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.
Ingredients
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
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