This comforting one-dish meal features tender chicken and vegetables baked on fluffy biscuits.Simmering chicken thighs, carrots, celery, and thyme until fork-tender makes a tasty stew base. Biscuit dough tops stew in baking dish before baking.
Ingredient
– 4 boneless, skinless chicken breasts, cut into 1-inch piece– 1/4 cup all-purpose flour– 1 teaspoon salt– 1/2 teaspoon black pepper– 1 tablespoon olive oil– 1 medium onion, diced– 2 carrots, peeled and diced
Warm the oven up to 400°F. Mix the chicken pieces with the flour, salt, and pepper in a bowl until they are completely covered.
1
In a large skillet that can go in the oven, heat the olive oil over medium-high heat. In a single layer, add the chicken. Cook for two to three minutes on each side, until the chicken is lightly browned. Place the chicken on a plate.
2
Put the garlic, onions, carrots, and celery in the pan. For 5 to 6 minutes, until softened, sauté.
3
Incorporate the chicken broth, thyme, peas and corn into the mixture. Turn the heat down to a low simmer.
4
Return the chicken that has been browned to the skillet along with any juices that have accumulated.
5
Make use of a spoon to distribute the biscuit dough in the form of dollops across the surface, covering the majority of the area.
6
After placing the skillet in the oven, bake it for anywhere between 18 and 20 minutes, or until the biscuits have a golden brown colour and the chicken is fully cooked.
7
Once the cookies are cool, frost them and enjoy! Keep in a container that keeps air out for up to 5 days.