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Chicken and Biscuits

This chicken and biscuits recipe transforms simple ingredients like tender chicken and fluffy biscuits into pure comfort food magic. This dish brings together savory chicken in a creamy sauce topped with golden, buttery biscuits that soak up all the delicious flavors.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Filling
  • 2 tablespoons butter
  • 1.5 pounds boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 3 medium carrots peeled and sliced
  • 2 celery stalks diced
  • 1/3 cup all-purpose flour
  • 3 cups chicken broth
  • 1 cup whole milk
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon paprika
For the Biscuits
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 6 tablespoons cold butter cubed
  • 3/4 cup buttermilk

Equipment

  • Large oven-safe skillet or Dutch oven (12-inch)
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Mixing bowl for biscuit dough
  • Sharp knife and cutting board
  • Whisk
  • Biscuit cutter or drinking glass
  • Rolling pin (optional)

Method
 

  1. Preheat your oven to 425°F and gather all your ingredients on the counter.
  2. Melt the butter in your oven-safe skillet over medium-high heat and add the chicken pieces in a single layer. Cook for 5-6 minutes, stirring occasionally, until the chicken is mostly cooked through with golden edges.
  3. Add the onion, garlic, carrots, and celery to the skillet with the chicken. Cook for 4-5 minutes until the vegetables start to soften and the onions turn translucent.
  4. Sprinkle the flour over the chicken and vegetables, stirring constantly for about 2 minutes.
  5. Slowly pour in the chicken broth while whisking continuously to prevent clumps from forming. Add the milk, thyme, salt, pepper, and paprika, then bring the mixture to a simmer, stirring frequently until it thickens to a gravy-like consistency after about 5 minutes.
  6. Stir in the frozen peas and remove the skillet from the heat.
  7. In a mixing bowl, whisk together the flour, baking powder, salt, and garlic powder. Cut in the cold butter using a fork or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces.
  8. Pour in the buttermilk and stir just until the dough comes together in a shaggy mass.
  9. Turn the dough onto a lightly floured surface and pat it to about 3/4-inch thickness. Cut out 6-8 biscuits and arrange them on top of the chicken filling in the skillet.
  10. Transfer the skillet to the preheated oven and bake for 20-25 minutes until the biscuits turn golden brown and the filling bubbles around the edges. Let it rest for 5 minutes before serving.

Notes

Freeze your butter for 15 minutes before making the biscuits and handle the dough as little as possible. Cold butter and minimal handling are the secrets to biscuits so light and flaky they practically float off the plate. Store leftovers in an airtight container in the refrigerator for up to 4 days.