Easy Chicken and Biscuits
This Easy Chicken & Biscuits recipe only takes 5 minutes to prep, making it perfect for weekday dinners, and it's also a great way to use up leftover chicken or turkey! Easy Chicken & Biscuits is like pot pie in a skillet! While the oven is heating, quickly simmer chicken and vegetables in condensed cream of potato soup- the soup makes a rich and creamy sauce that brings the filling together. Then, right in the skillet, just top the filling with refrigerated biscuits (we cut them up so you get bites of biscuit scattered all over the top) and bake until golden brown.
Ingredient
- 1 can (10.5 ounces) Condensed Cream of Potato Soup or Cream of Chicken Soup
- 1 1/4 cups milk
- 1/2 teaspoon dried thyme
- 2 cups frozen mixed vegetables (carrots, green beans, corn, peas) (about 9 ounces)
- 2 cups cubed cooked chicken or turkey
- 5 unbaked refrigerated biscuits (about 10 ounce package biscuit dough), cut in quarters
Direction
- Heat the oven to 400°F. While the oven is heating, stir the soup, milk, thyme, vegetables and chicken in a 10-inch ovenproof skillet. Season with salt and pepper. Heat over medium-high heat to a boil, stirring often.
- Arrange the biscuits on the chicken mixture.
- Bake for 20 minutes or until the biscuits are golden brown and done.
