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Chicken and Biscuits

Chicken and biscuits recipe brings together tender chicken in a creamy sauce topped with fluffy, golden biscuits for the ultimate comfort food dinner. This hearty dish combines simple ingredients like chicken, vegetables, and herbs into a one-pan meal that feels like a warm hug on a plate.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Filling
  • 3 cups cooked chicken shredded or cubed
  • 3 tablespoons butter
  • 1 medium onion diced
  • 2 medium carrots peeled and diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup whole milk
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
For the Biscuit Topping
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 6 tablespoons cold butter cubed
  • 3/4 cup cold buttermilk
  • 2 tablespoons fresh parsley chopped

Equipment

  • Large oven-safe skillet (10 or 12 inch)
  • Medium mixing bowl
  • Wooden spoon or spatula
  • Whisk
  • Measuring cups and spoons
  • Box grater or food processor
  • Biscuit cutter or round glass (2.5 inches)

Method
 

  1. Preheat your oven to 425°F. Dice your onion, carrots, and celery into small, uniform pieces about 1/4 inch in size so they cook evenly and quickly.
  2. Melt the butter in your large oven-safe skillet over medium heat until it stops foaming. Add the onion, carrots, and celery, cooking for 5-6 minutes until the vegetables soften and the onion becomes translucent, stirring occasionally to prevent sticking.
  3. Add the minced garlic and cook for 30 seconds until fragrant but not browned.
  4. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
  5. Slowly pour in the chicken broth while whisking constantly to prevent lumps from forming. Add the milk, thyme, rosemary, salt, and pepper, then bring the mixture to a simmer.
  6. Let it bubble gently for 3-4 minutes until the sauce thickens enough to coat the back of a spoon.
  7. Stir in your cooked chicken and frozen peas until everything is evenly distributed throughout the sauce. Taste the filling and adjust the salt and pepper if needed.
  8. Whisk together the flour, baking powder, salt, and garlic powder in a medium bowl. Add the cold cubed butter and use your fingers or a pastry cutter to work it into the flour until the mixture looks like coarse crumbs with some pea-sized butter chunks remaining.
  9. Pour in the cold buttermilk and parsley, then stir gently with a fork just until the dough comes together.
  10. Turn the shaggy dough onto a lightly floured surface and pat it into a rectangle about 3/4 inch thick. Cut out biscuits using a 2.5-inch cutter, pressing straight down without twisting to help them rise evenly.
  11. Place the biscuits on top of the hot chicken filling, leaving a small gap between each one for air circulation. Gather the scraps, pat them out once more, and cut additional biscuits until you've used all the dough.
  12. Transfer the skillet to your preheated oven and bake for 18-22 minutes until the biscuits turn golden brown on top and the filling bubbles around the edges.
  13. Let the dish rest for 5 minutes before serving so the sauce thickens slightly.

Notes

Freeze your butter for 15 minutes before making the biscuit dough, then grate it on a box grater directly into the flour mixture for the flakiest biscuits. Store leftover chicken and biscuits in an airtight container in the refrigerator for up to 4 days. Freeze the chicken filling and biscuits separately for up to 3 months for best results.