Creamed Chicken Over Biscuits

Why You’ll Love This Recipe

This Creamed Chicken and Biscuits recipe comes together in just 20 minutes, making it a fast and satisfying meal when you’re short on time. It’s hearty and family-friendly, with a cozy, nostalgic flavor that feels like grandma’s cooking. Plus, it’s versatile—you can add vegetables, serve it over toast, mashed potatoes, noodles, or rice.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
• 1 pound chicken (cooked, can be shredded or diced)
• 8 biscuits (homemade, refrigerated, or frozen)
• 1½ cups half‑and‑half (or substitute whole milk or heavy cream)
• ¼ cup all‑purpose flour
• ½ cup chicken stock
• 1 onion, diced
• ½ cup peas
• 1 teaspoon dried tarragon
• 4 tablespoons butter
• Salt and pepper, to taste

Directions

1. Prepare the chicken if not using leftovers or rotisserie—cook and dice or shred. Have biscuits ready to bake or warm.

2. Melt butter in a large, deep skillet over medium heat. Add the diced onion and cook until translucent and lightly browned, about 3–5 minutes.

3. Stir in the flour, then pour in the chicken stock, stirring until smooth.

4. Slowly add the half‑and‑half while stirring until well combined. Increase heat and cook until the sauce thickens, about 1–2 minutes.

5. Stir in tarragon, peas, and chicken; cook until warmed through. Season with salt and pepper as needed.

6. Serve the creamed chicken over biscuits or your favorite base.

Servings and timing

Serves 8.
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator and consume within 3–4 days. When reheating, ensure it’s heated thoroughly to at least 165 °F. It’s not recommended to freeze cream-based dishes like this, as the sauce can become grainy or separate when thawed and warmed.

FAQs

1. Can You Freeze Creamed Chicken?

It is not recommended to freeze cream‑based dishes like this. The texture may become grainy or separated when thawed and reheated.

2. Can I Use Milk Instead of Half‑and‑Half?

Yes. You can use whole milk or heavy cream instead. A 50/50 combination of whole milk and heavy cream is also an option.

3. Can I Use Frozen Biscuits?

Absolutely. You can use refrigerated or frozen biscuits to save time.

4. Can I Add Other Vegetables?

Yes! Carrots, mushrooms, celery, or other veggies can be stirred into the dish to add extra flavor and texture.

5. What Can I Serve Instead of Biscuits?

This dish is also delicious over toast, mashed potatoes, noodles, or rice.

6. Is Tarragon Necessary?

Tarragon adds a special, slightly anise-like flavor, but you could substitute dried herbs like dill or thyme if needed.

7. Can I Use Rotisserie Chicken?

Yes — using leftover or rotisserie chicken is a great shortcut and works well with this recipe.

8. How Thick Should the Sauce Be?

The sauce should thicken just enough to coat the chicken and vegetables nicely without being overly gloopy—about 1–2 minutes of cooking after adding the half‑and‑half.

9. Can I Make the Sauce Ahead?

You can prepare the sauce ahead and store it in the fridge. Reheat gently before mixing with warmed chicken and biscuits.

10. Can I Make It Dairy‑Free?

You could experiment with dairy‑free substitutes like plant-based half‑and‑half and butter alternatives, but texture and flavor may vary.

Conclusion

This Creamed Chicken Over Biscuits recipe delivers fast, comforting satisfaction—perfect for busy nights or whenever you need a little nostalgic warmth. It’s simple, adaptable, and keeps everyone happy. Whether you stick with the classic version or make it your own with additions or substitutes, it’s sure to become a go‑to favorite. Let me know how it turns out!

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