Experience the ultimate comfort food with our creamy Chicken and Biscuits recipe, featuring tender chicken in a rich, savory gravy, crowned with fluffy, homemade biscuits and baked until golden and bubbling.
Few dishes evoke the warmth and coziness of home quite like a classic Chicken and Biscuits. This isn’t just a meal; it’s a hug in a bowl, a timeless recipe that brings families together and soothes the soul on chilly evenings. If you’re a fan of hearty, comforting chicken dishes, you’ll also adore my Chicken Pot Pie, Chicken a la King, or even the exotic flavors of Coconut Curry Chicken. But today, we’re diving deep into the unparalleled delight of creamy chicken topped with tender biscuits.
Honestly, stop what you’re doing and promise yourself you’ll make this dish. It might look deceptively simple, but the magic truly happens when those few, wholesome ingredients come together. This is one of those meals that made me want to pat myself on the back, proclaiming, “Yes, I did that!” because it’s *that* incredibly satisfying.
Imagine: a rich, velvety chicken gravy, brimming with tender chunks of chicken and crisp-tender vegetables, bubbling gently in a casserole dish. Perched atop this savory goodness are light, fluffy, and impossibly tender homemade biscuits, baked to a golden perfection. Every spoonful is a symphony of textures and flavors – the creamy sauce melting into the soft biscuit, leaving you craving just one more bite. This is the kind of dish you’ll find me curled up with all winter long!
What Makes Creamy Chicken and Biscuits a Comfort Food Classic?
Chicken and Biscuits is a quintessential American comfort food, deeply rooted in the tradition of wholesome, satisfying meals. At its heart, it’s a beautifully simple concept: a luscious, creamy chicken stew or gravy baked with savory biscuits on top. It’s often considered a cousin to chicken pot pie, offering a similar flavor profile but with the delightful twist of drop biscuits instead of a pastry crust. This dish excels at transforming humble ingredients into something truly extraordinary, making it a favorite for weeknight dinners and special occasions alike.
What sets this particular recipe apart is the emphasis on a truly *creamy* gravy combined with a unique biscuit method that yields unparalleled tenderness. It’s not just filling; it’s genuinely soul-warming, providing a perfect balance of savory, creamy, and subtly tangy notes from the sour cream and buttermilk.
Ingredients for the Perfect Chicken and Biscuits
Creating this masterpiece requires two main components: the rich, flavorful chicken gravy and the light, fluffy biscuits. Here’s a detailed look at what you’ll need:
For the Creamy Chicken Gravy:
- Butter: The foundation of our roux and vegetable sauté. Use unsalted butter to control the seasoning.
- Aromatic Vegetables (Onion, Carrots, & Celery): This classic mirepoix forms the flavor base of the gravy, adding depth and a touch of sweetness. Finely dicing them ensures they cook evenly and blend seamlessly into the sauce.
- All-Purpose Flour: Essential for thickening the gravy, creating a smooth and luscious consistency.
- Chicken Broth and Milk: The liquid base for the gravy. Using a combination provides richness from the milk and savory depth from the broth. Good quality broth makes a difference!
- Sour Cream: This is a secret weapon for an extra layer of creaminess and a delightful tangy note that balances the richness of the dish. Stir it in off the heat to prevent curdling.
- Pimientos: These small, sweet red peppers add a beautiful pop of color and a subtle, mild flavor that complements the chicken perfectly. Ensure they are well-drained.
- Cooked Chicken: You’ll need about a pound of cooked chicken. This is a fantastic recipe for using up leftover rotisserie chicken, Instant Pot shredded chicken, or simply boiling and shredding chicken breasts or thighs.
- Cheddar Cheese: Shredded cheddar cheese adds a wonderful, sharp flavor and extra creaminess to the gravy, creating a melty, irresistible layer beneath the biscuits.
For the Fluffy Biscuits:
- All-Purpose Flour: The primary dry ingredient, providing structure to the biscuits.
- Baking Powder & Baking Soda: These leavening agents work together with buttermilk to create incredibly light and airy biscuits.
- Sugar: Just a touch of sugar helps with browning and adds a subtle sweetness that balances the savory gravy.
- Salt: Essential for enhancing all the flavors in the biscuits.
- Unsalted Butter: Cold butter cut into small pieces is crucial for tender, flaky biscuits. It creates pockets of steam as it melts, resulting in a light texture.
- Buttermilk: The star ingredient for these biscuits! Buttermilk reacts with the baking soda to create lift and contributes to a tender crumb and a slightly tangy flavor. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup and filling the rest with regular milk, letting it sit for 5-10 minutes.
- Extra Flour: For rolling and coating the sticky biscuit dough.
- Melted Butter: For brushing the tops of the biscuits, giving them a beautiful golden crust and added flavor.
Step-by-Step Guide to Crafting Your Creamy Chicken and Biscuits
Follow these detailed steps to create a truly unforgettable comfort food experience:
- Prepare Your Oven and Dish: Begin by preheating your oven to 350°F (175°C). Lightly grease a 2-quart casserole dish and set it aside. This ensures nothing sticks and makes for easy cleanup.
- Sauté the Aromatics: In a large, deep skillet or Dutch oven, melt 1 tablespoon of butter over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes, or until the vegetables begin to soften but are not yet browned. Transfer the cooked vegetables to a bowl and set aside. This step builds the foundational flavor of your gravy.
- Make the Roux: In the same skillet, melt the remaining 2 tablespoons of butter. Once melted, whisk in the 3 tablespoons of flour. Cook, stirring continuously, for 1-2 minutes. This creates a roux, which will thicken your gravy and add a nutty flavor.
- Whisk in Liquids: Gradually, and while continuously whisking, pour in the chicken broth and then the milk. Continue whisking until the mixture is smooth and lump-free. Bring the gravy to a gentle simmer, allowing it to cook for a few minutes until it visibly thickens. Season generously with salt and pepper to taste.
- Finish the Gravy: Remove the skillet from the heat. Stir in the sour cream, drained pimientos, the cooked chicken, and the sautéed vegetables you set aside earlier. Mix until all ingredients are well combined and coated in the creamy gravy.
- Assemble the Casserole: Pour the chicken gravy mixture into your prepared 2-quart baking dish. Sprinkle ¾ cup of the shredded cheddar cheese evenly over the top of the gravy. Place the dish in the preheated oven and bake for 15 minutes. This allows the gravy to heat through and the cheese to melt slightly.
- Prepare the Biscuit Dough: While the gravy bakes, prepare your biscuit dough. In a large mixing bowl, combine the flour, baking powder, sugar, salt, and baking soda. Add the cold, cubed unsalted butter. Using a pastry cutter, your fingertips, or a fork, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Add Buttermilk and Form Biscuits: Pour in the buttermilk and stir until just combined. The mixture will be very sticky – resist the urge to add more flour to the dough itself. Lightly flour a clean work surface. Using a spring-loaded ice cream scoop (or two spoons), scoop out about 9 portions of the sticky dough. Drop each portion into the flour on your work surface, then gently roll it around to coat the outside completely. Shape them lightly into rustic balls.
- Top and Bake: After 15 minutes, carefully remove the chicken gravy from the oven. Increase the oven temperature to 450°F (230°C). Arrange the prepared biscuit dough balls on top of the hot chicken gravy. Brush the tops of the biscuits with the melted butter, then sprinkle the remaining ¼ cup of shredded cheddar cheese over them.
- Final Bake: Return the casserole to the now-hotter oven. Bake for an additional 15-20 minutes, or until the biscuits are beautifully golden brown on top and cooked through in the center. A wooden skewer inserted into a biscuit should come out clean.
Let the dish cool for a few minutes before serving. The internal temperature will be very hot, and a short rest allows the flavors to meld further and the gravy to set slightly.
Expert Tips for Fluffy Biscuits and Rich Gravy
Achieving perfection with Chicken and Biscuits is all about mastering a few key techniques:
- The Biscuit Dough – Embrace the Stickiness: My biscuit recipe is famously (or infamously!) sticky. You absolutely will not be able to handle it like traditional dough to roll it into neat balls. This stickiness is the secret to their incredible tenderness. Don’t add more flour to the dough mixture; instead, use a generous dusting of flour on your hands and work surface for shaping. A spring-loaded ice cream scoop or even two spoons works wonders for portioning the dough before coating it in flour.
- Cold Butter for Biscuits: Ensure your butter for the biscuits is very cold. This helps create those desirable pockets of steam during baking, leading to flaky layers.
- Don’t Overmix the Biscuits: Overmixing develops gluten, which can lead to tough biscuits. Mix just until the ingredients are combined. A shaggy dough is a happy dough!
- Achieving a Smooth Gravy: When making the roux, cook the flour and butter for a minute or two to eliminate the raw flour taste. When adding the liquids (broth and milk), do so slowly while whisking vigorously. This prevents lumps and ensures a silky-smooth gravy.
- Tasting and Seasoning: Always taste your gravy before adding the chicken and baking. Adjust salt and pepper as needed. A well-seasoned gravy is the heart of this dish.
- Choosing Your Baking Dish: I typically 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 also work perfectly, just ensure it’s deep enough to hold all the delicious gravy without overflowing. The shallow depth allows the biscuits to cook evenly and the gravy to bubble up beautifully.
- Cooked Chicken Options: This recipe is incredibly versatile for using pre-cooked chicken. Leftover roasted chicken, rotisserie chicken, or chicken breasts simmered and shredded all work wonderfully. You can also dice the chicken instead of shredding it if you prefer.
Serving Suggestions and Delicious Variations
While Chicken and Biscuits is a complete meal on its own, here are some ideas to complement it or shake things up:
- Simple Sides: A crisp green salad with a light vinaigrette provides a refreshing contrast to the richness of the dish. Steamed or roasted green beans, asparagus, or broccoli also make excellent healthy additions.
- Extra Veggies: Feel free to add other vegetables to the gravy alongside the onion, carrots, and celery. Frozen peas, corn, or diced bell peppers are great choices. Sauté sliced mushrooms with the initial aromatics for an earthy depth.
- Herb Infusion: Incorporate fresh herbs like chopped parsley, thyme, or rosemary into the gravy for an aromatic boost. Add them towards the end of the gravy cooking process.
- Spice It Up: For a touch of heat, add a pinch of cayenne pepper or a dash of hot sauce to the gravy. A hint of smoked paprika can also add wonderful complexity.
- Cheese Swap: Experiment with different types of cheese. A sharp white cheddar, Gruyere, or even a blend of Italian cheeses could offer interesting flavor profiles.
- Chicken Variations: While chicken is traditional, consider using turkey, especially after holidays, for a similar comforting experience.
Storage and Reheating Tips
Chicken and Biscuits make for fantastic leftovers, though the biscuits will change in texture:
- Refrigeration: Leftovers should be stored in an airtight container in the refrigerator for up to 3-4 days.
- Biscuit Texture: It’s important to note that the biscuits will inevitably absorb some of the gravy and become softer, losing some of their initial crispiness. However, they are still incredibly delicious and tender, simply with a different texture.
- Reheating:
- Oven: For best results, reheat individual servings or the entire casserole in an oven preheated to 350°F (175°C) until thoroughly heated through and bubbling, about 20-30 minutes for a larger portion. This helps crisp up the biscuits slightly.
- Microwave: For a quicker option, individual servings can be reheated in the microwave, though the biscuits will remain soft. Heat in 1-minute intervals until hot.
- Freezing: The chicken gravy portion can be frozen separately for up to 2-3 months. Thaw overnight in the refrigerator before reheating. However, I do not recommend freezing the assembled dish with the biscuits, as their texture will suffer significantly upon thawing and reheating.
Frequently Asked Questions (FAQ)
Here are answers to some common questions about making Chicken and Biscuits:
Q: Can I use raw chicken in this recipe?
A: No, the recipe calls for cooked chicken. The chicken won’t have enough time to cook through properly if added raw. You can quickly cook and shred chicken breasts or thighs specifically for this recipe, or use pre-cooked options like rotisserie chicken.
Q: Can I make the biscuits ahead of time?
A: The biscuit dough is best made and baked fresh for optimal texture. However, you can mix the dry ingredients and cut in the cold butter ahead of time and store it in the refrigerator. Add the buttermilk and form the biscuits just before baking.
Q: What if I don’t have buttermilk?
A: You can easily make a homemade buttermilk substitute. Pour 1 tablespoon of white vinegar or lemon juice into a liquid measuring cup, then fill the rest with regular milk (any fat percentage). Let it sit for 5-10 minutes until it slightly curdles. This will work in place of buttermilk.
Q: Can I make this dish gluten-free?
A: To make this gluten-free, you would need to substitute the all-purpose flour in both the gravy and biscuits with a gluten-free all-purpose flour blend (one that contains xanthan gum works best for structure). Ensure your chicken broth is also gluten-free.
Q: Is this recipe freezer-friendly?
A: The chicken gravy without the biscuits freezes well. Allow it to cool completely, then transfer to a freezer-safe container for up to 2-3 months. Thaw in the refrigerator and reheat on the stovetop or in the oven. Prepare fresh biscuits when you’re ready to serve.
More Comfort Food Favorites
If you’re craving more hearty, soul-satisfying meals, be sure to try these other beloved recipes:
- Cheesy Chicken Lasagna with Green Chile
- Crockpot Potato Soup
- Cheesy Chicken Tetrazzini
- Taco Pie
- Chicken Crescent Rolls
- Crispy Baked Chicken Drumsticks
- Traditional Meatloaf Recipe with Glaze
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Creamy Chicken and Biscuits
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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 all-purpose flour
- 1/2 tablespoon baking powder
- 1 1/2 teaspoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 2 tablespoons cold unsalted butter, cut into small pieces
- 3/4 cup buttermilk
- Extra flour for rolling
- 1 tablespoon melted butter (for brushing)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 2-quart casserole dish; set aside.
- In a large skillet, melt 1 tablespoon of the butter. Add the onion, carrot, and celery and cook until the vegetables are starting to soften, about 5-7 minutes. Remove from skillet to a bowl.
- In the same skillet, melt the remaining 2 tablespoons of butter. Whisk in the 3 tablespoons of flour and cook for a minute or two. Slowly whisk in the chicken broth and the milk until smooth. Season to taste with salt and pepper. Cook, stirring, until thickened, about 5-7 minutes.
- Remove from heat and stir in the sour cream, drained pimientos, cooked chicken, and the sautéed vegetables. Pour the mixture 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 1 cup flour, baking powder, sugar, salt, and baking soda. Cut in the cold butter with a pastry cutter or your fingertips until crumbly. Stir in the buttermilk until just combined; the mixture will be very sticky. Using a spoon or an ice cream scoop, make 9 portions from the mixture, dropping each into the extra flour and coating the outside. Gently shape into rustic balls.
- When the chicken gravy has baked for 15 minutes, remove it from the oven and increase the oven temperature to 450°F (230°C). Drop the biscuit balls on top of the hot gravy. 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 golden brown and cooked through, about 15-20 minutes. Let stand for a few minutes before serving.
Recipe Notes:
Nutrition Information (Estimated per serving):
- Serving: 1/6 of recipe
- Calories: 309 kcal (15% DV)
- Carbohydrates: 15 g (5% DV)
- Protein: 22 g (44% DV)
- Fat: 18 g (28% DV)
- Saturated Fat: 10 g (63% DV)
- Polyunsaturated Fat: 2 g
- Trans Fat: 0 g
- Cholesterol: 97 mg (32% DV)
- Sodium: 672 mg (29% DV)
- Fiber: 1 g (4% DV)
- Sugar: 9 g (10% DV)