Pale Ale Skillet Chicken & Biscuits

Published on January 1st 2022 by SNBC
6-8 servings
Prep Time
25 minutes
Cook Time
35 minutes

Simple and hearty — but not too heavy — this delicious skillet, infused with Pale Ale, is a great way to stay warm after hitting the slopes this winter.


  • 1/3 cup butter

  • 1 cup onions, diced

  • 2 medium carrots, chopped

  • 3 stalks celery, chopped

  • 1/2 cup flour

  • 1/2 teaspoon cayenne pepper

  • 12 oz Sierra Nevada Pale Ale

  • 1 cup milk

  • 1 teaspoon salt

  • 1 rotisserie chicken, shredded

  • 1 cup frozen peas

  • 1 can refrigerated biscuits

  • 1 cup cheddar cheese, shredded

Step 1

Heat oven to 375°F. Melt butter in a large cast iron skillet over medium-high heat. Add onions, carrots, and celery. Season with a pinch of salt, and cook for 5–7 minutes.

Step 2

Stir in flour and cayenne pepper, and cook for 1–3 minutes. Stir in beer*, milk and 1 teaspoon of salt, and cook for 1–3 minutes until thick and bubbly. Add 1/2–1 cup of water if too thick. Remove from heat and fold in chicken and peas.

Step 3

Separate dough into 8 biscuits, and arrange on top of chicken mixture. Top with shredded cheese.

Step 4

Bake for 20–25 minutes, until biscuits are cooked through and golden brown. Let stand for 5 minutes before serving. *You can substitute water for beer.



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