There is nothing more comforting than Skillet Chicken & Biscuits on a cold winter evening. The perfect weekday one-skillet meal.
When in the South… Eat Chicken & Biscuits
I have to say that the first time I served this, the children rebelled. They hadn’t even tasted it yet. They have grown up with chicken soup and homemade biscuits smothered in grandma’s famous boysenberry, raspberry, pomegranate, or pineapple-apricot jam. The idea of having their biscuits floating in a stew instead of smeared with jam was like telling them we decided to have Christmas without stockings or S’mores without chocolate.
I promised that if they just tried the chicken & biscuits, whenever we had chicken soup, we would still have our biscuits and jam. In the meantime, when I made this new southern dish, our biscuits would be floating. Hey, there is a learning curve for us northerners. Needless to say, the next week I had a request for chicken & biscuits…again.
Perfect Cozy One-Skillet Meal
Winter time is the perfect time for cozy comfort food. Although it only lasts for a few months down here in Tennessee, winter is still the time to bring out the cast iron skillet and cuddle up with a bowl of chicken & biscuits. I am a big fan of eliminating as many steps as possible to simplify my already busy life. So, if you are like me, and Sunday is a food prep day, roast a chicken. Reserve the chicken for chicken & biscuits and the bones for perfect nourishing bone broth. You will have prepared your meat and your broth for this recipe and practically had dinner set for an easy weeknight one-skillet meal.
Skillet Chicken & Biscuits
There is nothing more comforting than skillet chicken & biscuits on a cold winter evening. The perfect weekday one skillet meal.
- For the chicken:
- Either 5 cups diced chicken (already prepared from leftovers) OR 5 boneless chicken breasts or 8 boneless thighs (skins on)
- 3 T olive oil
- salt & pepper
- For the stew:
- 6 cups chicken bone broth
- 2 organic chicken bouillon cubes or 2 tsp Organic Better Than Bouillon Roasted Chicken Base
- 1 stick of butter (8 T)
- 2 cups chopped yellow onion
- 3/4 cups all-purpose Einkorn flour (or all-purpose of your choice)
- 1/4 organic heavy cream
- 2 cups each diced carrots (4 large carrots), diced celery (4 stalks), and golden potatoes (2-3)
- 1 cup frozen peas
- 1/2 cup minced parsley
- 1 tsp poultry seasoning
- salt & pepper to taste
- For the biscuits:
- 3 cups Einkorn all-purpose flour (or all-purpose of your choice)
- 4 tsp. baking powder
- 1/4 tsp baking soda
- 1 tsp. salt
- 1 stick plus 2 T butter (10 T)
- 1 cup chilled buttermilk
- 1 egg plus 1 T filtered water for egg wash
- Preheat the oven to 375°. If using allready prepared leftover chicken then skip the roasting chicken step.
- Place the chicken in a large cast iron skillet and drizzle with the olive oil. Sprinkle generously with salt & pepper. Roast for 20-25 minutes until fully cooked. Remove and set aside to cool. Discard skin and dice into cubes.
- In the meantime, heat the broth with the bouillion cubes in a small pot until the cubes have dissolved. Set aside.
- In the same skillet as the chicken was in, melt butter and saute onions until translucent. About 10 minutes.
- Add carrots, celery, and potatoes and saute for an additional 5 minutes.
- Add the flour, salt, pepper, and poultry seasoning and stir constantly for 2 more minutes on medium low heat.
- Pour in the hot broth mixture and stir until thickened for one more minute.
- Drizzle in the heavy cream and give a good stir.
- Fold in the cubed chicken, peas, and parsley. Mix well.
- Place the skillet on parchment lined cookie sheet and into the oven to bake for 20 minutes. The stew will bubble over a bit so this is a necessary step. Consider yourself warned.
- Meanwhile, prepare your biscuits. In a food processor fitted with the blade attachment, combine your flour, baking soda, baking powder, and salt.
- Add the butter and process until it has the texture of cornmeal.
- Finally, add in the chilled buttermilk until just incorporated.
- Dump the dough out onto a floured surface and roll out to about 1/2 inch thickness.
- Cut out 10 biscuits using a biscuit cutter or the regular sized circle lid to a ball glass jar.
- Brush biscuits with the egg wash and place on the top of the stew.
- Bake a final 20-25 minutes until biscuits are golden on top and the stew is nice and bubbly.
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