Chicken and Biscuits – Comforting and creamy, a chicken gravy is covered by tender biscuits and cooked until warm and bubbly.
If you love a good comforting chicken dish, also try my Chicken Pot Pie, Chicken a la King. or Coconut Curry Chicken.
All I can say is, do yourself a favor and make it. I know it looks ordinary. Simple. But it is oh, so good. In fact, it was one of those meals that I really wanted to pat myself on the shoulder after making it, because it was that good.
The gravy is comforting and hot, and the biscuits are light and fluffy and tender. And the whole thing leaves you wanting to keep going back for another bite.
All winter long you’ll probably find me tucked inside with a big bowl of this Chicken and Biscuits!!
Ingredients
The gravy is similar to a chicken pot pie filling. For it, you will need:
- Butter
- Onion, Carrots, & Celery
- Flour
- Chicken Broth and Milk
- Sour Cream
- Pimientos
- Cooked Chicken
- Cheddar Cheese
For the biscuits, you will need:
- Flour
- Baking Powder
- Sugar
- Salt
- Baking Soda
- Butter
- Buttermilk
Tips and Tricks
A word on the biscuits – these are my all-time favorite biscuit. But they are different, and you may find yourself questioning me when you make them. They are not traditional at all. The “dough” is extremely sticky – you wouldn’t be able to pick it up with your hands and roll it into a ball. I find that it’s easiest to use a spring loaded ice cream scoop, but you can also use 2 spoons. You get the dough and then roll it into flour, then they are baked on top of a creamy chicken gravy.
I use a shallow 2 quart baking dish. My dish is similar in size to this 2 quart dish. A 9-inch square baking dish should work as long as it is deep enough.
Leftovers should be refrigerated. The biscuits will get a bit soggy, but it’s still delicious!
More Comfort Food Favorites
Chicken Lasagna with Green Chile and Cheese
Crockpot Potato Soup
Chicken Tetrazzini
Taco Pie
Chicken Crescent Rolls
Crispy Baked Chicken Drumsticks
Traditional Meatloaf Recipe with Glaze
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Chicken and Biscuits
Ingredients
Chicken Gravy
- 3 tablespoons butter divided
- 1/2 cup diced onion
- 1/2 cup diced carrot
- 1/2 cup diced celery
- 3 tablespoons flour
- 1 cup chicken broth
- 1 cup milk
- 1 cup sour cream
- 1 2 oz jar pimientos, drained
- 1 lb shredded cooked chicken (can also be diced)
- 1 cup shredded cheddar cheese divided
Biscuits
- 1 cup flour
- 1/2 tablespoon baking powder
- 1 1/2 teaspoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 2 tablespoons unsalted butter
- 3/4 cup buttermilk
- flour for rolling
- 1 tablespoon melted butter
Instructions
- Preheat the oven to 350F. Grease a 2-quart casserole dish; set aside.
- In a large skillet, melt 1 tablespoon of the butter. Add in the onion, carrot and celery and cook until the vegetables are starting to soften. Remove from skillet to a bowl.
- In the same skillet, melt the remaining 2 tablespoons of butter. Whisk in the flour and cook for a minute or two. Slowly whisk in the chicken broth and the milk. Season to taste with salt and pepper. Cook until thickened.
- Remove from heat and stir in the sour cream, pimientos, chicken, and cooked vegetables. Pour into the prepared baking dish. Sprinkle with 3/4 cup of the shredded cheddar cheese. Place in the oven and bake for 15 minutes.
- Meanwhile, in a large bowl, combine the flour, baking powder, sugar, salt and baking soda. Cut in the butter with a pastry cutter. Stir in the buttermilk. The mixture will be very sticky. Using a spoon or an ice cream scoop, make 9 balls out of the mixture, dropping each into the flour and coating the outside.
- When the chicken gravy is done cooking, remove it from the oven and increase the oven temperature to 450F. Drop the biscuits on top. Brush the tops of the biscuits with the melted butter, then sprinkle the remaining 1/4 cup of shredded cheddar cheese over the top.
- Return to the oven and cook until the biscuits are cooked through, 15-20 minutes.
TidyMom says
I make something similar to this, and it’s one of my husbands favorite meals – I’ll have to give your version a spin next time! looks delicious!
Nikki @Seeded at the Table says
Oh.my.word. I’m loving this comfort meal! Although, I’m one of those that’s been trucking along in flip flops and capris for the last few weeks. Partially due to warmer Mississippi weather, and partially due to being hot all the time from this pregnancy! 😉 Seriously still want this creamy meal, though!
Deborah says
@Nikki @Seeded at the Table, I wore flip flops for pretty much all of my pregnancies – even in the dead of winter. A (pregnant) girl’s gotta do what a girl’s gotta do!!
Heather of Kitchen Concoctions says
I remember one year we were visiting SLC and wanted to go fishing at a lake in the mountains on 4th of July. Unfortunately the road up to the lake was closed, due to SNOW!!! Snow on 4th of July… this Texas girl couldn’t even fathom that Utah weather craziness!
Nutmeg Nanny says
Oh my, comfort food at it’s finest! This dish has got my mouth watering 🙂 yum.
grace says
yum! this is the epitome of comfort food for me, deborah. stellar post.
Brenda @ a farmgirl's dabbles says
Goodness gracious, it’s snowing here in MN again today, too. :/ I could use a lovely bowl of this for lunch!
Chung-Ah | Damn Delicious says
Sorry about the snow!
On the other hand, this looks like comfort in a bowl! It’s warming up here in LA but I’ll still make and devour this!
Stephanie @ Eat. Drink. Love. says
I don’t care how hot it is here in Arizona, I want to curl up and live in a bowl of this!