This a spin off of my original Chicken n' Biscuits to make a one pot meal. I also added cheese to the biscuits which resulted in this recipe becoming the number on requested dinner of 2021! The filling is a creamy chicken and veggies gravy topped with biscuits instead of a pie crust. I did this to make this recipe an easier weeknight meal. Servers 8. But my boys love it so much so for us it only serves 5.

Chicken n’ Biscuits

Drop Biscuits

3 cups flour

4 tsp baking powder

1 tsp sugar

1 tsp salt

½ cup butter

1 cup milk or enough to make the dough droppable

1 cup Shredded Cheddar Cheese

Filling

½ cup butter

⅓ cup diced onion

2 medium carrots, peeled and sliced

1 celery stalk, sliced

1 cup peas

1 clove garlic, minced

⅓ cup flour

1 tsp parsley

1 tsp salt

½ tsp pepper

4 cups Chicken Broth

½ cup heavy cream or sour cream

3 cups leftover chicken or 2 thighs and 2 legs deboned

For the Biscuits

I cut my butter in a food processor, I'm going to give you those instructions today. In a large food processor of at least 6 cup size, add all of your dry ingredients to the food processor bowl and buzz slightly to mix. Cut the butter into slices. Turn your food processor on and add the slice of butter through the top and mix until the butter has been cut into the flour mixture. Remove mixture from processors, and move to a large bowl. Add the milk until the dough is wet and is a firm dough that can stick to your spoon. Stir in cheese and set aside!

For the Filling

Preheat your oven to 400 degrees.

Heat the butter in a large cast iron skillet on medium heat for about 2 minutes or until the butter has melted. Add and cook the onions, carrots, garlic, and celery for about 5 minutes or until they are tender. Add the uncooked chicken. If you are using leftover chicken, wait until you add the peas. Cook the chicken until it is browned and cooked through. Add the flour to the pot, stir in, and cook for about 30 seconds to remove the flour taste. Add the rest of the ingredients, broth, parsley, salt, pepper, cream, and leftover chicken if you are using it. Cook for about 5 minutes or until the broth starts to thicken.

Then spoon the biscuit batter on top of the filling, in biscuit size portions. Place the cast iron skillet into the oven and bake for 20 minutes or until the biscuits are golden brown and when tapped make a hollow sound. Remove from the oven and cool for about 10 minutes before you serve. This allows the filling to stop boiling. Enjoy!