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.
Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!
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.
NEVER MISS A CHUNKY CHEF RECIPE:
FACEBOOK / INSTAGRAM / PINTEREST / TWITTER
Mary says
Do you put the chicken in raw?
The Chunky Chef says
Yes, it cooks in the liquid.
Tamara says
I changed this recipe to make it compatible with my renal diet. Did 1/2 c carrots and 1/2 c celery. Lots of fresh herbs along with dried. Mini mini salt substitute. Less peas because I only had 3/4 c. For the biscuits I used kidney friendly baking powder, salt sub and just 1 c parm. Turned out great. Delicious. Will make again and again! Thank you for sharing the recipe.
Terren says
I’ve made this recipe at least 10 times. It’s fabulous! I usually skip the biscuits but OMG are they WONDERFUL.
Sometimes I add small cubes potatoes since I skip the biscuits.
The seasoning ratios are PERFECT.
Diane says
Omg!!!! This was friggen delicious 😋 😍 everything turned out perfectly. The biscuits are to die for. Great recipe. Will definitely make again!!
Laneil says
I have made this recipe SO MANY TIMES!!! As I have made it I have adapted it a little. I add 1 cup of celery, and am not a pea lover, so substitute Kale there (had a pot pie like that in Hawaii). It is delicious! I also use this for my chicken pot pie. I then add diced potatoes, and make the sauce a little thicker. If you could see my recipe (full of sauce and notes and crinkled) you would know how much I use it. I have also increased the recipe and made for 100 people!