Chicken and Biscuits

This Country-Style Chicken and Biscuits recipe transforms simple ingredients into a soul-warming meal that brings everyone to the table. The creamy chicken stew topped with golden, scratch-made biscuits creates that perfect balance of comfort and homestyle flavor that reminds me of Sunday suppers at grandma's house.

I first made this recipe during a particularly cold winter weekend when my family needed something truly comforting. Now it's our go-to meal whenever someone has had a rough day or when we're hosting friends who need a taste of home.

Ingredients

• Butter: Provides richness and helps create the perfect roux base for the creamy sauce. Use unsalted to control sodium levels.
• Olive oil: Works alongside butter to prevent burning while sautéing vegetables.
• Onion, celery, and carrots: Create the aromatic foundation. Look for firm vibrant vegetables for best flavor.
• All-purpose flour: Thickens the sauce to that perfect cozy consistency. Measure precisely for best results.
• Chicken broth: Adds depth of flavor. Homemade is ideal but a good quality store bought works wonderfully.
• Whole milk: Creates creaminess without being too heavy. Full fat provides the best texture.
• Cooked shredded chicken: Is the protein star. Rotisserie chicken saves time and adds extra flavor.
• Frozen peas: Bring color and sweetness. No need to thaw before adding.
• Buttermilk: Creates tender flaky biscuits. The real thing works best but you can make a substitute with milk and lemon juice.
• Cold butter for biscuits: Must be truly cold. I recommend freezing for 10 minutes before cutting in.

Step-by-Step Instructions

Prepare Your Workspace:

Preheat your oven to 400°F while gathering all ingredients. Having everything measured and ready makes the process flow smoothly. If using a rotisserie chicken shred it now while it's still warm for easier handling.

Create The Flavor Base:

Heat butter and oil in a large ovenproof skillet over medium heat until the butter is fully melted but not browning. Add the diced onion garlic carrots and celery stirring occasionally for a full 5 to 7 minutes. This slower cooking develops sweetness in the vegetables that forms the foundation of your stew.

Build The Sauce:

Sprinkle flour over the vegetables and stir continuously for exactly one minute. This cooks out the raw flour taste without burning it. Then gradually pour in the chicken broth and milk about a quarter cup at a time whisking constantly to prevent lumps. You'll see the mixture transform from paste like to silky smooth as you add liquid.

Complete The Filling:

Add your shredded chicken frozen peas and thyme to the thickened sauce. Allow this mixture to gently simmer for 2 to 3 minutes just until the peas warm through and the flavors begin to meld. Taste and adjust seasonings now as this is your last chance before the biscuit topping goes on.

Prepare The Biscuit Dough:

In a separate bowl combine the dry biscuit ingredients with a quick whisk. Using your fingertips or a pastry cutter work the cold butter into the flour until you have pea sized pieces throughout. This creates pockets of steam during baking resulting in flaky layers. Pour in the buttermilk and stir just until the dough comes together. Overmixing will create tough biscuits.

Top And Bake:

Drop generous spoonfuls of biscuit dough over the chicken mixture leaving small gaps between each portion. Alternatively shape into rounds for a more uniform appearance. Brush the tops with additional buttermilk for a beautiful golden finish. Bake uncovered until the biscuits have risen and turned amber brown about 25 to 30 minutes.

Rest And Serve:

Allow the finished dish to rest for a full 5 minutes before serving. This resting period lets the bubbling filling settle and thicken slightly ensuring it doesn't run too much when served.

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My absolute favorite part of this recipe is the moment when you break through the biscuit crust and steam rises from the creamy chicken filling below. It reminds me of my grandmother who would make something similar whenever family gathered at her farmhouse. That first spoonful always takes me back to her kitchen.

Make-Ahead Options

This chicken and biscuits recipe works beautifully as a make-ahead meal. You can prepare the chicken filling up to two days in advance and store it in the refrigerator. When ready to serve simply reheat the filling until hot prepare fresh biscuit dough to top it and bake as directed. For even quicker preparation you can also make the biscuit dough ahead of time and freeze it unbaked. The frozen dough can go directly on top of the hot filling though you may need to add a few extra minutes to the baking time.

Serving Suggestions

Country Style Chicken and Biscuits is practically a complete meal on its own but a few simple sides can make it even more special. A crisp green salad dressed with a light vinaigrette provides welcome brightness against the rich main dish. Roasted green beans or asparagus also work wonderfully. For a truly comforting spread include some cranberry sauce or pickled vegetables which add a tangy counterpoint to the creamy stew. When serving this for company a glass of unoaked Chardonnay or a light Pinot Noir complements the flavors beautifully.

Customization Ideas

This versatile recipe welcomes many variations while maintaining its comforting essence. For added vegetables consider folding in baby spinach leeks or mushrooms. You can add herbs like rosemary or tarragon for different flavor profiles. The stew portion can be adapted for different diets by using gluten free flour and plant based milks while the biscuit topping works well with dairy free butter alternatives. For a spicier version add a dash of cayenne or fold some chopped jalapeños into the biscuit dough. During autumn try adding a diced apple and some sage for seasonal flair.

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Common Questions

→ Can I make chicken and biscuits ahead of time?

Yes! You can prepare the chicken stew portion up to 2 days ahead and refrigerate. When ready to serve, reheat the stew, then make and add the biscuit topping just before baking. This saves time while ensuring the biscuits remain fresh and flaky.

→ How do I prevent my biscuits from becoming soggy?

For crispier biscuits, you can bake them separately on a baking sheet and place them on top of the hot stew just before serving. Alternatively, ensure your stew has thickened properly before adding the biscuit dough, and don't overcrowd the biscuits so heat can circulate between them.

→ What can I substitute for buttermilk?

If you don't have buttermilk, make a quick substitute by adding 2 teaspoons of white vinegar or lemon juice to 3/4 cup regular milk. Let it sit for 5-10 minutes until slightly thickened. Alternatively, thinned yogurt or sour cream can work in a pinch.

→ Can I freeze chicken and biscuits?

Yes, but for best results, freeze the chicken stew and biscuits separately. The stew can be frozen for up to 3 months. Thaw overnight in the refrigerator, then reheat and top with freshly made biscuits before baking. Pre-baked biscuits can also be frozen and reheated separately.

→ What sides pair well with chicken and biscuits?

Since this is a hearty, complete meal, simple sides work best. Consider a fresh green salad with vinaigrette, steamed green beans, roasted asparagus, or cranberry sauce. For southern authenticity, serve with pickled vegetables or a small portion of collard greens.

→ How can I make this dish gluten-free?

Substitute the all-purpose flour with a 1:1 gluten-free flour blend in both the stew and biscuits. Ensure your baking powder and chicken broth are certified gluten-free. You may need to adjust the liquid slightly in the biscuits as gluten-free flours often absorb moisture differently.