Chicken and Biscuits
Creamy chicken under golden biscuits — Chicken and Biscuits, Easy Chicken and Biscuit Pot Pie, Crockpot Chicken and Biscuits — for cold weeknights.
★ dinner
dinnerIngredients
- 2 cans Cream of chicken soup
- 1 cup Milk
- I used a small package Frozen peas and carrots
- 8 oz bag Shredded cheddar cheese
- 4 Chicken Breast
- to taste Garlic powder
- to taste Rotisserie chicken seasoning
- to taste Black pepper
- eyeball it :) Chicken broth
- 1 package Biscuits
Instructions
- 1First, you will want to season your chicken breast. Place them into a baking dish and cover the bottom of the dish with chicken broth. Cover with Aluminum foil and bake at 350 degrees for an hour. (You can eliminate this step by using a store bought rotisserie chicken)
- 2While your chicken is cooking you can begin your mixture. Put your cream of chicken soup, milk, peas and carrots, a little bit of chicken broth, cheese and seasonings into a large bowl. Mix well!
- 3Cut your biscuits into fourths and add them to the mixture as well.
- 4When your chicken is finished cooking shred it and add it to the mixture once it’s cooled down.
- 5Add your mixture to the baking dish and bake at 375 for 45 minutes uncovered. (If your biscuits look under done you can cover with aluminum foil and bake an additional 10 minutes.
- 6Enjoy!! 💕
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Open in Pepper →Warm Chicken Under A Golden Biscuit Top
This is the dinner that fills the kitchen with steam and gets everybody to the table without being called twice. Creamy chicken, soft vegetables, biscuits baked right on top so the bottoms soak up the gravy.
Cooks on Pepper reach for these on cold nights, on busy nights, and any time there's leftover chicken in the fridge and not much of a plan.
Every recipe here leans on simple pantry stuff — the top-saved Chicken and biscuits with cream of chicken soup and frozen peas, Easy Chicken and Biscuit Pot Pie with rotisserie chicken, Crockpot Chicken and Biscuits for slow-cooker days, and Chicken and Biscuit Stew built from butter, flour, and chicken stock.
Quick Tips
- 1
Thicken the filling first
Let the sauce bubble 3 to 5 minutes before the biscuits go on, so it's thick enough to hold them up instead of soaking them through.
- 2
Bake it hot
A 400°F oven for 20 to 25 minutes browns the biscuit tops while the filling stays bubbling at the edges.
- 3
Space the biscuits out
Leave about an inch between biscuits so steam escapes and the sides bake through instead of staying doughy.
- 4
Dice vegetables small
Cut carrots and onion into 1/4-inch pieces so they turn tender in the 8 to 10 minutes it takes to build the sauce.
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