Print

Pioneer Woman Creamed Chicken Over Biscuits

Pioneer Woman Creamed Chicken Over Biscuits - recipe card
Print Recipe

A soul-warming classic featuring tender chicken in a rich, velvety cream sauce, ladled over fluffy, homemade-style buttermilk biscuits. This comforting dish balances savory herbs with a luxuriously smooth gravy, making it perfect for a cozy family dinner or a hearty Sunday supper.

Ingredients

Scale
  • 4 tablespoons (1/2 stick) unsalted butter, divided
  • 1 cup yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups low-sodium chicken broth, preferably homemade or store-bought
  • 1 cup whole milk
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon paprika (optional, for color)
  • 3 cups cooked chicken breast, shredded (about 1 lb / 450g cooked)
  • 1/2 cup frozen peas, thawed (optional, for color and sweetness)
  • 2 tablespoons fresh parsley, chopped, for garnish
  • 4 large buttermilk biscuits (homemade or store-bought, baked according to package, kept warm)

Instructions

  1. Melt 2 tablespoons of the butter in a large skillet or Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 4-5 minutes. The onion should not brown; reduce heat if needed.
  2. Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly. Be careful not to burn the garlic, as it will turn bitter.
  3. Add the remaining 2 tablespoons of butter to the pan. Once melted, sprinkle the flour over the vegetables and stir to coat. Cook the flour mixture, stirring constantly, for 2 minutes. This roux should be pale golden and smell slightly nutty—cooking it removes the raw flour taste.
  4. Slowly pour in the chicken broth while whisking continuously. Use a flat whisk or a wooden spoon to break up any lumps. Bring the mixture to a simmer, then reduce heat to medium-low.
  5. Add the whole milk, salt, black pepper, thyme, and paprika (if using). Stir well to combine. Continue to simmer gently, stirring often, until the sauce has thickened to coat the back of a spoon, about 5-7 minutes. Do not boil vigorously, as the milk may curdle.
  6. Add the shredded cooked chicken and thawed peas (if using). Stir to combine and cook over medium-low heat until the chicken is warmed through, about 3-4 minutes. Taste and adjust seasoning with additional salt and pepper if needed.
  7. To serve, split each warm buttermilk biscuit in half and place on a serving plate or shallow bowl. Spoon a generous portion of the creamed chicken mixture over the biscuits.
  8. Garnish with fresh chopped parsley and serve immediately, while hot and comforting.

Notes

Storage: Leftover creamed chicken can be stored in an airtight container in the refrigerator for up to 3 days. The biscuits are best stored separately at room temperature for up to 2 days. Freezing: The creamed chicken freezes well for up to 2 months (freeze without biscuits). Thaw overnight in the refrigerator. Reheating: Reheat the creamed chicken in a saucepan over medium-low heat, stirring frequently, until heated through. If the sauce has thickened too much after refrigeration, add a splash of chicken broth or milk to loosen it. Reheat biscuits in a 350°F (175°C) oven for 5-8 minutes, or until warmed through. Do not use bacon or pork in this recipe.

Nutrition

Keywords: creamed chicken, chicken over biscuits, pioneer woman, comfort food, creamy chicken gravy, buttermilk biscuits, easy dinner, stovetop chicken, southern recipe, American classic, family meal

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-creamed-chicken-over-biscuits/