Chicken and Biscuits

Chicken and Biscuits

Everyone has their own idea of what “comfort food” is and should taste like.  For me, it’s warm, savory, and filling.  That’s it.  So basically, it’s wide open as to what “comfort food” is to me.

This dish would probably fit the bill for a lot of people. Tender chicken, creamy sauce/gravy, just enough vegetables to make you feel not too guilty, and flaky, flavorful biscuits.  This definitely falls into the ‘what’s not to love?’ category.

It’s not a super fast meal but the end result is definitely worth it. This was one of my favorite dinners that we had in a long time and I plan to make it over and over again.

Chicken and Biscuits

For the filling:

  • 2 cups cooked chicken breast, shredded or diced
  • Kosher salt and freshly ground black pepper
  • 2 tbsp. unsalted butter
  • 1 medium onion, minced
  • 3 medium carrots, sliced thinly
  • 2 stalks celery, diced
  • 2 medium potatoes, cubed (~1 heaping cup)
  • ¼ cup flour
  • 3 cups chicken stock
  • ¼ cup heavy cream
  • 1 cup frozen peas
  • ¼ cup fresh parsley, minced

For the biscuits:

  • 2 cups all-purpose flour
  • 1 tbsp. baking powder
  • 1 tsp. kosher salt
  • 1 tsp. sugar
  • 8 tbsp. cold unsalted butter, diced
  • ¾ cup half-and-half
  • ¼ cup chopped fresh parsley
  • 3 tbsp. grated Parmesan cheese


Preheat the oven to 375°F. Line a sheet pan with aluminum foil and set aside.

In a large pot or Dutch oven, melt the butter over medium heat and add the onions, carrots, celery, potatoes. Stir to coat in butter and cook, uncovered for 5 minutes, stirring occasionally. Cover and cook until potatoes are nearly tender, 5-10 minutes more, stirring and checking often.

Add in the flour and cook, stirring constantly, for about 90 seconds. Add the chicken stock and bring to a simmer until mixture begins to thicken, 1-2 minutes. Season to taste with salt and pepper. Stir to combine.

Slowly add in the heavy cream, then the chicken, peas, and parsley. Stir to combine and then pour into a medium-sized baking dish and place on the prepared sheet pan. Bake for 15 minutes.

Meanwhile, make the biscuits. In a large bowl, combine the flour, baking powder, salt, and sugar. Using a pastry cutter or your fingers, cut in the cold butter until butter is the size of peas. Add the half-and-half and stir with a fork until moistened. Add in parsley and Parmesan and stir to combine.

Remove the dough to a well-floured work surface and roll out to about ¼-inch thick. Cut out biscuits with a 2 1/2-inch round cutter. Gather scraps and re-roll, if desired.

Remove the filling from the oven and arrange the biscuits on top of the filling. (Bake extra biscuits on a sheet pan.) Return pan to the oven and bake for 20 to 30 minutes, until the biscuits are brown and the filling is bubbly. Let cool for 5-10 before serving.

Ricarda Rutter

*Ricarda Rutter is a Ten News reporter. She’s an award-winning and Walkley nominated journalist. She has worked at the SBS, ABC, and Triple R.Rutter is a mother and a wife.