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Creamed Chicken over Biscuits

Updated: Nov 27, 2023

Comfort food at it's finest! This dish is like homemade chicken pot pie, but with homemade biscuits instead of pie crust. I love creamed vegetables and grew up eating creamed peas over mashed potatoes all the time. A favorite! This dish gives you creamed potatoes, peas, carrots, and chicken that you serve over warm, tender flaky biscuits. It's enjoyed by kiddos and adults alike, and couldn't be simpler to prepare. Your family will love this dinner!!


Creamed Chicken over Biscuits

Serves 8

2 cups cubed peeled russet potatoes (about 2 potatoes)

1 cup diced carrots (about 2 carrots)

4 tablespoons butter

4 tablespoons all purpose gluten free flour (I use Bob's Red Mill 1:1)

2 cups milk

4 teaspoons chicken bouillon granules

1/2 teaspoon pepper

1 rotisserie chicken, shredded

1 cup frozen peas, thawed

Warm gluten free buttermilk biscuits (we LOVE this recipe)

Place the potatoes and carrots in a small saucepan; cover with water. Bring to a boil; reduce heat and simmer for 8-10 minutes or until vegetables are tender. Drain and set aside. In a large skillet, melt butter. Stir in flour until smooth. Gradually whisk in the milk. Add the bouillon and pepper. Bring to a boil; cook and stir for a few minutes or until thickened. Stir in the chicken, peas, and potato/carrot mixture; heat through. Serve over biscuits.


Step-by-step tutorial:

Gather your ingredients. You will need two potatoes, two carrots, frozen peas, a rotisserie chicken, butter, chicken bouillon, gluten free flour, pepper, and milk.

Prepare vegetables by peeling and chopping. Place the potatoes and carrots into a small saucepan and cover with water and some salt. Cover and bring to a boil. Simmer on low for 8-10 minutes or until vegetables are tender; drain. Meanwhile, in a large saucepan, melt 4 tablespoons butter. Add 4 tablespoons gluten free flour.

Cook and stir butter and flour until it forms a thick paste. Gradually add 2 cups milk, whisking over medium heat. Add 4 teaspoons chicken bouillon and 1/2 teaspoon black pepper. Bring to a boil, then cook while stirring for 2 minutes or until thickened.

Shred the rotisserie chicken. Add to the cream sauce. Add the peas, potatoes, and carrots. Heat through.

Bake some buttermilk biscuits. We love the recipe from What the Fork food blog. You can find it here.

Serve the creamed chicken over the biscuits. My kids like to break the biscuits into bite-size pieces, or you can leave the biscuits whole.

Any way you do it, you will love this comforting home-cooked meal, and so will your family and friends!

Recipe Source: Recipe adapted from a recipe in Taste of Home magazine


Did you try this recipe?  I'd love to hear from you!  Please rate and leave a comment!

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