epicurious4.8
One-Pot Chicken and Biscuits
This easy chicken and biscuits recipe is made with only one bowl and one skillet. You can prep the biscuit dough in advance and stash it in your fridge.
👥 8 Servings⏱️ Prep & Cook: 1h 45m🔥 Cook: 1h👤 Sahara Henry-Bohoskey📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●pan
- ●skillet
- ●cutting board
- ●oven
- ●baking sheet
📝 Preparation Steps
1
Dough
2
Whisk 1½ cups all-purpose flour, 2 tsp. baking powder, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a large bowl to combine. Add 6 Tbsp. chilled unsalted butter, cut into pieces, and toss to coat. Work in butter with your fingers until mixture resembles coarse crumbs. Add ½ cup plus 2 Tbsp. heavy cream and stir with a fork until a shaggy dough forms and no dry bits of flour remain. Chill ⏱️ 20 minutes. Do ahead: Dough can be made 2 days ahead. Cover tightly and keep chilled.
½ cups all-purpose flour1. baking powder2 tsp. chilled unsalted butter, cut into pieces6 Tbsp
3
Filling and assembly
4
Place a rack in middle of oven; preheat to 450°. Heat 1 Tbsp. vegetable oil in a 10" cast-iron skillet over medium-high. Season 1 lb. skinless, boneless chicken thighs (about 4) on both sides with ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt. Arrange chicken thighs in pan in a single layer and cook, undisturbed, until golden brown underneath, 5–⏱️ 7 minutes. Turn over and cook until almost cooked through, about ⏱️ 4 minutes. (Chicken will finish cooking through in the oven.) Transfer to a cutting board; let cool slightly, then cut into 1" pieces.
. vegetable oil1 Tbspmedium (5–8 oz.) waxy potato (such as red), cut into ½" pieces1. skinless, boneless chicken thighs (about 4)1 lb
5
Reduce heat to medium and melt 1 Tbsp. unsalted butter in pan (no need to clean). Add 1 small onion, cut into ½" pieces, 1 medium carrot, scrubbed, cut into ½" pieces, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt and stir to coat. Cook, stirring often, until onion is translucent, about ⏱️ 3 minutes. Add 1 medium (5–8 oz.) waxy potato (such as red), cut into ½" pieces, 2 celery stalks, cut on a diagonal into ½" pieces, 2 garlic cloves, finely chopped, 1 tsp. dried thyme, ½ tsp. freshly ground pepper, and remaining 1 Tbsp. unsalted butter. Cook, stirring, ⏱️ 1 minute, then add 2 Tbsp. all-purpose flour and stir to coat vegetables. Cook, stirring often, until flour coating is golden and nutty-smelling, about ⏱️ 3 minutes.
medium (5–8 oz.) waxy potato (such as red), cut into ½" pieces1. unsalted butter, divided2 Tbspmedium carrot, scrubbed, cut into ½" pieces1celery stalks, any leaves coarsely chopped and reserved, cut on a diagonal into ½" pieces2. dried thyme1 tsp. all-purpose flour2 Tbsp
6
Add ½ cup dry white wine, scraping up any browned bits from bottom of pan. Bring to a boil and cook until wine is reduced by half, about ⏱️ 2 minutes. Add 1 cup low-sodium chicken broth or water and bring to a simmer. Reduce heat to low, cover pan, and cook until mixture is thickened a bit, about ⏱️ 4 minutes.
low-sodium chicken broth or water1 cup
7
Uncover pan and stir chicken, coarsely chopped celery leaves (if using), ½ cup heavy cream, and ½ cup fresh or frozen peas into filling. Taste and season with more kosher salt if needed.
8
Dollop golf-ball–size pieces of dough over filling. Brush with cream and season with pepper and flaky sea salt (if using). Place skillet on a baking sheet to catch any drips and transfer to oven. Bake until biscuits are golden brown and filling is bubbling, 25–⏱️ 30 minutes. Let cool slightly before serving.
Flaky sea salt (optional)
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...