Easy Chicken & Biscuit Skillet on I Heart Publix 1

Easy Chicken & Biscuit Skillet – Super Meal To Go With The Sales At Publix

Dec 5, 2019 | Deals, Recipes | 0 comments

Things are busy, busy, busy at my house right now. I am all about easy meals and my menu for the next month will include tons of slow cooker and one pot meals.

When I spotted the BOGO sale on Pillsbury Biscuits, I decided to put one of our favorites on the menu for this week. My Easy Chicken & Biscuit Skillet is a crazy simple meal and thanks to the sales at Publix this week, it’s also very easy on the wallet too!

You can make this with any chicken…so if you aren’t a fan of chicken thighs, use the breast that’s also BOGO this week. If you are really pressed for time, just grab a rotisserie chicken and use it instead.

I went with the thighs this week. I got a huge package for around $4 and used it for this meal and have a big container of shredded chicken that I am going to use in another recipe over the weekend. That’s my kind of deal.

This is not a fancy meal but it’s great comfort food that’s always popular at my house. I’d estimate that you can have this meal on the table for way under $10. Look for these items on sale this week at Publix –

Publix Chicken Drumsticks or Thighs, BOGO $1.99 – $2.19 (OR Publix Boneless Skinless Chicken Breast, BOGO $5.09/lb)
Pillsbury Grands Biscuits, 16.3 or 17.3 oz can, BOGO $2.04 +
Publix Sweet Cream Butter 16 oz box, 2/$6

Pick up a couple of ingredients and give it a try if you need a tasty meal that’s quick and super easy on the ol’ budget.

Easy Chicken & Biscuit Skillet

Author: Michelle

Cook time: 30 mins

Total time: 30 mins

Serves: 6 – 8

Ingredients

2 pounds chicken thighs (or 1 pound boneless, skinless chicken breast)
1 teaspoon butter
1 small onion, chopped
2 cans cream of chicken soup
1 cup of frozen peas and carrots
1 tablespoon tarragon
1 teaspoon of salt
1/2 teaspoon black pepper
1 can refrigerated biscuits (8 biscuits)

Instructions

Preheat oven to 375º F.
Place the chicken in a large pot, cover with waster and season generously with salt and pepper.
Bring to a boil, then cover and reduce heat to medium. Let simmer until chicken is cooked through – approximately 15 minutes.
Remove the chicken and allow to cool, then shred and set aside.
Meanwhile, melt the butter in a 10-inch cast-iron skillet and cook the onion until translucent.
Add the condensed soup, peas, carrots, shredded chicken, salt, pepper and tarragon and cook for 2 minutes over medium low heat, stirring often.
Remove from heat and arrange the canned biscuits on top of the chicken mixture.
Bake until the biscuits are golden and the filling is bubbling, approximately 20 – 25 minutes.
Serve immediately.