Skillet Chicken Pot Pie with Cheddar Bay Biscuits
The ultimate comfort food!
Ingredients
- 4 tbsp Butter
- 1 lb Boneless, Skinless Chicken Tenderloins Cut into bite size pieces
- 1/2 tsp Black Pepper
- 1/2 tsp Lawry's Seasoning Salt
- 1/4 cup Flour
- 3 cups Chicken Stock
- 2 cups Frozen Vegetables
- 3 oz Freshly Grated Parmesan
- 1 package Red Lobster Cheddar Bay Biscuit Mix
- 1/2 cup Cheddar Cheese
- 3/4 cup Cold Water
- 1/4 cup Melted Butter
Instructions
Prep
- Preheat the oven to 450°F
Mixing the Ingredients
- Melt butter in a (10-inch) oven safe skillet over medium-high heat. Add chicken and season with salt and pepper. Cook until chicken is browned. About 5-6 minutes.
- Add the flour and whisk to combine. Slowly add in the chicken stock while continuing to whisk. Whisk until well combined. Add in vegetables and cheese. Stir to combine. Allow the mixture to come to a boil and then reduce the heat to medium, stirring occasionally.
- In a large bowl combine the red lobster biscuit mix, the shredded cheese and the cold water. Mix well to combine.
- Drop biscuits by rounded spoonful on top of pot pie mixture. Then place the skillet into the oven and bake for 14-16 minutes.
- Melt the butter and mix with the herb seasoning. Remove the skillet from the oven and top each biscuit with the herb butter mixture.