Southern Chicken and Biscuits

This Southern Chicken and Biscuits recipe is a comforting dinner idea with home-style biscuits, shredded chicken, and tender veggies, all in a creamy sauce.

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Table of Contents

• Why You’ll Love This Chicken and Biscuits Recipe
• Ingredient Notes
• How to Make Chicken and Biscuits, Southern-Style
• Tips for Success
• Storing and Reheating Extras
• More Easy Chicken Dinners
• Get the Recipe

Why You’ll Love This Chicken and Biscuits Recipe

Are you into seasonal cooking? I love matching the food I make to the weather and season – although, here in Florida, that means a lot of warm-weather food. So it’s extra special when a cold front actually moves in! That’s when it’s time to dust off all of those amazing fall and winter recipes, like these Southern chicken and biscuits.

• Easy. You’ll only need a few simple ingredients to make this recipe. Start to finish it’s ready in only 40 minutes!
• Flavorful. Similar to chicken and dumplings, this recipe features a creamy base of tender chicken and colorful vegetables, cooked in a thick, creamy sauce – almost like a soup or chowder.
• Total comfort food. Topped with fluffy drop biscuits, every bit of this recipe is the ultimate cozy, satisfying experience.

Ingredient Notes

Here’s a quick look at what you’ll need to make this chicken and biscuits recipe. Be sure to scroll down to the recipe card for a printable ingredients list.

For the Chicken

• Butter: You can use salted or unsalted.
• Veggies: Garlic, yellow onion, celery and carrots.
• Flour: To thicken the sauce. 
• Milk: I use 2% milk, but you can use any kind you like.
• Chicken Stock: Homemade bone broth or stock would be fantastic, but boxed broth is also fine.
• Chicken: Shredded (or chopped) cooked chicken. You can use white meat, dark meat, or a mix of the two.
• Salt and Pepper

For the Biscuits

• Dry ingredients: All-purpose flour, baking powder (not baking soda), salt, sugar and pepper.
• Butter: Make sure the butter you use for biscuits is very cold and diced into small cubes. 
• Milk: Again, whichever milk you like.
• Fresh Parsley: Chopped.
• Green Onions: Minced.

Recommended Equipment

• Food Processor
• Dutch Oven

What Is the Best Way to Shred the Chicken?

Okay, so you can definitely shred chicken effectively using a couple of forks, but my favorite way to shred chicken is actually in my stand mixer! Just toss warm (not piping hot) chicken in the mixer, fitted with the paddle attachment. Mix on level two for a minute or less – and watch it, because the chicken shreds really easily this way and you don’t want to overdo it.

How to Make Chicken and Biscuits, Southern-Style

Although the home-y recipe tastes like an all-day cooking deal, it is actually a pretty quick dish to make. Here are the steps for making Southern chicken and biscuits. Be sure to scroll down to the recipe card for printable, detailed instructions.

• Saute the Vegetables. Cook the garlic, onion, celery, and carrots in melted butter until softened.
• Make the roux and add liquids. Add the flour and cook for about 2 minutes, stirring or whisking it well. Whisk in the milk and chicken stock. Simmer the sauce over low heat for a minute or two, stirring constantly, until it is nice and thick. 

• Add the Chicken. Now add the shredded chicken to the pot, and season the mixture to taste with salt and pepper. Take the pot off of the heat and set it aside while you make the biscuits.

• Preheat your oven. Set the temperature to 375°F.
• Make the biscuits. In a food processor, pulse the dry biscuit ingredients (flour, baking powder sugar, salt, and pepper) to mix. Drop in the butter, and pulse again until you have a sandy mixture with little pea-sized bits of butter throughout.
• Add the Milk. Pour the milk into the food processor, and pulse a few more times until a dough forms. Add the parsley and green onions, and pulse to mix. 

• Drop the biscuits over the chicken mixture. Scoop ¼ cup-sized spoonfuls of dough out of the food processor, and dollop them on top of the chicken mixture to make drop biscuits. You should get about 6 large biscuits.
• Bake! Place the chicken and biscuits into the preheated oven and bake for about 20 minutes, or until the biscuits are golden and cooked through. 
• Serve. Serve the chicken and biscuits hot, with whatever sides you like. Enjoy!

Tips for Success

• Chicken: You can use rotisserie chicken, leftover chicken, make Instant Pot Shredded Chicken Breast, or try this stovetop method for The Best Shredded Chicken. 
• More Veggies: If you want to add more veggies to this dish, frozen peas or corn (or both) are easy, tasty options. 
• Biscuit Options: You could take a shortcut in this recipe and use packaged biscuit mix to make the drop biscuits, if you like.
• Biscuit Add-Ins: Feel free to spice things up with some minced jalapeño, or by adding shredded cheese!
• Oven Safe Pot: I recommend using a dutch oven for this recipe, as it can safely go from the stove top to the oven. However, if you do not have an oven safe pot, you can make the filling on the stove top and then transfer the filling to a casserole dish. Top with biscuits and bake as directed.

Storing and Reheating Extras

• Store in the fridge: Place cooled extras in an airtight container. Store in the fridge for up to 5 days.
• To reheat: Place the desired amount in your microwave, or reheat the whole thing in a heatproof dish in your oven (this is the best way to keep the biscuits tender and heat the chicken evenly). Bake at 375°F until heated through.
• Can I freeze it? Sure! Just spoon any leftovers into a freezer-safe container, mark with the date, and freeze for up to three months. Thaw in your refrigerator overnight before reheating.

More Easy Chicken Dinners

• Chicken Fettuccine Alfredo
• Baked Honey Mustard Chicken
• Crockpot Mississippi Chicken
• Loaded Cajun Chicken Pasta
• Crockpot Chicken and Rice
• Creamy Cajun Chicken Pasta

4.5 from 9 votes

Print Pin Recipe

Yield: 6 servings

Southern Chicken and Biscuits

This Southern Chicken and Biscuits recipe is a comforting casserole with homestyle biscuits, shredded chicken, and tender veggies, all in a creamy sauce. Perfect for cold weather!

Prep Time20 minutes minutes

Cook Time20 minutes minutes

Total Time40 minutes minutes

Ingredients

• 6 tablespoons butter
• 2 cloves garlic, minced
• 2 cups chopped yellow onion, about 1 large yellow onion
• 1 cup chopped celery
• 1 cup peeled and chopped carrots, about 3 large carrots
• ½ cup all-purpose flour
• 2 cups milk
• 1 cup chicken stock
• 3 cups cooked, shredded chicken
• kosher salt and freshly ground black pepper, to taste

For the Biscuits

• 2 cups all purpose flour
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1 tablespoon granulated sugar
• ½ teaspoon fresh ground black pepper
• ½ cup (1 stick) cold unsalted butter, diced
• ¾ cup milk
• ¼ cup chopped fresh parsley
• 2 green onions, minced

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Instructions 

• Preheat oven to 375°F.
• In a large dutch oven, over medium heat, melt the butter and then add the garlic, onion, celery and carrots. Saute until softened, about 7 minutes.
• Add the flour and cook, stirring constantly, for 2 minutes. Add the milk and chicken stock to the sauce. Simmer over low heat for about 2 minutes, stirring constantly, until thick. Add the chicken and season to taste with salt and pepper. Remove from the heat and set aside.
• In a food processor, combine the flour, baking powder, sugar, salt and pepper. Add the butter and pulse until the butter is the size of peas. Add the milk and pulse until a dough forms. Mix in the parsley and green onions.
• Drop the biscuit dough in 1/4 cup sized dollops onto the top of the chicken mixture (this will make about 6 large biscuits).
• Place pot into the preheated oven and bake for 18-20 minutes, until the biscuits are golden and cooked through. Serve immediately.

Notes

• Chicken: I like to use a rotisserie chicken for this recipe. It is the perfect amount of chicken and cuts down on my cooking time. But you could also make Stovetop Shredded Chicken or Instant Pot Shredded Chicken.
• Dutch Oven: If you do not have a dutch oven, you can make this in a large deep sided skillet. If your skillet is not oven safe, transfer the filling to a casserole dish and then top with biscuits and bake.
• Leftovers: If you have leftovers, you can store them in your fridge for up to 5 days. Make sure to cover them tightly or transfer them to an airtight container to keep them as fresh as possible.

Nutrition

Serving: 1 serving, Calories: 673kcal, Carbohydrates: 57g, Protein: 33g, Fat: 35g, Saturated Fat: 20g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 147mg, Sodium: 877mg, Potassium: 672mg, Fiber: 3g, Sugar: 12g, Vitamin A: 4932IU, Vitamin C: 10mg, Calcium: 317mg, Iron: 4mg

© Jessica

Cuisine: American

Category: Chicken

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