Creamed Chicken N Veggies with Biscuit Topping
Indulge in the ultimate comfort food with this Creamed Chicken N Veggies with Biscuit Topping recipe—a hearty and satisfying one-pan dish that combines tender shredded chicken, a medley of colorful vegetables, and a rich, velvety cream sauce. Topped with golden, flaky biscuits, this recipe is baked to perfection, making it an ideal meal for cozy family dinners or casual gatherings. With a delightful balance of savory chicken, aromatic herbs like thyme, and the buttery crispness of biscuits, every bite feels like a warm hug. Ready in under an hour, this dish is easy to prepare and bakes beautifully in a single skillet for minimal cleanup. Garnish with fresh parsley for that extra pop of flavor and visual appeal. Perfect for fans of chicken pot pie, this homemade twist is sure to be a hit on your dinner table!
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Recipe Information
Ingredients
- 3 cups Cooked chicken breast, shredded
- 4 tablespoons Butter
- 1 medium Yellow onion, diced
- 2 medium Carrots, diced
- 2 medium Celery stalks, diced
- 1 cup Frozen peas
- 4 tablespoons All-purpose flour
- 3 cups Chicken broth
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried thyme
- 1 can Refrigerated biscuit dough
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
Instructions
Preheat the oven to 400°F (200°C).
In a large oven-safe skillet or pot, melt the butter over medium heat.
Add the diced onion, carrots, and celery, and sauté until softened, about 5-7 minutes.
Stir in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Gradually pour in the chicken broth while whisking to prevent lumps. Bring the mixture to a simmer.
Stir in the heavy cream, salt, pepper, and dried thyme, and then add the shredded chicken and frozen peas. Mix well.
Let the mixture simmer gently for 5 minutes. If the filling seems too thick, add a splash of chicken broth.
Remove the skillet from heat. Open the can of biscuit dough and place the biscuits evenly on top of the creamy chicken and vegetable mixture.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the biscuits are golden brown and cooked through.
Remove from the oven and let rest for 5 minutes before serving.
Garnish with chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.3 g | 48% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 1398 mg | 61% | |
| Total Carbohydrate | 47.8 g | 17% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 7.7 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 72 mg | 6% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 708 mg | 15% | |
*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.
