| | | |

Chicken with Biscuits

Comments 18 Comments
Jump to Recipe Print Recipe

Chicken with Biscuits

I was craving something comforting and tasty, so I decided to make this easy recipe for chicken with biscuits using up some leftover roasted chicken we had in the fridge. This easy and comforting casserole is like a chicken pot pie topped with biscuits instead of a crust. We all loved this chicken and biscuits recipe and thought it paired nicely with a loaded garden salad topped with Fran’s vinaigrette.

Chicken with Biscuits

Filling Ingredients:
  • 5 small red or yellow baby potatoes
  • 1 tbsp olive oil
  • ½ yellow onion, diced
  • 6-oz of cremini or button mushrooms, sliced
  • 1 carrot, peeled and diced
  • 1 celery stalk, diced
  • 3 cloves of garlic, minced
  • 4 tbsp butter
  • 4 tbsp flour
  • 4½ cups of chicken broth
  • 1 cup of whole milk or heavy cream
  • ½ cup frozen sweet corn, thawed
  • ½ cup frozen peas, thawed
  • 1½ cups of roasted chicken, diced
  • Sea salt and freshly cracked pepper, to taste

Drop Biscuits:

  • 2 cups of flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ¼ tsp sugar
  • ¼ tsp garlic powder
  • 1 cup of whole milk
  • 2 tbsp butter, melted

Chicken with Biscuits

How to Make Chicken and Biscuits

Preheat the oven to 400 degrees. Spray a large 9×13-inch baking dish with olive cooking spray.

Cook the potatoes in a small pot of well-salted water, bring to a boil, and cook for 5-7 minutes, until tender. Remove from heat, drain, and cool. Once cool, dice into small chunks.

Cook the vegetables by heating the olive oil in a large skillet over medium heat. Add the onion, mushrooms, carrots, and celery, and cook for 5 minutes, stirring often, or until slightly tender.

Add garlic and continue to cook, stirring frequently, for 45 seconds. Remove from heat and set aside.

Make the filling by heating the butter in a large skillet over medium-high heat. Add the flour and cook, stirring often, for 2 minutes.

Slowly whisk in the chicken broth and milk and simmer, stirring occasionally, for 7-10 minutes, until thickened.

Add sauteed vegetables, corn, peas, potatoes, and chicken to the mixture and stir; season with sea salt and freshly cracked black pepper to taste, and cook for 2-3 minutes. Pour into the baking dish.

Make the drop biscuits by combining the flour, baking powder, salt, sugar, and garlic powder until mixed thoroughly.

Stir in milk and melted butter just until the flour mixture is moistened.

Drop biscuit topping onto the hot mixture in the baking dish to form 16 small biscuits.

Place into the oven and bake for 30 minutes, or until biscuits are golden brown.

 Chicken with Biscuits

 

Chicken with Biscuits

Chicken with Biscuits

Print Recipe Pin Recipe Rate Recipe
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Course: Main
Cuisine: American
Servings: 8
Author: Pam - For the Love of Cooking

Equipment

Ingredients

Filling Ingredients:

  • 5 small red or yellow baby potatoes
  • 1 tbsp olive oil
  • ½ yellow onion diced
  • 6- oz of cremini or button mushrooms sliced
  • 1 carrot peeled and diced
  • 1 celery stalk diced
  • 3 cloves of garlic minced
  • 4 tbsp butter
  • 4 tbsp flour
  • 4½ cups of chicken broth
  • 1 cup of whole milk or heavy cream
  • ½ cup frozen sweet corn thawed
  • ½ cup frozen peas thawed
  • 1½ cups of roasted chicken diced
  • Sea salt and freshly cracked pepper to taste

Biscuits:

  • 2 cups of flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ¼ tsp sugar
  • ¼ tsp garlic powder
  • 1 cup of whole milk
  • 2 tbsp butter melted

Instructions

  • Preheat the oven to 400 degrees. Spray a large 9x13-inch baking dish with olive cooking spray.
  • Cook the potatoes in a large saucepan of well-salted water, bring to a boil, and cook for 5-7 minutes, until tender. Remove from heat, drain, and cool. Once cool, dice into small chunks.
  • Cook the vegetables by heating the olive oil in a large skillet over medium heat. Add the onion, mushrooms, carrots, and celery, and cook for 5 minutes, stirring often, or until slightly tender.
  • Add garlic and continue to cook, stirring frequently, for 45 seconds. Remove from heat and set aside.
  • Make the filling by heating the butter in a large skillet over medium-high heat. Add the flour and cook, stirring often, for 2 minutes.
  • Slowly whisk in the chicken broth and milk and simmer, stirring occasionally, for 7-10 minutes, until thickened.
  • Add sauteed vegetables, corn, peas, potatoes, and chicken to the mixture and stir; season with sea salt and freshly cracked black pepper to taste, and cook for 2-3 minutes. Pour into the baking dish.
  • Make the biscuits by combining the flour, baking powder, salt, sugar, and garlic powder until mixed thoroughly.
  • Stir in milk and melted butter just until the flour mixture is moistened.
  • Drop biscuit topping onto the hot mixture in the baking dish to form 16 small biscuits.
  • Place into the oven and bake for 30 minutes, or until biscuits are golden brown.
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

 

 

Pam

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




18 Comments

  1. Oh my gosh, this is one of my favorite meals! Looks wonderful, wish the internet offered taste testing!
    Happy 4th!

    Reply

  4. Just stumbled upon your blog today and, after reading all of the archives, have decided that it is the BEST food blog ever! Seriously, you have a perfect combination here of recipe selection, great photos, easy to follow directions and entertaining text. Thanks for the inspiration!

    Reply

  7. I got to go away…I can’t take any more of this site right now. I’ll be back after I’m stuffed b/c that’s the only way I can handle it.

    looks too darn good.

    Reply

  8. I just happened upon your blog today and this recipe looks so good. my husband loves chicken and biscuits. i will be making this next week for dinner.

    Reply