Chicken Biscuit Skillet

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 6 servings.

Ingredients

• 1 tablespoon butter

• 1/3 cup chopped onion

• 1/4 cup all-purpose flour

• 1 can (10-1/2 ounces) condensed chicken broth, undiluted

• 1/4 cup fat-free milk

• 1/8 teaspoon pepper

• 2 cups shredded cooked chicken breast

• 2 cups frozen peas and carrots (about 10 ounces), thawed

• 1 tube (12 ounces) refrigerated buttermilk biscuits, quartered

Directions

• 1. Preheat oven to 400°. Melt butter in a 10-in. cast-iron or other ovenproof skillet over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes.

• 2. In a small bowl, mix flour, broth, milk and pepper until smooth; stir into pan. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add the chicken and peas and carrots; heat through. Arrange biscuits over stew. Bake until biscuits are golden brown, 15-20 minutes.

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