Chicken and Biscuits
Chicken and Biscuits is a classic comfort food recipe. Some great shortcuts make it easy and fast to prepare. A hearty satisfying dish.
Servings 8 Serves 8-10
Calories 483kcal
Ingredients
- ½ cup Unsalted Butter
- ½ cup All Purpose Flour regular or gluten-free measure-for-measure flour blend
- 4 cups Low Sodium Chicken Stock
- ¼ cup Heavy Cream or Half and Half
- Salt and pepper to taste
- 4 cups cooked shredded Chicken
- 2 cups frozen Peas and Carrots
- 14 frozen Biscuits see notes for alternatives
Instructions
- Preheat the oven to 375 degrees.
- In an oven proof skillet, melt the butter over medium heat. Add in flour and stir constantly for about 1 minute.
- Add chicken stock, about a cup at a time, stirring until fully combined. Add another cup of stock, stirring until it has mixed in. Repeat until all the stock as been added.
- Stir in cream, and stir until small bubbles begin to appear (just starting to simmer). Remove from heat.
- Stir in vegetables and chicken until well combined.
- Place biscuits on top nesting them close together.
- Cook for 35-40 minutes or until biscuits are golden on top. Remove from oven and allow to sit for 5 minutes. NOTE: even after sitting the stew portion will be very hot!
Notes
To Make Ahead:
Make the stew and refrigerate it without the biscuits. When ready to cook, cook the stew without the biscuits for 20 minutes, then add the biscuits and cook for the normal 30- 40 minutes.
Alternative pan suggestion:
If you do not have an oven proof skillet or Dutch oven, make the stew in a soup pot and transfer to a 9-inch by 13-inch baking pan and top with biscuits. Cooking suggestion:
If the skillet is very full going into the oven, add rimmed baking sheet under it to catch spills over during cooking. Using an Alternative Biscuit (cooking time adjustment) Refrigerated, homemade or from a mix biscuits may also be used (regular or gluten free). If substituting, cook the chicken mixture for 20 minutes, add the biscuits on top and cook for the time indicated for the biscuits in your recipe or mix box. They should be golden and flakey when done.
If you do not have an oven proof skillet or Dutch oven, make the stew in a soup pot and transfer to a 9-inch by 13-inch baking pan and top with biscuits. Cooking suggestion:
If the skillet is very full going into the oven, add rimmed baking sheet under it to catch spills over during cooking. Using an Alternative Biscuit (cooking time adjustment) Refrigerated, homemade or from a mix biscuits may also be used (regular or gluten free). If substituting, cook the chicken mixture for 20 minutes, add the biscuits on top and cook for the time indicated for the biscuits in your recipe or mix box. They should be golden and flakey when done.
Nutrition
Calories: 483kcal | Carbohydrates: 34g | Protein: 25g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 94mg | Sodium: 565mg | Potassium: 449mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3817IU | Vitamin C: 4mg | Calcium: 54mg | Iron: 3mg