Skillet Chicken Biscuit Pot Pie

Ingredients

1/2

cup butter

1

cup chopped onions

1

cup chopped carrots (about 2 medium)

1

cup chopped celery (about 3 stalks)

1/2

teaspoon salt

1/2

teaspoon pepper

1/2

cup all-purpose flour

2

cups Progresso™ chicken broth (from 32-oz carton)

1

cup milk

2

cups shredded cooked chicken SAVE $

1

cup frozen sweet peas

1

can (16.3 oz) Pillsbury™ Grands!™ Southern Homestyle refrigerated Buttermilk biscuits (8 biscuits)

Heat oven to 375°F. In 12-inch ovenproof skillet, melt butter over medium-high heat. Add onions, carrots, celery, salt and pepper; cook 5 to 7 minutes, stirring frequently, until tender. Stir in flour; cook 1 to 3 minutes or until beginning to brown. Gradually stir in broth and milk, cooking and stirring 1 to 3 minutes longer, until bubbly and thickened. Stir in chicken and peas. Remove from heat.

Separate dough into 8 biscuits. Cut each biscuit into fourths. Top chicken mixture with biscuit pieces.

• Bake 21 to 25 minutes or until biscuits are golden brown and serve.
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