chicken
biscuits
one-pan
cast-iron
comfort food
rotisserie chicken
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing How To Make Skillet Chicken and Biscuits with Hot Honey By Rachael

How To Make Skillet Chicken and Biscuits with Hot Honey By Racha…

According to Rachael, THIS Is How Long Opened Tomato Paste Lasts…

How to Make a Negroni-Martini (Negronatini) | John Cusimano

Broadway Superstar Laura Benanti One-Ups Hugh Jackman's Most Emb…

Motley Crue's Nikki Sixx Says His Music Industry Uncle's Biggest…

How to Make Shrimp Parm | Rachael Ray

How to Make Hoisin  Fried Rice | Rachael Ray

This Video of Rach's Number One Feline Fan Watching Her Cook on …

Anthony Michael Hall Talks "Halloween Kills" Story: "It's classi…

You're Doing It Wrong: How to Burn + Extinguish Your Candles So …

How to Make Crispy Skin Chicken with 5-Spice and Sichuan Pepper …

How to Make Bifteki (Greek Burger Patties) | Rachael Ray

First Makeover Back in the Studio is for a Deserving Woman Who's…

Jeremy Sisto Teases Loophole That Could Allow Him to Make an App…

How to Tell if Someone's Been in Your House While You're Away, A…

How to Kick Out a Car Window If You're Kidnapped | Former CIA Of…

This 16-Year-Old Started Her Secret Identity Movement for All Wo…

How to Transition Back to "Real Clothes" with Comfortable Staple…

How to Make Chicken with Apples and Pears and Cheesy Potatoes | …

Why New York Times-Bestselling Thriller Writer Brad Meltzer Was …

Each product has been independently selected by our editorial team. We may receive commissions from some links to products on this page. Promotions are subject to availability and retailer terms.

A creamy filling of skillet chicken + veggies is topped with golden buttermilk biscuits & drizzled with hot honey. 

Rach's Note on Hot Honey: It can be store-bought (there are so many brands now) or mix a couple round tablespoons Calabrian chili paste to 1 cup Acacia honey in a squeeze bottle with top cut down to widen opening.

Ingredients

  • 4 tablespoons butter
  • 1 large onion, chopped (or 2 cups small pearl onions, defrosted and pat dry)
  • 2 carrots, chopped
  • 2 ribs celery with leafy tops, chopped
  • 4 cloves garlic, crushed or chopped
  • 1 leek , chopped
  • Salt and finely ground black or white pepper
  • 1 large bay leaf
  • 2 tablespoons fresh thyme
  • 1 rounded tablespoon flour
  • About 2 cups chicken bone broth or stock
  • 1 cup whole milk
  • 2 tablespoons Dijon mustard
  • About ⅛ teaspoon freshly grated nutmeg, to taste
  • 1 rotisserie chicken or roast chicken, remove the skin and bones and pull or chop meat into bite-sized pieces (5-6 cups)
  • ½ lemon juiced and zested
  • About ¾ cup frozen peas or shelled edamame
  • 1 tube buttermilk Pillsbury Grands biscuits, 8 biscuits cut into quarters or 4 pieces each
  • Hot honey, for topping

Yield

Serves: 4

Preparation

Preheat oven to 375˚F with rack at middle and line a large baking sheet with parchment. 

Heat a large cast-iron skillet or braising pan over medium heat. Melt butter, and when it foams, add onions, carrots, celery, garlic, leeks, salt and pepper or white pepper, bay and thyme. Partially cover the pan and sweat 5-6 minutes to soften, add flour and stir to combine. Whisk in stock and thicken a minute, reduce heat to simmer/low, add milk, Dijon mustard, and nutmeg to taste. Stir in chicken and finish with lemon juice, lemon zest and peas, then remove bay. Top pan with quartered buttermilk biscuits and bake 20-25 minutes to golden. Top with hot honey on top of biscuits and serve.