Description
This comforting Chicken and Biscuits recipe features tender shredded chicken and vegetables in a creamy sauce, topped with golden, flaky biscuits. Perfect for an easy and satisfying weeknight dinner, this dish combines stovetop cooking with oven baking for a hearty American classic that’s both delicious and simple to prepare.
Ingredients
Scale
Chicken Filling
- 2 cups cooked, shredded chicken
- 2 tablespoons unsalted butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup frozen peas
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup whole milk
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
Biscuit Topping
- 1 can refrigerated biscuit dough (8-count)
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) to prepare for baking the dish later.
- Sauté Vegetables: In a large oven-safe skillet or sauté pan, melt the butter over medium heat. Add the diced onion and carrots, and sauté for 5–6 minutes until they are softened and fragrant.
- Add Garlic: Stir in the minced garlic and cook for about 30 seconds until aromatic, taking care not to burn it.
- Make the Sauce: Sprinkle the all-purpose flour over the vegetables and stir to coat evenly. Gradually pour in the chicken broth and whole milk, stirring constantly to avoid lumps. Cook for 3–4 minutes until the mixture thickens to a creamy consistency.
- Add Chicken and Seasonings: Mix in the shredded chicken, frozen peas, dried thyme, salt, and pepper. Stir well to combine all ingredients and let simmer on low heat for 2 more minutes to blend the flavors.
- Arrange Biscuits: Remove the skillet from heat. Evenly arrange the refrigerated biscuit dough pieces directly over the chicken mixture in the skillet for a uniform biscuit topping.
- Bake: Transfer the skillet to the preheated oven and bake for 15–18 minutes until the biscuits are golden brown and fully cooked through.
- Serve: Let the dish cool for 5 minutes before serving. Garnish with chopped fresh parsley if desired for a fresh, vibrant touch.
Notes
- For a shortcut, use rotisserie chicken and canned mixed vegetables to save time.
- If your skillet isn’t oven-safe, bake the mixture in a 9×13-inch baking dish instead.
- Make sure not to overcook the biscuits to keep them tender and flaky.
- Fresh parsley is optional but adds a nice hint of color and flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 430
- Sugar: 5g
- Sodium: 890mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 65mg
