Ingredients
Scale
- 1 pound chicken breast, diced
- 1 cup carrots, diced
- 1 cup peas
- 1 cup corn
- 1/2 cup onion, chopped
- 2 cups chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup flour
- 1/2 cup butter
- 2 cups biscuit mix
- 1/4 cup milk
Instructions
- In a skillet, melt butter over medium heat. Add chicken and cook until browned.
- Add onions and cook until translucent. Stir in carrots, peas, and corn.
- Pour in chicken broth and seasonings, then sprinkle flour evenly and stir to combine.
- Bring to a simmer and cook until thickened, about 5-7 minutes.
- Prepare biscuit dough according to package instructions and drop spoonfuls over the chicken mixture.
- Cover and cook for 15 minutes until biscuits are cooked through.
- Remove lid and serve warm.
Notes
- For extra flavor, add fresh herbs.
- Leftovers can be reheated in the oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Keywords: skillet chicken pot pie, herb butter biscuits, easy recipes