Chicken With Biscuits is a slow cooked, easy to make recipe that should be in every Southern Kitchen. Chicken with Biscuits is a delightful comfort food dish. This easy recipe features chunks of chicken, tender biscuits…and a secret ingredient! You’ll need to try it for yourself to find out what it is.
CHICKEN AND BISCUITS
This delicious and easy Chicken and Biscuits Recipe combines roasted chicken, onions, celery, carrots, and peas in a smooth creamy sauce all topped with golden brown homemade cheddar and chive drop biscuits. Think chicken pot pie with tender flavorful drop biscuits.
It is a tried and true family comfort meal that is always a welcome site on the dinner table. This recipes calls for already roasted rotisserie chicken which is readily available at almost all warehouse and grocery stores.
HOW TO MAKE CHICKEN AND BISCUITS
Start by melting the butter over medium low heat in a Dutch Oven or heavy pot. Then add the onions and celery and cook until softened. Now add the rosemary, black pepper, and poultry seasoning cooking for 1 minute while stirring constantly. Stir in the flour cooking for about 2 minutes while stirring continuously.
Now stir in the chicken broth and milk alternating between the two. Then add the carrots and simmer until the carrots are tender. Add salt and pepper to taste. Stir in the cooked chicken and frozen peas and remove from the heat. Then pour the mixture into a casserole dish and place in the oven while you make the biscuit dough.
In a bowl whisk together the flour, baking powder, and salt. Using a pastry knife cut in the butter until the mixture is crumbly. Stir in the buttermilk, cheddar, and chives. Drop the biscuit dough by rounded spoonfuls on to the hot chicken mixture. Bake for about 15 minutes or until the biscuits are browned and cooked through.
RECIPE NOTE AND HELPFUL TIPS
- Roasted rotisserie chicken works well for this recipe but you can substitute baked chicken breasts, poached chicken, grilled chicken, or even pan fried chicken in this recipe.
- Chop the onions, celery, and carrots finely so there is a little bit in every bite.
- Add the peas frozen so they do not overcook. Almost all frozen peas are blanched which means they have been plunged into boiling water for a few minutes.
- Make your own buttermilk by mixing a scant cup milk with 1 tablespoon lemon juice or white vinegar. Let it sit for 5 minutes and then proceed with the rest of the recipe.
- Feel free to add different vegetables like green beans, corn, or mushrooms.
- If you cook the chicken mixture in a Dutch oven simply add the drop biscuits on top of the warm stew. Then place the pot in the oven uncovered and bake the biscuits that way. That will save you from washing another dish.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Transfer to an oven safe dish covered with aluminum foil and reheat at 350 degrees for about 20-25 minutes.
- Freeze in a sturdy freezer container for up to 3 months. Defrost in the refrigerator overnight. Then transfer to an oven safe dish covered with aluminum foil and reheat at 350 degrees for about 20-25 minutes.
HOW TO PREPARE CHICKEN AND BISCUITS IN ADVANCE
Prior to Baking – prep the casserole per the instructions up to but not including the biscuit dough. Wrap the casserole several times with plastic wrap and freeze for up to 2 months. Defrost in the refrigerator overnight. Remove from the refrigerator 30-40 minutes prior to baking. Preheat oven to 425 degrees. Once preheated place the casserole dish in the oven.
Then prepare the biscuit dough according to recipe instructions. Remove the casserole from the oven and drop 8 rounded spoonfuls of dough on to the chicken vegetable gravy mixture. Bake for about 15 minutes or until the biscuits are browned and cooked through.
After Baking – prep the casserole and bake as instructed. Cool completely and cover with several layers of plastic wrap and freeze for up to 2 months. Defrost in the refrigerator overnight. Remove the plastic wrap and cover the dish with aluminum foil and reheat at 350 degrees for about 20-25 minutes or until heated through.
EASY CHICKEN AND BISCUITS RECIPE
Chicken and Biscuits is a classic recipe for comfort food. Hearty chicken stew underneath with flaky golden brown biscuits cooked on top. This recipe has some delicious time-saving shortcuts you’ll love!
Golden biscuits cook atop creamy chicken and vegetables. It’s a homestyle chicken casserole dish of the best kind.
This is ‘Sunday dinner’ food and one of those family favorites that also makes an easy weeknight dinner.
The bottoms of the biscuits are reminiscent of dumplings so it’s a little like chicken and dumplings too, the best of both!
This recipe streamlines the recipe ingredients to make a delicious comfort food recipe as easily as possible. It’s a family secret!
Using prepared frozen biscuits and a frozen vegetable mix cuts down on the work but still delivers delicious results!
The recipe is very flexible too. We’ve given multiple options for the biscuits and the chicken. So you can spend as much or as little time as you like.
This biscuits casserole recipe can be easily be made gluten-free. Choose a gluten-free biscuit option and the rest is naturally gluten-free.
LAZY GIRL’S POT PIE RECIPE
When you take a bite of this Chicken and Biscuits recipe you’ll be tasting chicken pot pie. Just a lazy girl’s version.
There’s no crust to deal with but the biscuits that cook in the chicken stew mixture imitate the flavor combination.
It’s a hearty satisfying main dish recipe without much effort. One of those easy recipes perfect for the winter and fall season.
RECIPE INGREDIENTS + NOTES
Unsalted Butter. The butter and flour combine to make a ‘roux’ (pronounced ‘roo’) which will thicken the base of the stew. Unsalted butter is used.
All Purpose Flour. Either regular All Purpose flour or gluten-free measure-for-measure flour blend can be used. Our recommended gluten-free flour is Bob’s Red Mill Gluten-Free 1-to-1 Flour Blend if making the recipe gluten-free.
Chicken Stock. Use low sodium chicken stock (or chicken broth) to make the broth of the stew. You will salt and pepper to taste before it cooks in the oven.
Cream or Half and Half. A 1/4-cup of either heavy cream or Half and Half gives the broth of the chicken stew a rich flavor without being too much!
Chicken. This recipe uses shredded chicken. I’ve used chicken breast meat but a mix of shredded thigh meat could also be added. There are multiple options for the shredded chicken below.
Peas and Carrots. This is an easy frozen vegetable mix. No need to thaw before using. Just add it to the stew.
A traditional mix of frozen vegetables that includes corn and green beans along with peas and carrots could also be used.
Frozen Biscuits. This shortcut saves time and gives delicious results. BUT there are multiple options for the biscuits below.
SHREDDED CHICKEN OPTIONS
Homemade. My favorite recipe is this shredded chicken recipe. It’s truly the most delicious shredded chicken you’ll ever make, seriously. It has a great time-saving shredding trick you’ll love too. It uses boneless skinless chicken breasts.
Rotisserie Chicken. Buy a rotisserie chicken and shredded it (I suggest the method used in the recipe above).
Frozen shredded chicken. You can buy a large bag of frozen chicken breast meat. Thaw it by the package instructions before adding the the recipe.
Leftover chicken. This is a great way to use it up for an easy dinner!
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BISCUIT VARIATIONS + SUBSTITUTIONS
If you would rather not use prepared frozen biscuits there are other great options:
Use prepared biscuits that are not frozen. Prepared biscuits come frozen or refrigerated. You can substitute the refrigerated biscuits and it will also reduce the cooking time.
Use a biscuit mix. Mixes like Bisquick (regular or gluten-free) or dedicated biscuit mix (regular or gluten-free) can be made easily and used in this recipe. Use the ‘biscuit rule’ below to figure out the cooking time.
From scratch biscuits. If you have a favorite from scratch recipe you can use that too. We love this with my Homemade Red Lobster Cheddar Bay Biscuits! They have cheddar cheese and garlic powder that add some great flavor to the recipe.
COOKING TIME MODIFICATION IF SUBSTITUTING BISCUIT TYPE
The stew needs to cook 20 minutes before the biscuits are added (if not making the recipe with frozen biscuits).
Add on the cooking time on the biscuit mix or for the recipe you are using.
Place the biscuits on the stew after it has cooked for 20 minutes. Continue cooking for the time indicated for the biscuits.
Cook until the biscuits are cooked through and golden on the outside.
Homemade Chicken and Biscuits
|Nutrition Facts (per serving)|
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)SAVE RECIPE
Chicken and biscuits is a quintessential American dish that sums up what comfort food is all about: creamy, rich, and filling. Our take on it is all about the classic recipe, with homemade biscuits to top a chunky mixture of chicken and vegetables cooked in a creamy sauce. Don’t be fooled by the long list of ingredients, as most are staples in your pantry. And despite their large number, the cooking instructions are pretty straightforward. Serve with a green salad if you’d like but as is the dish is a complete and hearty meal.
Chicken breasts are best for the recipe, but darker meat will also be very flavorful. Our recipe is very forgiving so if what you have is leftover chicken or turkey breasts, use that instead. Peas and carrots are the classic vegetable addition, but there’s room for any other vegetable you’d like. Simply chop it very finely and substitute it in. Don’t add too many more veggies, as the filling might come out too thick and might dry out in the oven. Unless you’re adding leafy greens, which will considerably shrink when cooking, keep the veggies at the suggested 1 to 1.5 cups.
Our recipe for the biscuits yields more than you’ll need, which isn’t a bad thing, as you can freeze for another meal or leave for the day after to serve with breakfast or brunch.
For the Chicken:
- 2 large chicken breasts halves, bone-in
- 3 cups chicken broth
- 1 small onion, chopped
- 1/2 teaspoon dried leaf thyme
- 1/4 teaspoon ground black pepper
- 1 1/2 cups frozen peas, cooked; or peas and carrots
For the Sauce:
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 1/4 to 1/2 cup heavy cream, or whipping cream
- 1 dash salt, or to taste
- 1 dash pepper, or to taste
For the Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 2 teaspoons sugar
- 2 tablespoons fresh parsley chopped, chopped
- 1 1/2 cups heavy cream, or whipping cream
Steps to Make It
Prepare the Chicken
- Gather the ingredients.
- In a large saucepan, place the chicken, chicken broth, onion, thyme, and pepper. Bring to a boil.
- Reduce heat to low, cover, and continue cooking at a low simmer for 25 to 30 minutes, until the chicken is cooked through and no longer pink in the center.
- Remove the chicken from the broth. Reserve the broth. When the chicken is cool enough to handle, remove the meat from the bones and chop coarsely or shred.
- Preheat the oven to 375 F. Grease an 8 or 9-inch baking dish or spray it with nonstick cooking spray. Place the chicken in the baking dish.
- Sprinkle the cooked peas or peas and carrots over the chicken in the baking dish.
Make the Sauce and Assemble the Filling
- In a saucepan over medium heat, melt the butter.
- Stir in the flour and cook, stirring, for 1 to 2 minutes.
- Gradually add the reserved chicken broth, 3 cups, and continue cooking until thickened, stirring frequently. Add the heavy cream to the sauce, starting with 1/4 cup. Depending on how thick or thin you’d like it to be, add the remaining heavy cream or leave it as is. Add salt and pepper to taste.
- Pour the sauce over the chicken and vegetables in the baking dish. Reserve.
Prepare the Biscuits
- In a large bowl, thoroughly whisk the flour with the baking powder, 3/4 teaspoon of salt, sugar if using, and parsley.
- With a fork, stir in the heavy cream until moistened. Turn the dough mixture onto a floured surface and knead 3 or 4 times with floured hands just until the dough holds together.
- Pat the dough into a circle about 1/2 inch thick and cut out disks with biscuit cutters of 1 3/4 to 2-inch in diameter. Arrange the biscuits over the chicken mixture in the baking dish. Gather the dough scraps together and cut out more biscuits until you’ve used all the dough. Either place the extra biscuits on the chicken mixture or bake on a baking sheet. Alternatively, freeze the extra raw, cut-out biscuits.
- Bake the chicken and biscuits and, if desired, the plain extra biscuits until browned, about 20 to 24 minutes. Serve hot.
Shortcut Chicken and Biscuits
If you don’t have enough time to make the biscuit dough from scratch, use packaged biscuit mix. Although the result won’t be quite the same, it will still be delicious. Simply make the chicken filling and prepare the biscuits according to the manufacture’s instructions. Cut the biscuits and place them on the filling. Bake until the biscuits are golden brown, or according to the package instructions.
Bolder Chicken Flavor
To add more flavor to your chicken broth, add a teaspoon of chicken bouillon granules or chicken base, or use part condensed chicken broth in the cooking liquid. Don’t add salt until the sauce has thickened; taste and season if needed.