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Creamy Chicken and Biscuits

Update 2-27-16, I just adjusted the recipe to reflect that I used a low sodium chicken broth. If you choose one that is not low in sodium, you will need to adjust or even eliminate the salt measurement so that your overall mixture doesn't become too salty.
Servings 4 -5 Servings


  • One batch Fluffy Buttermilk Biscuits
  • 2 Tablespoons salted butter
  • 1 teaspoon kosher salt use 3/4 teaspoon for table salt or adjust to taste
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon ground sage
  • 1/3 cup diced onion
  • 1/2 cup all purpose flour
  • 3/4 cup skim milk
  • 2 cups low sodium chicken broth
  • 16 ounces frozen peas and carrots no need to thaw
  • 2 cups shredded cooked chicken


  1. Bake the biscuits according to the recipe.
  2. While the biscuits bake, make the creamy chicken.
  3. Melt butter in a large sauce pan over medium heat. Sprinkle the flour over the melted butter and mix until the flour is well incorporated and you have a crumbly mixture. Stir for a couple of minutes so that the flour mixture can cook.
  4. Add seasonings (salt through sage) and onion. Saute the onion, stirring frequently, just until it becomes translucent.
  5. Gradually add the milk and broth, whisking constantly to help avoid lumps. If you do end up a a few lumps, don't worry. They'll generally work themselves out when you add the rest of the ingredients.
  6. Cook the mixture over medium heat until thickened and bubbly, whisking frequently.
  7. Add the frozen vegetables and stir until combined. Add the chicken and stir until combined.
  8. Cook until the mixture is fully heated through and the vegetables are tender.
  9. Ladle over hot biscuits and serve!

Recipe Notes

*The original recipe uses canned biscuits, cut in half, then baked on top of the mixture in a casserole dish. You can use canned biscuits as a short cut for time, but the homemade biscuits really make this dish especially delicious.

*The biscuit recipe makes 9 large biscuits.If you serve one biscuit per person, (and no one grabs an extra biscuit) you will have 4-5 biscuits leftover. I store them at room temperature, wrapped in foil, overnight.They heat up nicely in the toaster oven or conventional oven the next morning.

*You could also skip the biscuits (gasp!) and serve this over rice, pasta or toast :)

*I use shredded chicken pieces because I like the texture better than cubes and the extra texture provides lots of nook and crannies for the creamy sauce to settle into. I don't completely shred it, I just pull it into nice hearty pieces.

*If your sauce gets too thick, add more chicken broth or milk, depending upon what flavor you want to increase. I usually use more broth. This is also a good tip if you have leftovers. Just add some liquid and reheat.

*If you want the sauce to be richer, use whole milk.

*I used low sodium chicken broth, if you use regular, you will need to reduce the added salt.

*If you want to make this dish vegetarian, substitute your favorite cooked vegetables for the 2 cups of chicken.

Adapted from "Chicken Biscuit Stew," Cooking Light, 1996

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