I’ve been making creamed chicken and biscuits for years, and it’s always a hit with my family. It’s a classic Southern recipe that’s easy to make and perfect for a weeknight dinner or a special occasion. I love that it’s a comforting dish that warms the soul, and it’s also a great way to use up leftover chicken or turkey.
The key to this recipe is the technique of cooking the chicken in a creamy sauce with butter and flour, which gives it a rich and velvety texture. This is a dish that’s been passed down through generations, and I’m happy to share it with you today. I remember my grandmother making this dish for me when I was growing up.
She’d serve it with flaky biscuits and a side of steamed vegetables, and it was always a treat. As I got older, I started making it myself, experimenting with different variations and adding my own twist to the recipe. Now, I love serving it to my own family and friends, who always rave about the flavors and textures.
The beauty of this recipe is that you can customize it to your liking. Want to add some diced veggies or herbs? Go for it!
Want to use different types of chicken or add some spice? You do you! The recipe is flexible enough to accommodate your tastes, yet still delivers on comfort food satisfaction.
One of the things I appreciate most about creamed chicken and biscuits is the health benefits. It’s a relatively low-calorie meal compared to other comfort foods, thanks in part to the lean protein from the chicken and the fiber from the biscuits. Plus, you can easily swap out ingredients like butter for healthier alternatives or add some extra veggies for an extra nutritional boost.
Creamed Chicken and Biscuits
4.7 from 1427 votes
A comforting classic featuring tender chicken in a rich, creamy sauce served over fluffy buttermilk biscuits. This hearty dish is perfect for a cozy family dinner and comes together in under an hour.
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
2 tablespoons unsalted butter
1 small onion, diced
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups chicken broth
1/2 cup heavy cream
1 cup frozen peas and carrots
1/2 teaspoon dried thyme
Salt and black pepper to taste
👨🍳Directions
1Preheat the oven to 425°F.
2In a mixing bowl, whisk together the flour, baking powder, and salt.
3Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
4Pour in the buttermilk and stir just until a shaggy dough forms.
5Turn the dough onto a lightly floured surface and gently knead 4 to 5 times until it comes together.
6Pat the dough to 1/2-inch thickness and cut out 8 biscuits using a 2-inch round cutter.
7Place the biscuits on a baking sheet lined with parchment paper, spacing them about 1 inch apart.
8Bake for 12 to 14 minutes until the biscuits are golden brown on top and a toothpick inserted into the center comes out clean.
9While the biscuits bake, melt the butter in a large skillet over medium heat.
10Add the diced onion and cook for 3 to 4 minutes until softened and translucent, then stir in the minced garlic and cook for 30 seconds until fragrant.
11Sprinkle the flour over the onion mixture and cook, stirring constantly, for 1 to 2 minutes until the flour is lightly golden and no longer raw.
12Gradually whisk in the chicken broth and heavy cream, then bring the sauce to a gentle simmer over medium-high heat.
13Reduce the heat to medium-low and add the chicken pieces, frozen peas and carrots, and dried thyme.
14Simmer for 10 to 12 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened enough to coat the back of a spoon.
15Season with salt and black pepper to taste.
16Split the warm biscuits in half and place the bottoms on serving plates.
17Ladle the creamed chicken mixture over the biscuit bottoms, then top with the biscuit tops.
For a quicker version, use store-bought biscuits and skip the homemade biscuit steps. You can also add mushrooms or swap the peas and carrots for other vegetables like diced celery or corn.
Watch Video Of How Creamed Chicken and Biscuits Works
This creamed chicken and biscuits recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just need something comforting on a weeknight. One of my favorite ways to serve it is as a main course with some steamed vegetables on the side; another option is as part of a brunch spread with scrambled eggs and toast.
You can even repurpose leftover creamed chicken by turning it into sandwiches or wraps – just top with your favorite toppings! Whatever way you choose to serve it, I hope you enjoy this beloved family recipe as much as we do.
❓ Frequently Asked Questions About Creamed Chicken and Biscuits
1. What type of chicken should I use?
For this recipe, I recommend using boneless, skinless chicken breasts or thighs. You can also use leftover roasted chicken or turkey if you have some on hand.
2. Can I make this recipe in advance?
Yes, you can prep the ingredients ahead of time, but be sure to assemble and cook the dish just before serving for best results.
3. How do I store leftovers?
Store leftover creamed chicken and biscuits in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
4. Can I reheat this dish?
Yes, you can reheat creamed chicken and biscuits in the oven at 350°F (180°C) for about 20-25 minutes or until heated through.
5. What are some variations on this recipe?
Feel free to get creative with your own twists! Some ideas include adding diced veggies like carrots or peas, using different types of cheese like cheddar or parmesan, or swapping out butter for olive oil.
Crispy chicken tenders are tossed in a creamy Caesar dressing and tucked into warm tortillas with crunchy romaine and shaved Parmesan. These tacos combine the c…
This homemade tomato sauce is simple, fresh, and perfect for pizza. It uses canned tomatoes and a few pantry staples to create a rich, flavorful base. Ready in …
A classic Southern dessert with a creamy, spiced sweet potato filling baked in a flaky, buttery crust. This old fashioned recipe uses roasted sweet potatoes for…
Indian Fry Bread is a traditional Native American flatbread, crispy on the outside and soft on the inside. It is typically served with various toppings or as a …
Baked ziti with meat sauce is a classic Italian-American dish featuring tender ziti pasta tossed in a rich meat sauce and topped with melted cheese. This comfor…
