Best Chicken 'n' Biscuits Recipe
Best Chicken 'n' Biscuits Recipe photo by Taste of Home

Best Chicken 'n' Biscuits Recipe

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Quick and comforting, this delicious dish from Judith Whitford of East Aurora, New York is filled with chunky chicken, colorful veggies and spoonfuls of creamy flavor. It’s guaranteed to warm your family to their toes! JUDITH’S TIP: “Add whatever frozen veggies you like to the sauce. I often add peas and green beans.”
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 6 individually frozen biscuits
  • 1 can (49-1/2 ounces) chicken broth, divided
  • 1-1/2 pounds boneless skinless chicken breasts, cubed
  • 5 medium carrots, coarsely chopped
  • 2 celery ribs, chopped
  • 1/2 cup chopped onion
  • 1/2 cup frozen corn
  • 3 teaspoons dried basil
  • 1/4 teaspoon pepper
  • 1 cup all-purpose flour
  • 3/4 teaspoon browning sauce, optional

Nutritional Facts

1-2/3 cups chicken mixture with 1 biscuit (prepared with reduced-sodium broth) equals 460 calories, 14 g fat (4 g saturated fat), 63 mg cholesterol, 1353 mg sodium, 51 g carbohydrate, 4 g fiber, 33 g protein.


  1. Bake biscuits according to package directions. Meanwhile, in a Dutch oven, combine 4 cups broth, chicken, carrots, celery, onion, corn, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 7-10 minutes or until vegetables are tender.
  2. In a small bowl, combine flour and remaining broth until smooth. Stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in browning sauce if desired. Split biscuits; top with chicken mixture. Yield: 6 servings.
Originally published as Best Chicken 'n' Biscuits in Simple & Delicious March/April 2007, p29

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Reviewed Apr. 1, 2015

"I had to use gluten free flour and it made it tasty funny. I'm sure it tasted great with regular flour."

Reviewed Mar. 5, 2015

"Wow - we all really liked this! Followed the recipe as written except I had to use canned corn and refrigerated biscuits because that's all I had in the kitchen. Added a dash of garlic powder, parsley and poultry seasoning, and reduced the basil to 1 tsp. And accidentally added 1 whole tsp of browning sauce which made the gravy look more like beef gravy (oops). My husband and I both really liked it as well as two kids age 14 and 8. Thanks for sharing the recipe - it's going into our rotation."

Reviewed Oct. 30, 2013

"I get frozen vegetables, simmer them with cream of chicken soup, then pour that over the biscuits. Doesn't get any easier!"

Reviewed Oct. 23, 2013

"I would actually give this 4 1/2 stars. Good and quick recipe. I cut the recipe in half for 3 of us and only used a scant 1/2 teaspoon of dried basil, which I thought was just right. I also made some drop biscuits instead of canned biscuits and added garlic powder and some evaporated milk to make it creamy.

I added more evap and water to leftovers the next day to eat it as a soup."

Reviewed Dec. 17, 2012

"I doubled the amount of chicken, reduced the basil to 2 teaspoons but added 1 tsp of crushed dried rosemary. I used 1 and 1/2 cups of frozen seasoning mix (onions, celery, peppers, parsley) instead of the chopped fresh onion and celery, and used 1 cup of frozen peas and carrots instead of fresh carrots. Increased the broth to a 48 oz can and 1 14 oz can. Awesome flavor! I made it with rice and gave the family the option of having the biscuits or rice underneath.. most chose the rice, and ate the biscuits on the side.. Served 3 kids and 3 adults with big appetites."

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