Chicken and Biscuits

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!

Course Main, Main Course, Main dish

Cuisine American

Diet Low Salt

Prep Time 10

Cook Time 35

Total Time 45

Servings serivings

Calories 247kcal

Author Jessy Freimann

Equipment

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.

Nutrition