Easy Chicken and Biscuits
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Prep Time
45 mins
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Cook Time
45 mins
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Total Time
1 hr 15 mins
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Servings
6 adults
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Calories
311 kcal
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Course
Main Course
Easy Chicken and Biscuits
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This dish looks like it could take halfway to forever to prepare when you scan the list of ingredients, but with the chicken, potatoes and veggies already cooked, it really only takes 10 minutes to put together, plus the time to make biscuit dough. If you've been paying attention, you'll probably make a double batch of biscuit dough and bake the extras while you're eating dinner, and then you can have sausage with gravy over biscuits the next night, or biscuits with leftover soup from the freezer.
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Ingredients
- 3 - 5 Tablespoons butter
- 1/4 - 1/2 cup chopped onion OR 1 Tbsp. dried minced onion, optional
- 1/4 - 1/2 cup chopped celery
- 1/4 teaspoon garlic powder OR 1-2 garlic cloves, crushed
- 1/2 - 3/4 cup whole wheat flour 1/4 to 1/2 cup arrowroot or corn starch for GF
- 1 1/2 cups chicken broth
- 1 1/2 cups milk
- 1/4 teaspoon dried thyme
- 1/2 teaspoon poultry seasoning optional
- 1/4 - 1/2 teaspoon black pepper
- 1/2 - 1 teaspoon salt more with homemade broth
- 1/4 teaspoon dried parsley
- 1 dash paprika
- 1 - 2 large leftover baked potatoes diced, OR 2 raw potatoes, diced
- 4 cups cooked cut-up vegetables
- 2 cups cooked chicken
- Homemade biscuit dough http://www.kitchenstewardship.com/recipes/homemade-biscuits/, or use your favorite recipe for biscuits
Instructions
- Prepare biscuit dough using your chosen recipe. Preheat the oven to 400°F.
- In a large saucepan, melt butter over medium heat and sauté celery and onion, if using. Sauté and stir at least 5 minutes or until vegetables are limp, adding fresh garlic for the last minute. (If your other vegetables aren’t already cooked, get them going now.) Add flour (if using) and stir and cook on medium-high until you see bubbles, then one minute longer. Add the broth and milk all at once. Stir and add all the remaining seasonings, including dried onion and garlic, if using.
- GF adaptation: Reserve a half cup of cold milk when you pour in the liquid. Bring everything in the pot to a boil. Mix the starch with the cold milk and pour into the boiling liquid, then add the spices.
- Cook and stir often/constantly over medium to high heat, depending on how closely you can monitor the pot. Once liquid is boiling, stir for at least 2 minutes over medium-high heat. Watch for the “soup” to thicken, then turn heat off.
- Mix the cream soup with the chicken and cooked vegetables in a 9x13” baking dish. Place cut-out biscuit rounds or dollops of biscuit dough liberally over the top. Bake 25-30 minutes or until biscuits are golden.
Notes
- You can always use a bag of frozen mixed veggies in place of fresh for another time-saving strategy.
- -from Katie's "Better than a Box" ebook
Nutrition Information
Show Details
Calories
311kcal
(16%)
Carbohydrates
28g
(9%)
Protein
19g
(38%)
Fat
14g
(22%)
Saturated Fat
7g
(35%)
Cholesterol
61mg
(20%)
Sodium
447mg
(19%)
Potassium
721mg
(21%)
Fiber
6g
(24%)
Sugar
3g
(6%)
Vitamin A
6515IU
(130%)
Vitamin C
22.8mg
(25%)
Calcium
129mg
(13%)
Iron
3.8mg
(21%)
Nutrition Facts
Serving: 6adults
Amount Per Serving
Calories 311 kcal
% Daily Value*
| Calories | 311kcal | 16% |
| Carbohydrates | 28g | 9% |
| Protein | 19g | 38% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 61mg | 20% |
| Sodium | 447mg | 19% |
| Potassium | 721mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 6515IU | 130% |
| Vitamin C | 22.8mg | 25% |
| Calcium | 129mg | 13% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
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