This One-Skillet Chicken and Biscuits Is a Lifesaver

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This One-Skillet Chicken and Biscuits Is a Lifesaver
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  • 📰 epicurious
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Chicken and biscuits is like that cool auntie who only visits during the holidays. She’s family, but she’s got stories to tell—she’s a true rule breaker.

, or incorporate the chicken in the form of herby meatballs? Go for it. It’s a recipe I make when I need something the whole family will devour. I adore how this recipe can shape-shift depending on whatever vegetables I need to use before they expire or whatever excites me the most in the produce aisle. I’ve made enough riffs on the recipe that I can whip up this skillet with a baby on one arm.

My usual filling is exactly the same as a classic chicken pot pie, bringing together sweet onion , carrots, peas, potatoes, celery and of course, bite-sized pieces of. Slicing the carrots and celery into ½-inch pieces rather than the traditional small dice brings texture and helps the vegetables hold their shape rather than turning into mush.

In this recipe I make a drop biscuit topping that can easily be scattered. When making these biscuits, you cut the butter into the flour by rubbing them together to create a shaggy mass, then stir in your cream and that’s all there is to it—no rolling out or cutting into circles required. You can also dress the biscuit topping up by adding shredded aged cheddar, or thyme, parsley, or rosemary. But this recipe is easy in all the ways you need it to be. You can make the dough a few days ahead of time and store it in the fridge wrapped tightly to use when needed. Better yet, you only need one bowl and one

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