Rich, creamy chicken with tender vegetables, served with golden brown, buttery-soft, exceptionally flaky, slightly crunchy on the outside, and ridiculously delicious biscuits. If you like my chicken pot pie, you will love my chicken and biscuits. It’s every bit as good, and even better. I’ll take these biscuits over the pie crust at any time. Seriously, this chicken will knock your socks off with its flavors and contrasting creamy and crunchy textures.
Unlike in most chicken and biscuits recipes, I bake the biscuits separately. Doesn’t it make sense to bake them separately? It makes perfect sense to me. First, you get both biscuit tops and bottoms crispy, not just the tops. The more crispy surface, the better, no? Secondly, when baked without chicken in the oven, which introduces a lot of moisture, biscuits will brown much better.
I keep talking a lot about the biscuits here, but that’s because they are as much of a star in this recipe as the creamy chicken. Don’t try to substitute them for store-bought ones, it has to be these very special homemade biscuits.
They are a delight to eat on their own, but when you pair them with my pot pie chicken, you get the ultimate, heavenly soul food.
I like using chicken breast in this recipe. For some reason, other chicken parts don’t seem to work as well. But it’s a matter of preference, so use whatever chicken you like. Left-over chicken works best as you don’t need to cook it. So, if you have a left-over rotisserie chicken or some baked chicken breast, use that.
In case you don’t have any left-overs, here are some of my favorite chicken breast recipes that I have or would use in this recipe:
- 10-minute pan-seared chicken breast
- Quick broiled chicken breast
- Air fryer chicken breast
- Slow baked chicken breast
- Sous vide chicken breast
Other chicken recipes that will work well in this dish:
Chicken and BiscuitsPrint Pin Rate
- 6 Tbsp unsalted butter softened
- 1/4 cup all-purpose flour
- 1 Tbsp cornstarch
- 1/2 cup milk
- Small onion finely chopped
- Medium carrot peeled and diced
- 1 celery stalk diced
- 1 1/4 cup condensed chicken broth or 1 1/4 cup water plus 2 chicken bouillon cubes
- 1/2 medium-size russet potato peeled and diced
- 2 chicken breasts cooked and diced
- 1/2 cup frozen peas
- Salt to taste
- Freshly ground black pepper to taste
- 4 homemade biscuits plus more
- Prepare the biscuits, following the homemade biscuit recipe here.
- To prepare the chicken, combine 4 tablespoons of the butter with the flour in a small bowl. Set aside.
- Dissolve the cornstarch in the milk in a separate bowl and set aside.
- Add two tablespoons of butter to a large saucepan, add the onion, carrot, and celery and saute over medium-high heat for about 5 minutes.
- Pour in 1 cup of broth, reserving 1/4 cup for later, and bring to a boil. Cover and simmer for about 10 minutes or until the vegetables are just tender.
- Add the potatoes, bring to a boil, cover and continue simmering for about 12 minutes, or until the potatoes are fully cooked.
- Add the butter and flour mix and bring to a gentle boil, constantly stirring.
- Pour in the milk and cornstarch mixture and bring to a boil. Add salt and pepper to taste. Stir in the chicken and peas. Add a more broth, one tablespoon at a time, if the mixture is too thick for your taste.
- Ladle the chicken mixture into 4 small bowls or ramekins, a cup or slightly larger. Place a warm biscuit on top and serve.