- 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
- 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.
- 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.
Reviews forBest Chicken 'n' Biscuits
"I had to use gluten free flour and it made it tasty funny. I'm sure it tasted great with regular flour."
"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."
"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."
"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."
"I used reduced sodium chicken broth and then regretted it; I had to add salt to mine once done (and I normally don't add salt to anything), but my husband liked it the way it was."
"This one is good for an all-in-one meal and easy."
"This recipe just became a new favorite! It's like a chicken pot pie, but better! The sauce is delicious. I eliminated the corn & replaced it with two small russet potatoes, chopped. And instead of frozen biscuits, I substituted Pillsbury Golden Layers Honey Biscuits. So good! ps - I only use 1/2 cup flour - a full cup is overkill."
"I had never made chicken and biscuits before and this was a fantastic recipe! I added some fresh herbs (thyme, parsley, basil) but that was the only thing I changed! It was the perfect meal for a rainy day! Will make again!"