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Chicken and Biscuits

This is one of my favorite Sunday dinners!

Course Main Course
Servings 6 people
Author 11 Magnolia Lane

Ingredients

  • 1.5 lbs boneless skinless chicken breasts
  • 1 T olive oil
  • salt and pepper
  • 5 c chicken stock
  • 2 cubes chicken bouillon
  • 1-1/2 sticks butter
  • 2 yellow onions (about 2 c.)
  • 3/4 c flour
  • 1/4 c heavy cream
  • 2 c medium diced carrots, blanched for 2 minutes (can also use 10 oz frozen chopped carrots)
  • 2 c frozen peas (10 oz package)
  • 1/2 c minced fresh parsley
  • 1 can buttermilk biscuits (8 count, like Grands)

Instructions

  1. Preheat oven to 375°

  2. Rub the chicken breasts with olive oil and sprinkle with salt and pepper. Place on a sheet pan and roast for 35 to 40 minutes. After they cool enough to handle, cube the chicken.

  3. Heat the chicken stock and dissolve the bouillon cubes in the stock. Set aside until needed.

  4. In a large pot, melt the butter and cook the onions over medium-low heat for 10 minutes, until translucent.

  5. Add the flour and cook over low heat, stirring constantly, for 2 minutes. 

  6. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick.

  7. Add 1 teaspoon salt, 1/2 teaspoon pepper, and the heavy cream. 

  8. Add the cubed chicken, carrots, peas, and parsley. Mix well and pour into a 13 x 9 x 3" rectangular baking dish.

  9. Bake for 15 minutes. Remove from oven and place the biscuits on top of the stew.

  10. Bake for another 20-30 minutes, placing foil over the biscuits if they start to get too brown. Be sure that the bottom of the biscuits has cooked all the way through before removing.