Creamy Chicken and Biscuits
Creamy Chicken and Biscuits
Author: Adapted from "Chicken Biscuit Stew," Cooking Light, 1996
Serves: 4 to 5
Ingredients
- 1 batch Fluffy Buttermilk Biscuits
- 2 tbsp salted butter
- 1 tsp kosher salt (use ¾ tsp for table salt) or adjust to taste
- ¼ tsp ground black pepper
- ¼ tsp garlic powder
- ⅛ tsp ground sage
- ⅓ cup diced onion
- ½ cup
all purpose flour - ¾ cup skim milk
- 2 cups low sodium chicken broth
- 16 oz frozen peas and carrots (no need to thaw)
- 2 cups shredded cooked chicken
Instructions
- Bake the biscuits according to the recipe.
- While the biscuits bake, make the creamy chicken.
- Melt butter in a large
sauce pan over medium heat. Sprinkle the flour over the melted butter and mix until the flour is well incorporated and you have a crumbly mixture. Stir for a couple of minutes so that the flour mixture can cook. - Add seasonings (salt through sage) and onion. Saute the onion, stirring frequently, just until it becomes translucent.
- Gradually add the milk and broth, whisking constantly to help avoid lumps. If you do end up
a a few - Cook the mixture over medium heat until thickened and bubbly, whisking frequently.
- Add the frozen vegetables and stir until combined. Add the chicken and stir until combined.
- Cook until the mixture is fully heated through and the vegetables are tender.
- Ladle over hot biscuits and serve!
Notes
The original recipe uses canned biscuits, cut in half, then baked on top of the mixture in a casserole dish. You can use canned biscuits as a <g class="gr_ gr_67 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling ins-del" id="67" data-gr-id="67">short cut</g> for time, but the homemade biscuits really make this dish especially delicious.
The biscuit recipe makes 9 large biscuits<g class="gr_ gr_85 gr-alert gr_gramm gr_inline_cards gr_run_anim Style replaceWithoutSep" id="85" data-gr-id="85">.If</g> you serve one biscuit per person, (and no one grabs an extra biscuit) you will have 4-5 biscuits leftover. I store them at room temperature, wrapped in foil, overnight<g class="gr_ gr_86 gr-alert gr_gramm gr_inline_cards gr_run_anim Style replaceWithoutSep" id="86" data-gr-id="86">.They</g> heat up nicely in the toaster oven or conventional oven the next morning.
You could also skip the biscuits (gasp!) and serve this over rice, pasta or toast 🙂
I use shredded chicken pieces because I like the texture better than cubes and the extra texture provides lots of nook and crannies for the creamy sauce to settle into. I don't completely shred it, I just pull it into nice hearty pieces.
If your sauce gets too thick, add more chicken broth or milk, depending upon what <g class="gr_ gr_80 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling multiReplace" id="80" data-gr-id="80">flavor</g> you want to increase. I usually use more broth. This is also a good tip if you have leftovers. Just add some liquid and reheat.
If you want the sauce to be richer, use whole milk.
I used low sodium chicken broth, if you use regular, you will need to reduce the added salt.
The biscuit recipe makes 9 large biscuits<g class="gr_ gr_85 gr-alert gr_gramm gr_inline_cards gr_run_anim Style replaceWithoutSep" id="85" data-gr-id="85">.If</g> you serve one biscuit per person, (and no one grabs an extra biscuit) you will have 4-5 biscuits leftover. I store them at room temperature, wrapped in foil, overnight<g class="gr_ gr_86 gr-alert gr_gramm gr_inline_cards gr_run_anim Style replaceWithoutSep" id="86" data-gr-id="86">.They</g> heat up nicely in the toaster oven or conventional oven the next morning.
You could also skip the biscuits (gasp!) and serve this over rice, pasta or toast 🙂
I use shredded chicken pieces because I like the texture better than cubes and the extra texture provides lots of nook and crannies for the creamy sauce to settle into. I don't completely shred it, I just pull it into nice hearty pieces.
If your sauce gets too thick, add more chicken broth or milk, depending upon what <g class="gr_ gr_80 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling multiReplace" id="80" data-gr-id="80">flavor</g> you want to increase. I usually use more broth. This is also a good tip if you have leftovers. Just add some liquid and reheat.
If you want the sauce to be richer, use whole milk.
I used low sodium chicken broth, if you use regular, you will need to reduce the added salt.