Sprig Originals's kitchen / Creamy Chicken and Sweet Corn Biscuit Bake
Creamy Chicken and Sweet Corn Biscuit Bake
By Sprig Originals · cooked up in Sprig
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
A cosy Southern-style skillet pie made with shredded cooked chicken, sweet corn and peas in a mild, creamy cheddar sauce, all tucked under puffy golden biscuits. Nothing spicy, nothing chewy, no strange bits — just soft, buttery comfort food that kids ask for again. It comes together in one pan with a rotisserie chicken and a tube of refrigerated biscuits, so a weeknight dinner is on the table in about 45 minutes.
Ingredients
Creamy Filling
- 4 tbsp unsalted butter
- 1/3 cup all-purpose flour
- 1 1/2 cups whole milk
- 1 cup low-sodium chicken broth
- 3 cups cooked chicken, shredded (rotisserie works well)
- 1 1/2 cups frozen sweet corn
- 1 cup frozen peas
- 1 cup shredded mild cheddar cheese
- 3/4 tsp salt and a pinch of black pepper
Topping
- 1 can (16 oz / 8 biscuits) refrigerated buttermilk biscuit dough
Instructions
- Heat the oven to 400°F (200°C). Melt the butter in a 10- to 12-inch oven-safe skillet over medium heat, then sprinkle in the flour and whisk constantly for 1 minute until it smells toasty and looks like a smooth paste.
- Pour in the milk and chicken broth a splash at a time, whisking after each addition so no lumps form. Cook, whisking often, for 4 to 5 minutes until the sauce thickens enough to coat the back of a spoon.
- Turn the heat to low and stir in the shredded chicken, frozen corn, frozen peas, salt and a pinch of pepper. Cook for 2 to 3 minutes just to heat the vegetables through, then stir in the cheddar until melted and smooth. Take the skillet off the heat.
- Separate the biscuits and arrange them evenly over the surface of the filling, leaving a little space between each one so they can puff and the sauce can bubble up around them.
- Bake, uncovered, for 20 to 25 minutes, until the biscuits are deep golden on top and cooked through underneath (lift one with a fork to check the base is dry, not doughy) and the filling bubbles at the edges.
- Let the skillet rest for 10 minutes before serving — the filling thickens as it sits and will be far too hot for little mouths straight from the oven. Scoop out a biscuit with the creamy filling underneath into each bowl.
Chef's tips
- No oven-safe skillet? Make the filling in any saucepan, pour it into a 9x13-inch baking dish, top with the biscuits and bake as directed.
- Swap the peas for extra corn or diced carrots if your kids are picky — anything soft and sweet works in the same quantity.
- Leftovers keep 3 days in the fridge. Reheat portions in a 350°F (175°C) oven for 15 minutes so the biscuits crisp back up instead of going soggy in the microwave.
- For a slightly richer sauce, use half-and-half in place of half of the milk.
Nutrition (per serving, estimated)
620calories
35gprotein
57gcarbs
29gfat
Estimates only — values vary with brands and portions.
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