Summary: Even though it’s homemade, this delicious chicken and biscuits recipe is surprisingly easy to prepare, and it cooks quickly. I started with 2 large chicken breast halves, but this could also be made with cooked chicken which is leftover or from a rotisserie chicken.
- 2 large chicken breast halves, bone-in or boneless
- 3 cups chicken broth
- 1 small onion, chopped
- 1/2 teaspoon dried leaf thyme
- 1/4 teaspoon ground black pepper
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 1/4 to 1/2 cup heavy cream (or fat free heavy cream)
- 1 to 1 1/2 cups cooked frozen peas or peas and carrots
- salt and pepper, to taste
- Put the chicken in a large saucepan with the chicken broth, onion, thyme, and pepper. Bring to a boil. Reduce heat to low, cover, and continue cooking at a low simmer for 25 to 30 minutes, until the chicken is cooked through and no longer pink. Remove the chicken from the broth; reserve the broth and set aside. When chicken is cool enough to handle, remove from the bones and chop coarsely or shred.
- Grease an 8- or 9-inch baking dish or spray with nonstick cooking spray. Heat the oven to 375°.
- Put the chicken in the baking dish.
- Sprinkle the cooked peas or peas and carrots over the chicken in the baking dish.
- In a saucepan over medium heat, melt the butter. Stir in the flour and cook, stirring, for 1 minute. Add 2 cups of the chicken broth and continue cooking, stirring, until thickened. Add the heavy cream, along with salt and pepper, to taste.
- Pour the sauce over the chicken and vegetables.
Quick notes if you want homemade biscuits on top or use pre-made flaky biscuits
***Biscuits*** 2 cups all-purpose flour 1 tablespoon baking powder 3/4 teaspoon salt 2 teaspoons sugar, optional 2 tablespoons chopped fresh parsley 1 1/2 cups heavy cream (or whipping cream) Biscuits: In a large bowl, whisk the flour with the baking powder, 3/4 teaspoon of salt, sugar (optional), and parsley. Blend well. With a fork, stir in the heavy cream until moistened. Turn the dough mixture out onto a floured surface and, with floured hands, knead 3 or 4 times, just until the dough holds together. Pat into a circle about 1/2-inch thick and cut out with 1 3/4 to 2-inch biscuit cutters. Arrange the biscuits over the hot chicken and sauce mixture in the baking dish. Gather the dough scraps together and cut out more biscuits, placing on the chicken mixture or on a greased baking sheet or pan. Repeat until all of the dough is used.
Bake the chicken and biscuits and the plain biscuits until browned, about 20 to 24 minutes. Serves 4. Serve this dish with a tossed salad for a tasty family dinner. Note: To add more flavor to your chicken broth, add a teaspoon of chicken bouillon granules or chicken base, or use part condensed chicken broth in the cooking liquid. Don’t add salt until the sauce has thickened.
Photo and Recipe Adapted from About.com