Old Time Chicken and Biscuits
Transport your taste buds to a bygone era with this hearty and comforting Old Time Chicken and Biscuits recipe. Perfect for cool evenings or family gatherings, this dish combines tender, golden-browned chicken simmered in a creamy, herb-infused gravy with hearty vegetables like peas, carrots, and onions. The crowning glory? Fluffy, buttery homemade biscuits that soak up every bit of the rich, savory sauce. With simple ingredients and straightforward techniques, this nostalgic recipe is a perfect blend of rustic charm and indulgent flavor. Serve it fresh from the pot for a cozy meal that will have everyone asking for seconds. Ideal for lovers of classic comfort food, this chicken and biscuits recipe is destined to become a cherished favorite.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour (for roux)
- 3 cups chicken broth
- 0.5 cups heavy cream
- 1 cups frozen peas
- 1 cups diced carrots
- 1 medium diced onion
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried thyme
- 2 cups all-purpose flour (for biscuits)
- 1 tablespoon baking powder
- 6 tablespoons unsalted butter (cold, cubed)
- 0.75 cups whole milk
Instructions
Preheat your oven to 400°F (200°C).
Season both sides of the chicken breasts with salt and pepper.
In a large pot or Dutch oven, melt 2 tablespoons of butter over medium heat and cook the chicken breasts until golden brown on both sides. Remove them from the pot and set aside.
In the same pot, add the remaining 2 tablespoons of butter. Once melted, stir in 3 tablespoons of all-purpose flour to make a roux. Cook for 1-2 minutes until the roux turns a light golden color.
Slowly whisk in the chicken broth, ensuring there are no lumps. Once smooth, stir in the heavy cream.
Add the diced onion, carrots, peas, thyme, and a pinch more salt and black pepper. Stir everything together.
Return the chicken breasts to the pot, cover, and reduce the heat to low. Let it simmer for 20 minutes or until the chicken is cooked through and tender.
While the chicken is simmering, make the biscuits. In a large mixing bowl, whisk together 2 cups of all-purpose flour, baking powder, and a pinch of salt.
Add the cubed cold butter to the flour mixture. Using your fingers or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs.
Slowly add the milk, stirring gently, until the dough comes together. Do not overmix.
Turn the dough out onto a floured surface, gently pat it to a 1-inch thickness, and use a biscuit cutter or the rim of a glass to cut out biscuits.
Place the biscuits on a baking sheet lined with parchment paper and bake in the preheated oven for 12-15 minutes, or until golden brown on top.
Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot and stir it into the gravy mixture.
To serve, ladle the creamy chicken mixture into bowls and top with freshly baked biscuits. Serve warm and enjoy!
Nutrition Facts
Calories |
3429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.3 g | 230% | |
| Saturated Fat | 103.3 g | 516% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 748 mg | 249% | |
| Sodium | 5863 mg | 255% | |
| Total Carbohydrate | 279.5 g | 102% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 30.7 g | ||
| Protein | 165.2 g | 330% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 501 mg | 39% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 3034 mg | 65% | |
*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.
