Chicken Biscuit Skillet Recipes

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SKILLET CHICKEN AND DUMPLINGS



Skillet Chicken and Dumplings image

The secret to this shortcut version of the comfort classic is using rotisserie chicken and prepared biscuit dough: With these two products on hand, a three-hour dish becomes fast enough for a weeknight dinner and easy enough (just one pot!) that you can make it almost anywhere--from a camping trip to a vacation rental.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 12

1/4 cup stone-ground cornmeal
2 teaspoons paprika
Kosher salt and freshly ground black pepper
One 16.3-ounce tube refrigerated biscuit dough
3 tablespoons unsalted butter
1 large onion, diced
1/3 cup all-purpose flour
One 32-ounce box low-sodium chicken broth
1 rotisserie chicken, skin discarded and meat cut into large chunks (about 4 cups)
2 stalks celery, diced
1 large carrot, diced
1/4 cup fresh flat-leaf parsley leaves, chopped

Steps:

  • Combine the cornmeal, paprika and 1/2 teaspoon salt in a medium bowl. Cut each biscuit dough round into quarters. Toss to coat with the cornmeal mixture. Set aside.
  • Melt the butter in a large skillet with a lid over medium-high heat. Add the onions and cook uncovered, stirring often, until slightly softened, about 5 minutes. Sprinkle with the flour and stir to coat the onions. Slowly stir in the chicken broth 1 cup at a time. Add 2 teaspoons salt and 1/2 teaspoon pepper and bring to a boil. Reduce the heat to a strong simmer and stir in the chicken, celery and carrot.
  • Put the biscuit pieces on top of the chicken mixture, cover with the lid and cook until the biscuit dough is cooked through, light and fluffy, about 25 minutes. Sprinkle with the parsley before serving.

EASY CHICKEN AND BISCUITS



Easy Chicken and Biscuits image

A creamy chicken and vegetable casserole is topped with flaky, golden biscuits.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 40m

Yield 5

Number Of Ingredients 8

1 (10.75 ounce) can Campbell's® Condensed Cream of Celery Soup or Campbell's® Condensed 98% Fat Free Cream of Celery Soup
1 (10.75 ounce) can Campbell's® Condensed Cream of Potato Soup
1 cup milk
¼ teaspoon dried thyme leaves, crushed
¼ teaspoon ground black pepper
4 cups cooked cut-up vegetables*
2 cups cubed cooked chicken
1 (7 ounce) can refrigerated buttermilk biscuits

Steps:

  • Mix soups, milk, thyme, black pepper, vegetables and chicken in 3-quart shallow baking dish.
  • Bake at 400 degrees F for 15 minutes. Stir.
  • Cut each biscuit into quarters.
  • Arrange cut biscuits over chicken mixture. Bake 15 minutes or until biscuits are golden.

CHICKEN BISCUIT SKILLET



Chicken Biscuit Skillet image

My mother always made this when we were growing up. Now I make it for my own husband and kids. I use the small biscuits because they brown up so nicely on top. I also add mushrooms to this recipe sometimes because my family loves 'em. -Keri Boffeli, Monticello, Iowa

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

1 tablespoon butter
1/3 cup chopped onion
1/4 cup all-purpose flour
1 can (10-1/2 ounces) condensed chicken broth, undiluted
1/4 cup fat-free milk
1/8 teaspoon pepper
2 cups shredded cooked chicken breast
2 cups frozen peas and carrots (about 10 ounces), thawed
1 tube (12 ounces) refrigerated buttermilk biscuits, quartered

Steps:

  • Preheat oven to 400°. Melt butter in a 10-in. cast-iron or other ovenproof skillet over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. , In a small bowl, mix flour, broth, milk and pepper until smooth; stir into pan. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add the chicken and peas and carrots; heat through. Arrange biscuits over stew. Bake until biscuits are golden brown, 15-20 minutes.

Nutrition Facts : Calories 320 calories, Fat 11g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 861mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein.

CHICKEN BISCUIT POT PIE



Chicken Biscuit Pot Pie image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h25m

Yield about 4 to 6 main course servi

Number Of Ingredients 27

4 tablespoons unsalted butter
3 medium carrots, cut into 1/2-inch pieces
1 celery stalk (with leaves), cut into 1/2-inch pieces
5 button mushrooms, quartered
1 tablespoon kosher salt
1 cup frozen pearl onions, thawed
1/3 cup all-purpose flour
4 cups chicken broth, homemade or low-sodium canned
Freshly ground black pepper
1 tablespoon minced flat-leaf parsley leaves
1 tablespoon minced fresh chives
1 tablespoon minced fresh dill
4 cups 3/4 inch diced POACHED CHICKEN,recipe follows, or other cooked chicken
2 cups all-purpose flour, plus more for dusting
1 tablespoon baking powder
1 teaspoon sugar
1 teaspoon fine salt
7 tablespoons cold unsalted butter,sliced
3/4 cup milk, plus for brushing the top
1 teaspoon finely grated lemon zest
10 sprigs parsley
2 sprigs fresh thyme
1 small onion, halved
1 small carrot, halved
1 stalk celery, halved
3 pounds chicken breasts halves, on the bone and fat trimmed
5 to 6 cups chicken broth, homemade or low-sodium canned

Steps:

  • To make the stew: Heat the butter in a 9-inch cast-iron skillet over medium-high heat. Add the carrot, celery, mushrooms, and salt and cook, stirring occasionally, until lightly browned, about 4 minutes. Add the onions and cook, stirring, until browned, about 1 minute more. Stir in the flour and cook, stirring, for 1 minute. Pour in the chicken broth, bring the stew to a boil, stirring constantly. Simmer until the mixture is very thick, about 3 minutes. Add the chicken and return to a boil. Remove from the heat. Season with pepper to taste and stir in the parsley, chives, and dill. Set aside while you make the biscuit topping.
  • To make the biscuit dough: In a large bowl whisk the flour, baking powder, sugar, and salt until evenly combined. Rub 2 tablespoons of the butter into the flour with your fingertips, until it is completely absorbed. Work the remaining butter into the flour until it is in even pieces about the size of a pea. Add the lemon zest to the milk. Gently stir the milk into the flour mixture to make a loose dough.
  • Lightly dust a clean work surface with flour and turn the dough out onto it. Pat the dough by hand into a 1/2-inch thick rectangle. Fold the dough in thirds like a business letter. After folding the biscuit dough into thirds, pat into a 10-inch wide disc.
  • Preheat the oven to 450 degrees F.
  • Bring the chicken and vegetable mixture to a boil and place the biscuit dough on top. Using a paring knife, make a small hole in the center of the dough. Using a pastry brush, brush the biscuit top lightly with milk. Transfer the skillet to a baking sheet and bake until golden brown, about 20 minutes. Let the pie rest at room temperature for 5 minutes before serving.
  • Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, and cool the chicken in the liquid for 30 minutes.
  • Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into 3/4 inch cubes. Discard the bones and skin.
  • Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.

SKILLET CHICKEN AND BISCUIT DUMPLINGS



Skillet Chicken and Biscuit Dumplings image

A very easy skillet adaptation of a great comfort food -- and with almost no clean-up since everything is in a single pan. This is yet another adaptation of a "My Great Recipes" card. The original recipe called for one cut-up chicken, I prefer to use just thighs. You can pick any pieces/parts you want. I'd stay away from boneless, though, I think it would dry out too much. (Please correct me if I'm wrong!)

Provided by SheCooksToConquer

Categories     One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

6 chicken thighs (with or without skin, your choice)
1 teaspoon paprika
1/4 cup butter or 1/4 cup margarine
1 (10 3/4 ounce) can condensed chicken broth
1 tablespoon minced onion (fresh or dried)
1/2 teaspoon poultry seasoning
3 cups frozen peas and carrots (thawed)
1 (8 ounce) package refrigerator buttermilk biscuits

Steps:

  • Sprinkle paprika over chicken.
  • Melt butter in large skillet. Add chicken pieces and brown in the butter. Pour off drippings.
  • Add enough water to the broth to equal 1 1/2 cups.
  • Pour over chicken. Add onion and seasonings.
  • Cover and simmer for 25 minutes.
  • Add peas and carrots and top with biscuits.
  • Simmer, uncovered for 10 minutes.
  • Cover and simmer another 10 minutes.

Nutrition Facts : Calories 662.7, Fat 42.4, SaturatedFat 16, Cholesterol 149.7, Sodium 1315.3, Carbohydrate 36.3, Fiber 3.8, Sugar 0.4, Protein 35.4

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