Shredded chicken biscuit skillet simmers tender chicken and mixed vegetables in a savory, creamy gravy, then tops it with pieces of biscuit dough that bake into golden, fluffy pillows. It is a one pan dinner with the comfort of a pot pie and none of the crust rolling.
Everything starts on the stove, and the skillet moves to the oven for a short bake so the biscuits puff and brown. Leftover or rotisserie chicken makes it ready in about thirty five minutes, and it feeds four with generous portions.
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Why This Shredded Chicken Biscuit Skillet Recipe Works
A spoonful of flour stirred into the butter and onion thickens the broth and milk into a gravy that clings to the chicken. This simple roux gives the filling the body of a pot pie.
Garlic powder and onion powder season the gravy evenly without any chopping. Frozen mixed vegetables add color and sweetness and save time.
Cutting the biscuits into quarters makes lots of craggy edges that brown and crisp while the centers stay soft. The gravy bubbling up around the biscuits keeps the bottoms tender.
Ingredients for Shredded Chicken Biscuit Skillet
- Gravy: two tablespoons unsalted butter, one tablespoon olive oil, one diced small yellow onion, three tablespoons all purpose flour, one cup chicken broth, half a cup milk, one teaspoon garlic powder, one teaspoon onion powder, half a teaspoon salt, and a quarter teaspoon black pepper.
- Filling and topping: two cups shredded cooked chicken, one cup frozen mixed vegetables, and one can refrigerated biscuit dough with eight biscuits.
Cooked chicken. Rotisserie or leftover chicken saves time, and shredding it small helps it blend into the gravy.
Chicken broth and milk. The broth gives savory depth and the milk makes the gravy creamy, so use both.
Frozen mixed vegetables. There is no need to thaw them, since they heat through while the gravy simmers.
Refrigerated biscuit dough. Cut each biscuit into quarters and place the pieces in the gravy, leaving gaps so they can puff.
Garlic and onion powder. They season the gravy evenly and dissolve fully into the sauce.
How to Make Shredded Chicken Biscuit Skillet
1. Heat the oven. Heat the oven to 375 degrees F and choose a large oven safe skillet.
2. Soften the onion. Melt the butter with the oil in the skillet over medium heat and cook the onion until soft, about four minutes.
3. Make the gravy. Stir in the flour for one minute, then whisk in the broth and milk and simmer until thickened.
4. Add the filling. Stir in the chicken, vegetables, garlic powder, onion powder, salt, and pepper and bring to a simmer.
5. Top and bake. Cut the biscuits into quarters, drop them over the filling, and bake for twelve to fifteen minutes until golden and cooked through.
How to Serve Shredded Chicken Biscuit Skillet
Serve the skillet at the table with a spoon, scooping biscuit and gravy into shallow bowls. A crisp salad or steamed green beans balances the richness. For more skillet dinners, try skillet chicken and peppers or creamy chicken mushroom spinach skillet. A pot of chicken and vegetable pot pie and a batch of garlic cheesy cornbread drop biscuits suit the same menu.
How to Store and Reheat Shredded Chicken Biscuit Skillet
Cool the skillet within two hours, cover it, and refrigerate for up to three days. Reheat single portions in the microwave or in an oven at 350 degrees F until they reach 165 F, adding a splash of broth if the gravy has thickened. Freeze the filling without the biscuits for up to three months, and bake fresh biscuits on top.
Tips and Variations for Shredded Chicken Biscuit Skillet
Flag the allergens. The skillet contains wheat and milk, and biscuit dough often contains soy, so check every label.
Do not taste the filling until the flour has cooked. Raw flour can carry bacteria, so simmer the gravy for at least a minute before tasting.
Use an oven safe pan. A cast iron or stainless skillet with a metal handle can go straight into the oven.
Do not crowd the biscuits. Leave small gaps so steam escapes and the pieces puff evenly.
Add herbs. A pinch of dried thyme or fresh parsley stirred into the gravy adds freshness.
Make it homemade. Drop spoonfuls of your own biscuit dough over the filling in place of the canned dough.
Rest before serving. Five minutes of rest lets the gravy thicken slightly.
Check trusted guidance. For safe handling of cooked chicken and leftovers, read the University of Wisconsin Extension leftovers guidance before storing.
Frequently Asked Questions About Shredded Chicken Biscuit Skillet
What is shredded chicken biscuit skillet?
It is a one pan dinner of chicken in a creamy gravy with vegetables, topped with baked biscuit pieces.
Can I make shredded chicken biscuit skillet ahead of time?
Yes. Make the filling a day ahead, reheat it in the skillet, then add the biscuits and bake.
Can I use raw chicken in shredded chicken biscuit skillet?
Yes. Simmer diced chicken in the broth until it reaches 165 F before adding the other ingredients.
Can I use frozen biscuits?
Yes. Add them straight from frozen and bake a few minutes longer until cooked through.
Why are my biscuits doughy?
The oven may be too cool or the gravy too thin, so thicken the gravy and check the biscuits are fully browned.
Shredded Chicken Biscuit Skillet
Equipment
- Large oven safe skillet
Ingredients
Main Ingredients
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 small yellow onion diced
- 3 tbsp all purpose flour
- 1 cup chicken broth
- ½ cup milk
- 2 cup cooked chicken shredded
- 1 cup frozen mixed vegetables
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 can refrigerated biscuit dough 8 biscuits, cut into quarters
Instructions
Cooking
- Gravy. Soften the onion, stir in the flour, then whisk in the broth and milk until thick.
- Fill. Add the chicken, vegetables, and seasonings and bring to a simmer.
- Top. Drop the biscuit quarters over the filling.
- Bake. Bake at 375 F for 12 to 15 minutes until golden.
