This is the ultimate crowd pleasing comfort food! It’s just perfectly decadent from the creamy chicken base, and then the warm buttery biscuits to soak everything up. It’s hearty from all the shredded bits of chicken and so flavorful. This is a favorite recipe, especially in the fall. You can even eat this for breakfast! I mean, who’s judging here? 😉
I actually used chicken stock from my leftover rotisserie chicken in addition to store-bought low sodium chicken broth. All those juices that were left at the bottom when cooking the chicken were saved and used in this recipe. You can use whatever you have, but know you have that flavorful option as well!
Creamy Chicken & Biscuits
Yields 6-8 Servings
For the base:
- 12 Tablespoons unsalted butter
- 1 1/2 chopped onion
- 5 Cups chicken stock or broth* (I used half of each)
- 2 Cups heavy cream or milk
- 2/3 Cups flour
- 1/2 Cup Corn kernels- frozen or fresh
- 1/2 Cup finely chopped carrots
- 1/4 Cup frozen spinach
- Salt and pepper to taste
- 1/2 teaspoon knorr chicken flavor bouillon* (optional)
- 1/4 cup shredded or grated parmesan cheese
- 1 lb Shredded cooked chicken breast
For the drop biscuits:
- 2 Cups pancake mix
- 1 teaspoon baking powder
- 8 tablespoons cold cubed butter
- 2 egg yolks
- 1/2 Cup milk
- Dried Herbs
1.) Drizzle a large pot with oil and cook the diced unions until they are translucent.
2.) Add the butter and melt with the onions.
3.) Add the flour and cook until you form a paste then slowly add in the chicken stock/broth along with the seasonings (salt, pepper) and the chicken flavor bouillon.
4.) Allow it to bubble up a little bit 1-2 minutes then add the milk. Mix everything together and then add the vegetables- corn, diced carrots, and spinach. Cover and cook for 6-8 minutes.
5.) Stir in the cooked shredded chicken, and the parmesan cheese. Then turn off the heat and pour the creamy chicken mixture into a greased casserole dish.
6.) Make your biscuits! Mix the flour, and baking powder together.
7.) Add the cubed butter and with a pastry mixer or fork mix it in until the butter resembles pea sizes throughout the mixture.
8.) Slowly add in the milk just until you reach a sticky fluffy dough (you may add more or less milk depending on the consistency).
9.) with an ice cream scoop or a large spoon, spoon the drop biscuits into the creamy chicken casserole one at a time 6-8 biscuits). Make sure to spread then out evenly.
10.) Top the biscuits off with a little bit of the dried herb mix and brush with extra milk on top if desired.
11). Bake for 35 minutes or until the biscuits are baked through- nice and golden brown and fluffy. Make sure to move the biscuits half way through since they tend to expand quite a bit.
12.) Serve warm. Store it tightly with plastic wrap and foil in the fridge for 4 days. When reheating, gently place it in a microwave safe bowl and heat for about 1-2 minutes.