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Creamed Chicken over Biscuits Recipe

Creamed Chicken over Biscuits Recipe photo by Taste of Home

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A friend of mine prepared this homey dish for my husband and me after our first son was born. I've made just a few minor modifications over the years. -Pam Kelley Uniontown, Ohio

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Creamed Chicken over Biscuits Recipe

Prep/Total Time: 20 min.

Yield: 2 Servings

5 15 20

Ingredients

1 cup cubed peeled potato
1/2 cup diced carrot
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup 2% milk
2-1/2 teaspoons chicken bouillon granules
1/8 teaspoon pepper
1/2 pound boneless skinless chicken breasts, cooked and cubed
1/2 cup frozen peas, thawed
4 warm buttermilk biscuits

Directions

Place potato and carrot in a small saucepan. Cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender. Drain and set aside.
In a large skillet, melt butter. Stir in flour until smooth. Gradually whisk in milk. Add bouillon and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, peas and potato mixture; heat through. Serve with biscuits. Yield: 2 servings.

Nutritional Facts 1 serving (1 each) equals 750 calories, 21 g fat (11 g saturated fat), 111 mg cholesterol, 2,430 mg sodium, 97 g carbohydrate, 4 g fiber, 42 g protein.

Originally published as Creamed Chicken over Biscuits in Taste of Home February/March 2004, p29

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Reviews for Creamed Chicken over Biscuits

Creamed Chicken over Biscuits

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Reviewed on Jul. 13, 2010 by kelsimarie21

This recipie was delicious!! I didn't put the carrots in and instead of peas I used mixed veggies and not as much chicken boullion. My family loved it!!

Reviewed on Jun. 16, 2010 by HeatherKP

I love this easy, hearty recipe. It reminds me of chicken pot pie without having to fiddle with the pie crusts!

Reviewed on Sep. 12, 2009 by lor1s

I've been making this recipe ever since it came out. I usually put the mixture into a crust for a delicious pot pie.

Reviewed on Sep. 22, 2008 by lcelesky