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You are here: Home / Recipes / Main Dish / Chicken / Creamed Chicken Over Biscuits

Creamed Chicken Over Biscuits

Published October 18, 2021. Last updated March 10, 2022 by Lauren Vavala

Thanks for sharing!

Creamed chicken over biscuits with text overlay.
Creamed chicken over biscuits with text overlay.
Creamed chicken in a skillet with text overlay.
Creamed chicken in a skillet with text overlay.
Creamed chicken over biscuits with text overlay.
Two images of creamed chicken over biscuits with text overlay between them.
Creamed chicken over biscuits with text overlay.

This old-fashioned recipe for homemade chicken gravy and biscuits is easy comfort food. Creamed Chicken Over Biscuits is filling and flavorful. Tarragon adds a special taste to this main dish, but this quick recipe will likely still remind you of grandma’s kitchen.

Creamed Chicken over biscuits on a plate with part of the skillet showing in the background and a glass of water, fork and towel

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My mom used to make Creamed Chipped Beef over mashed potatoes, and it was one of my favorite dishes that she cooked. I often requested it for my birthday dinner because I loved it so much.

I also really enjoyed a similar dish made with chicken, which I only ever ate at my grandma’s house for dinner. I believe they ate it over toast, but I prefer biscuits with the chicken version.

Creamed Chicken and Biscuits is an easy, old-fashioned meal, which is filling and comforting too. This version uses homemade gravy, no canned soup shortcut is necessary, though the dish still comes together quickly.

You can even substitute the meat for turkey, which makes it a great adaptable recipe for thanksgiving leftovers – just like my recipe for White Turkey Chili.

This chicken dish is a creamy and flavorful comfort food. I use tarragon to season this dish, as it is a strongly flavored herb which pairs well with most chicken dishes, like Creamy Chicken Pot Pie. Tarragon has a similar taste to dill and anise.

Try making Creamed Chicken Over Biscuits the next time you need a savory meal to warm the soul.

Why This Recipe Works

Creamed Chicken and Biscuits comes together in 20 minutes. This recipe is super quick and easy to prepare.

It’s a filling and family-friendly dish, which everyone will enjoy. This meal is comfort food and well suited for cold nights.

This recipe is very adaptable. You can add other veggies like carrots, mushrooms, or celery. It is also delicious served over toast, mashed potatoes, noodles, or rice.

How To Make Creamed Chicken Over Biscuits

Ingredients

Ingredients to make Creamed Chicken over Biscuits with text overlay labels

  • 1 pound chicken: you can cook the chicken immediately before making this recipe, or you can use rotisserie or leftover chicken.
  • 8 biscuits: use any biscuits that you like. I use my recipe for Homemade Country Biscuits, but you can use refrigerated or frozen biscuits instead.
  • 1 1/2 cups half-and-half: you can also use whole milk or heavy cream.
  • 1/4 cup all purpose flour
  • 1/2 cup chicken stock
  • 1 onion
  • 1/2 cup peas
  • 1 teaspoon dried tarragon
  • 4 tablespoons butter
  • salt and pepper

The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.

Prep!

If you are not using leftover or rotisserie chicken, you will need to cook and shred or dice the chicken. You can also prepare the biscuits and get those in the oven before starting this recipe.

Dice the onion.

Create!

Onions cooking in a black skillet

Melt butter in a large deep skillet over medium heat.

Add the diced onions and cook, stirring occasionally, until translucent and starting to brown slightly, about 3-5 minutes.

Onions, butter and flour roux in a black skillet

Stir in the flour and season with salt and pepper.

Cream sauce in a black skillet

Pour in the chicken stock and stir until blended with the flour.

Slowly pour in the half-and-half while stirring until well-blended. Raise the heat and cook until thickened, stirring constantly, about 1-2 minutes.

Creamed chicken in a black skillet

Stir in the tarragon, peas and chicken and cook a few more minutes or until warmed through. Season with salt and pepper as needed.

Present!

Overhead of creamed chicken over biscuits on a plate with part of the skillet, a fork, a glass and a towel around it

Serve over biscuits, or as desired.

Tips and Techniques

  • To save time you can use rotisserie or leftover chicken. You can also use refrigerated or frozen biscuits.
  • If you don’t have half-and-half, you can use whole milk or heavy cream. A 50/50 combination of whole milk and heavy cream can also be used.
  • Store leftovers in an airtight container in the refrigerator. Consume within 3-4 days. When reheating, ensure that the temperature reaches 165°F.

FAQ’s

Can You Freeze Creamed Chicken?

It is not recommended to freeze cream-based dishes like this. The cream can become grainy and unpleasant when thawed and reheated.

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Creamed Chicken Over Biscuits on a white plate on a marble background with a fork, glass and towel partially showing
Print

Creamed Chicken Over Biscuits

This old-fashioned recipe for homemade chicken gravy and biscuits is easy comfort food. Creamed Chicken Over Biscuits is filling and flavorful. Tarragon adds a special taste to this main dish, but this quick recipe will likely still remind you of grandma’s kitchen.
Course Main Dish
Cuisine American, Chicken
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 servings
Calories 437kcal
Author Lauren Harris

Ingredients

  • 4 tablespoons unsalted butter
  • 1 small onion (diced)
  • 1/4 cup all purpose flour
  • salt
  • pepper
  • 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 chicken (cooked and diced or shredded)
  • 8 Homemade Country Biscuits (or biscuits of your choice)

Instructions

  • Melt butter in a large deep skillet over medium heat.
    4 tablespoons unsalted butter
  • Add onions and cook, stirring occasionally, until translucent and starting to brown slightly, about 3-5 minutes.
    1 small onion
  • Stir in the flour and season with salt and pepper.
    1/4 cup all purpose flour, salt, pepper
  • Pour in the chicken stock and stir until blended with the flour.
    1/2 cup chicken stock
  • Slowly pour in the half-and-half while stirring until well-blended. Raise the heat and cook until thickened, stirring constantly, about 1-2 minutes.
    1 1/2 cups half-and-half
  • Stir in the tarragon, peas and chicken and cook a few more minutes or until warmed through. Season with salt and pepper as needed.
    1 teaspoon dried tarragon, 1/2 cup peas, 1 pound chicken
  • Serve over biscuits, or as desired.
    8 Homemade Country Biscuits

Notes

Tips and Techniques

  • To save time you can use rotisserie or leftover chicken. You can also use refrigerated or frozen biscuits.
  • If you don't have half-and-half, you can use whole milk or heavy cream. A 50/50 combination of whole milk and heavy cream can also be used.
  • Store leftovers in an airtight container in the refrigerator. Consume within 3-4 days. When reheating, ensure that the temperature reaches 165°F.
** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1serving | Calories: 437kcal | Carbohydrates: 38g | Protein: 12g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 82mg | Sodium: 220mg | Potassium: 447mg | Fiber: 2g | Sugar: 4g | Vitamin A: 797IU | Vitamin C: 5mg | Calcium: 181mg | Iron: 3mg

 

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Filed Under: Chicken, Main Dish, Recipes

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Delicious Little Bites is where I share all types of recipes from appetizers to desserts. You will also find plenty of keto, gluten free, and vegetarian recipes here to help you put a delicious meal on the table every night that the whole family will love! Read More...

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