Chicken and Biscuits
This Sunday’s supper I’m sharing my chicken and biscuits. This meal is hearty and comforting featuring cheddar garlic biscuits that sit on top of a thick, creamy chicken soup. Tender, seasoned chicken is pan fried then simmered together with a blend of vegetables in a rich, creamy homemade gravy. Flaky, golden brown biscuits top off this dish for the most delicious warming meal.
Chicken and Biscuits
- Total Time: 50 minutes
- Yield: 4-6 1x
Description
This Sunday’s supper I’m sharing my chicken and biscuits. This meal is hearty and comforting featuring cheddar garlic biscuits that sit on top of a thick, creamy chicken soup. Tender, seasoned chicken is pan fried then simmered together with a blend of vegetables in a rich, creamy homemade gravy. Flaky, golden brown biscuits top off this dish for the most delicious warming meal.
Ingredients
Cream of Chicken Soup
- 3 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1/3 cup milk
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Chicken
- 1 tablespoon olive oil
- 3 boneless, skinless chicken thighs or breasts
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Soup
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 3 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3/4 cup peas
- 3 cups chicken broth
- 2 teaspoons parsley
- 1 teaspoon thyme
- Salt and pepper to taste
- 2 teaspoons cornstarch + 1 tablespoon cold water
Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, cold, cut into small pieces
- 1 cup milk
- 1/2 cup cheddar cheese
- 1 1/2 teaspoons Italian seasoning
Instructions
1. Make the cream of chicken soup. In a large skillet, melt butter over medium heat. Whisk in flour and cook 30 seconds. Whisk in chicken broth, milk, onion and garlic powder and season with salt and pepper. Cook, stirring constantly until thickened. Pour into a heat proof container until ready to use.
2. Make the chicken. In a large bowl, add chicken, Italian seasoning, garlic and onion powder and salt and pepper to taste. In the same skillet, heat 1 tablespoon olive oil over medium heat. Add chicken once oil is hot and cook until internal temperature reaches 165F, stirring occasionally.
3. Preheat oven to 400F.
4. Make the soup. In the same skillet, heat olive oil over medium heat. Add in garlic, carrots and celery and sauté 4 minutes, until slightly softened. Add in the peas, chicken broth, cream of chicken soup, parsley, thyme and salt and pepper. Mix together the cornstarch and water, then pour the cornstarch slurry into the soup mixture. Bring to a boil and cook, stirring frequently until mixture is thickened. Add in cooked chicken. Turn off heat.
5. Drop dollops of biscuit dough on top of the soup mixture. Bake in preheated oven for 20-25 minutes, or until biscuits are golden brown on top.
6. Remove from oven and allow to cool a few minutes before serving. Enjoy!
- Prep Time: 15
- Cook Time: 35
- Category: Dinner
- Method: Stove Top/Oven
- Cuisine: American
So tasty and the biscuits are a dream!
I am sooo glad you enjoyed this one, Ana! Thanks for making it :). The biscuits are probably my favorite part, hehe 🙂
-Jolene