Description
A comforting and hearty dish, Chicken and Biscuits Recipe combines tender chicken and vegetables in a creamy sauce, topped with flaky golden biscuits. Perfect for a cozy family dinner or a potluck gathering.
Ingredients
Scale
For the Chicken:
- 2 tablespoons unsalted butter
- 1 pound boneless, skinless chicken breasts (cut into bite-sized pieces)
For the Vegetables:
- 1 small onion (diced)
- 2 carrots (peeled and diced)
- 2 celery stalks (diced)
- 3 cloves garlic (minced)
Other Ingredients:
- â…“ cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 1 cup frozen peas
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- 1 can (16 oz) refrigerated biscuit dough
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F.
- Cook the Chicken: In a large oven-safe skillet, melt butter and cook chicken until browned. Set chicken aside.
- Cook the Vegetables: In the same skillet, cook onion, carrots, celery, and garlic until softened.
- Make the Sauce: Sprinkle flour over vegetables, then whisk in chicken broth and milk until smooth and thickened.
- Combine Ingredients: Stir in cooked chicken, peas, salt, pepper, and thyme.
- Add Biscuit Topping: Place biscuit dough over the chicken mixture.
- Bake: Bake for 15–18 minutes until biscuits are golden brown.
- Serve: Let cool for 5 minutes, then garnish with parsley before serving.
Notes
- You can use rotisserie chicken to save time.
- For a homemade touch, replace canned biscuits with your favorite biscuit recipe.
- Leftovers reheat well in the oven or microwave.
Nutrition
- Serving Size: 1 portion
- Calories: 430
- Sugar: 6g
- Sodium: 870mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 75mg
