Description
A comforting and hearty dish, Chicken and Biscuits combines tender shredded chicken and vegetables in a creamy sauce, topped with golden baked biscuits. This easy weeknight meal is a family favorite!
Ingredients
Scale
For the Filling:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 2 cups cooked shredded chicken
- 1 cup frozen peas
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Biscuit Topping:
- 1 can (16 oz) refrigerated biscuit dough or 8 homemade biscuits
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Sauté vegetables: In a large oven-safe skillet or Dutch oven, heat butter and olive oil over medium heat. Add onion, carrots, and celery; sauté for 5–6 minutes until softened. Stir in garlic.
- Add flour and liquids: Sprinkle flour over the vegetables, then gradually pour in chicken broth and milk. Stir constantly until smooth and slightly thickened.
- Combine and simmer: Add shredded chicken, peas, thyme, salt, and pepper. Stir to combine and simmer for 2–3 minutes. Remove from heat.
- Top with biscuits: Arrange biscuits over the chicken mixture.
- Bake: Bake uncovered for 20–25 minutes until biscuits are golden brown and cooked through.
- Serve: Let cool slightly before serving.
Notes
- You can use rotisserie chicken to save time.
- For extra flavor, brush the tops of the biscuits with melted butter and a pinch of garlic powder before baking.
- To make it from scratch, use your favorite homemade biscuit recipe.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 430
- Sugar: 6g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 85mg
