Hooray! The second part of the series Skillet Supper is here! I suppose we could rename the "Easy Dinner Series" or the "Ready in less than an hour Dinner series," but is it going waypoints. This meal is a family favorite here, because not much is more comforting on a cold winter day than a hot bowl of chicken and vegetables topped with creamy cheese biscuits. My two boys loved this super satisfying, filling meal and it is really simple to do!
In true fashion a pot, I used my stove for all, starting with cooking chicken and vegetables in a little broth, then make the cream sauce, and finally cooking the whole thing. I whipped easy drop cookie dough and dolloped at the top. After cooking for about 15 minutes, the most delicious sparkling dinner was ready to be served- comforting, fast and delicious with what more could you want?
PS While I did this with chicken this could be an easy vegetarian option skipping meat and just adding extra vegetables!
- 1 pound skinless, boneless chicken breast halves - cubed
- 4 cups chopped vegetables (apples. earth, green beans, carrots, broccoli, etc.)
- butter ½ cup (1 stick)
- 1 small onion, chopped
- ½ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- other spices to taste (garlic, celery seed, etc.)
- 2 cups chicken broth
- 1 to 1½ cups milk
- 2¼ cups all-purpose flour
- 2½ teaspoons baking powder
- 2 teaspoons of sugar
- ¾ teaspoon baking soda
- 1 teaspoon salt
- 6 tablespoons (3/4 stick) cold unsalted butter, cut into ½-inch cubes
- 6 oz cheddar, coarsely grated (1 ½ cup) buttermilk
- 1 well shaken cup
- * Place the chopped vegetables and chicken in a cast iron skillet of 12 inches and cover with chicken broth and bring to boil. Bake for 15 minutes or until the chicken is cooked and the vegetables have softened. Drain vegetables, reserving broth. Located at both side.
- Wipe skillet and melt butter. Add the chopped onion and cook, stirring often, until onions are soft and translucent. Add flour, salt, pepper and spices. Stir constantly until golden.
- Slowly add 1 cup milk and 1 ½ cup of broth. Whisk until the liquid in the sauce is smooth. Stir frequently until thick and bubbly consistency.
- Add chicken and the vegetables in the sauce mixture, stir to combine. If the mixture does not seem impertinent enough, add more milk or broth and necessary to coat the chicken and vegetables
- Preheat oven to 425F
- Combine flour, baking powder, sugar, baking soda and salt.
- Add the pieces of butter and use your hands to work, break until coarse crumbs are formed without larger than pea size pieces.
- Add the grated cheese and buttermilk, stirring together until just combined.
- Scoop the dough on top of the chicken / vegetable mixture, spread evenly with your hands.
- Bake for 15-18 minutes, or until lightly browned.