Skillet Chicken Biscuit Pot Pie

 

Skillet Chicken Biscuit Pot Pie

Reminder: 

Put two chicken breasts in slow cooker in morning with chicken broth just covering chicken, cooked on low.

 Ingredience:

• 1/2 cup Butter
• 1 cup chopped onions
• 1 cup chopped carrots
• 1 cup chopped celery
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup all purpose flour
• 2 cups of chicken broth (from 32oz carton)
• 1 cup milk
• 2 shredded cooked chicken breasts
• 1 cup frozen sweet peas
• 1 can pillsbury Grands Southern Homestyle buttermilk biscuits (8 biscuits)

Steps:

1. Heat oven to 375*. In cast iron skillet, melt butter over medium-high heat. Add onion, carrots, celery, salt and pepper, cook 5 to 7 minutes, stirring frequently, until tender. Stir in flour. Cook 1 to 3 minutes or until beginning to brown. gradually stir in broth and milk, cooking and stirring 1 to 3 minutes longer, until bubbly and thickened. Stir in chicken and peas. Remove from heat.

2. Separate dough into 8 biscuits. Cut each biscuit into fourths. Top chicken mixture with biscuit pieces.

3. Bake 25 to 20 minutes or until biscuits are golden brown. Let stand 5 minutes before serving.