There’s something truly magical about a classic creamy chicken and biscuits dinner. It’s the kind of meal that wraps you in a warm hug, comforting your soul with every tender bite of chicken and the soft, fluffy texture of homemade buttermilk biscuits. This dish isn’t just food; it’s an experience, a delightful symphony of flavors that feels both gourmet and wonderfully familiar.
I remember countless childhood afternoons in Grandma’s kitchen, the scent of simmering herbs mingling with the promise of freshly baked goods. We often had something savory cooking before a sweet treat, and a hearty meal like this always brought everyone together around the table, sharing stories and laughter. Those moments taught me the true joy of sharing homemade food.
This recipe for classic creamy chicken and biscuits is perfect for those busy weeknights when you crave something special but need it to be approachable. It’s incredibly satisfying, family-friendly, and offers that delightful homemade touch that always makes a meal memorable. My practical tip for this dish? Don’t rush the sautéing of your vegetables; it builds the foundational flavor!
What You Need to Make This Recipe
Crafting this delightful creamy chicken and biscuits starts with a handful of wholesome ingredients. We’re talking about the creamy richness of whole milk and chicken broth, the aromatic blend of yellow onion, carrots, and celery, and of course, tender chicken thighs or breasts, all crowned with those irresistible fluffy buttermilk biscuits. It’s a combination that truly sings on the palate, and you’ll find the full list of ingredients and precise measurements in the recipe card below.
How to Make Classic Creamy Chicken and Biscuits
Making this comforting classic creamy chicken and biscuits dish is a journey in three simple acts: first, we prepare those wonderfully fluffy buttermilk biscuits, giving them their distinctive tender crumb. Next, we craft the rich, savory chicken filling, a harmonious blend of tender chicken and garden vegetables bathed in a creamy sauce. Finally, everything comes together in the oven, baking to golden perfection, ready to be enjoyed.
Classic Creamy Chicken & Fluffy Buttermilk Biscuits
Ingredients
Equipment
Method
- In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp baking soda, and 1 tsp salt.
- Add the 1/2 cup very cold, cubed unsalted butter to the dry ingredients. Using a pastry blender, two knives, or your fingertips, cut in the butter until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Pour in the 3/4 cup cold buttermilk and mix with a fork until just combined and a shaggy dough forms. Be careful not to overmix, as this can make the biscuits tough.
- Turn the dough out onto a lightly floured surface. Gently knead the dough 3-4 times, just enough to bring it together. Pat or roll the dough to about 3/4-inch thickness. Using a 2.5-inch biscuit cutter, cut out biscuits. Gently gather any dough scraps, re-pat, and cut out additional biscuits until all dough is used. You should yield 8-10 biscuits. Place the cut biscuits on a plate and refrigerate until ready to use.
- In a large Dutch oven or a deep oven-safe skillet, heat 2 tbsp unsalted butter and 1 tbsp olive oil over medium-high heat.
- Add the 1.5 lbs chicken pieces to the pot and cook until lightly browned on all sides, about 5-7 minutes. Remove the cooked chicken from the pot and set aside.
- Reduce the heat to medium. Add the chopped yellow onion, diced carrots, and diced celery to the pot. Cook, stirring occasionally, until the vegetables soften, which takes about 8-10 minutes.
- Stir in the 2 cloves minced garlic and cook for another minute until fragrant.
- Sprinkle 1/2 cup all-purpose flour over the vegetables and stir well to coat, cooking for 1-2 minutes to create a roux, lightly toasting the flour.
- Gradually whisk in 4 cups chicken broth, followed by 1 cup whole milk, ensuring there are no lumps. Bring the mixture to a simmer, stirring constantly, until it thickens to a gravy-like consistency.
- Return the browned chicken pieces to the pot. Stir in 1 tsp dried thyme, 1/2 tsp crushed dried rosemary, and 1 bay leaf. Season generously with salt and freshly ground black pepper to taste.
- Reduce the heat to low, cover the pot, and simmer for 10-15 minutes, stirring occasionally, until the chicken is cooked through and the flavors have melded. Remove the bay leaf before proceeding.
- Stir in 1 cup frozen peas and cook for 2-3 minutes until they are heated through. Taste the filling and adjust seasonings as needed.
- Preheat your oven to 400°F (200°C).
- Arrange the chilled, prepared biscuits directly on top of the hot chicken filling in the Dutch oven or oven-safe skillet. If desired, brush the tops of the biscuits with 2 tbsp melted butter for extra golden browning.
- Transfer the Dutch oven or skillet to the preheated oven and bake for 15-20 minutes, or until the biscuits are golden brown, puffed, and cooked through. Keep an eye on them to prevent over-browning.
- Carefully remove the dish from the oven. Let it rest for a few minutes before serving. Garnish with fresh chopped parsley, if desired.
Notes
Pro Tips for Making This Classic Creamy Chicken and Biscuits
Over the years, I’ve learned a few tricks to ensure every batch of classic creamy chicken and biscuits turns out perfectly. These are the little secrets that make all the difference, transforming a good meal into an unforgettable one.
My Secret Trick: When making the buttermilk biscuits, I always make sure my butter is really cold and cut into small pieces. This creates those incredible flaky layers that are the hallmark of a truly great biscuit, keeping your chicken and biscuits light and airy.
For the creamy filling, don’t be afraid to let your onions, carrots, and celery really soften and slightly caramelize. This deeper flavor base makes the entire chicken and biscuits dish sing with richness. It’s a step I never skip, as it adds so much depth.
I always recommend using good quality chicken broth for the filling. It truly elevates the flavor profile. And for the perfect tender chicken, resist the urge to overcook it – just enough to be done will keep it wonderfully juicy within the creamy sauce of your chicken and biscuits.
Lastly, once the biscuits are on top, brush them with a little extra melted butter before baking. This encourages a beautiful golden crust and adds an extra layer of richness to your homemade chicken and biscuits. It’s a small detail that makes a big impact!
Fun Variations for Classic Creamy Chicken and Biscuits
One of the joys of cooking is making a recipe truly your own, and this classic creamy chicken and biscuits is wonderfully adaptable! There are so many delightful twists you can add, making it feel fresh and new with every creation.
- Herbaceous Swaps: While dried thyme and rosemary are divine, feel free to experiment with other fresh herbs. My sister always asks me to add a touch of fresh sage, especially in the cooler months. It gives the chicken and biscuits a lovely, earthy aroma.
- Veggie Boost: Don’t hesitate to add more of your favorite vegetables! Sliced mushrooms sautéed with the onions, or even a handful of spinach stirred in at the end, can elevate this chicken and biscuits. A friend loves it when I sneak in some chopped sweet potato for extra sweetness and color.
- Cheese Please! For an extra layer of comfort, sprinkle a little grated cheddar or Gruyère cheese over the chicken filling before placing the biscuits on top. It melts into a wonderfully gooey layer that enhances the savory goodness of the chicken and biscuits.
- Spicy Kick: If you enjoy a bit of heat, a pinch of red pepper flakes added to the chicken filling can give your chicken and biscuits a subtle warmth that’s incredibly inviting.
What to Serve With Classic Creamy Chicken and Biscuits
This classic creamy chicken and biscuits is a hearty, satisfying meal all on its own, but sometimes a little something extra can complete the experience. Think of it as rounding out the flavor story, just like a perfect scoop of ice cream complements a warm slice of pie.
I love serving this chicken and biscuits with a simple, crisp green salad with a light vinaigrette. The brightness of the greens cuts through the richness of the creamy chicken, creating a beautiful balance on the plate. It’s an easy addition that makes the meal feel fresh.
Another wonderful pairing is a side of steamed green beans or asparagus. The vibrant color and tender-crisp texture offer a lovely contrast to the soft biscuits and creamy filling. My mom always pairs it with lightly blanched broccoli, a family favorite that adds a welcome touch of green. For a quick serving idea, a simple fruit salad can also add a refreshing sweetness if you’re looking for a lighter touch.
How to Store Classic Creamy Chicken and Biscuits
After enjoying your delicious classic creamy chicken and biscuits, proper storage is key to savoring the leftovers. I always want to make sure the joy of a homemade meal extends as long as possible!
Fridge Storage
Any leftover creamy chicken and biscuits should be stored in an airtight container in the refrigerator. This helps maintain its freshness and prevents any unwanted odors from permeating other foods. It will stay delicious for up to 3-4 days.
Reheating Tips
To reheat, I prefer to gently warm individual portions in the microwave until heated through. If you have a larger amount, you can also reheat it in an oven-safe dish covered with foil at 300°F (150°C) until warm, removing the foil for the last few minutes if you want the biscuits to crisp up a little. My personal tip? A light sprinkling of fresh parsley after reheating brings back that vibrant, fresh touch to your creamy chicken and biscuits.
Nutritional Benefits
While classic creamy chicken and biscuits is definitely a comfort food, it also offers some lovely nutritional benefits. With protein from the chicken and a good serving of fiber and vitamins from the carrots, celery, and peas, it’s a treat that’s both satisfying and nourishing. It showcases how wholesome ingredients can come together for a truly heartwarming meal.
FAQs
Can I use store-bought biscuits for this recipe?
Absolutely! While homemade buttermilk biscuits are a delight, you can certainly use good quality store-bought refrigerated biscuits for this classic creamy chicken and biscuits recipe to save time on a busy weeknight.
Can I make the chicken filling ahead of time?
Yes, you can! Prepare the creamy chicken filling up to 2 days in advance and store it in an airtight container in the refrigerator. When ready to bake, gently reheat the filling and then proceed with adding the freshly made biscuits on top.
What kind of chicken works best for this dish?
Boneless, skinless chicken thighs or breasts both work beautifully in this classic creamy chicken and biscuits. Thighs tend to stay a bit more tender and moist in the creamy sauce, but breasts are a lean and equally delicious option.
Can I freeze the leftovers?
Yes, you can! Once cooled, transfer leftover classic creamy chicken and biscuits to an airtight, freezer-safe container. It will keep well for up to 2-3 months. Thaw overnight in the fridge before reheating gently.
A Heartwarming Meal from My Kitchen to Yours
There’s truly nothing like the comfort and joy that a homemade meal brings, especially one as comforting as this classic creamy chicken and biscuits. It’s a recipe born from simple ingredients, a little patience, and a lot of love, echoing those treasured afternoons in my grandmother’s kitchen. I hope this dish inspires you to embrace the warmth of your own kitchen, creating not just a delicious meal, but also cherished memories around your family table. Dive in, get baking, and share the sweet, savory magic of homemade chicken and biscuits with those you love!