Old-fashioned creamed chicken is tender cooked chicken folded into a silky homemade gravy, spooned over hot split biscuits. The whole thing comes together in one skillet in about 20 minutes, with no canned soup anywhere in sight! It is the kind of easy Southern supper that tastes like it took all afternoon.
More Southern chicken dinners:
Before You Get Started
The gravy is the whole recipe here, and it is built in about four minutes! These three things are what separate a silky sauce from a pasty or lumpy one:
- Cook the flour for a full 2 minutes: This is what pulls the raw, chalky taste out of the roux and builds the base flavor of the gravy.
- Add the liquid in a slow stream: Whisking it in gradually gives the flour time to absorb it, which is how you avoid lumps.
- Bake the biscuits first: The creamed chicken is ready in about 10 minutes and does not wait well, so have your biscuits out of the oven before you start.
Need a biscuit recipe?
My 3-Ingredient Buttermilk Biscuits are what I usually make for this, and they bake while you prep everything else. My 7UP Biscuits, shown here, also work well!
Start with Cooked Chicken
You need about 2 cups of cooked chicken, and almost any kind will do. Pick whichever option fits your night.
- Rotisserie chicken: The shortcut I reach for most! One large bird yields 3 to 4 cups of meat, so you will have extra for lunches.
- Boiled and pulled chicken: Simmer about 1 lb. of boneless skinless breasts or thighs for 15 minutes, then pull into bite-size pieces. That yields roughly 2 cups.
- Leftover chicken or turkey: Grilled, baked, or roasted all work. Leftover Thanksgiving turkey is especially good here!
- Canned chicken: Drained well, it works in a pinch.
Try it another way
If you would rather let the slow cooker do it, my Slow Cooker Shredded Chicken makes a big batch to keep on hand.
How to Make Creamed Chicken
Everything happens in one skillet, and it moves fast once the butter melts. Have your chicken shredded and your vegetables diced before you turn on the burner!
Step 1: Soften the Celery and Onion
Melt the butter in a large skillet over medium heat, then add the diced celery and onion. Cook until they turn soft and translucent, about 4 to 5 minutes.
You want them tender all the way through, since they will not soften much once the gravy goes in.
Step 2: Cook the Flour
Sprinkle the flour over the vegetables and stir constantly for 2 full minutes. The mixture will look pasty and start to smell faintly nutty. Do not rush this part.
⇢ Keep the whisk moving: A roux this small can scorch quickly, and burnt flour will flavor the whole batch.
Step 3: Stream in the Broth and Cream
Pour the chicken broth and cream in slowly while whisking, a splash at a time at first.
Keep cooking and stirring for another minute or two until the sauce turns smooth and glossy and thickens enough to coat the back of a spoon.
⇢ Half-and-half vs. Milk: Whole milk makes a thinner gravy and heavy cream makes a rich one, but half-and-half splits the difference nicely.
Step 4: Warm the Chicken Through
Add the chicken and stir to coat, then drop the heat to low. You are only warming it, not cooking it, so a couple of minutes is plenty.
Taste and season with salt and pepper at this point rather than earlier, since the broth already carries salt.
⇢ Stir in a handful of vegetables (optional): Frozen peas, sautéed mushrooms, or peas and carrots all work, and they only need a minute in the warm gravy.
Step 5: Spoon it Over the Biscuits
Split hot biscuits in half, set them cut side up, and ladle the creamed chicken over the top. A little chopped parsley or fresh thyme scattered over is a nice finishing touch.
Try it another way
Biscuits are the classic, but this is just as good over cooked white rice, buttered toast points, or my Sour Cream Mashed Potatoes when you want something heartier.
Other biscuits that work here:
What to Serve Alongside
Creamed chicken over biscuits is rich, so the plate wants something green and something with a little brightness to cut through it. A pot of green beans or collards is the most natural partner, and either one can simmer while you make the gravy.
Storage
Leftovers keep in an airtight container in the refrigerator for 3 to 4 days. Reheat gently in a saucepan over low heat, adding a splash of broth or milk to loosen the gravy as it warms. Individual servings reheat in the microwave in 1 to 2 minutes.
→ Do not freeze the creamed chicken: Dairy-based sauces tend to break and separate once thawed, and the texture never quite comes back. Store the biscuits separately either way, since they go soggy under the gravy.
Frequently Asked Questions
Can I use a can of cream of chicken soup instead?
You can, and plenty of people do. Stir one 10.5 ounce can together with about ½ cup of milk or broth, then add the chicken and warm it through, skipping the butter, flour, and cream entirely.
It is faster, but the gravy will taste saltier and more processed than the version here. The from-scratch roux takes about four extra minutes and gives you full control over the seasoning, which is why I make it this way.
Can I make this without heavy cream?
Yes. Whole milk works and gives you a lighter gravy, and half-and-half sits right in the middle. Evaporated milk is another good option if that is what is in the pantry. Whatever you use, add it slowly and let the sauce thicken before you judge the consistency, since it tightens as it cooks.
My gravy came out lumpy. Can I fix it?
Usually, yes. Lower the heat and whisk hard for 30 seconds or so, which breaks up most small lumps on its own. If they hold on, pour the sauce through a fine mesh strainer before adding the chicken.
Next time, add the broth and cream in a slow stream rather than all at once, which is what causes lumps in the first place.
How do I double the recipe?
Double every ingredient and use a large, wide skillet or a Dutch oven so the sauce has room to reduce. The flour needs the same 2 minutes of cooking, but the gravy will take an extra minute or two to thicken. This is an easy one to scale up since a large rotisserie chicken already yields 3 to 4 cups of meat.
More Creamy Chicken Comfort Dinners
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Creamed Chicken and Biscuits
Ingredients
- ¼ cup (half of a stick) salted butter
- 1 stalk celery, diced
- ¼ cup diced onion
- ¼ cup all-purpose flour
- ½ cup whole milk, half-and-half, or heavy cream
- 1 cup chicken broth
- 2 cups cooked diced or shredded chicken (or use leftover turkey)
- Kosher salt and ground black pepper, to taste
- Biscuits, for serving (or use rice, toast, or mashed potatoes instead)
- Optional garnish: chopped fresh parsley or thyme
Instructions
- Soften the vegetables: Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until tender and translucent, about 4 to 5 minutes.
- Cook the flour: Sprinkle the flour over the vegetables. Cook, stirring constantly, for 2 full minutes.
- Add the liquid gradually: While whisking constantly, stream in the chicken broth and cream a little at a time.
- Thicken the gravy: Continue cooking and stirring until the mixture is smooth, glossy, and thick enough to coat the back of a spoon.
- Warm the chicken: Add the chicken and stir to combine. Cook over low heat just until warmed through, about 2 minutes.
- Season: Taste and add salt and pepper as needed.
- Serve: Split the biscuits in half and spoon the creamed chicken over top. Garnish with fresh herbs, if desired.
Notes
- Cook the flour for a full 2 minutes. This removes the raw flour taste and builds the base flavor of the gravy.
- Add the liquid gradually: Stream in the broth and cream while whisking so the flour absorbs it slowly. If lumps do form, lower the heat and whisk hard, or strain the sauce before adding the chicken.
- Half-and-half gives the best balance: Whole milk makes a thinner gravy and heavy cream makes a richer one.
- Use whatever cooked chicken you have. You need about 2 cups. Rotisserie, boiled and pulled, leftover roasted chicken, leftover turkey, or drained canned chicken all work. One large rotisserie chicken yields 3 to 4 cups, which makes this easy to double.
- Bake the biscuits first. The creamed chicken is ready in about 10 minutes and does not hold well.
- Biscuits are not the only option: This is just as good over cooked rice, buttered toast points, or mashed potatoes.
- Add extras in the last minute: Frozen peas, sautéed mushrooms, or peas and carrots all work. A spoonful of sour cream adds tang, and melted cheddar makes it richer.
- Refrigerate leftovers for 3 to 4 days. Reheat gently over low heat with a splash of broth or milk to loosen the gravy. Do not freeze, since dairy-based sauces break and separate when thawed.
Nutrition
Originally published in October, 2022, this post was updated in September, 2026.
This is so good! It took less than 30 minutes to put together, even with making the biscuits homemade. And it’s very adaptable if you want to add different ingredients like cheese or more vegetables. Great comfort food for a chilly Spring day. Thank you for the recipe!
Thank you so much, Mae!
This was great – quick and easy!
Thank you!
So good. And quick and easy. I was surprised how much flavor just the celery and onions gave it. I served over rice as I didn’t want to mess with biscuits. Will have to double the batch next time. And venture into trying homemade biscuits
Thank you, Christina! We’re so glad you enjoyed it.