Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 cup chopped onion
- 1 cup chopped carrots
- 1 cup frozen peas
- 1 cup frozen corn
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup milk
- 1 (12 ounce) package refrigerated biscuits
Instructions
- Heat olive oil in a large oven-safe skillet over medium-high heat.
- Add chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken from skillet and set aside.
- Add onion and carrots to the skillet. Cook until softened, about 5 minutes.
- Stir in peas, corn, thyme, salt, and pepper. Cook for 2 minutes.
- Sprinkle flour over the vegetables and stir to coat. Cook for 1 minute.
- Gradually whisk in chicken broth and milk. Bring to a simmer, stirring constantly, until the sauce thickens.
- Return chicken to the skillet.
- Arrange biscuits on top of the chicken mixture.
- Bake at 375°F (190°C) for 15-20 minutes, or until biscuits are golden brown and cooked through.
Notes
- For a richer flavor, use heavy cream instead of milk.
- Any leftover chicken can be used for this recipe.
- Add other vegetables like chopped celery or potatoes for variety.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg