It’s been 90 degrees outside and yet I’m craving comfort food. Maybe it’s my way of willing fall to be here, like, yesterday. Hear that fall, let’s do this thing! At least drop to like 70-ish, or somewhere in the temp ranges where I can wear jeans and not sweat to death. Is that asking too much?!
But, since my cravings clearly have no regard for the weather, when they hit, I must comply.
I turned to good ol’ Ina to see what kinda pot pie she might have up her sleeve… that’s when I found her chicken stew and biscuits. But then I made it a tad bit healthier by using lower fat ingredients, whole wheat flour, and adding more veggies. You can really sub any veggies you want like carrots, green beans, pearl onions, mushrooms, sweet potatoes, brussels sprouts, etc… Get creative here!
Since I’m willing fall to be here I opted for a more fall ‘like’ dish and used tons of butternut squash. Now I’m wondering if there’s any other way to have chicken and biscuits? The squash adds a natural sweetness that is just so delicious. And the chopped broccoli stems, well, that’s because I hate wasting food and insisted on using them for something after my kid and husband ate the ‘trees’. This was pretty much the perfect way to use them! The broccoli stayed just crunchy enough to add a different texture to go along with the pop of the peas, the soft butternut squash and the tender chicken.
What happened to the missing pot pie, you might be wondering. I inhaled it.
Biscuits: You may have more biscuits than your skillet can hold. If that’s the case, just bake them on a baking sheet for about 15 minutes and eat them later. Like, for breakfast, with some butter and jam. They go great with a cup of coffee (or tea).
Make Ahead: Make the stew and prepare the biscuit dough (cut out also, but not baked) and chill until ready to bake. Assemble the chicken and biscuits in a baking dish or skillet and bake per instructions.
Skillet Chicken and Biscuits
- 2 cups cooked chicken, cubed
- 2 cups chicken stock
- 4 tbsp unsalted butter
- 1 cup chopped yellow onion
- 1/4 cup flour
- 1/4 cup sour cream (I used low fat)
- 1/4 cup milk (I used non fat)
- 2 cups diced butternut squash
- 1 cup frozen peas
- 1 cups chopped broccoli stems
- 1/4 tsp black pepper
- 1/4 tsp kosher salt (more or less to taste)
- 2 cups whole wheat flour
- 1 tbsp baking powder
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1 stick cold unsalted butter, diced
- 1/2 cup milk (I used non fat)
- 1/4 cup sour cream
- 1 egg mixed with 1 tablespoon water, for egg wash
Preheat the oven to 375 degrees F.
In a small saucepan, warm the chicken stock.
In a 10 inch skillet melt the butter and saute the onions over medium-low heat for 10 to 15 minutes. Whisk in the flour and cook over low heat, stirring constantly, for about 2 minutes. Pour the hot chicken stock into the onion mixture and stir. Simmer over low heat for about 1 minute, stirring, until thick.
Stir in the salt, pepper, sour cream and milk. Add the cubed chicken, butternut squash, peas, broccoli, and mix well.
Place the skillet in the oven and bake for 15 minutes.
*If you don’t have a cast iron skillet, make the stew in a pot then pour the stew into a baking dish,
While the stew is baking, prepare the biscuits. Combine the flour, baking powder, salt, and pepper in a food processor. Pulse a couple times to combine.
Add the butter and pulse until the butter is the size of peas. Add the milk and sour cream and pulse just until combined.
Dump the dough out on a well-floured surface and roll with a rolling pin until it’s about 3/4 inch thick. Cut into 8 circles using a cookie cutter.
Remove the stew from the oven and arrange the biscuits on top of the filling. Brush the biscuits with the egg wash, sprinkle with some black pepper and place the skillet back in the oven.
Bake for 30 minutes, until the biscuits are brown and the stew is bubbly around the edges.
Serves 4 people.
Recipe adapted from Ina Garten