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A cozy ceramic bowl filled with chicken and biscuits stew with peas and carrots, next to a baking dish of golden biscuits.
Reda

Homestyle Creamy Chicken and Biscuits

Tender chicken and vegetables in a rich, creamy sauce, all baked under a blanket of fluffy, golden-brown buttermilk biscuits. The ultimate comfort food classic made easy.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 725
Ingredients Equipment Method Notes

Ingredients
  

For the Creamy Chicken Filling
  • 1.5 lbs boneless, skinless chicken breasts cut into 1-inch cubes
  • 1 tsp kosher salt more to taste
  • 1/2 tsp black pepper freshly ground
  • 4 tbsp unsalted butter
  • 1 large yellow onion chopped
  • 2 ribs celery sliced
  • 2 medium carrots peeled and sliced
  • 3 cloves garlic minced
  • 1/3 cup all-purpose flour
  • 3 cups chicken broth low-sodium
  • 1 cup heavy cream
  • 1 cup frozen peas
  • 1 tbsp fresh thyme chopped
  • 2 tbsp fresh parsley chopped, for garnish
For the Buttermilk Biscuits
  • 2 cups all-purpose flour plus more for dusting
  • 1 tbsp baking powder
  • 1 tsp sugar
  • 1 tsp salt
  • 6 tbsp cold unsalted butter cut into small cubes
  • 1 cup cold buttermilk
  • 1 tbsp melted butter for brushing (optional)

Equipment

  • Large oven-safe skillet or Dutch oven
  • Large Mixing Bowl
  • Whisk
  • Pastry Cutter
  • Biscuit Cutter

Method
 

Prepare the Creamy Chicken Filling
  1. Season the cubed chicken with 1 teaspoon of salt and 1/2 teaspoon of black pepper. In a large oven-safe skillet or Dutch oven, melt 2 tablespoons of butter over medium-high heat. Add the chicken and cook until lightly browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  2. Reduce heat to medium. Add the remaining 2 tablespoons of butter to the skillet. Add the chopped onion, celery, and carrots. Sauté until the vegetables are softened, about 6-8 minutes. Stir in the minced garlic and cook for another minute until fragrant.
  3. Sprinkle the all-purpose flour over the vegetables and stir continuously for 1-2 minutes to cook out the raw flour taste. This creates a roux that will thicken the sauce.
  4. Gradually whisk in the chicken broth, a little at a time, to avoid lumps. Once all the broth is incorporated, bring the mixture to a simmer. Stir in the heavy cream and fresh thyme. Continue to simmer, stirring occasionally, until the sauce has thickened, about 5 minutes.
  5. Return the cooked chicken to the skillet and stir in the frozen peas. Season with additional salt and pepper to taste. Remove from heat while you prepare the biscuits.
Make the Buttermilk Biscuits
  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, whisk together the 2 cups of flour, baking powder, sugar, and 1 teaspoon of salt.
  3. Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  4. Pour in the cold buttermilk and stir with a fork until just combined. Do not overmix. The dough will be shaggy.
  5. Turn the dough out onto a lightly floured surface. Gently knead it 3-4 times, just enough to bring it together. Pat the dough out to about 1/2-inch thickness. Using a 2.5-inch biscuit cutter, cut out as many biscuits as you can. You should get about 6-8 biscuits.
Assemble and Bake
  1. Arrange the cut biscuits on top of the hot chicken filling in the skillet, placing them close together but not overlapping completely.
  2. If desired, brush the tops of the biscuits with melted butter for a richer color.
  3. Place the skillet in the preheated oven and bake for 20-25 minutes, or until the biscuits are golden brown and cooked through, and the filling is hot and bubbly.
  4. Let the chicken and biscuits rest for 5-10 minutes before serving. Garnish with fresh parsley.

Notes

For the flakiest biscuits, make sure your butter and buttermilk are very cold. Avoid overworking the biscuit dough. You can use boneless, skinless chicken thighs for a richer flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days.