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Chicken and Biscuits

  • Author: Julie
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 6 servings 1x

Ingredients

Scale

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

  1. Preheat oven to 400 degrees.
  2. In a large pan, melt butter over medium-high heat.  Add carrots, celery, onion, and cook until onions are translucent.
  3. Sprinkle flour over vegetables and cook for 2-3 minutes, stirring.
  4. 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.
  5. 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 the baking dish.

For the Biscuit Topping

  1. In a medium bowl, mix flour, baking powder, salt, thyme, and parsley together.
  2. Cut in cubed butter with a pastry cutter until you have pea-sized bits of flour-coated butter.
  3. Slowly stir in the milk as you mix the dough together.
  4. Top the prepared filling with an even layer of one-inch pieces of the biscuit dough.
  5. 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