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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Madelyn says
Can you use frozen peas and carrots?
The Chunky Chef says
Absolutely 🙂
Lynn says
My husband doesn’t care for chicken and biscuits but this recipe looks so good I had to try it. It turned out delicious! We had two helpings. Would highly recommend!
Lia says
Is the chicken cooked before adding to skillet?
The Chunky Chef says
No it cooks during the simmering process, as well as in the oven 🙂
Chris says
This is one of the best recipes I have ever found on the internet. Thank you so much.
Made exactly as written. Hi
Kristi says
Just made this for the first time last night. It was delicious!! I did not change or modify anything. The biscuits turned out perfectly, cooked through and their flavor!! Wow. I want to make those by themselves to go with other dinners. The creamy chicken sauce is also perfect, not too thick, not too runny but just right and packed with flavor. This is a definite keeper.
Gail says
Finally!!!! I found the perfect chicken and biscuit recipe! Followed the instructions exactly except added potatoes and celery. Husband loved it too. I will be making this again!
Thank you!
Carly says
Hi there! Excited to try this recipe! Would love to know if you think it could be made ahead, or how long it might last? Thanks!
The Chunky Chef says
I’ve only tested this recipe as written. So without testing and retesting it myself, I can’t say for certain how well this would hold up if made ahead. Personally, I would think the biscuits would get pretty soggy. If you try it, I’d love to know how it turns out!
Julie says
My first home cooked meal of the year!
It’s been 20 something below zero. This was the comfort food we needed.
Thank you!!!
Amanda m says
Hi! Currently making this and am now wondering if it’s supposed to be 3 cup stock as well as 1 cup milk for 4 cups total
Liquid to 1/4 cup flour? Mine seems really runny :/
The Chunky Chef says
Yes that’s the correct amount (keep in mind this isn’t a recipe I developed, it’s a fellow food content creator’s recipe from their cookbook, that they asked me to share), and it should thicken up after simmering for a bit.
Heidi says
Mixed the biscuits except the milk. Accidentally knocked a bag of dried cherries out of the cabinet right on top of the flour in the bowl…POOF
Clouds of flour everywhere; counter, shirt, face, shoes, floor.
Ha, ha, ha LOL. Looks like I’ve been baking all day!
Tasted great anyway.
The Chunky Chef says
Oh this gave me a chuckle! It sounds like you and I are cut from the same cloth… I have a tendency to be quite, shall we say, accident prone lol. Glad this turned out well for you!
Jessica Hackett says
One of my favorite meals to eat and make! I’m notorious for making messes in the kitchen, and this one pan recipe ALMOST makes it hard for me to make a mess (I find a way). So good, so hearty, just the perfect cold weather meal!!
Chris says
I made this recipe as written last year and it is one of my favorites. Thank you for a wonderful recipe.
Deb Behan says
Making this for my hubby tonight as it’s raining in San Francisco. My biscuits sunk in the stew! Nothing to baste with parsley butter. What did I do wrong? I like dumplings too LOL. It’s in the oven now, maybe they will rise while cooking?
The Chunky Chef says
Oh no! The only thing I can think of is that the stew wasn’t thick enough?
Marie says
I had a similar experience with the biscuits. Next time I’ll either a) use less liquid, or b) try to cook it down more. I felt the there was too much liquid or that it just hadn’t cooked down enough
Stacy Raphael says
Made this today—didn’t have peas so I doubled the carrots, plus I had mushrooms I needed to use, so added those in with carrots and shallots. JUST OMG. Everything is amazing. The parm biscuits are a revelation. Cooked the whole thing in my cast iron skillet. OM NOM NOM NOM. Thank you! Will make this again and again!
Todd Gunderson says
This dish is awesome for a rainy night. Soooo good and tasty. Comfort food at its best!
Hailey Greenwald says
Oh wow! This was one of the best recipes I’ve ever made! I did 6 servings instead of 8 since only a couple of us were eating. And I didn’t feel like making my own biscuits, so I used Pillsbury instead. I also didn’t have a stove-top dish that was safe to put in the oven, so I used 2 different dishes. That’s the only thing I changed about the recipe. I recommend checking out her other recipes too, I’ve never been disappointed!
Marybeth says
I’d like to make this recipe for a friend who is not feeling well but I don’t want to cook it right away. I’d like to drop it off & let her cook it when they’re ready to eat. Can I prepare the entire recipe, but leave the biscuits off the top(make the biscuits, but allow her to add them just before cooking)‽ I’m afraid if I add them they’ll get “soggy”. Thanks!
Amanda says
That’s very sweet of you! Since the biscuit dough has chemical leavening (the baking powder), it will start activating as soon as the dough is mixed, and then when she bakes the dish, the biscuits won’t get fluffy. I would say this meal is great to bring over already cooked, to cook at her house for her, or make the recipe (minus the biscuits), then she can add a canned biscuit dough, or make the biscuits herself.
Jenn says
This turned out great! I used alternative butter and milk and veg broth but it stillwas delicious! I plan on making it again soon
Dana says
Delicious dish that’s bursting with flavor! Im not a fan of chicken pot pie so was reluctant to try but so glad i did, this recipe isn’t bland tasting at all and the perfect amount of bread. Making this for the second time tonight. Thanks for sharing 🙂
Dana Leslie says
I made this a long time ago and have been searching for it ever since! I don’t remember, cook the chicken first obviously? Thank you!
Amanda says
I actually don’t cook the chicken beforehand in this recipe 🙂 It’s chopped up into small bite-sized pieces, then essentially poached in the liquid on the stovetop, then it finishes in the oven.
Dana Leslie says
Okay I’m glad I came back to check your suggestion. That makes sense! I’ll be giving it another go tomorrow and can’t wait 😁