Skillet Chicken and Biscuits
An easy one-pan dinner loaded with veggies and chicken in a creamy sauce, topped with biscuits and baked until golden.
Foto: Spend With Pennies
Ingredients
- ½ tablespoon butter (additional for serving, optional)
- 1 small onion (diced)
- 2 ribs celery (sliced)
- 1 large carrot (sliced)
- 1 cup chicken broth
- 2 cups cooked chopped chicken
- 2 tablespoons chopped fresh parsley
- 10.5 ounces condensed cream of chicken soup (1 can)
- ½ teaspoon garlic powder
- 16.3 ounces refrigerated biscuits (1 can, see notes)
Steps
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Preheat the oven to 350°F.
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In a 12-inch cast iron skillet or oven-proof pan, melt the butter over medium heat. Cook the onion for 3 to 4 minutes or until softened.
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Add carrot, celery, and chicken broth and bring to a simmer. Cook 4 minutes or veggies are slightly softened.
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Remove from the heat and add the diced chicken, cream of chicken soup, parsley, and garlic powder. Mix well to combine.
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Cut each biscuit into quarters and place in the skillet on top of the chicken mixture.
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Transfer to the oven and bake for 22-25 minutes or until the sauce is bubbly and biscuits are browned.
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Brush biscuits with additional melted butter if desired and serve warm.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (10% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| butter | 0.5 tablespoon | - | - |
| small onion | 1 | - | - |
| ribs celery | 2 | - | - |
| large carrot | 1 | - | - |
| chicken broth | 1 cup | - | - |
| cooked chopped chicken | 2 cups | - | - |
| chopped fresh parsley | 2 tablespoons | - | - |
| condensed cream of chicken soup | 10.5 ounces | - | - |
| garlic powder | 0.5 teaspoon | Rp 8.000/100g | Rp 200 |
| refrigerated biscuits | 16.3 ounces | - | - |
*Estimated market prices, may vary by region
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