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Chicken and Biscuits, Homemade

By Posted on
Homemade Chicken and Biscuits
Serves 6
This delicious homemade chicken and biscuit recipe is surprisingly easy to prepare and it cooks quickly. Rich and flavorful, it's like a quick chicken pot pie!
For the Chicken
  1. 2 large chicken breast halves (bone-in)
  2. 3 cups chicken broth
  3. 1 small onion (chopped)
  4. 1/2 teaspoon dried leaf thyme
  5. 1/4 teaspoon ground black pepper
  6. 4 tablespoons butter
  7. 1/4 cup all-purpose flour
  8. 1/4 to 1/2 cup heavy cream (or whipping cream)
  9. 1 to 1 1/2 cups frozen peas or peas and carrots (cooked)
  10. Dash of salt and pepper
For the Biscuits
  1. 2 cups all-purpose flour
  2. 1 tablespoon baking powder
  3. 3/4 teaspoon salt
  4. 2 tablespoons fresh parsley (chopped)
  5. 1 1/2 cups heavy cream (or whipping cream)
  6. Optional: 2 teaspoons sugar
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Instructions
  1. Put the chicken in a large saucepan with the chicken broth, onion, thyme, and pepper. Bring to a boil. Reduce heat to low, cover, and continue cooking at a low simmer for 25 to 30 minutes, until the chicken is cooked through and no longer pink.
  2. Remove the chicken from the broth; reserve the broth and set aside. When the chicken is cool enough to handle, remove the meat from the bones and chop coarsely or shred.
  3. Grease an 8 or 9-inch baking dish or spray it with nonstick cooking spray. Preheat the oven to 375° F.
  4. Put the chicken in the baking dish.
  5. Sprinkle the cooked peas or peas and carrots over the chicken in the baking dish.
  6. In a saucepan over medium heat, melt the butter. Stir in the flour and cook, stirring, for 1 to 2 minute. Gradually add the 2 cups of chicken broth and continue cooking until thickened, stirring frequently. Add 1/4 to 1/2 cup of heavy cream to the sauce. Taste and add salt and pepper, as needed.
  7. Pour the sauce over the chicken and vegetables in the baking dish.
  8. Prepare the Biscuits
  9. In a large bowl, whisk the flour with the baking powder, 3/4 teaspoon of salt, sugar (optional), and parsley. Blend well.
  10. With a fork, stir in the heavy cream until moistened. Turn the dough mixture out onto a floured surface and, with floured hands, knead 3 or 4 times, just until the dough holds together.
  11. Pat into a circle about 1/2 inch thick and cut out with 1 3/4 to 2-inch biscuit cutters.
  12. Arrange the biscuits over the hot chicken and sauce mixture in the baking dish.
  13. Gather the dough scraps together and cut out more biscuits, placing on the chicken mixture or on a greased baking sheet or pan. Repeat until all of the dough is used. You may also freeze extra raw, cut-out biscuits on the baking sheet then put the frozen biscuits in a freezer bag to bake at a later date.
  14. Bake the chicken and biscuits and the plain biscuits until browned, about 20 to 24 minutes.
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