Hello cozy, comforting, piping hot pan of Chicken and Biscuits! If you love fuzzy slippers, fall leaves, crackling fires, and chicken pot pies this recipe is for you. It is the ultimate fall comfort food with a creamy chicken filling topped with bite-sized buttery herbed biscuits. It’s almost like a crumble topping on a cobbler, but lighter and more savory. I just polished off a bowl, and I’m already looking forward to curling up with a good book and my leftovers for lunch tomorrow.
This recipe starts on the stovetop, sautéing onions, celery and carrots in a bit of butter. Once the onions are translucent, sprinkle flour over the veggie mixture, and cook for 2-3 minutes. Add chicken broth and seasonings, and then simmer until the veggies are halfway tender, about 7-8 minutes.
While the filling is simmering away, grab a bowl and make the biscuit topping. Mix the flour, baking powder, herbs and salt together and then cut in cold cubes of butter. When you have pea-sized bits of flour-coated butter, stir in the milk and a dough will form. Set aside.
Head on back to the stovetop, and turn the heat to low. Stir in your cooked chicken and heavy cream. Give it a taste and see if you like the seasoning. Add salt and pepper to your liking. Then pour the filling into a 9 by 9 inch baking dish. Tear the biscuit dough into one-inch pieces and place them on top of the filling in an even layer, but don’t worry about it being too perfect. They will spread some during the baking.
Place the baking dish into a preheated 400 degree oven for about 30 minutes, or until the top of the biscuit layer is golden and the filling is bubbling up all around. Allow the pan to cool for a few minutes and then serve.
We couldn’t decide if these Chicken and Biscuits should be eaten with a fork or a spoon, but we all agreed it was a delicious comforting dinner! Hope you will add this recipe to your fall menu soon, and that you enjoy it as much as we did.
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Chicken and Biscuits
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Dinner
- Method: Bake
- Cuisine: American
Description
These Chicken and Biscuits are the ultimate fall comfort food with a creamy chicken filling topped with bite-sized buttery herbed biscuits.
Ingredients
For the Filling
- 2 tablespoons butter
- 1 cup chopped carrots
- 1 cup chopped celery
- 1/2 cup chopped onion
- 2 tablespoons all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried parsley
- 2 cups chicken broth
- 3 cups cooked chicken, cubed
- 1/2 cup heavy cream
- salt and pepper to taste
For the Biscuit Topping
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon dried thyme leaves
- 1 teaspoon dried parsley
- 6 tablespoons butter, cold and cubed
- 1/2 cup milk
Instructions
For the Filling
- Preheat oven to 400 degrees.
- In a large pan, melt butter over medium-high heat. Add carrots, celery, onion, and cook until onions are translucent.
- Sprinkle flour over vegetables and cook for 2-3 minutes, stirring.
- Add salt, thyme, parsley, and chicken broth. Stir while bringing to a simmer. Continue to allow the filling to simmer while you mix up the biscuit topping.
- Once the veggies are just about halfway tender (about 7-8 minutes of simmering), add the chicken to the pan along with the heavy cream. Remove from the heat and pour into a 9 by 9 inch baking dish.
For the Biscuit Topping
- In a medium bowl, mix flour, baking powder, salt, thyme, and parsley together.
- Cut in cubed butter with a pastry cutter until you have pea-sized bits of flour-coated butter.
- Slowly stir in the milk as you mix the dough together.
- Top the prepared filling with an even layer of one-inch pieces of the biscuit dough.
- Bake at 400 degrees for 30 minutes.
Nutrition
- Serving Size: 1 Serving
- Calories: 514
- Sugar: 4.5g
- Sodium: 1059mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 12.5g
- Trans Fat: 0.9g
- Carbohydrates: 34g
- Fiber: 2.5g
- Protein: 22g
- Cholesterol: 130mg
Linda says
I made this tonight. One for us and one for a friend who is nursing a broken shoulder. It was delicious! I did add some frozen peas. We have leftovers and that’s always a good thing. Thank you, Julie, for sharing.
Michelle Gaide says
I have cooked my way through many LLK recipes over the years and enjoy them so much. My family loves them!!! Thank you!
Julie says
Thank you so much for making my recipes for your family, and for leaving such an encouraging comment. Made my day!
Megan lovelace says
I just made this x2 (12 serving) and I only had about 5 cups cups of chicken and no milk. I used water for the biscuits instead. Placed it in my large cast iron and baked it like you said 30 minutes and wow it was so good! Thank you! If I put this on my blog can I tag you as it is your recipe but with my variations..? I’m new to blogging lol
Julie says
Hi Megan, glad it worked well! Yes, feel free to post it with a link to my recipe. It is generally considered good etiquette to mention and link to a recipe you were inspired by or adapted. Enjoy the journey!