Creamed Chicken Over Biscuits
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Creamed Chicken Over Biscuits is a classic comfort food dish that combines tender shredded chicken, peas, carrots, and a rich, flavorful sauce. The creamy, buttery base is elevated with aromatic onions, thyme, and just the right amount of seasoning to create a meal that’s sure to warm your heart. Perfect for any occasion, this dish is not only quick to prepare but also guaranteed to please the whole family. Think of it as similar to chicken a la king or a deconstructed chicken pot pie.
What sets this recipe apart is its versatility. You can use any type of biscuits you prefer, whether they come from a can, the freezer, or are made from scratch. If you’re looking for an easy biscuit recipe, I have a few recommendations to get you started. Try perfect freezer biscuits, easy 7-Up biscuits, or 15 minute cream biscuits. I like to use Pillsbury frozen buttermilk biscuits for convenience when I don’t make them from scratch.
This recipe is also a fantastic way to utilize leftover turkey or chicken, making it both convenient and delicious. You can even opt for rotisserie chicken if you’re short on time. With its simple ingredients and straightforward steps, Creamed Chicken Over Biscuits is a must-have addition to your recipe collection.
Ingredients for Creamed Chicken Over Biscuits
- UNSALTED BUTTER
- ONION
- ALL-PURPOSE FLOUR
- SALT
- PEPPER
- CHICKEN BROTH/STOCK
- HALF-AND-HALF
- THYME
- FROZEN PEAS AND CARROTS
- COOKED CHICKEN
- PREPARED BISCUITS
Instructions for Creamed Chicken Over Biscuits
Melt the Butter: In a large deep skillet, melt the butter over medium heat. Allow it to melt completely before moving on to the next step.
Cook the Onions: Add the chopped onions to the skillet and cook, stirring occasionally, until they become translucent and start to brown slightly. This should take about 3-5 minutes.
Create the Base: Sprinkle the flour over the onions and stir well to combine. Season with salt and pepper to taste. This will create a thick base for the creamy sauce.
Add the Chicken Stock: Pour in the chicken stock, stirring continuously to ensure the flour is fully blended. Continue to stir until the mixture is smooth and begins to thicken.
Pour in the Half-and-Half: Slowly pour in the half-and-half while stirring constantly. Raise the heat slightly and cook until the sauce thickens, which should take about 1-2 minutes. Keep stirring to prevent any lumps from forming.
Add the Final Ingredients: Stir in the thyme, peas, carrots, and cooked chicken. Cook for a few more minutes until everything is heated through. Taste and adjust the seasoning with additional salt and pepper if needed.
Serve: Serve the creamy chicken mixture over warm, freshly baked biscuits. Enjoy this comforting meal as is, or feel free to customize it with additional vegetables or herbs to suit your taste.
Frequently Asked Questions
Can I add other vegetables to this creamed chicken recipe?
Yes, you can customize this recipe by adding other veggies such as mushrooms, bell peppers, or green beans. Simply sauté them along with the onions or add them in the final step.
How do I store leftovers?
Store any leftover creamed chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave until warmed through.
Can I use milk instead of half-and-half?
Yes, you can substitute whole milk for half-and-half, but the sauce may be slightly less creamy. For a richer sauce, consider using a combination of milk and heavy cream.
How do I make the sauce thicker or thinner?
If you prefer a thicker sauce, let it cook a bit longer while stirring constantly until it reaches your desired consistency. For a thinner sauce, add a little more chicken stock or half-and-half until it reaches the desired consistency.
For more recipes like this, try:
Creamed Chicken Over Biscuits
Real Mom Kitchen
Equipment
Ingredients
- 4 Tbsp butter
- ½ cup onion diced
- ¼ cup all purpose flour
- salt
- pepper
- ½ cup chicken stock
- 1 ½ cups half-and-half
- 1 tsp dried thyme
- ¾ cup frozen peas/carrots
- 2 cups cooked chicken diced or shredded
- 8 prepared biscuits
Instructions
- In a large deep skillet over medium heat, melt the butter. Add the chopped onion and cook, stirring occasionally, until translucent and starting to brown slightly, about 3-5 minutes.
- Stir in the flour and season with salt and pepper.
- Pour in the chicken stock, stirring continuously until blended with the flour.
- Slowly pour in the half-and-half while stirring until well-blended. Raise the heat and cook until thickened, stirring constantly, about 1-2 minutes.
- Stir in thyme, peas, carrots, and chicken. Cook for a few more minutes until warmed through. Season with additional salt and pepper if needed. Serve the creamy chicken mixture over warm, freshly baked biscuits. Serves 8.
Nutrition
This recipe is adapted from Delicious Little Bites.
