1 tsp

How dinner comes together

1. 1

   Heat the oven to 425°F. Dice the onion and celery, and separate the refrigerated biscuits.

2. 2

   Melt the butter in the skillet. Cook the onion and celery with a pinch of kosher salt until softened, then stir in the flour and thyme for 1 minute.

3. 3

   Gradually whisk in the broth and milk. Simmer, stirring, until the sauce coats the back of the spoon, then taste for salt and black pepper.

4. 4

   Fold in the cooked chicken and frozen vegetables, bring the filling back to a gentle simmer and remove the skillet from the heat.

5. 5

   Arrange the biscuits over the hot filling with a little space between them and brush their tops with a small amount of milk from the skillet measure.

6. 6

   Bake until the biscuits are deeply golden and the filling reaches 165°F, 16–18 minutes.

7. 7

   Let the skillet stand for 3 minutes so the filling settles before spooning it into bowls.

Estimated nutrition

Per serving. Values can vary with brands and substitutions and are not medical guidance.

Allergens

Based on the recipe as written. Always check packaged-product labels and cross-contact warnings for your household.

• Milk
• Wheat

Equipment

• 12-inch oven-safe skillet
• Wooden spoon
• Pastry brush