Description
This Chicken and Biscuits recipe combines tender shredded chicken and hearty vegetables in a creamy sauce, topped with golden biscuits for a comforting and satisfying meal.
Ingredients
Scale
For the Filling:
- 2 cups cooked and shredded chicken breast
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, 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
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Biscuit Topping:
- 1 batch biscuit dough (homemade or store-bought, about 8 biscuits)
Instructions
- Preheat the oven to 400°F.
- Bake for 20–25 minutes, or until the biscuits are golden brown and cooked through.
- Let cool slightly before serving.
In a large skillet or saucepan, melt the butter over medium heat. Add the onion, garlic, carrots, and celery and sauté for 5–6 minutes until the vegetables are softened.
Stir in the flour and cook for 1–2 minutes, stirring constantly.
Slowly pour in the chicken broth while whisking, then add the milk. Continue to stir until the mixture thickens, about 3–4 minutes.
Add the shredded chicken, peas, thyme, salt, and pepper. Stir to combine, then transfer the mixture to a greased 9×13-inch baking dish.
Top with the biscuit dough evenly spaced over the filling.
Notes
- For extra flavor, add a splash of cream or a pinch of poultry seasoning.
- You can also use leftover rotisserie chicken.
- If using canned biscuit dough, watch closely so they don’t overbrown.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 5g
- Sodium: 690mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg
