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Creamed Chicken 'n' Biscuits Recipe

Creamed Chicken 'n' Biscuits Recipe

We have a dairy farm and three young children, so I'm always on the lookout for easy, hearty meals like this one. Using leftover or canned chicken, I can whip up this entree in minutes. To save even more time, I sometimes serve the hot chicken mixture on buns.—Shari Zimmerman Deford, Michigan
TOTAL TIME: Prep/Total Time: 25 min. YIELD:6 servings


  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2/3 cup milk
  • 1/3 cup canola oil
  • 1/4 cup finely chopped onion
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1/4 to 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups milk or chicken broth
  • 2 cups chopped cooked chicken
  • Minced fresh parsley


  • 1. In a large bowl, combine the flour, baking powder and salt; add milk and oil. Stir until the dough forms a ball. On a lightly floured surface, knead 8-10 times or until smooth.
  • 2. Roll or pat dough into a 6-in. square about 1 in. thick. Cut into six rectangles. Place on a lightly greased baking sheet. Bake at 450° for 10-12 minutes or until golden brown.
  • 3. Meanwhile, in a large skillet, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually add milk; bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Stir in chicken and parsley; cook until heated through. Split biscuits; top with the creamed chicken. Yield: 6 servings.

Nutritional Facts

1 serving (1 cup) equals 502 calories, 27 g fat (10 g saturated fat), 77 mg cholesterol, 863 mg sodium, 41 g carbohydrate, 1 g fiber, 22 g protein.

Reviews for Creamed Chicken 'n' Biscuits

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Reviewed Jan. 3, 2016

"Made it today, and it was delicious! I added peas, and next time I make it I will make more of the yummy cream sauce. The biscuits were easy to make and very tasty!"

Reviewed May. 17, 2013 Edited Nov. 25, 2014

"This was my first time making chicken and biscuits and it turned out great! I doubled the recipe and added peas. I also cooked my chicken breasts in my crockpot with cream of chicken soup on top and then shredded them."

Reviewed Jan. 17, 2013

"Quick easy and good!"

Reviewed Jul. 28, 2012

"big hit at my home!"

Reviewed Jun. 19, 2012

"Simple and easy to make- tastes very good. I cheated and used Pillsbury biscuits, so it was even easier."

Reviewed May. 13, 2012

"This recipe is great! However, there are some things to keep in mind.

I have no idea why the recipe says that you could use milk or broth. This is clearly a recipe that you should use milk in. If you feel that you must use the broth, make sure to cut all the salt out and then add it in later, to taste. (Broth usually has quite a bit of salt added to it.)
Also, be careful when cutting out ingredients. If you cut half the butter in half with the gravy, then you're cutting out quite a bit of liquid. This means that you need to change the amount of flour you use as well as the amount of milk you put in later.
Seriously, people, stop leaving bad reviews for things when you don't even make the recipe correctly the first time. My husband and I have been making this recipe for years and have never had a single problem with it."

Reviewed Jan. 13, 2012

"I cut the butter in half, and only used half the salt, but it was still VERY salty. I think it was probably because I used chicken broth, not milk. I would recommend using the milk or else cutting out the salt altogether."

Reviewed Apr. 4, 2011

"I added peas to it."

Reviewed Jan. 27, 2011

"This recipe is not clear on when to add what amount of milk. Milk is called for in the biscuits, and then later in the chicken. Milk is not listed as an ingredient in the chicken, but then is mentioned in the directions. Please clarify, as we would like to try it."

Reviewed Dec. 24, 2009

"This has become our Christmas Eve dinner! It is a favorite at our house, and I make it other times of year, as well, when I have lots of milk to use!"

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