Skillet Chicken Biscuit Pot Pie Tuesday, September 19, 2017 CW20


1/2 cup butter
1cup chopped onions
1 cup chopped carrots (about 2 medium)
1 cup chopped celery (about 3 stalks)
½ teaspoon salt
1/2 teaspoon pepper
1/2 cup all-purpose flour
2 cups Progresso™ chicken broth (from 32-oz carton) 1 cup milk
2 cups shredded cooked chicken
1 cup frozen sweet peas
1 can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated Buttermilk biscuits


Heat oven to 375°F. In 12-inch ovenproof skillet, melt butter over medium-high heat. Add onions, carrots, celery, salt and pepper; cook 5 to 7 minutes, stirring frequently, until tender. Stir in flour; cook 1 to 3 minutes or until beginning to brown. Gradually stir in broth and milk, cooking and stirring 1 to 3 minutes longer, until bubbly and thickened. Stir in chicken and peas. Remove from heat.
Separate dough into 8 biscuits. Cut each biscuit into fourths. Top chicken mixture with biscuit pieces.
Bake 21 to 25 minutes or until biscuits are golden brown. Let stand 5 minutes before serving.