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Creamed Chicken over Biscuits Recipe

Creamed Chicken over Biscuits Recipe

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
TOTAL TIME: Prep/Total Time: 20 min. YIELD:2 servings


  • 1 cup cubed peeled potato
  • 1/2 cup diced carrot
  • 2 tablespoons butter or margarine
  • 2 tablespoons all-purpose flour
  • 1 cup 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 the 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 over biscuits. Yield: 2 servings.

Nutritional Facts

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

Reviews for Creamed Chicken over Biscuits

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Reviewed Jul. 19, 2015

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

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!!"

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!"

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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