Save on Pinterest

Chicken ‘n’ Biscuit Bake

Total Time

Prep: 1 hour Bake: 20 min.


2 servings

My mother used to make this dish years ago, and everyone in the family enjoyed it.


  • 2 cups chicken broth
  • 1 pound bone-in chicken breast halves
  • 1 medium onion, chopped
  • 1 celery rib, cut into 1/2-inch pieces
  • 1 teaspoon salt
  • 1 bay leaf
  • 3 tablespoons plus 1-1/2 teaspoons butter, melted
  • 3 tablespoons plus 1-1/2 teaspoons all-purpose flour
  • Salt and pepper to taste
  • Dash ground mace
  • 1/3 cup 2% milk
  • 1/8 teaspoon Worcestershire sauce
  • 2/3 cup plus 1 tablespoon all-purpose flour
  • 1-1/4 teaspoons baking powder
  • 1/8 teaspoon salt
  • 2 tablespoons shortening
  • 1/3 cup 2% milk


  1. In a large saucepan, combine the broth, chicken, onion, celery, salt and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until a thermometer reads 170°.
  2. Remove chicken from broth; cool. When cool enough to handle, remove skin and meat from bones. Discard skin and bones. Cut up meat. Strain broth. Reserve vegetables and 1 cup broth; discard bay leaf. (Discard or save remaining broth for another use.) Arrange chicken and vegetables in a greased 3-cup dish.
  3. For sauce, melt butter in a saucepan. Stir in the flour, salt, pepper and mace until smooth. Gradually add the milk, Worcestershire sauce and reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over chicken.
  4. For biscuits, in a small bowl, combine the flour, baking powder and salt; cut in shortening until the mixture resembles coarse crumbs. Stir in milk just until moistened.
  5. On a floured surface, knead 8-10 times. Pat into a 1/2-in.-thick square and cut into quarters. Arrange biscuits over sauce.
  6. Bake, uncovered, at 450° for 17-20 minutes or until biscuits are golden brown.

Nutrition Facts

1 cup: 861 calories, 46g fat (20g saturated fat), 176mg cholesterol, 2868mg sodium, 58g carbohydrate (11g sugars, 3g fiber), 52g protein.

Recommended Video