Jump to RecipeRate Recipe

This post may contain affiliate links. Please read our disclosure policy.

 
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. 

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!

Hearty Chicken and Biscuits

Print
Serves: 6 servings Cooking Time:
Nutrition facts: NA calories NA fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 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

Instructions

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.
17. Toss the shredded chicken back into the skillet.  Along with 2 cans of cream of chicken soup.
18. 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.
19. Pour some of the thick, rich and delightful chicken and vegetable gravy into a bowl.
20. Top it with a biscuit or two and serve.

Enjoy!


Recipe from Jamie Cooks It Up! Biscuit recipe from Julie Thompson

About Jamie

Thanks for dropping by today! I hope you find these recipes to be delicious!

More About Me

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

26 Comments

  1. 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!

    Reply

  2. 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

    Reply

    1. 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!

      Reply

  3. 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

    Reply

  4. 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.

    Reply

  5. 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.

    Reply

  7. 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!

    Reply

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

      Reply

      1. 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!

        Reply