Easy Chicken and Biscuits

This southern chicken and biscuits has become my ultimate cold weather comfort food when I need something that feels like a warm hug in a bowl. I started making this during one of those rare Florida cold snaps when my family was craving something hearty and soul-warming but I didn't want to spend all day in the kitchen. The first time I made it, I was amazed at how those fluffy drop biscuits baked right on top of the creamy chicken mixture, creating this incredible one-pot meal that tasted like it came from my grandmother's kitchen. Now it's become our go-to dinner whenever the temperature drops below 70 degrees, which is practically arctic for us.

The magic happens when those drop biscuits steam and bake simultaneously on top of the bubbling chicken mixture, creating fluffy tops and tender bottoms that soak up all those incredible flavors. My husband always says this reminds him of the chicken and dumplings his mother used to make, but easier. Even my kids, who usually pick around vegetables, devour every bit of this dish.

Ingredients You'll Need

• Unsalted butter (4 tablespoons): creates the rich base for the sauce
• Yellow onion (1 medium, diced): provides aromatic foundation
• Celery stalks (2, diced): adds classic comfort food flavor and texture
• Large carrots (2, diced): brings sweetness and color to the dish
• Fresh garlic (3 cloves, minced): essential for building depth of flavor
• All-purpose flour (1/4 cup): thickens the sauce to perfect consistency
• Whole milk (2 cups): creates the creamy base
• Chicken stock (1 cup): adds savory depth and richness
• Cooked chicken (3 cups, shredded): rotisserie chicken works perfectly
• Salt and pepper to taste: for proper seasoning
• All-purpose flour (2 cups): provides structure for fluffy biscuits
• Baking powder (1 tablespoon): creates the perfect rise
• Salt (1 teaspoon): enhances flavor
• Granulated sugar (1 teaspoon): adds subtle sweetness
• Black pepper (1/4 teaspoon): provides gentle heat
• Cold unsalted butter (6 tablespoons, cubed): creates flaky texture
• Whole milk (3/4 cup): brings the dough together
• Fresh parsley (2 tablespoons, chopped): adds color and freshness
• Green onions (2, minced): provides mild onion flavor

Step-by-Step Instructions

Build your flavorful vegetable base.

In a large Dutch oven or oven-safe pot, melt the butter over medium heat. Add the diced onion, celery, and carrots, cooking for about 6-8 minutes while stirring occasionally until the vegetables are softened and the onion is translucent. Add the minced garlic and cook for another minute until fragrant.

Create a smooth, creamy sauce.

Sprinkle the flour over the vegetables and stir constantly for about 2 minutes to cook out the raw flour taste. This creates a roux that will thicken your sauce. Gradually whisk in the milk and chicken stock, stirring constantly to prevent lumps from forming. Continue cooking and stirring for 2-3 minutes until the sauce thickens to a creamy consistency.

Add chicken and season perfectly.

Stir in the shredded chicken and season generously with salt and pepper to taste. The mixture should be thick and creamy, like a hearty soup. Remove from heat while you prepare the biscuits. Preheat your oven to 375°F.

Make the drop biscuit dough quickly.

In a food processor, pulse the flour, baking powder, salt, sugar, and black pepper to combine. Add the cold butter cubes and pulse until the mixture resembles coarse sand with some pea-sized butter pieces remaining. Pour in the milk and pulse just until a soft dough forms - don't overmix.

Add fresh herbs for extra flavor.

Add the chopped parsley and minced green onions to the food processor and pulse just a few times to incorporate. The dough should be soft and slightly sticky, which creates the most tender biscuits.

Drop biscuits directly onto the chicken mixture.

Using a 1/4 cup measure or large spoon, drop 6 portions of biscuit dough evenly over the surface of the chicken mixture. The biscuits should sit on top without being completely submerged. They'll expand as they bake, so leave some space between them.

Bake until golden and bubbly.

Place the Dutch oven in the preheated oven and bake for 18-22 minutes until the biscuits are golden brown on top and cooked through. The chicken mixture should be bubbling around the edges. Let rest for 5 minutes before serving to allow the sauce to thicken slightly.

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Getting the Sauce Consistency Right

The key to perfect chicken and biscuits is achieving the right sauce thickness. It should be creamy and coat the back of a spoon but not so thick that it's gluey. If it seems too thin, simmer it a bit longer before adding the chicken. If too thick, add a splash more milk or stock.

Making the Fluffiest Drop Biscuits

Cold butter is crucial for creating those tender, flaky biscuits. The small pieces of cold butter create steam pockets as they melt, resulting in light, fluffy texture. Don't overmix the dough - just pulse until it comes together.

Using Leftover or Rotisserie Chicken

This recipe is perfect for using up leftover chicken or rotisserie chicken from the store. If using rotisserie chicken, remove the skin and shred the meat into bite-sized pieces. You can also use a mix of white and dark meat for the best flavor.

Timing the Biscuit Addition

Make sure your chicken mixture is off the heat when you add the biscuit dough. The residual heat will keep everything warm while you prepare the biscuits, but you don't want the mixture actively bubbling when you're trying to drop the dough on top.

Storage and Reheating Tips

Leftovers keep in the refrigerator for up to five days. Reheat in a 375°F oven until heated through to maintain the best biscuit texture. The microwave works for quick reheating but may make the biscuits slightly tough.

I learned that trying to use a regular saucepan instead of an oven-safe Dutch oven creates unnecessary complications when transferring everything to a baking dish. The Dutch oven method keeps everything simple and prevents any messy transfers.

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This southern chicken and biscuits has become one of those recipes that transforms our kitchen into the heart of comfort and warmth. The combination of that creamy, savory chicken mixture with those incredibly fluffy biscuits creates something that feels both nostalgic and satisfying. It's the kind of meal that brings everyone to the table without complaint and leaves them feeling completely satisfied and well-cared-for.

Frequently Asked Questions

→ Can I use leftover chicken for this recipe?

Yes! Rotisserie chicken or any cooked chicken works perfectly. Just shred it into bite-sized pieces before adding to the sauce.

→ What if I don't have a Dutch oven?

You can use a large, deep skillet instead. If it's not oven-safe, transfer the chicken mixture to a casserole dish before adding biscuits.

→ How do I know when the biscuits are done?

The biscuits should be golden brown on top and cooked through. This usually takes 18-20 minutes at 375°F.

→ Can I make the biscuits from scratch?

The recipe includes homemade biscuits! Just mix the dry ingredients, add cold butter, then milk, and drop dollops on top of the chicken.

→ How long do leftovers keep?

Store covered leftovers in the refrigerator for up to 5 days. Make sure to use an airtight container to keep them fresh.

→ Can I prep this ahead of time?

You can make the chicken filling ahead and refrigerate it. When ready to serve, reheat and add fresh biscuit dough on top before baking.