One Skillet Meal: Chicken and Vegetables with Biscuit Topping

 

I was in the mood for a chicken pot pie but wanted a quick meal for this Sunday afternoon.  After a little thought and a trip to the pantry and freezer, I was ready to go!

I used cream of mushroom soup, but you can certainly use cream of chicken or cream of celery. Buttery flavored biscuits add another layer of richness to this dish. For the chicken, the breast meat from a rotisserie chicken speeds up the process of dinner even more!

2 T. unsalted butter
1 small yellow onion, chopped
2 ribs celery, sliced
2 cloves garlic, minced
1 can cream of mushroom soup
1/4 cup milk
1 cup chicken broth
1 t. dried thyme
2 cups frozen peas and carrots
1 cup frozen green beans
2 cups cooked chicken breast, shredded
1 (12 oz.) tube refrigerated biscuits, cut into quarters
chopped parsley for garnish

Preheat oven to 400 degrees F.  

Add butter to a 12-inch castiron skillet and heat over medium-high heat.  When butter bubbles, lower heat to medium and add onions and celery and let saute for 4 - 5 minutes, just until they begin to soften. Add garlic and cook for 1 more minute.

In a medium bowl, combine soup, milk, and chicken broth. Stir in thyme. Pour into the skillet and stir to combine. Let the mixture simmer for 2 - 3 minutes.

Add vegetables and chicken and lower heat to low. Continue to simmer, stirring constantly, for 2 - 3 minutes.

Turn off heat and place quartered biscuit pieces onto the top of the chicken and vegetables.

Place in oven and bake for 15 - 18 minutes. When biscuits are golden brown, remove from oven and garnish with parsley.

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