This comforting one-dish meal features tender chicken and vegetables baked on fluffy biscuits.Simmering chicken thighs, carrots, celery, and thyme until fork-tender makes a tasty stew base. Biscuit dough tops stew in baking dish before baking.
– 4 boneless, skinless chicken breasts, cut into 1-inch piece– 1/4 cup all-purpose flour– 1 teaspoon salt– 1/2 teaspoon black pepper– 1 tablespoon olive oil– 1 medium onion, diced– 2 carrots, peeled and diced
Warm the oven up to 400°F. Mix the chicken pieces with the flour, salt, and pepper in a bowl until they are completely covered.
In a large skillet that can go in the oven, heat the olive oil over medium-high heat. In a single layer, add the chicken. Cook for two to three minutes on each side, until the chicken is lightly browned. Place the chicken on a plate.
Put the garlic, onions, carrots, and celery in the pan. For 5 to 6 minutes, until softened, sauté.
Incorporate the chicken broth, thyme, peas and corn into the mixture. Turn the heat down to a low simmer.
Return the chicken that has been browned to the skillet along with any juices that have accumulated.
Make use of a spoon to distribute the biscuit dough in the form of dollops across the surface, covering the majority of the area.
After placing the skillet in the oven, bake it for anywhere between 18 and 20 minutes, or until the biscuits have a golden brown colour and the chicken is fully cooked.
Once the cookies are cool, frost them and enjoy! Keep in a container that keeps air out for up to 5 days.