Easy hardly begins to describe this one-pan chicken and biscuit meal. This recipe makes great use of clever kitchen shortcuts like frozen vegetables, refrigerated biscuit dough, and a sauce made from cream of potato soup, saving you the time and effort of peeling and chopping, but still delivers the kind of from-scratch taste that makes chicken and biscuits worthy of being called comfort food.
cost per recipe: $8.76
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.
A little change for success
I use different soups. I use Cream of Chicken and Cream of Mushroom. Tastes amazing
Cook Your Biscuits Separately
This recipe would’ve been great if the biscuits actually fully cooked as described in the recipe. I was left with a lot of doughy biscuits. I even tried flipping them over to cook the bottoms but failed. I highly recommend cooking your biscuits separately and spooning the soup mixture on top.
Love the dish but.....
I made this dish tonight. I love it , however how do I get the biscuits to fully cook. I followed the directions. but when it's done. The biscuits are not fully cooked. The part that's in the mixture.
The flavor combination of the broccoli soup and poultry seasoning is a little different. I will probably make this again, but not a lot. As with all biscuit-topped recipes, I cook my biscuits separately and pour the filling on top.
Simple and delicious
I loved this recipe, and so did my husband! You can use any veggies you have on hand and it's just some good comfort food :)
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.