Creamy Chicken and Biscuits

This warm, rich, and comforting dish will set you and your family's soul on fire. Bites of tasty chicken in a cream sauce topped with tender biscuits are amazing. It has comfort written all over it, and nothing makes me happier!

Course Main

Cuisine American, Southern

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 751kcal

Author Imma

Ingredients

Biscuits

2 cups (240g) all-purpose flour
1 tablespoon (12g) granulated sugar
¾ teaspoon (5g) salt
1 tablespoon (14g) baking powder
1 tablespoon (5g) garlic powder
½ teaspoon (1g) Creole Cajun seasoning (optional)
4 ounces (113g) unsalted butter, melted
1 cup (236ml) whole milk
½ cup mild cheddar cheese, grated

Chicken Stew

2-2½ pounds (900-1130g) boneless chicken breast (or thighs), cut into chunks
4-5 tablespoons (60-75g) butter (or oil)
1 onion, chopped
3 cloves garlic, minced
1 large stalk celery, chopped
2 teaspoons fresh thyme
1 large carrot, chopped
2 bay leaves
5 tablespoons (40g) all-purpose flour
2½ cups (590ml) chicken broth
2 cups (475ml) milk
salt and pepper to taste
½-1 cup frozen peas
1-2 teaspoons Creole seasoning

Instructions

Biscuits

In a large mixing bowl, combine the dry ingredients: flour, sugar, salt, garlic powder, baking powder, and Cajun Creole seasoning.
Gently stir butter and milk into dry ingredients until moistened, and it holds together (like a ball).
Next, fold the cheese in with a spoon. Chill the dough in the refrigerator while you make the chicken stew.

Chicken Stew

Preheat the oven to 400℉/205℃.
Heat butter or oil in a large pot or Dutch oven over medium heat. Add chicken and let it rest for about 30 seconds before stirring. Cook for 4-5 minutes or until chicken slightly browns.
Add onions, garlic, celery, and thyme, stir for about a minute, and add carrots and bay leaves. Continue cooking for an additional 3-4 minutes.
In a large bowl, whisk milk, chicken broth, and flour until thoroughly mixed.
Gently stir the mixture into the pot. Bring to a boil, stirring constantly for 8-10 minutes or until thickened and bubbling.
Stir in peas and Creole seasoning. Adjust salt, pepper, and seasonings to taste. Remove from heat.
Place chicken mixture into a 9x13 casserole or baking dish.

Assembly

Remove the biscuit dough from the fridge. Scoop about three tablespoons at a time onto the chicken stew (or divide it into 8-10 portions). Leave some space between the biscuits because they increase in size as they cook.
Place the casserole in the oven and bake at 400℉ (205℃) for 12-15 minutes or until slightly brown and the biscuits are cooked through. You may want to test the biscuits for doneness with a toothpick after about 12 minutes.
Remove from the oven and scoop biscuits and a portion of the stew onto each serving plate. Serve hot. Enjoy!!!

Notes

Avoid overmixing the dough, which makes tough biscuits.
Get all your biscuit ingredients super cold before making them. You can even freeze your flour and bowls.
To make the gravy thicker, add more flour. To make it thinner, add more milk.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition