Traditional Chicken and Biscuit Bake

🕒 Prep: 20 min
🔥 Cook: 30 min
🍽 Serves: 6
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Gather around, everyone! This Traditional Chicken and Biscuit Bake is comfort food at its finest. It's the kind of dish that warms your soul and fills your home with the most enticing aromas. Perfect for a cozy family dinner or when you're just craving something hearty.

Ingredients for Traditional Chicken and Biscuit Bake

Chicken breasts provide the lean protein base, absorbing the flavors of herbs and spices beautifully. Carrots and peas add a sweet, earthy balance to the savory mix, while onions offer depth and aroma. The butter creates a rich roux with the flour, thickening the sauce to a creamy consistency. Chicken broth and milk form the luscious sauce base, enhanced by a sprinkle of salt, pepper, and dried thyme for a hint of herbaceousness. For the biscuits, a combination of flour, baking powder, and salt ensures they rise to fluffy perfection, while chilled butter guarantees a tender crumb. A splash of milk brings it all together.

Tips & Tricks

  • Use a rotisserie chicken if you're short on time; just shred it and add it to the sauce.
  • If you like your biscuits extra crispy, brush them with melted butter before baking.
  • For an extra depth of flavor, sauté the onions, carrots, and peas in bacon fat instead of butter.

Serving Suggestions

This dish is a meal in itself, but a crisp green salad with a simple vinaigrette complements the rich, creamy bake beautifully. A side of steamed green beans or roasted Brussels sprouts also pairs well.

Frequently Asked Questions

Can I use canned biscuits instead of making them from scratch?
Yes, you can! Just place them on top before baking, but keep an eye on them to prevent burning.
What can I use instead of chicken breasts?
Chicken thighs work well and add extra juiciness. Just be sure to adjust cooking times accordingly.

Traditional Chicken and Biscuit Bake Recipe Walkthrough

First, preheat your oven to 400°F (200°C). This sets the stage for a perfectly golden bake. In a large skillet, melt the butter over medium heat. Add the onions, carrots, and peas and sauté them until tender – about 5 minutes should do it. The aroma will start filling your kitchen, and that's when you know you're on the right track!

Next, toss in the cubed chicken pieces. Cook them until they're browned on all sides, locking in juices and flavor. Once the chicken is browned, sprinkle the flour over the mixture. Stir it constantly for about a minute, which helps thicken the sauce.

Gently whisk in the chicken broth and milk. Keep stirring as the mixture comes to a simmer. At this point, season with salt, pepper, and thyme. Let it simmer until the sauce thickens, which should take around 5-7 minutes.

Transfer this savory concoction to a 9x13 inch baking dish. In a separate bowl, mix flour, baking powder, and salt for the biscuits. Cut in the chilled butter until you've got a texture like coarse crumbs. Stir in the milk just until a dough forms.

Drop spoonfuls of the biscuit dough over the chicken mixture in the baking dish. Pop it all into the preheated oven and bake for 25-30 minutes. The biscuits should be golden brown and fluffy, a perfect topper for your flavorful chicken base.

Why You'll Love This Recipe

  • Combines juicy chicken with fluffy biscuits for a satisfying meal.
  • Perfectly seasoned with herbs and spices for a flavor punch.
  • Great for using up leftover chicken breast in a creative way.
  • Easy to prepare in just one baking dish, minimizing cleanup.
  • Kid-friendly and sure to please even the pickiest eaters.

Ingredients

2 lbs boneless, skinless chicken breasts, cubed
1 cup sliced carrots
1 cup frozen peas
1 cup diced onions
3 tbsp unsalted butter
1/3 cup all-purpose flour
2 cups chicken broth
1 cup whole milk
1 tsp salt
1/2 tsp black pepper
1/2 tsp dried thyme
2 cups all-purpose flour (for biscuits)
1 tbsp baking powder
1/2 tsp salt (for biscuits)
1/2 cup unsalted butter, chilled and cubed
3/4 cup whole milk (for biscuits)

Step-by-step Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large skillet, melt butter over medium heat and sauté onions, carrots, and peas until tender.
3. Add cubed chicken to the skillet and cook until browned on all sides.
4. Stir in flour and cook for 1 minute before gradually whisking in chicken broth and milk, bringing to a simmer.
5. Season with salt, pepper, and thyme, allowing the sauce to thicken.
6. Transfer the chicken mixture to a 9x13 inch baking dish.
7. In a large bowl, combine flour, baking powder, and salt for the biscuits.
8. Cut in chilled butter until the mixture resembles coarse crumbs.
9. Stir in milk just until dough forms, then drop spoonfuls over the chicken mixture in the baking dish.
10. Bake in preheated oven for 25-30 minutes, or until biscuits are golden brown and cooked through.

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