Creamed Chicken in Biscuit Bowls
Transform dinnertime into a comfort food masterpiece with this irresistible recipe for Creamed Chicken in Biscuit Bowls. Perfectly crispy and golden, these biscuit bowls act as edible vessels for a creamy, savory filling made with tender shredded chicken, a medley of colorful vegetables, and a velvety sauce enriched with butter, heavy cream, and aromatic seasonings like garlic and onion powder. Ready in just 45 minutes, this dish is a delightful marriage of flavors and textures, offering a fun and satisfying twist on classic chicken pot pie. Serve these individual portions at family dinners, potlucks, or cozy gatherings for a meal that’s as charming as it is delicious. Indulge in the ultimate combination of creamy chicken goodness and buttery biscuit brilliance today!
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Recipe Information
Ingredients
- 2 cups Cooked shredded chicken
- 1 cup Frozen mixed vegetables (carrots, peas, and corn)
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 2 cups Chicken broth
- 1 cup Heavy cream
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 8 pieces Refrigerated biscuit dough (large biscuits)
- 1 spray (as needed) Non-stick cooking spray
Instructions
Preheat your oven to 375°F (190°C).
Lightly spray the back of an upside-down muffin tin with non-stick cooking spray.
Take each piece of biscuit dough and flatten it slightly with your hands. Gently press it over the inverted muffin cups to shape them into bowl-like forms.
Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown. Remove from oven and set aside to cool slightly before carefully removing them from the tin.
While the biscuit bowls cool, prepare the creamed chicken. In a large skillet, melt the butter over medium heat.
Whisk in the flour and cook for 1-2 minutes until the mixture is golden and bubbly, forming a roux.
Slowly add the chicken broth, whisking constantly to prevent lumps, followed by the heavy cream. Continue cooking until the mixture thickens, about 3-4 minutes.
Stir in the garlic powder, onion powder, salt, and black pepper.
Add the shredded chicken and frozen vegetables to the skillet. Stir well to combine and let everything heat through, about 5-7 minutes.
Remove the skillet from heat. Taste the mixture and adjust seasonings as needed.
To assemble, place each cooled biscuit bowl on a plate. Spoon the creamed chicken mixture generously into the biscuit bowls.
Serve immediately and enjoy!
Nutrition Facts
Calories |
452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.6 g | 32% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 975 mg | 42% | |
| Total Carbohydrate | 30.1 g | 11% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 3.7 g | ||
| Protein | 22.6 g | 45% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 44 mg | 3% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 301 mg | 6% | |
*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.
