Homestyle Chicken and Biscuits

Name: Homestyle Chicken and Biscuits
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 8 servings
Ingredients: 4 Tbsp unsalted butter; 1 cup diced carrots; 1 small shallot, diced; 1/4 cup all-purpose flour; 3/4 tsp dried rosemary; 3/4 tsp dried oregano; 3/4 tsp dried basil; 1/3 tsp dried thyme; 1/4 tsp dried marjoram; pinch dried sage; 2 tsp kosher salt; 1/2 tsp black pepper; 3 cups chicken stock (reduced sodium); 2 lbs boneless skinless chicken breasts, cut into 1/2" pieces; 1 cup whole milk; 1 cup frozen peas; 4 Tbsp unsalted butter, divided; 2 cups all-purpose flour; 1 Tbsp baking powder; 1 Tbsp sugar; 1 Tbsp garlic powder; 3/4 tsp kosher salt, divided; 1 cup whole milk; 2 cups freshly shredded Parmesan cheese; 1/2 tsp dried parsley

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4.6

219 reviews

Excellent

Prep Time
12 mins
Cook Time
12 mins
Total Time
30 mins
Servings
8 servings
Calories
580 kcal
Course
Main Course
Cuisine
American

Homestyle Chicken and Biscuits

Iris Warren

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Creamy chicken and vegetables, all cooked in the same pan, topped with fluffy homemade drop biscuits, then baked until browned and bubbly!

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Ingredients

Servings

CHICKEN:

4 Tbsp unsalted butter
1 cup diced carrots
1 small shallot, diced
1/4 cup all-purpose flour
3/4 tsp dried rosemary
3/4 tsp dried oregano
3/4 tsp dried basil
1/3 tsp dried thyme
1/4 tsp dried marjoram
pinch dried sage
2 tsp kosher salt
1/2 tsp black pepper
3 cups chicken stock (reduced sodium)
2 lbs boneless skinless chicken breasts, cut into 1/2" pieces
1 cup whole milk
1 cup frozen peas

BISCUITS:

4 Tbsp unsalted butter, divided
2 cups all-purpose flour
1 Tbsp baking powder
1 Tbsp sugar
1 Tbsp garlic powder
3/4 tsp kosher salt, divided
1 cup whole milk
2 cups freshly shredded Parmesan cheese
1/2 tsp dried parsley

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Instructions

FOR THE CHICKEN:

Preheat oven to 450 F degrees. Melt butter in 4 qt braising pan or 12" oven safe skillet over MED-HIGH heat. Add carrots and shallot. Cook until the shallot is softened, 2-3 minutes, stirring occasionally.
Sprinkle the flour, rosemary, oregano, basil, thyme, marjoram, sage, salt and pepper over the vegetables and stir to coat completely. Cook for 1 minute to cook out the floury taste.
Add the chicken stock, chicken pieces, milk and peas to the pan. Bring to a boil, then reduce heat to simmer. Cover the pan and cook 5 minutes.

BISCUITS:

While chicken mixture is simmering, add 2 Tbsp of the butter to a large microwave safe mixing bowl. Microwave 30 seconds, or until the butter is melted. Add flour, baking powder, sugar, garlic powder, and 1/2 tsp kosher salt. Stir until combined. Pour in the milk and stir until the flour is all wet; do not overmix. Fold in the cheese

PUT IT ALL TOGETHER:

Uncover the pot and drop heaping spoonfuls of biscuits on top of the chicken stew. Transfer to the oven and bake 10-12 minutes, until golden brown.
Melt remaining 2 Tbsp butter in a small bowl. Add the remaining 1/4 tsp kosher salt and dried parsley. Stir with a pastry brush. Remove pan from oven and brush the biscuits with the melted butter mixture.