Homemade Chicken and Biscuits

Chicken and Biscuits
Homemade Chicken and Biscuits. Photo: Diana Rattray
    75 min
Ratings (18)

This delicious, homemade chicken and biscuits recipe is surprisingly easy to prepare and it cooks quickly.

I started with 2 large chicken breast halves, but this could also be made with cooked leftover chicken or from a rotisserie chicken.

You'll end up with enough biscuits to save or freeze for another meal.

What You'll Need

  • Chicken
  • 2 large chicken breast halves, bone-in
  • 3 cups chicken broth
  • 1 small onion, chopped
  • 1/2 teaspoon dried leaf thyme
  • 1/4 teaspoon ground black pepper
  • 4 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1/4 to 1/2 cup heavy cream (or whipping cream)
  • 1 to 1 1/2 cups cooked frozen peas or peas and carrots
  • salt and pepper, to taste
  • Biscuits
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 2 teaspoons sugar, optional
  • 2 tablespoons chopped fresh parsley
  • 1 1/2 cups heavy cream (or whipping cream)

How to Make It

  • Put the chicken in a large saucepan with the chicken broth, onion, thyme, and pepper. Bring to a boil. Reduce heat to low, cover, and continue cooking at a low simmer for 25 to 30 minutes, until the chicken is cooked through and no longer pink.

  • Remove the chicken from the broth; reserve the broth and set aside. When chicken is cool enough to handle, remove from the bones and chop coarsely or shred.

  • Grease an 8 or 9-inch baking dish or spray with nonstick cooking spray. Heat the oven to 375°.

  • Put the chicken in the baking dish.

  • Sprinkle the cooked peas or peas and carrots over the chicken in the baking dish.

  • In a saucepan over medium heat, melt the butter. Stir in the flour and cook, stirring, for 1 minute. Add 2 cups of the chicken broth and continue cooking, stirring, until thickened. Add the heavy cream, along with salt and pepper, to taste.

  • Pour the sauce over the chicken and vegetables.

  • For the Biscuits:

  • In a large bowl, whisk the flour with the baking powder, 3/4 teaspoon of salt, sugar (optional), and parsley. Blend well.

  • With a fork, stir in the heavy cream until moistened. Turn the dough mixture out onto a floured surface and, with floured hands, knead 3 or 4 times, just until the dough holds together.

  • Pat into a circle about 1/2 inch thick and cut out with 1 3/4 to 2 inch biscuit cutters.

  • Arrange the biscuits over the hot chicken and sauce mixture in the baking dish.

  • Gather the dough scraps together and cut out more biscuits, placing on the chicken mixture or on a greased baking sheet or pan. Repeat until all of the dough is used. You may also freeze extra raw, cut-out biscuits on the baking sheet. Put the frozen biscuits in a freezer bag and bake them at another time.

  • Bake the chicken and biscuits and the plain biscuits until browned, about 20 to 24 minutes. Serves 4.

  • Serve this dish with a tossed salad for a tasty family dinner.

  • Note: To add more flavor to your chicken broth, add a teaspoon of chicken bouillon granules or chicken base, or use part condensed chicken broth in the cooking liquid. Don't add salt until the sauce has thickened.

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