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Creamy Chicken and Biscuits Recipe

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4.2 from 6 reviews

  • Author: Sara
  • Total Time: 55 minutes
  • Yield: 8 servings

Description

This Creamy Chicken and Biscuits recipe offers a comforting, hearty meal featuring tender shredded rotisserie chicken cooked in a flavorful, creamy herb-infused sauce, topped with golden, fluffy buttermilk biscuits baked to perfection. Perfect for a cozy family dinner, this dish combines the rich creaminess of the sauce with aromatic Italian seasonings and a crisp biscuit topping.

Ingredients

Sauce and Filling:

  • 4 tablespoons butter
  • 1 small yellow onion, petite diced
  • 6 cloves garlic, minced
  • 2 teaspoons Italian seasoning
  • 1 teaspoon rubbed sage
  • 1/2 teaspoon garlic powder
  • 4 tablespoons all-purpose flour
  • 14.5 ounce can chicken broth
  • 1 cup heavy cream
  • 2 cups shredded rotisserie chicken
  • Kosher salt, to taste
  • Fresh cracked pepper, to taste

Biscuit Topping:

  • 1 (16.3 ounce) package refrigerated buttermilk biscuit dough
  • 1 egg (for egg wash)
  • 1 splash water (for egg wash)

Garnish:

  • Sliced chives for garnish

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the biscuits atop the chicken mixture.
  2. Sauté Onions: In a large sauté pan, melt the butter over medium heat. Add the petite diced onion along with a couple large pinches of kosher salt and fresh cracked pepper. Cook, stirring frequently, for about 4 minutes until onions are softened and translucent.
  3. Add Aromatics and Spices: Stir in the minced garlic, Italian seasoning, rubbed sage, and garlic powder. Cook, stirring frequently, for 1 minute until fragrant.
  4. Create Roux: Add the all-purpose flour to the pan and cook for 1 minute while stirring constantly to form a roux, which will thicken the sauce.
  5. Incorporate Liquids: Slowly add a few splashes of chicken broth to the pan, scraping up the browned bits from the bottom to incorporate flavor. Then stir in the remaining chicken broth and the heavy cream into the roux mixture.
  6. Simmer Sauce: Increase the heat to medium-high and bring the mixture to a simmer. Then reduce heat to medium-low and let it gently simmer for 4-6 minutes until the sauce thickens slightly, stirring occasionally to prevent sticking.
  7. Add Chicken: Stir in the shredded rotisserie chicken to the creamy sauce until fully combined and heated through.
  8. Prepare Biscuits: Place the refrigerated buttermilk biscuit dough evenly on top of the chicken and gravy in the pan. In a small bowl, beat the egg with a splash of water to create an egg wash, then brush this over the tops of the biscuits to help them brown beautifully.
  9. Bake Biscuits: Bake in the preheated oven for 15 minutes or until the biscuits are dark golden brown. Cover the pan loosely with foil and continue baking for an additional 10-15 minutes or until the biscuits are fully cooked through and fluffy.
  10. Garnish and Serve: Garnish the finished dish with fresh sliced chives. Serve hot, optionally accompanied by air fryer green beans or your preferred side dish.
  11. Feedback Request: If you loved this comforting creamy chicken and biscuits recipe, please consider leaving a 5-star rating and review below to support the recipe!

Notes

  • Using shredded rotisserie chicken saves time and adds great flavor.
  • You can substitute heavy cream with half-and-half for a lighter sauce, though it will be less rich.
  • Be careful not to over-bake the biscuits to avoid dryness.
  • For a gluten-free version, substitute the flour and biscuit dough with gluten-free alternatives.
  • Leftovers keep well refrigerated for up to 3 days and reheat nicely.
  • Adding some cooked vegetables like peas or carrots to the sauce can add color and nutrition.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/creamy-chicken-and-biscuits-recipe/