We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat a 12-inch cast iron skillet over medium-high heat.
Toss the chicken with salt, pepper, garlic powder, onion powder, and paprika.
Add the olive oil and sear the chicken for 5–7 minutes, stirring occasionally, until it’s nicely browned. It doesn’t need to be fully cooked.
Remove the chicken to a plate.
Reduce the heat to medium.
Add the butter and onions. Cook for 4–5 minutes until softened.
Add the garlic and cook for another 30 seconds.
Sprinkle in the flour and stir continuously for 1 minute.
Slowly whisk in the chicken broth until smooth.
Whisk in the heavy cream, Better Than Bouillon, thyme, rosemary, Worcestershire sauce, and black pepper.
Bring to a gentle simmer.
Stir in the peas & carrots and corn.
Return the chicken (and any juices) to the skillet.
Simmer for 5–7 minutes, stirring occasionally, until the filling is thick enough to coat the back of a spoon.
Heat the oven to 375°F.
Separate the biscuits and place them evenly over the filling, leaving a little space between each one so they can expand.
Mix the melted butter with the garlic powder and brush the tops of the biscuits.
Bake for 18–22 minutes, or until the biscuits are deep golden brown and cooked through.
If you want a little more color, broil for 1–2 minutes, keeping a close eye on them.
Brush with a little more melted butter and sprinkle with parsley.
Let the skillet rest for 5 minutes before serving so the filling thickens.
Want to keep this recipe for later? We can email it to you!
For a richer flavor, substitute chicken thighs with chicken breasts.
If you prefer a thicker filling, add an extra tablespoon of flour.
Can I use fresh vegetables instead of frozen?
Yes, you can use fresh peas and carrots. Just make sure to cook them until tender.
Can I make this dish ahead of time?
Yes, you can prepare the filling in advance and refrigerate it. Add the biscuits and bake when ready to serve.
What can I use instead of Better Than Bouillon?
You can use regular chicken bouillon cubes or powder as a substitute.
Can I use a different type of biscuit?
Yes, any type of biscuit dough will work, but baking times may vary.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
