Creamy chicken and vegetables, all cooked in the same pan, topped with fluffy homemade drop biscuits, then baked until browned and bubbly!
Time for some down home comfort food! This homestyle chicken and biscuits recipe will warm your soul and is hearty enough for even the hungriest crowd!
Y’all, the weather is cooling down, it gets dark sooner… it’s totally time for comfort!
This chicken and biscuits recipe is straight from my friends Donna and Chad’s new cookbook, The Simple Kitchen. They blog over at The Slow Roasted Italian. This is their first cookbook, and after reading this one, I’m SURE it’ll be a huge hit.
I mean, page after page of fantastic recipes! I had a really hard time narrowing down which recipe to share with you all.
Aside from this amazing recipe, there are SO many other great ones, like Triple Cheesy Mac and Cheese, Stacked Cantina Nachos, Honey Ginger Glazed Carrots, Legendary Pecan Pie Bars, and MORE! You can buy their book HERE! I promise, you won’t regret it!
Have you ever had classic chicken and biscuits before? It’s traditionally a Midwestern and Southern dish, but I’m sure it’s a favorite among other areas of the country as well.
It’s sort of like chicken and dumplings, but with golden brown biscuits! Which, in my opinion, is way better! But then again, I’m totally biscuit obsessed… especially these!
This recipe is a 30 minute meal, which is perfect for this time of the year as well. We’re all crazy busy basically from now until January, so a home cooked meal in 30 minutes? Sign me up!
Plus, with the exception of the biscuits being mixed in a bowl, this dish cooks in one pan! So less dishes to clean up, and less time in the kitchen… which means more time to spend with your family! Win, win, win!
The next time you’re craving some classic comfort food, give this homestyle chicken and biscuits a try!
HELPFUL TOOLS:
- Casserole Pan with Lid – Hands down, one of my favorite pans… easy cleanup, great size, pretty, and I love the clear lid!
- Box Grater – make shredding that Parmesan super easy!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
CHICKEN:
- 4 Tbsp unsalted butter
- 1 cup diced carrots
- 1 small shallot, diced
- 1/4 cup all-purpose flour
- 3/4 tsp dried rosemary
- 3/4 tsp dried oregano
- 3/4 tsp dried basil
- 1/3 tsp dried thyme
- 1/4 tsp dried marjoram
- pinch dried sage
- 2 tsp kosher salt
- 1/2 tsp black pepper
- 3 cups chicken stock (reduced sodium)
- 2 lbs boneless skinless chicken breasts, cut into 1/2" pieces
- 1 cup whole milk
- 1 cup frozen peas
BISCUITS:
- 4 Tbsp unsalted butter, divided
- 2 cups all-purpose flour
- 1 Tbsp baking powder
- 1 Tbsp sugar
- 1 Tbsp garlic powder
- 3/4 tsp kosher salt, divided
- 1 cup whole milk
- 2 cups freshly shredded parmesan cheese
- 1/2 tsp dried parsley
Instructions
FOR THE CHICKEN:
- Preheat oven to 450 F degrees. Melt butter in 4 qt braising pan or 12" oven safe skillet over MED-HIGH heat. Add carrots and shallot. Cook until the shallot is softened, 2-3 minutes, stirring occasionally.
- Sprinkle the flour, rosemary, oregano, basil, thyme, marjoram, sage, salt and pepper over the vegetables and stir to coat completely. Cook for 1 minute to cook out the floury taste.
- Add the chicken stock, chicken pieces, milk and peas to the pan. Bring to a boil, then reduce heat to simmer. Cover the pan and cook 5 minutes.
BISCUITS:
- While chicken mixture is simmering, add 2 Tbsp of the butter to a large microwave safe mixing bowl. Microwave 30 seconds, or until the butter is melted. Add flour, baking powder, sugar, garlic powder, and 1/2 tsp kosher salt. Stir until combined. Pour in the milk and stir until the flour is all wet; do not overmix. Fold in the cheese
PUT IT ALL TOGETHER:
- Uncover the pot and drop heaping spoonfuls of biscuits on top of the chicken stew. Transfer to the oven and bake 10-12 minutes, until golden brown.
- Melt remaining 2 Tbsp butter in a small bowl. Add the remaining 1/4 tsp kosher salt and dried parsley. Stir with a pastry brush. Remove pan from oven and brush the biscuits with the melted butter mixture.
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Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
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Ashley P Malloy says
Can I use 2% milk? I want to use it up before it goes bad
The Chunky Chef says
I’ve not tested this recipe with 2% milk, so I can’t say for certain, but I think it would be okay.
Mo says
I made it with 2%. It turned out just fine. The stew part AND the biscuits.
Teri says
Another wonderfu!l recipe! I made this chicken and biscuit dish last night for dinner and it was perfect – easy and tasty!
N taylor says
Fantastic recipe I had never heard of this before I’m in the uk and the recipe reads like a savoury scone , which I had not eaten before , so why not give it a try. what a hit my family love this I’ve made it a couple of time . My son would have this every week if I let him . I’m so glad I found it, thank you for sharing
Tara says
Yep in North America, biscuits are similar to scones in texture. Most biscuits like tea biscuits for strawberry shortcake , are taller and blander , but drop biscuits like this are around the shape and size of scones.
And , I’m sure you know, but your biscuit = our cookie
Sarah McCann says
Could I make the biscuit batter a few days ahead of time?
The Chunky Chef says
Without testing, I can’t say for certain. However, I would think the baking powder would begin working when you mix the wet and dry ingredients. If you allow the batter to sit before baking, you’re losing leavening power – meaning the gas created by the chemical interaction during cooking might not work as well and your biscuits won’t rise and puff up as expected.
Mango says
Could I use grated parmesan cheese instead of shredded Parmesan cheese????
Wendy Yager says
I am using chicken from one I roasted yesterday. How many cups would you say?
Thanks!
The Chunky Chef says
I would say about 2 – 2 1/2 cups.
Pat Merritt says
I put the chicken stuff in a 9 x 9 pan, put Pillsbury Flakes Honey Butter Biscuits on top then baked at 350 for 20-25 minutes. Fantastic!
Mango says
Help !! Can I use grated Parmesan cheese???? I’m making it now
Mango says
Can I use Pillsbury biscuits????
The Chunky Chef says
I’ve not tested using them, but you’re welcome to try it.
Kelsey says
This was delicious!!!
Angela B says
This was delicious! Here are my revisions…I used frozen sliced carrots, corn, and peas and rotisserie chicken . I added both white and dark meat. After cooking on the stove top for about 10 minutes, I thought the sauce was too thin and added a tablespoon of cornstarch mixed with milk to thicken. This was probably not necessary as the sauce thickened a little too much as it cooled on the table. I stupidly did not remember the Parmesan cheese in the biscuit mixture and cursed a whole bunch and assumed at that point I had ruined the recipe. Not true. They were still delicious and fluffy. I mixed garlic powder in with the butter/parsley/salt mixture and brushed that on the biscuits. I will definitely be making This again!
Lynn C says
Have you tried gluten free flour? The recipe is otherwise gluten free…for those with true Celiac Disease it looks awesome! Let me know please……
The Chunky Chef says
Hi Lynn 🙂 Unfortunately I haven’t tried it with gluten-free flour, as no one in my family has celiac disease or any gluten allergies.
Chandler says
Hi Lynn, did you try it with gluten free flour? I want to make this recipe myself with gluten free ingredients and was wondering if you did it? 😊
Mary B says
Wow! Winner winner chicken and a biscuit dinner! Seriously I don’t think this could get any better. It’s truly spectacular. Now, the hard part. I must come up with a way to tell my dear mother that I will be making this version instead of hers from now on… 😬
Melissa says
This recipe is wonderful. LOVE the biscuits!
Drew says
Well it’s fairly good…. the two of us consumed almost half of it before remembering that we didn’t take a pic just out of the oven. It smelled and looked so damn good! First class comfort food indeed!
Susan Gann says
I made this tonight; it was a hit! Thanks for sharing the recipe
Mary says
Delicious have made it several times now substituted half and half and used some wine.
Diane says
How do you recommend reheating leftovers
The Chunky Chef says
We normally don’t have much leftover, but when we do have some, I microwave them.
Marie says
Great recipe! Lends itself very well to alternate veggie and spice options. It’s a keeper.
Corinne says
Way too much salt and too much pepper. After I doctored it up with more vegetables and liquid, we really enjoyed it. I will try it again but cut back on both salt and pepper.
Francesca says
Do I add the chicken raw or cooked?
The Chunky Chef says
Raw, it cooks in the sauce.
Ellie says
Amazing! Made it for company( an excellent cook). She loved it and asked for the recipe…..
Gina Thomas says
The seasonings!! The biscuits!!! I didn’t change a thing and it was perfect! This meal is so delicious and flavorful you must must try it! I’m adding this to the regular dinner rotation. I have picky eaters here and this was a total success!
lien says
loved this recipe, both my husband and I… the only thing I did different was used half and half instead of milk – would make this again in a heartbeat! Thanks!
Joe says
Really simple and great recipe! Turned out very nice and definitely fills the belly on a cold day. Would prefer to shred the chicken next time just for texture. I used Virginia’s Best self rising flour biscuits and they turned out great. Thanks for the great recipe!!