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Farmhouse Chicken and Biscuits

"MOTHER had two special ways of fixing chicken—browning serving-size pieces in fresh butter, or preparing this delicious sauce with the chicken added. Either way, our family loved Mother's chicken!"
  • Total Time
    Prep: 15 min. Cook: 55 min.
  • Makes
    6-8 servings


  • 1 broiler/fryer chicken (3 to 4 pounds), cut up
  • 2 carrots, sliced
  • 2 celery ribs with leaves, sliced
  • 1 green onion, sliced
  • 5 peppercorns
  • 1 teaspoon salt
  • 6 cups water
  • 6 tablespoons butter, cubed
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon pepper
  • Homemade or purchased biscuits, warmed


  • Combine the first seven ingredients in a Dutch oven; cover and simmer until the chicken is tender, about 45 minutes.
  • Remove vegetables and chicken from broth; set vegetables aside. Skin, bone and cube the chicken. Strain broth, reserving 3 cups.
  • In a large saucepan over medium heat, melt butter; stir in flour and pepper until thickened and bubbly. Gradually stir in reserved broth; bring to a boil, stirring constantly. Boil for 1 minute. Add chicken and vegetables; heat through. Serve over biscuits.

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  • bablesprice
    Dec 29, 2013

    I loved this recipe, only thing I did different was substituting half the water for chicken broth, I added the water & broth in a large measuring cup and mixed in about 1T poultry seasoning, half a packet of Sazón by Goya (its in the Hispanic food section of most grocers and is wonderful with chicken recipes!), and a dash of sage. Mixed well and poured over the chicken and veggies in the dutch oven.

  • AnnaRamos
    Sep 14, 2013


  • muffbear74
    Nov 2, 2012

    No comment left

  • woodironman
    Nov 1, 2012

    No comment left

  • dedraingraham
    Sep 26, 2012

    No comment left

  • maball
    Dec 4, 2011

    Delicious!!! We also served over rice and I used broth to cook the chicken.

  • sstetzel
    Nov 11, 2009

    I have made this several times - excellent recipe.