Creamed Chicken over Biscuits Recipe

4.5 4 7
Creamed Chicken over Biscuits Recipe
Creamed Chicken over Biscuits Recipe photo by Taste of Home
Publisher Photo

Creamed Chicken over Biscuits Recipe

Read Reviews
4.5 4 7
Publisher Photo
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
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.

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

Nutritional Facts

1 each: 750 calories, 21g fat (11g saturated fat), 111mg cholesterol, 2430mg sodium, 97g carbohydrate (11g sugars, 4g fiber), 42g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Creamed Chicken over Biscuits in Taste of Home February/March 2004, p29

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Reviews forCreamed Chicken over Biscuits

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ABiggie User ID: 5510072 229781
Reviewed Jul. 19, 2015

"Great comfort food. I always add extra seasoning since it's a little bland otherwise."

MY REVIEW
kelsimarie21 User ID: 4878788 53511
Reviewed Jul. 13, 2010

"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!!"

MY REVIEW
HeatherKP User ID: 4872311 91073
Reviewed Jun. 16, 2010

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

MY REVIEW
lor1s User ID: 2985155 77533
Reviewed Sep. 12, 2009

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

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