From-Scratch Chicken and Biscuits Recipe
Prep Time:
30 minutes
Cook Time:
25 minutes
Servings:
6 Servings
Ingredients
  • 2 cups cooked chicken, shredded
  • 1 ½ cups frozen peas and carrots, thawed
  • ½ cup butter, divided
  • 1 ¼ cup all-purpose flour, divided
  • 2 ½ cups chicken broth
  • 1 cup heavy cream, divided
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ¾ teaspoon salt, divided
  • ¼ teaspoon pepper
  • ¼ teaspoon cayenne pepper
  • 1 ½ teaspoons baking powder
  • 1 tablespoon sugar
Directions
  1. Preheat the oven to 400 F. Lightly grease an 8×10-inch or 2 ½-quart casserole dish with nonstick spray.
  2. Put the cooked chicken in the bottom of the prepared dish. Sprinkle the peas and carrots over the chicken in the baking dish.
  3. In a large saucepan over medium heat melt ¼ cup of the butter. Stir in ¼ cup of flour and cook for 1 minute. Slowly add in the chicken broth and cook until slightly thickened, about 3 minutes. Slowly add in ½ cup of heavy cream. Stir in the onion powder, garlic powder, ½ teaspoon salt, pepper, and cayenne pepper.
  4. Pour the sauce over the chicken and vegetables in the casserole dish. Set aside.
  5. In a large bowl whisk together the remaining 1 cup flour, ¼ teaspoon salt, baking powder, and sugar. Add the remaining ¼ cup butter to the bowl, use a fork or your fingers to cut the butter into the flour mixture until the mixture resembles coarse crumbs. Add the remaining ½ cup heavy cream and mix until the mixture becomes a shaggy dough.
  6. On a lightly floured surface roll out the dough until it is about ½ inch thick, then cut out biscuits with a biscuit cutter or the floured edge of a glass. Place the cut-out biscuits over the chicken and vegetables in the casserole dish.
  7. Bake in the preheated oven for 25 to 30 minutes, until the biscuits are golden brown. Serve hot.