A comforting chicken and biscuits dish with tender chicken in a creamy savory sauce topped with fluffy golden biscuits. Perfect for cozy family dinners and hearty meals.
Total Time:45 minutes
Yield:4-6 servings
Ingredients
2 cups cooked chicken, shredded or cubed
2 tablespoons butter
1 small onion, chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups chicken broth
1/2 cup milk or heavy cream
1 cup mixed vegetables (peas, carrots, corn)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon dried thyme
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold butter, cubed
3/4 cup milk
Instructions
Preheat oven to 400°F (200°C).
Melt butter in a skillet over medium heat.
Add onion and cook until softened, then stir in garlic and cook for 1 minute.
Sprinkle in flour and stir to form a roux.
Gradually whisk in chicken broth until smooth and thickened.
Add milk or cream and cook until creamy.
Stir in chicken, mixed vegetables, salt, pepper, and thyme.
Transfer mixture to a baking dish.
In a bowl, mix flour, baking powder, and salt. Cut in butter until crumbly, then stir in milk to form dough.
Drop spoonfuls of biscuit dough over the chicken mixture.
Bake for 20 to 25 minutes until biscuits are golden and cooked through.
Cool slightly before serving.
Notes
Use rotisserie chicken for convenience.
Add mushrooms or spinach for extra vegetables.
Swap biscuits with puff pastry for variation.
Store leftovers in refrigerator for up to 3 days.
Reheat in oven at 350°F (175°C) until warmed through.
Freeze for later use, though biscuit texture may change.
