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!
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