Creamed Chicken Over Biscuits

Creamed Chicken Over Biscuits: A Comforting Classic

If you’re craving a cozy, comforting meal that’s both hearty and simple, look no further than this Creamed Chicken Over Biscuits recipe. With a creamy, savory sauce loaded with tender chicken, peas, and a hint of tarragon, this dish brings a comforting warmth perfect for any time of year. Serve it over warm, fluffy biscuits, and you’ve got a meal that’s both satisfying and soul-soothing. Follow along to make this easy classic!

Recipe: Creamed Chicken Over Biscuits

Ingredients

• 4 tablespoons unsalted butter
• 1 small onion, diced
• ¼ cup all-purpose flour
• Salt and pepper, to taste
• ½ cup chicken stock
• 1 ½ cups half-and-half (or whole milk or heavy cream)
• 1 teaspoon dried tarragon
• ½ cup peas
• 1 pound cooked chicken, diced or shredded
• 8 homemade or store-bought biscuits

Instructions

Step 1: Sauté the Onion

1. In a large, deep skillet over medium heat, melt the butter.
2. Add the diced onion and cook, stirring occasionally, for about 3-5 minutes until the onions are translucent and start to brown.

Step 2: Make the Roux

1. Stir in the flour, seasoning with salt and pepper.
2. Continue to stir until the flour combines with the butter, forming a thick paste.

Step 3: Create the Creamy Base

1. Slowly pour in the chicken stock, stirring constantly to blend it into the flour mixture.
2. Gradually add the half-and-half, stirring as you go to fully incorporate it.
3. Raise the heat slightly and cook, stirring continuously, for about 1-2 minutes until the mixture thickens to a creamy consistency.

Step 4: Add Chicken and Peas

1. Add the dried tarragon, peas, and diced or shredded chicken to the skillet.
2. Continue cooking until the chicken and peas are heated through, adjusting the seasoning with additional salt and pepper if needed.

Step 5: Serve

1. Serve the creamed chicken mixture over warm biscuits and enjoy immediately.

Tips and Serving Suggestions

• Biscuits: This recipe works well with homemade or store-bought biscuits. For a rustic touch, consider making flaky buttermilk biscuits from scratch.
• Flavor Variations: For a richer flavor, use heavy cream in place of half-and-half. Fresh herbs like parsley or thyme can be used for garnish.
• Serving Ideas: Creamed Chicken Over Biscuits is filling on its own, but it also pairs well with a side salad or steamed green beans for a balanced meal.

Recipe Summary

• Prep Time: 10 minutes
• Cooking Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4 servings
• Calories: 300 kcal per serving

This Creamed Chicken Over Biscuits recipe is a perfect option for when you’re looking to serve up some old-fashioned comfort food. Creamy, savory, and topped over fluffy biscuits, it’s a dish that feels like a warm hug in every bite. Enjoy this classic with loved ones or whenever you need a little extra comfort!

Creamed Chicken Over Biscuits

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• Author: Dulcia
• Total Time: 25 minutes
• Yield: 4 1x

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Description

Creamed Chicken Over Biscuits is a comforting classic that brings warmth and flavor to the table. Tender chicken and peas are enveloped in a creamy, seasoned sauce, served atop buttery biscuits for a dish that’s both hearty and satisfying. The blend of smooth half-and-half with a touch of tarragon enhances the dish with subtle, aromatic flavors, making every bite deliciously rich.

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Ingredients

Scale 1x2x3x

4 tablespoons unsalted butter
1 small onion, diced
1/4 cup all-purpose flour
Salt and pepper, to taste
1/2 cup chicken stock
1 1/2 cups half-and-half (or whole milk or heavy cream)
1 teaspoon dried tarragon
1/2 cup peas
1 pound cooked chicken, diced or shredded
8 homemade or store-bought biscuits

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Instructions

In a large, deep skillet over medium heat, melt the butter.
Add the diced onion and cook, stirring occasionally, until the onions become translucent and begin to brown, about 3-5 minutes.
Stir in the flour, seasoning with salt and pepper. Mix until the flour blends with the butter to form a paste.
Slowly pour in the chicken stock, stirring constantly until well-blended with the flour mixture.
Gradually add the half-and-half, stirring until fully incorporated. Raise the heat slightly and cook, stirring constantly, until the mixture thickens, about 1-2 minutes.
Add the dried tarragon, peas, and cooked chicken to the sauce, and continue to cook until the chicken and peas are warmed through. Adjust seasoning with additional salt and pepper if needed.
Serve the creamy chicken mixture over warm biscuits.

• Prep Time: 10 minutes
• Cook Time: 15 minutes

Nutrition

• Calories: 300