Saturday, November 27, 2010

Creamed Chicken over Biscuits

I have been making this recipe regularly for about 7 years, ever since I first discovered it in a Taste of Home magazine. It is a simple and comforting meal, reminiscent of chicken pot pie. This recipe yields 4-6 servings but is easily halved if your family is smaller (note that the recipe has been halved in the pictures).

Creamed Chicken over Biscuits

printable recipe

1 lb boneless skinless chicken breasts, cubed
1 Tbsp canola oil
2 cups cubed peeled potato (any kind will do)
1 cup diced carrot
4 Tbsp butter or margarine
4 Tbsp flour
2 cups milk
5 tsp chicken bouillon granules
1/4 tsp pepper
1 cup frozen peas, thawed
biscuits (recipe below)

Heat oil over medium-high heat in a skillet and saute chicken until no longer pink. (Obviously picture was taken in the middle of the cooking process!) If you would prefer, you may skip this step and use already cooked, shredded chicken instead.

Place the potato and carrot in a small saucepan. Cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender. Drain and set aside.

While potatoes are cooking, start the biscuits.


recipe courtesy Betty Crocker

1/2 cup shortening
2 cups all-purpose flour
1 Tbsp sugar
3 tsp baking powder
1 tsp salt
3/4 cup milk (if using buttermilk, decrease baking powder to 2 tsp and add 1/4 tsp baking soda to dry ingredients)

Heat oven to 450F. Cut shortening into flour, sugar, baking powder and salt with pastry blender or a fork until mixture resembles fine crumbs.

Stir in milk until dough leaves side of bowl (dough will be soft and sticky). Turn dough onto lightly floured surface. 

Knead lightly 10 times, after which dough will look like this: 

Roll or pat 1/2 inch thick. (Your circle of dough will be bigger, I halved the biscuit recipe as well.)

Cut with floured 2 1/2 inch round cutter.

Place on ungreased cookie sheet about 1 inch apart for crusty sides, touching for soft sides. Bake until golden brown, 10 to 12 minutes. Immediately remove from cookie sheet so bottom of biscuits don't brown too much. 
*Note the above picture is the unbaked biscuits. I forgot to take a picture once they came out of the oven, slacker!

While the biscuits are baking, let's return to the creamed chicken.

In a large skillet, melt butter. Stir in flour until smooth. Gradually whisk in milk. Add the bouillon and pepper.

Bring to a boil; cook and stir for 2 minutes or until thickened. Congratulations, you've just made white gravy! No time to celebrate, it's time to add the chicken, peas and potato mixture; heat through.

Serve over biscuits (which should be just about ready to pull from the oven). Enjoy!

This recipe is featured in Meal Plan: Nov 29-Dec 5.



  1. Thanks for linking up to FFF! Have a Fabulous week!

  2. Yummy! Just made this. Great kid-friendly comfort food. I used canned biscuits to make it a quick meal.

  3. Just made this for the billionth time and my kids just love it! thanks for sharing Heather!!