Simple Chicken and Biscuits

Simple Chicken and Biscuits | Chef Erik Hoover from Cockeye BBQ prepares this recipe as part of Valley Spotlight’s “Quick Cook” challenge. The goal? Create a family meal for under $25 with ingredients from Grocery Outlet.

The breakdown: Soup: $1.39. Thyme: $2.49. Parsley: $1.79. Chicken: $5.98. Carrots: 75 cents. Celery: $1.49. Peas: 65 cents. Biscuit dough: $3.99. Pantry items: milk, garlic, pepper, salt, olive oil and butter. Total for recipe: $18.53.

Simple Chicken and Biscuits

Prep time: 15 minutes.
Cook time: 30 minutes.
Servings: 6.

Ingredients

1 can cream of chicken condensed soup (10.5 ounces)
⅓ cup whole milk
2 garlic cloves, minced (or ½ teaspoon garlic powder)
1 teaspoon thyme
½ teaspoon parsley
½ teaspoon cracked pepper
salt to taste
1½ pounds chicken breast, cubed (uncooked)
3 carrots
2 celery stalks
½ cup frozen peas (optional)
Can of ready biscuit dough (approximately 16-ounce package)
olive oil
2 teaspoons butter, melted

Preparation

1. Preheat oven to 350°F.
2. Chop celery and carrots. Heat a drizzle of olive oil over medium high heat in a cast iron skillet.
3. When oil is hot and glistening, add in carrot and celery and sauté until celery is soft. Add another drizzle of olive oil and add chicken. Cook chicken over medium high until cooked through and 165°F internal temperature.
4. In a small mixing bowl, whisk together cream of chicken soup, milk and seasonings. When chicken is cooked through, set heat to low and stir in soup mixture to coat evenly.
5. Remove pan from heat and place 6-8 biscuits over top of the chicken mixture, allowing space around the edges of the biscuits.
6. Bake at 350°F for about 25 minutes or until the biscuits are golden brown and baked through. If the tops become brown too quickly, you can loosely lay foil over top of the skillet and bake until biscuits are done.
7. Cool for 5 minutes before serving.

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