Cheesy Chicken Shortcake
Indulge in the comfort of creamy, savory goodness with this Cheesy Chicken Shortcake recipe—a delightful twist on a classic dish that's perfect for family dinners or cozy gatherings. Featuring tender shredded chicken folded into a rich, velvety cheddar cheese sauce, this recipe is elevated with optional peas and carrots for added texture and flavor. Piled high on flaky, golden biscuits and topped with extra cheese and fresh parsley, these shortcakes are a decadent blend of hearty and homestyle cooking. Ready in just 35 minutes, this easy and satisfying meal brings together the best of cheesy comfort food and biscuit-based charm. Perfect for busy weeknights or as a crowd-pleasing main course, Cheesy Chicken Shortcake is sure to become a favorite on your dinner table.
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Recipe Information
Ingredients
- 2 cups Cooked chicken breast, shredded
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Milk
- 1 cup Chicken broth
- 1.5 cups Cheddar cheese, shredded
- 0.75 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
- 6 pieces Biscuits (store-bought or homemade)
- 0.5 cup Frozen peas (optional)
- 1 medium Carrot, diced (optional)
Instructions
Preheat your oven to 375°F (190°C). If you're using store-bought biscuits, bake them according to package instructions. If making homemade biscuits, prepare and bake them in advance.
In a large skillet or saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to create a roux.
Gradually add the milk and chicken broth to the roux while whisking constantly to prevent lumps. Cook until the mixture thickens, about 5-7 minutes.
Stir in the shredded cheddar cheese, reserving about 1/4 cup for topping. Mix until the cheese is melted and the sauce is smooth.
Add the shredded chicken, salt, black pepper, and optional vegetables (peas and diced carrot) to the cheese sauce. Stir until evenly combined and heated through, about 3-4 minutes.
To assemble the shortcakes, split each biscuit in half horizontally. Place the bottom half of each biscuit on a plate, spoon a generous portion of the cheesy chicken mixture over it, and cover with the biscuit top.
Sprinkle the reserved shredded cheddar cheese over the top of each assembled shortcake. If desired, place the assembled shortcakes back in the oven to melt the cheese, about 2-3 minutes.
Garnish each shortcake with freshly chopped parsley and serve warm.
Nutrition Facts
Calories |
545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.8 g | 37% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 1012 mg | 44% | |
| Total Carbohydrate | 31.0 g | 11% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 7.2 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 335 mg | 26% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 498 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
