Creamy Chicken And Biscuits

Comfort food is international. And when I moved to the States, I fell in love with chicken and biscuits at first bite. Now, I make it in the colder months because smiling faces at the dinner table make me happy. Not only that, it’s easy on the budget.

Recipe Ingredients

Biscuits Chicken Stew

How to Make Creamy Chicken and Biscuits

Biscuits

Dry Ingredients – Combine dry ingredients in a large mixing bowl: flour, sugar, salt, garlic powder, baking powder, and Cajun Creole seasoning. (Photo 1) Add Liquid – Gently stir butter and milk into the dry ingredients until moistened and it holds together (like a ball). (Photos 2-3) Cheese – Next, fold the cheese in with a spoon. Chill the dough in the refrigerator while you make the chicken stew. (Photo 4)

Chicken Gravy

Preheat oven to 400℉ (205℃). Then, heat butter or oil in a large pot over medium heat. Brown Chicken – Add chicken and let it rest for about 30 seconds before stirring. Cook for 4-5 minutes or until the chicken is slightly brown. (Photo 5) Season – Add onion, garlic, celery, and thyme, stir for about a minute, and add carrots and bay leaves. Continue cooking for an additional 3-4 minutes. (Photos 7) Gravy – In a large bowl, whisk milk, chicken broth, and flour until thoroughly combined. (Photo 8) Cook – Gently stir the mixture into the pot. Bring to a boil, stirring constantly for 8-10 minutes or until thickened and bubbling. (Photo 9) Adjust Seasoning – Stir in peas and Creole seasoning. Adjust salt, pepper, and seasonings to taste. Remove from heat. (Photo 10) Assemble – Place chicken mixture into a 9×13 casserole or baking dish. (Photo 11) Add Biscuits – 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). Drop the biscuits on the chicken filling. Leave some space between them because they increase in size as they cook. (Photo 12) Bake – 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. Serve – Remove from the oven. Scoop biscuits and a portion of the stew onto each serving plate and serve hot. Enjoy!!!

Recipe Variations

Tips and Tricks

Make-Ahead Instructions

To make this recipe ahead, make the biscuits and filling as instructed. Then, drop three tablespoons of biscuit dough on a sheet pan and freeze them. As soon as they’re solid, keep them frozen in a freezer ziplock bag for up to three months. Let the filling cool completely, and then freeze it in an airtight container for up to three months or until ready to bake. Thaw the biscuits and the filling in the fridge overnight. Pour the filling into your baking dish, top with the biscuits, and bake as instructed.

Serving and Storage Instructions

Soul-satisfying creamy chicken and biscuits are best hot and fresh from the oven. Please let it cool enough not to burn your tongue.😉 Store leftover creamy chicken and biscuits in an airtight container in the refrigerator for 3-4 days or in the freezer for 2-3 months. Reheat in a 350℉ (175℃) oven until heated through.

What to Serve With Creamy Chicken and Biscuits

This already indulgent meal goes great with an avocado corn salad, bacon broccoli salad, or vinegar coleslaw. Top it off with a pumpkin pie for dessert.