I’m so excited to share this cream chicken and biscuits recipe with you all. It’s a family favorite that’s been passed down through generations, and for good reason – it’s comforting, flavorful, and easy to make.
The dish originated in the Southern United States, where creamy sauces and flaky biscuits are staples of the cuisine. It’s a hearty, homestyle meal that’s perfect for weeknights or special occasions.
The key to this recipe is the technique of making a roux, which gives the sauce its rich, velvety texture. By whisking together butter and flour, then gradually adding milk and chicken broth, you’ll create a sauce that’s both smooth and satisfying.
And let’s not forget the star of the show: tender, juicy chicken that’s cooked to perfection in the creamy sauce. It’s a match made in heaven!
I love serving this dish with a side of steamed vegetables or a simple green salad, but it’s also delicious on its own as a comforting solo meal. My kids adore it, and I know your family will too.
So go ahead, give it a try, and enjoy the warmth and love that comes with sharing a home-cooked meal with those you love.
Creamy Chicken and Biscuits
4.9 from 1490 votes
A comforting one-pot meal featuring tender chicken in a rich, creamy sauce topped with fluffy, golden biscuits. This hearty dish is perfect for a cozy family dinner and comes together in under an hour.
3 cups cooked shredded chicken (from a rotisserie chicken or poached breasts)
1 cup frozen peas
For the Biscuit Topping
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
1/4 cup cold unsalted butter, cut into small cubes
3/4 cup cold whole milk
👨🍳Directions
1Preheat your oven to 425°F (220°C).
2In a large oven-safe skillet or Dutch oven over medium heat, melt the 2 tablespoons of butter.
3Add the diced onion, carrots, and celery, and cook for 5 to 7 minutes, stirring occasionally, until the vegetables are softened but not browned.
4Add the minced garlic to the skillet and cook for 1 minute until fragrant.
5Sprinkle the 1/3 cup of flour over the vegetables and stir constantly for 2 minutes to cook the raw flour taste.
6Slowly pour in the chicken broth while whisking continuously to prevent lumps.
7Then add the heavy cream and milk, whisking until the sauce is smooth.
8Stir in the dried thyme, salt, and pepper, and bring the mixture to a gentle simmer over medium heat, about 3 to 4 minutes, until it thickens enough to coat the back of a spoon.
9Fold in the shredded chicken and frozen peas, then remove the skillet from the heat.
10Taste the filling and adjust seasoning with more salt and pepper if needed.
11Set aside while you prepare the biscuit topping.
12In a medium mixing bowl, whisk together the 2 cups of flour, baking powder, sugar, and salt.
13Add the cold butter cubes and use a pastry cutter or fork to cut them into the flour mixture until it resembles coarse meal with pea-sized butter pieces.
14Pour in the cold milk and stir with a fork just until a shaggy dough forms; do not overmix.
15Drop spoonfuls of the biscuit dough evenly over the hot chicken filling, leaving small gaps for steam to escape.
16You should have about 8 to 10 biscuits.
17Place the skillet in the preheated oven and bake for 18 to 22 minutes, until the biscuits are puffed and golden brown and the filling is bubbling around the edges.
18Remove the skillet from the oven and let it rest for 5 minutes before serving.
19Spoon the creamy chicken and biscuits onto plates, making sure each portion gets some filling and a biscuit.
🔧Equipment
Large oven-safe skillet or Dutch oven (10-12 inch)
For a quicker version, use store-bought refrigerated biscuit dough and bake according to package directions. To make ahead, prepare the filling without the biscuits, cool, and refrigerate for up to 2 days. When ready to bake, reheat the filling on the stovetop, then top with biscuit dough and bake as directed.
Watch Video Of How Creamy Chicken and Biscuits Works
This cream chicken and biscuits recipe is always a crowd-pleaser – whether you’re hosting a family gathering or simply want to treat your loved ones to a comforting meal. One of my favorite things about this recipe is its versatility; you can serve it as is for a weeknight dinner or dress it up with some fresh herbs and edible flowers for a special occasion.
As for storage and reheating ideas, simply let the cooked sauce cool completely before transferring it to an airtight container in the fridge for up to three days or freezing for up to two months. To reheat, thaw frozen sauce overnight in the fridge before warming it gently on the stovetop until hot.
❓ Frequently Asked Questions About Creamy Chicken and Biscuits
Q: What type of chicken is best for this recipe?
A: You can use either boneless, skinless chicken breasts or thighs – whichever you prefer. If using breasts, be sure to pound them thin so they cook evenly.
Q: Can I use low-fat or non-dairy milk in place of regular milk?
A: While you can experiment with different milks, I highly recommend sticking with whole milk for the best flavor and texture. Low-fat or non-dairy milks may produce a slightly watery sauce.
Q: How do I prevent the biscuits from becoming too hard or crumbly?
A: To ensure your biscuits stay tender and flaky, make sure to handle the dough gently when rolling it out. Also, don’t overmix – stop mixing as soon as the dough comes together in a cohesive ball.
Q: Can I prepare this recipe ahead of time?
A: Yes! You can prepare the sauce up to a day in advance and store it in the fridge until ready to use. Simply reheat it gently on the stovetop before serving.
Q: What if I don’t have any chicken broth on hand?
A: You can substitute an equal amount of water or even beef broth if needed – just keep in mind that the flavor will be slightly different.
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