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One-Skillet Creamy Chicken and Biscuits

A comforting one-pan meal featuring a savory, creamy chicken and vegetable stew topped with fluffy, golden homemade buttermilk drop biscuits.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 4 tbsp unsalted butter
  • 1 onion diced
  • 2 carrots diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 0.33 cup all-purpose flour
  • 2.5 cups chicken broth
  • 1 cup heavy cream
  • 3 cups cooked chicken shredded or cubed
  • 1 tbsp fresh thyme
Biscuits
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp salt
  • 6 tbsp unsalted butter cold and cubed
  • 1 cup buttermilk cold

Equipment

  • Cast Iron Skillet (10-12 inch)
  • Mixing Bowl
  • Whisk
  • Pastry cutter or fork

Method
 

  1. Preheat oven to 400°F (200°C).
  2. In a large skillet over medium heat, melt butter and sauté onion, carrots, and celery until soft (6-8 mins). Add garlic and thyme.
  3. Sprinkle flour over vegetables and stir for 2 minutes to cook the roux.
  4. Gradually whisk in chicken broth and heavy cream. Simmer until slightly thickened.
  5. Stir in cooked chicken and season with salt and pepper. Reduce heat to low.
  6. For biscuits: Whisk dry ingredients in a bowl. Cut in cold butter until crumbly. Stir in buttermilk just until combined.
  7. Drop spoonfuls of dough onto the hot chicken filling.
  8. Bake for 18-22 minutes until biscuits are golden brown.
  9. Brush with melted butter and garnish with parsley before serving.

Notes

Leftovers can be stored in the fridge for 3 days. Reheat in the oven to crisp up the biscuits.