There’s nothing more cozy than chicken and biscuits, and this recipe makes them super quick and easy, all in one pan. You’ll definitely want to add this one to your rotation of weeknight dinners — it's ready in under 1 hour too!
Jump to:
- Why You'll Love This Recipe for Chicken and Biscuits
- Ingredient Information And Substitutions
- How To Make Chicken And Dumplings With Biscuits
- Frequently Asked Questions
- Tips For Making Chicken And Gravy With Biscuits
- What To Serve With Chicken And Gravy And Biscuits
- Other Leftover Chicken Recipes To Try
- Chicken and Biscuits
Why You'll Love This Recipe for Chicken and Biscuits
Sometimes you just need a classic, down-home chicken dinner to warm your bones on a cold winter night (or at any time of the year, really). And nothing says comfort like tender chicken and vegetables in a flavorful gravy, topped with soft and delicious biscuits.
Everything is cooked in the same skillet, from stovetop to oven, so you can get cozy on the couch instead of tackling a pile of dishes. My favorite part is how easy it is to use up what you have on hand or adjust the seasonings just how you like them.
Once you try this easy chicken and dumplings with biscuits, you’ll find yourself wanting to make it again and again for so many reasons:
- Easy one pan recipe
- Use up leftovers
- Made with canned biscuits
- Kid-approved
Ingredient Information And Substitutions
- Chicken- You can use light or dark meat, or a mixture of both — it’s all about your preference. If you don’t have leftover chicken, pick up a rotisserie chicken from your grocery store to save time and money.
- Vegetables- Honestly, keep it simple with your favorite frozen mixed vegetables. I like to toss in onions and garlic for even more delicious flavor.
- Oil, butter, and flour- This mixture makes a roux to thicken the gravy.
- Seasonings- Sprigs of fresh thyme can be removed before serving, or use half a teaspoon dried if that's easier. Plus salt and pepper to taste. You can also use your favorite spice mix like Herbes de Provence or Italian seasoning if you prefer.
- Chicken broth and milk- Makes a creamy, silky gravy.
- White wine- Nothing fancy, just whatever you like to drink. If you don't cook with alcohol, simply use extra broth.
- Refrigerated biscuits- I make these easy chicken and dumplings using biscuits from the store. It saves so much time! Make sure you get regular-size refrigerated biscuits, not the Grands.
How To Make Chicken And Dumplings With Biscuits
Step 1- Make the gravy.
Melt butter and oil together in an oven-safe pan. Add onion and thyme, then saute 4 minutes. Add garlic and cook for another minute. Whisk in flour and cook for 2 minutes, stirring often.
Stir in the broth, milk, and wine, followed by the shredded chicken, frozen vegetables, and salt and pepper. Reduce heat and simmer until thickened, about 6-7 minutes.
Step 2- Add biscuits and bake.
While the gravy is simmering, separate the refrigerated biscuits and slice each into quarters. Add them on top of the gravy in an even layer.
Transfer the skillet to the oven (preheated to 400 degrees F) and bake for about 20 minutes, or until the gravy is hot and bubbly and the biscuits are golden.
Step 3- Cool and serve.
Remove the pan from the oven and allow the dish to cool for a few minutes (it will continue to thicken a bit). Then, dig in!
Frequently Asked Questions
Sure, just blanch them for 2 minutes first to ensure they cook through.
Absolutely! In fact, any recipe on this site that uses cooked chicken would also taste fantastic with cooked turkey.
Yes, but it's best to make and cool the gravy without the biscuits. When you’re ready to bake, reheat on the stove over medium heat, stirring often (you may need to loosen it up with a bit of milk), and then once warm, add the biscuits and bake.
Pour the gravy mixture into a greased baking dish before topping with the biscuits. Then, bake as directed.
Tips For Making Chicken And Gravy With Biscuits
- Use up all kinds of leftovers! Obviously, the chicken is a given. But you can also grab the last of the milk, that wine you didn't finish last night, and the bag of frozen veggies that's been in the back of your freezer.
- Whisk the flour into the vegetables and fat to make a roux. It's an easy way to thicken the gravy!
- Cook the roux for a minute or two before adding the liquid to cook off the flour flavor. Keep whisking as it bubbles to keep it from burning.
- Don’t bother thawing the vegetables — this chicken and dumplings recipe with biscuits is written to throw them right in frozen.
- I like to cut the refrigerated biscuits into quarters so they’re bite-sized and easier to eat.
- Use an oven-safe pan for the stovetop portion of this recipe so you can easily transfer it to the oven (and save yourself extra dishes).
- Ingredients to prep ahead- Chop onions, peel garlic, and shred chicken.
- Leftovers and storage- Keep for 3-4 days covered in the refrigerator and reheat individual portions in the microwave. You can also freeze the gravy for up to 3 months in an airtight container. I would wait to do the biscuits until you’re ready to bake and serve.
What To Serve With Chicken And Gravy And Biscuits
This dish is all about comfort, so it only makes sense to add some comfort food sides! Spoon it over rice, noodles, or mashed potatoes, or eat it right out of a bowl with a few of these favorites:
- Grandma's Baked Artichoke Hearts
- Cheesy Corn Casserole
- Broccoli Rabe Recipe with Garlic
- Mom's Creamy Scalloped Potatoes
- Old Fashioned Chocolate Pie
Other Leftover Chicken Recipes To Try
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Chicken and Biscuits
Ingredients
- 2 Tablespoons salted butter
- 1 Tablespoon olive oil
- ½ cup diced onion
- 3 sprigs fresh thyme (or ½ teaspoon dried thyme)
- 2 cloves garlic, minced
- 3 Tablespoons flour
- 2 cups chicken broth
- ¼ cup white wine
- ¾ cup whole milk
- 3 cups shredded cooked chicken
- 1 ½ cups frozen mixed vegetables, unthawed
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper,
- 12 ounces refrigerated biscuits, 1 can, quartered (NOT Grands)
Instructions
- Preheat oven to 400 degrees F. Melt butter and oil over medium high heat in an oven-safe sauté pan or braiser.
- Add onion and thyme to the pan and sauté until onion has softened, about 4 minutes.
- Add garlic and sauté for 1 more minute until fragrant.
- Whisk in 3 flour and cook for 2 minutes stirring often.
- Add broth, wine and milk and stir to combine.
- Stir in chicken, vegetables, salt and pepper.
- Simmer for 6-7 minutes stirring periodically to thicken (reduce heat if needed).
- Top evenly with quartered biscuits and bake for 20 minutes until hot and bubble and the biscuits are baked through and golden. Cool for 3 minutes and serve immediately.
Video
Notes
- Use up all kinds of leftovers! Obviously, the chicken is a given. But you can also grab the last of the milk, that wine you didn't finish last night, and the bag of frozen veggies that's been in the back of your freezer.
- Whisk the flour into the vegetables and fat to make a roux. It's an easy way to thicken the gravy!
- Cook the roux for a minute or two before adding the liquid to cook off the flour flavor. Keep whisking as it bubbles to keep it from burning.
- Don’t bother thawing the vegetables — this chicken and dumplings recipe with biscuits is written to throw them right in frozen.
- I like to cut the refrigerated biscuits into quarters so they’re bite-sized and easier to eat.
- Use an oven-safe pan for the stovetop portion of this recipe so you can easily transfer it to the oven (and save yourself extra dishes).
- Ingredients to prep ahead- Chop onions, peel garlic, and shred chicken.
- Leftovers and storage- Keep for 3-4 days covered in the refrigerator and reheat individual portions in the microwave. You can also freeze the gravy for up to 3 months in an airtight container. I would wait to do the biscuits until you’re ready to bake and serve.
Kaila Guthrie says