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Hearty Chicken and Biscuits

Hearty Chicken and Biscuits
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I’m always on the lookout for new recipes to share with you all. I read all kinds of cookbooks and magazines, watch the Food Network and hit my family and friends up for their best recipes. My very favorite are “Something From Nothing” recipes. You know the kind. They don’t have a lot of fancy ingredients. Just basic pantry staples that come together to make meal time divine.

I’ve had Chicken Pot Pie on the mind lately and have tried making several family friendly versions of it. I’ve made Chicken Pot Pie Casserole, Chicken Gravy with Garlic Biscuits…and Hearty Chicken With Why Won’t This Recipe Turn Out Well. 

Sometimes it takes me a while to get things just right. :)

Lucky for you and me both…this Hearty Chicken and Biscuit recipe I’ve got for you today is absolutely wonderful. (My family is getting a bit weary of my many failed attempts!) It’s comfort food at its most flavorful and delicious. I seriously had to force myself not to eat 5 bowls in one sitting! 

Don’t be overwhelmed with the list of ingredients. I bet many of you have most everything to make it on hand. It can be made from start to finish in about 40 minutes and you can even use frozen chicken! 

Let’s make it, baby. 

Hearty Chicken and Biscuits
Time: 40 minutes
Yield: 6 servings
Recipe from Jamie Cooks It Up! Biscuit recipe adapted from Julie Thomson
Chicken and Vegetable Gravy:
2 chicken thighs (can be frozen)
1 chicken breast (can be frozen)
1 C celery, chopped
1 onion, chopped
2 C carrots, chopped
1/2 t celery seed
1/2 t poultry seasoning
2 bay leaves
1/4 t thyme
3 chicken bullion cubes
salt and pepper
2 (10 ounce) cans cream of chicken soup

Biscuits:
1 1/2 t yeast (I use active dry)
1/4 C warm water
1 C milk
1/2 t vinegar
2 1/2 C flour
1/2 t baking soda
1/2 t salt
1/2 t baking powder
1 1/2 t sugar
6 T butter, cold
1. Place 2 chicken thighs and 1 chicken breast (I used frozen)  in a deep skillet. 

2. Toss in 1 cup chopped celery, 1 chopped onion and 2 cups chopped carrots. 

3. Cover the ingredients with water. 

4. Add 1/2 t celery, 1/2 t poultry seasoning, 2 bay leaves, 1/4 t thyme and 3 chicken bullion cubes.Sprinkle a bit of salt and pepper into the mix  and bring it to a boil. 
5. Reduce the heat to a simmer, cover and let the old girl cook for about 30 minutes or until the chicken is cooked through.

6. While your chicken is cooking away, make the biscuits! Preheat you oven to 400 degrees. 
7. Pour 1/4 cup warm water into a glass measuring cup. Add 1 1/2 t yeast and a dash of sugar. Stir the ingredients together until smooth. 
8. Measure out your milk into another glass measuring cup and add 1/2 t vinegar. 

9. Into a large bowl combine 2 1/2 cups flour, 1/2 t baking soda, 1/2 t salt, 1/2 t baking powder and 1 1/2 t sugar. Just toss them all around to combine. 

10. Cut 6 T of cold butter into small pieces. 

11. Add the butter to the dry ingredients and use a pastry blender to cut them into each other. You don’t want to over mix here. Just mix them until the mixture resembles coarse crumbs. 

12. Pour in the sour milk

and the yeast/water mixture. 


13. Stir it all around with a wooden spoon until the wet ingredients have mixed in with the dry. 
 
14. Spray a large cookie sheet with cooking spray. Spoon the biscuit dough onto the sheet and bake for 12-15 minutes.

15. While your biscuits are cooking away, remove the chicken from the skillet and onto a plate. Shred it with two forks. 

16. Put the lid on the skillet, at an angle and carefully drain the broth from the skillet and into a medium sized bowl. You are going to use about a 1/2 cup of the broth for this recipe. The rest you could freeze for a another use.

12. Toss the shredded chicken back into the skillet. 

Along with 2 cans of cream of chicken soup. 

13. Pour about 1/2 a cup of the broth back into the skillet and stir the heavenly concoction to mix everything together. Turn the heat to medium high and let the cream soup heat through. Give it a little taste and add more salt and pepper to your liking.

14. Pour some of the thick, rich and delightful chicken and vegetable gravy into a bowl. 

15. Top it with a biscuit or two and serve. 

Enjoy!

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24 Comments

  1. 1
    January 16, 2012 at 9:46 am

    This looks so YUM. Thanks for sharing. It's been freezing here so these are always the types of meals I want to eat when it's so damn cold out!

    :)

    • 2
      February 8, 2014 at 3:26 am

      Loving the station, it’s been a long time since the first time, hoevwer a track from your playlist has me vexed because I cannot for the life of me find out what it is or who it’s by. It was played around 18:40 this evening and some of the lyrics went, so if you’re grievin’ come to the school on Thursday evenin’, where for a very small fee I will channel your dead family. please enlighten me because I thought it was a belter. Yours, Mike Archer. x

  2. 3
    Donna
    January 16, 2012 at 11:56 am

    Thank you! Just in the nick of time-3 days of temps in the 30's in Florida! Brrrr.Have all the ingredients and will try this today,it sounds so good.Comfort food to “thaw” out with.LOL.

  3. 4
    Anonymous
    January 16, 2012 at 6:20 pm

    Do you use active dry yeast or instant? Looks delicious and today could be the day! We have snow in Portland, Oregon today !

    • 5
      January 16, 2012 at 9:30 pm

      I always use Active Dry yeast. Snow in Portland just seems to call for this recipe, I agree. Hope you love it!
      ~Jamie

  4. 6
    Karen
    January 16, 2012 at 6:23 pm

    It's really cold up here in Canada too, minus 14 F with a wind chill of minus 30 (that's what it actually feels like outside). This recipe will be just the thing for supper to warm us up. Thanks Jamie.

  5. 7
    Anonymous
    January 16, 2012 at 7:10 pm

    Do you think this recipe would work okay with non-homemade biscuits… Like Bisquick or something? I know that probably makes you cringe, but baking makes me cringe. I LOVE to cook… But baking is a totally different story. This recipe looks so tasty though! Thanks for this, and ALL your amazing recipes and entertaining commentary!

    • 8
      January 16, 2012 at 9:29 pm

      You could definitely make it with bisquick biscuits. I bet there is a recipe on the side of the box. Good luck!
      ~Jamie

  6. 9
    Anonymous
    January 16, 2012 at 8:43 pm

    Oh shoot! I just made chicken pot “bisqick” this weekend, but yours sounds so much better! Might have to make it again!! :) Love love love your recipes and have used at least four since I found you in Dec. Enjoy your out of the cupboard kind of meals! Thank you for inspiring an old tired cook!

  7. 10
    January 16, 2012 at 9:56 pm

    I just finished eating a BIG bowl of this creamy, heavenly, goodness. It turned out wonderfully! Next time I think I will double it. My family pretty much polished it right off. Too bad the hubby couldn't make it home for lunch….. cause this is going, going, gone!

    • 11
      February 8, 2014 at 4:07 am

      Life is indeed funny. Last night my eledst, 16 in gr 10, had an FB mesg that showed a girl in his class he went to kindly with. Not so funny yet . This was 10 years ago, we were living 40k from where we are now, Practically next door to her and the school, and there are many schools in between she could be gong to. Plus, last year they met via mutual friends and very nearly ended up together’ til he broke his foot. Now she is traveling 40k to go to the same school as her now ex I have to hunt out those school pictures.

  8. 12
    January 17, 2012 at 1:46 am

    “Cook the old girl for about 30 minutes”. I love it :) . You're the best, Jamie.

    I've been baking a lot of biscuits lately (as a matter of fact, I posted some on my blog today). I topped a batch of biscuits with my chicken pot pie filling just last week because I didn't feel like rolling a crust. I'm intrigued by the yeast in your biscuits… will have to add them to my list of recipes to test.

    Hope you have a great week!
    Patricia

  9. 13
    Audra
    January 17, 2012 at 3:09 am

    This was just what we needed on this very snowy, very cold day! It hit the spot! Wonderful recipe as always! Thank you Jamie!

  10. 14
    Karen E
    January 17, 2012 at 6:15 pm

    Eating leftovers of this while I type….delicious recipe, Jamie! I'm even sharing it with some coworkers. They all love it and have already had a recipe request. I make sure to point them to your blog. :) Thanks for all the fabulous food ideas! I definitely enjoy reading your blog – you always make me chuckle with your hilarious commentary.

  11. 15
    Julie
    January 18, 2012 at 1:40 am

    Hi Jamie. I have loved seeing the measurements along with the instructions. It makes it so much easier to follow. I also couldn't see what temperature to bake the biscuits. 400 degrees worked best! Thanks for the wonderful blog that I adore. I adore you too!

  12. 16
    January 18, 2012 at 4:16 am

    made this today-very cold,wintry,snowy ,ice mix and it was perfect warm-you-up fill-you-up food..i added frozen green beans and corn to it as well..and i used bisquick because i had no yeast and the roads were awful…im sure the biscuit recipe is amazing but we all loved the big fat dumplings over the yummy mixture…<3

    • 17
      February 8, 2014 at 2:37 am

      I discovered your blog web site on gologe and check just a few of your early posts. Continue to maintain up the superb operate. I just extra up your RSS feed to my MSN Information Reader. In search of forward to studying more from you later on!

  13. 18
    January 18, 2012 at 4:39 am

    So glad this recipe has been turning out so well for so many of you! Thanks for trying it so quickly and then coming on back to let me know!
    ~Jamie

  14. 19
    Anonymous
    February 4, 2012 at 11:34 pm

    My biscuits did not turn out well at all. I think there was too much liquid in the batter, and they spread considerably while baking. I think I'll be sticking to regular baking powder biscuits for this one. The stew itself was very good, and I would recommend adding more veggies than you think you need in order to increase the amount of stew and balance out the cream of chicken.

  15. 20
    April 10, 2012 at 4:02 am

    Jamie, Jamie, Jamie…I can feel the pounds attaching themselves to my body as I read! LOL!
    sin-sationable AND I can't wit to fix this one… my grocery list is getting longer and longer.

  16. 21
    Kim
    November 7, 2012 at 2:38 pm

    Can you freeze this?

  17. 22
    Denise
    April 8, 2013 at 5:41 pm

    Hi Jamie – I just made this delicious recipe – all your recipes are delicious! – a very quick question re the biscuits – is it 1 1/2 T or 1/1/2 t of sugar? (I guessed somewhere in between and they were great but next time I want to get it completely right!) Thanks for such a great site – keep your fantastic recipes coming – we love them!

    • 23
      Jamie
      April 11, 2013 at 6:50 am

      Denise,
      Thanks for catching my error. You only need 1 1/2 teaspoons of sugar. So glad they turned out well for you!
      ~Jamie

      • 24
        Denise
        April 11, 2013 at 2:00 pm

        Thank you SO much for clarifying Jamie – I didn’t want to mess with the scientifically created balance of proportions :) – and they were indeed delicious! We had some left over which my husband slathered with butter and homemade blackberry jam – will be making the Chicken and the Biscuits many times over =D Thanks again for all your efforts in creating and developing such fantastic recipes; I love your style and presentation……I can honestly say that every single one (and there have been many :) ) has been a keeper! Thanks again!

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