Why You’ll Love This Recipe
This dish is warm, filling, and full of comforting flavors. The creamy chicken pairs perfectly with soft, buttery biscuits that soak up the sauce beautifully. It’s easy to prepare with simple ingredients and can be made in one pan for convenience. Plus, it’s a family-friendly meal that’s both satisfying and customizable.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups cooked chicken, shredded or cubed
2 tablespoons butter
1 small onion, chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups chicken broth
1/2 cup milk or heavy cream
1 cup mixed vegetables (peas, carrots, corn)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon dried thyme
For the biscuits:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold butter, cubed
3/4 cup milk
Directions
- Preheat your oven to 400°F (200°C).
- In a skillet, melt butter over medium heat.
- Add the chopped onion and cook until softened.
- Stir in garlic and cook for another minute.
- Sprinkle in the flour and stir to form a roux.
- Gradually add chicken broth, stirring until smooth and thickened.
- Add milk or cream and continue to cook until creamy.
- Stir in the cooked chicken, mixed vegetables, salt, pepper, and thyme.
- Transfer the mixture to a baking dish.
To make the biscuits, combine flour, baking powder, and salt in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in milk until a dough forms.
Drop spoonfuls of biscuit dough over the chicken mixture.
- Bake for 20 to 25 minutes, or until the biscuits are golden and cooked through.
- Let cool slightly before serving.
Servings and timing
This recipe makes about 4 to 6 servings.
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Variations
You can customize chicken and biscuits in many ways. Use rotisserie chicken for convenience. Add mushrooms or spinach for extra vegetables. Swap the biscuits for puff pastry for a different texture. For a richer flavor, add a splash of cream or sprinkle cheese into the biscuit dough. You can also use leftover turkey instead of chicken.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F (175°C) until heated through. You may need to cover it to prevent the biscuits from over-browning. This dish can also be frozen, though the biscuit texture may change slightly after reheating.
FAQs
Can I use store-bought biscuits?
Yes, store-bought biscuit dough works well for convenience.
Can I make this dish ahead of time?
Yes, prepare the filling in advance and add biscuits before baking.
What vegetables work best?
Peas, carrots, corn, and green beans are great options.
Can I make it dairy-free?
Yes, use dairy-free butter and milk alternatives.
How do I thicken the sauce?
The flour in the roux helps thicken it, but you can add more if needed.
Can I use raw chicken?
Yes, cook it first before adding it to the mixture.
Why are my biscuits not fluffy?
Make sure not to overmix the dough and use cold butter.
Can I add cheese?
Yes, cheese can be added to the biscuits or the filling.
Can I make it gluten-free?
Yes, use gluten-free flour for both the filling and biscuits.
Can I freeze leftovers?
Yes, but the biscuit texture may change slightly after thawing.
Conclusion
Chicken and biscuits is a comforting, satisfying dish that brings together creamy chicken and fluffy biscuits in one delicious meal. Easy to make and perfect for family dinners, it’s a timeless recipe that delivers warmth and flavor in every bite.
PrintChicken and Biscuits
A comforting dish of tender chicken in a creamy savory sauce topped with fluffy golden biscuits. Perfect for cozy dinners and satisfying family meals.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4-6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Halal
Ingredients
- 2 cups cooked chicken, shredded or cubed
- 2 tablespoons butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1/2 cup milk or heavy cream
- 1 cup mixed vegetables (peas, carrots, corn)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried thyme
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter, cubed
- 3/4 cup milk
Instructions
- Preheat oven to 400°F (200°C).
- Melt butter in a skillet over medium heat.
- Add onion and cook until softened, then stir in garlic and cook for 1 minute.
- Sprinkle in flour and stir to form a roux.
- Gradually whisk in chicken broth until smooth and thickened.
- Add milk or cream and cook until creamy.
- Stir in chicken, mixed vegetables, salt, pepper, and thyme.
- Transfer mixture to a baking dish.
- In a bowl, mix flour, baking powder, and salt for the biscuits. Cut in cold butter until crumbly, then stir in milk to form a dough.
- Drop spoonfuls of biscuit dough over the chicken mixture.
- Bake for 20 to 25 minutes until biscuits are golden and cooked through.
- Cool slightly before serving.
Notes
- Use rotisserie chicken for convenience.
- Add mushrooms or spinach for extra vegetables.
- Substitute biscuits with puff pastry for a different texture.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat in the oven at 350°F (175°C), covered if needed.
- Freezing is possible but biscuit texture may change.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 95 mg
