When the days get shorter and the weather turns cold do you crave warm-your-belly comfort food? Rich creamy soups, thick hearty stews and comfort food favorites that warm you up from the inside out?
Yes it does actually get cold here in California; maybe not Minnesota cold where I’m at but the temps do drop. Yes, I admit I’m a weather weeny. It’s why I choose to live in sunny California. I like to visit the snow, not drive in it, scrape it off my car or shovel it off my driveway every morning, LOL. I have a deep respect for those of you that live where it snows. You are hardy folk!
Today’s recipe is an easy to make one skillet meal. The base is a hearty, thick and creamy chicken stew topped with a layer of flakey, tender biscuits, topped with gooey melted cheese. Doesn’t that just make your mouth water? If you are a fan of chicken and biscuits you are going to love this recipe as much as we do!!!
Prepare chicken & gravy filling:
Start by melting butter in a large cast iron skillet over medium heat.
Sauté diced onion until soft and translucent.
Stir in 1/3 cup flour and stir until the flour starts to brown just ever so slightly.
The goal is to cook the flour just long enough to get rid of the raw flour taste.
Add 3 cups milk.
Cook, stirring to eliminate the lumps and the sauce starts to thicken.
Stir in salt and pepper.
Add peas and carrots or corn, use whatever you have on hand. Frozen broccoli would be delicious in this dish.
Add drained can of sliced mushrooms.
Add shredded chicken.
Stir to combine. Remove from heat and set stew aside while you prepare the biscuit topping.
Prepare biscuits:
In a large bowl, combine 4 cups flour, 4 teaspoons baking powder, 1 teaspoon baking soda and salt.
Add slices of cold butter to the flour mixture in the bowl.
Using a pastry cutter, cut the cold butter into the flour mixture.
Combine until butter resembles coarse sand.
Stir in buttermilk to combine with the dough.
Dough will be loose and very crumbly.
Flour your work surface.
Dump dough onto floured work surface.
Using your hands to pat the dough together into a large rectangle, about 1 inch thick. Using a biscuit cutter, cut out biscuits.
Place biscuits in an even layer on top of the chicken stew mixture in the cast iron skillet and brush the top of each biscuit with the beaten egg.
Place extra biscuits that don’t fit in the pan on a cookie sheet and bake them alongside the skillet in the oven. Because you can’t have too many biscuits, right?
Bake casserole:
Bake at 375° for 25-30 minutes until chicken gravy is hot and bubbly and the biscuits are golden brown.
Doesn’t that look mouthwateringly delicious? But wait…we are not quite done yet. Just one more step to take this dish over the moon! Time to add some cheese, yes cheese. Because cheese makes everything it touches better!!!
Top each biscuit with a generous mound of shredded cheddar cheese.
Return skillet to the oven and bake for another 5 minutes until cheese is melted and the stew is hot and happily bubbling.
If you really want to take this dish over the top, serve it over a bed of creamy mashed potatoes to make this dish extra comfort food comfortie, decadent and luscious.
Learn how easy it is to make the worlds fluffiest, creamiest mashed potatoes!
Will you just look at that gooey, melty cheese oozing over those tender flakey biscuits with that hearty chicken stew. This dish is freaking amazing!!!
Get in my belly now!!!
Get a load at how tall, flakey and fluffy these biscuits are. Is your mouth watering big time like mine is?
Chicken & Biscuits Skillet Dinner
Equipment
- Cast iron skillet
Ingredients
- 3 tbsp butter
- ½ large onion, diced
- ⅓ cup flour
- 3 cups milk
- 3-4 cups cooked chicken, shredded
- 2 cups frozen peas and carrots
- 6½ oz can of sliced mushrooms, drained
- 1 tsp salt
- ½ tsp pepper
- 4 cups flour
- 4 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup cold butter, cubed
- 1¼ cups buttermilk
- 1 egg, beaten
- 1 cup cheddar cheese, shredded
Instructions
- Preheat oven to 375°.
Prepare chicken & gravy filling:
- Melt butter in a large cast iron skillet over medium heat.
- Sauté diced onion until soft and translucent.
- Stir in ⅓ cup flour and stir until flour starts to brown just ever so slightly.
- Add 3 cups milk and cook until sauce starts to thicken, about 2-3 minutes.
- Add shredded chicken, mushrooms, carrots and peas, salt and pepper. Stir to combine.
- Remove from heat and set aside while you prepare the biscuits.
Prepare biscuits:
- In a large bowl, combine 4 cups flour, 4 teaspoons baking powder, 1 teaspoon baking soda and salt.
- Using a pastry cutter, cut cold butter into the flour mixture. Combine until butter resembles coarse sand.
- Stir in buttermilk to combine with the dough.
- Flour work surface, using your hands form dough into a large rectangle, about 1 inch thick.
- Cut out biscuits and place them in an even layer on top of the chicken gravy mixture in the cast iron skillet.
Bake casserole:
- Brush biscuits with beaten egg.
- Bake at 375° for 25-30 minutes until chicken gravy is hot and bubbly and the biscuits are lightly browned.
- Top biscuits with shredded cheese and continue to bake for another 5 minutes until cheese is melted and stew is hot and bubbly.
Did You Make This?
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