Creamed Chicken and Biscuits
Dive into the ultimate comfort food with this Creamed Chicken and Biscuits recipe, a soul-warming dish perfect for cozy weeknight dinners or hearty family gatherings. Tender, juicy chicken is smothered in a rich and velvety cream sauce made with butter, milk, and a touch of heavy cream, then studded with a colorful medley of peas and carrots for a pop of flavor and nutrition. Infused with fragrant dried thyme and a blend of classic seasonings, this savory chicken filling is served atop golden, flaky biscuits—homemade or store-bought—for a satisfying, homestyle meal. Ready in just 45 minutes, this dish combines simplicity with full-on comfort, making it a go-to recipe for busy weeknights or when you’re craving a taste of nostalgia.
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Ingredients
- 1.5 pounds chicken breasts (boneless, skinless)
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 0.5 cup heavy cream
- 1.5 cups frozen peas and carrots mix (thawed)
- 1 teaspoon dried thyme
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 8 pieces store-bought or homemade biscuits
Directions
Step 1
Preheat your oven and bake the biscuits according to package instructions, or prepare your homemade biscuit dough while you cook the chicken and sauce.
Step 2
In a large skillet or saucepan, cook the chicken breasts over medium heat with a drizzle of oil or a small amount of butter, until they are fully cooked and no longer pink in the center. This should take about 6-8 minutes per side, depending on the thickness of the chicken.
Step 3
Remove the chicken from the skillet and set it aside to rest for a few minutes before shredding or dicing into bite-sized pieces.
Step 4
In the same skillet, melt the butter over medium heat. Once melted, whisk in the flour to form a smooth paste (roux). Cook the roux for 1-2 minutes, stirring constantly, to eliminate the raw flour taste.
Step 5
Gradually whisk in the chicken broth, ensuring there are no lumps. Then add the milk and heavy cream, continuing to whisk until the mixture is smooth and begins to thicken. This should take about 3-5 minutes.
Step 6
Stir in the thyme, garlic powder, onion powder, salt, and pepper. Adjust seasoning to taste if needed.
Step 7
Add the shredded or diced chicken back into the skillet along with the thawed peas and carrots. Stir everything together and cook for an additional 5 minutes, allowing the vegetables to heat through and the flavors to meld.
Step 8
To serve, split the warm biscuits in half and spoon the creamed chicken mixture over the top. Garnish with extra black pepper or fresh parsley if desired. Serve immediately and enjoy!
Nutrition Facts
| Serving size | (2372.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3992.3 |
| Total Fat 193.6g | 0% |
| Saturated Fat 87.6g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 851.6mg | 0% |
| Sodium 5726.1mg | 0% |
| Total Carbohydrate 260.3g | 0% |
| Dietary Fiber 20.6g | 0% |
| Total Sugars 42.4g | |
| Protein 263.1g | 0% |
| Vitamin D 195.8IU | 0% |
| Calcium 683.5mg | 0% |
| Iron 23.6mg | 0% |
| Potassium 3607.8mg | 0% |
Source of Calories