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    Home » What We're Eating » Country Chicken and Biscuits

    Country Chicken and Biscuits

    Published: Sep 8, 2020 by Blair Lonergan

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    Wooden spoon serving chicken and biscuits from a white casserole dish
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    Country Chicken and Biscuits is a classic down-home comfort food dinner! The creamy chicken and vegetables are topped with fluffy, cheesy drop biscuits for a hearty and delicious family-friendly meal. Bake it in a casserole dish and supper is served!

    Close up shot of a wooden spoon scooping up biscuit from the top of a chicken and biscuits casserole

    How to Make Chicken and Biscuits | 1-Minute Video

    Grandma's Creamy Chicken and Biscuits

    This Chicken and Biscuits Casserole is a childhood favorite revisited. The perfect cross between my mom's Chicken Pot Pie and my favorite Chicken and Dumplings, it's a creamy chicken and vegetable biscuit-topped casserole that's sure to satisfy even your pickiest little eaters. Grandma's Creamy Chicken and Biscuits is the ultimate in cool-weather comfort food!

    Which chicken for Chicken and Biscuits Gravy?

    The creamy gravy for this casserole is full of shredded or diced chicken, as well as carrots, celery, onion and peas. I like to use the meat from a store-bought rotisserie chicken for a shortcut, but you can also cook your own chicken at home. Both white and dark meat will work, but I think a combination of the two gives the casserole great flavor.

    If cooking your own chicken at home, you'll need about 2 pounds of raw, boneless, skinless chicken breasts or thighs. Boil the chicken for about 15-18 minutes, or until the juices run clear and the chicken reaches an internal temperature of 165 degrees F. Once it's cool enough to handle, dice or shred the meat to use in this casserole.

    Of course, this is also a great way to use up leftover chicken or turkey from a previous meal if you've got it on hand!

    Cheesy Bisquick Drop Biscuits

    Another convenient shortcut -- Bisquick mix -- gets this Chicken and Biscuits recipe on the table fast! You'll stir in some buttermilk (or regular milk, if that's what you have), as well as shredded cheddar cheese and dried parsley. Drop the biscuits onto the hot chicken gravy mixture and pop it in the oven! When the biscuits are golden brown and cooked through, brush them with garlic butter for so much added flavor.

    You can mix up the cheese that you use in the biscuits, so try freshly-grated Parmesan, mozzarella, Colby, or Swiss. You can also play around with the herbs, or add garlic to the actual biscuit dough. Thyme, rosemary or chives would also be delicious!

    If you don't want to use a box of Bisquick mix, you can substitute with a homemade Bisquick blend, or use your own favorite drop biscuit recipe from scratch.

    Front shot of a bowl of chicken and biscuits with the casserole dish in the background

    How to make Chicken and Biscuits

    This version of chicken and biscuits is a casserole that starts with a chicken and vegetable filling. The creamy sauce is made from scratch with butter, flour, chicken broth and half-and-half -- simple and easy! Combine the chicken with vegetables like carrots, onion, celery and peas, toss in the sauce and you're practically done! Easy Bisquick drop biscuits are the topping for this hearty dish, which sit on top of the chicken filling like fluffy, cheesy little pillows. After a few minutes in the oven, you'll be warmly greeted with a bubbling dish of golden brown creamed chicken and biscuits!

    Ingredients for Chicken and Biscuits Casserole

    • Chicken broth
    • Half-and-half
    • Butter
    • Onion, carrots, celery and peas
    • Chicken
    • Flour
    • Salt and pepper
    • Bisquick
    • Buttermilk (or regular milk)
    • Cheddar cheese
    • Parsley and garlic powder

    Step 1: Prepare the Creamy Chicken and Vegetables

    First, whisk together the chicken broth and half-and-half and set aside.

    Cream and broth with a whisk in a glass mixing bowl

    Next, prepare the filling by melting butter in a skillet and cooking the carrots, celery and onion for about 10 minutes. Add the flour, cook for one more minute, and then stir the chicken broth mixture into the pan. Continue cooking over medium heat until the sauce thickens — about 5-6 minutes.

    Process shot of making filling for chicken pot pie

    Next, season with salt and pepper, and then add the chicken and frozen peas. Your filling is done!

    Chicken pot pie filling in a white skillet

    Step 2: Bake Filling

    Transfer the chicken gravy to a casserole dish, cover, and bake in a 425 degree F oven for about 10 minutes while you make the biscuit topping.

    Filling for chicken and biscuits in a casserole pan

    Step 3: Prepare Biscuits

    Use a fork to stir together the Bisquick mix, buttermilk, cheese and parsley until a soft dough forms. Drop the biscuits on top of the hot chicken mixture.

    Casserole dish of chicken and biscuits before baking in the oven

    Step 4: Bake

    Return the dish to the oven and bake, uncovered, for about 12 minutes, or until golden brown and a toothpick inserted in a biscuit comes out clean.

    Brushing garlic butter on top of drop biscuits

    Finally, a key step: brush the tops of the biscuits with garlic butter. It adds so much delicious flavor to the dish!

    Overhead shot of country chicken and biscuits in a white enamelware baking dish with black trim

    What to serve with Chicken and Biscuits

    You've got the meat, veggies and biscuits all in one casserole dish, so you really don't need much more to make it a meal. If you're looking for a few more options, here are some easy sides that go well with Chicken and Biscuits Casserole:

    • Simple green salad with Buttermilk Dressing or Pepper Jelly Vinaigrette
    • Southern Collard Greens
    • Arkansas Green Beans with Bacon
    • Southern Squash Casserole
    • Sauteed Zucchini
    • Roasted Broccoli or Roasted Asparagus
    • Sauteed Spinach with Garlic
    • Amish Green Beans with Brown Butter
    • Brussels Sprouts with Bacon
    • Three Bean Salad

    How to Thicken Chicken and Biscuits

    This recipe yields a very thick, creamy filling, so you shouldn't need to worry about thickening it much more. If you find that you'd like your sauce thicker, however, you can either sift in small amounts of flour (while the mixture is still in the skillet), or you can let the filling bake in the oven without a cover before adding the biscuit topping.

    If it looks like the creamy filling is too thick, gradually stir in half-and-half or chicken broth to thin until it reaches the desired consistency.

    Overhead shot of a bowl of chicken and biscuits on a wooden table with parsley surrounding

    Make Ahead

    To prepare the recipe in advance, make the filling as instructed, transfer to an airtight container, and keep in the refrigerator for up to 3 days. When ready to bake the casserole, allow the filling to sit on the counter at room temperature for at least 30 minutes. Then transfer to a baking dish, cover, and heat in the oven until bubbly before adding the biscuit topping.

    Storage

    Wrapped tightly, leftover chicken and biscuits will keep in the refrigerator for 3-4 days. To reheat the casserole, allow the dish to sit on the counter at room temperature for at least 30 minutes. Cover loosely with foil and warm in a 350 degree F oven for about 20 minutes, or just until heated through.

    Can you freeze Chicken and Biscuits?

    No, I do not recommend freezing this dish, as the cream-based sauce may "break" or separate when thawed.

    Tips for the Best Chicken and Biscuits Recipe

    • If you have a large (about 3-quart) oven-proof skillet or braiser, you can prepare the filling and bake the casserole all in the same dish. One less item to wash at the end!
    • For a thicker filling and biscuits that are closer together, use a smaller 2-quart baking dish.
    • Do not thaw the frozen peas before adding them to the filling.
    • Buttermilk helps tenderize the biscuits and gives them a nice slightly tangy flavor, but you can substitute with regular milk if that's all that you have on hand.
    • Make sure that the biscuits are cooked all of the way through before pulling the casserole out of the oven. They should be golden brown on the outside and a toothpick inserted in the center should come out clean.
    • If you're cooking for a smaller family, cut all of the ingredients in half and bake the casserole in a 1½-quart dish. The rest of the instructions remain the same.
    • Add more herbs to both the filling and the biscuits, if desired. Thyme, rosemary, chives and parsley are all delicious in this recipe.
    • If you're looking for an easy chicken and biscuits with cream of chicken soup and canned biscuits, try this recipe.
    • For Crockpot Chicken and Biscuits, try this recipe.
    Close up front shot of a wooden spoon scooping up a biscuit from a casserole dish

    More chicken recipes that you might enjoy:

    • Chicken and Potato Bake
    • Crock Pot Chicken and Gravy (serve with biscuits!)
    • Chicken and Rice Casserole
    • Chicken Spaghetti Casserole
    Close up shot of a wooden spoon scooping up biscuit from the top of a chicken and biscuits casserole
    Print Pin
    5 from 20 votes

    Country Chicken and Biscuits

    Country Chicken and Biscuits is a classic down-home comfort food dinner!
    Course Dinner
    Cuisine American, Southern
    Keyword Chicken and Biscuits, chicken and biscuits casserole
    Prep Time 35 minutes
    Cook Time 22 minutes
    0 minutes
    Total Time 57 minutes
    Servings 6 - 8 people
    Calories 443kcal
    Author Blair Lonergan

    Ingredients

    FOR THE FILLING:

    • 2 cups chicken broth
    • 1 cup half-and-half
    • ⅓ cup butter
    • 1 cup chopped onion
    • 1 cup peeled and chopped carrots
    • 1 cup chopped celery
    • ½ cup flour
    • 1 teaspoon salt
    • ¼ teaspoon pepper
    • 4 cups cooked, diced or shredded chicken
    • ½ cup frozen peas (not thawed)

    FOR THE BISCUITS:

    • 2 cups Bisquick
    • ⅔-¾ cup cold buttermilk (or sub with regular milk)
    • ½ cup grated cheddar cheese
    • ¼ teaspoon dried parsley
    • 2 tablespoons butter, melted
    • ⅛ teaspoon garlic powder

    Instructions

    PREPARE FILLING:

    • Preheat oven to 425 degrees F. Spray a 2 ½ - 3-quart casserole dish with cooking spray and set aside.
    • In a separate bowl, whisk together chicken broth and half-and-half. Set aside.
    • Melt butter in a large skillet over medium-high heat. Add onion, carrot and celery; sauté for 10 minutes. Add flour and continue cooking and stirring for 1 more minute. Reduce heat to medium and gradually stir in the chicken broth mixture.
    • Continue cooking over medium heat, stirring regularly, until thick and bubbly (about 5-6 minutes). Make sure that the mixture doesn’t boil. Stir in the salt and pepper. Add chicken and frozen peas.
    • Transfer the mixture to the prepared baking dish. Cover with foil and bake for about 10 minutes while you prepare the biscuit dough.

    PREPARE BISCUITS:

    • Use a fork to stir together the Bisquick mix, buttermilk, cheese and parsley until a soft dough forms.
    • Remove the chicken mixture from the oven, take off the cover, and give the filling a stir. Use a large scoop to drop about ¼-cup of the biscuit dough at a time onto the hot chicken mixture. You should have about 8 biscuits on top of the dish.
    • Return dish to the oven and bake, uncovered, for about 12 minutes, or until golden brown and a toothpick inserted in a biscuit comes out clean.
    • Stir together melted butter and garlic powder; brush over warm biscuits and serve.

    Video

    Notes

    • If you have a large (about 3-quart) oven-proof skillet or braiser, you can prepare the filling and bake the casserole all in the same dish. One less item to wash at the end!
    • For a thicker filling and biscuits that are closer together, use a smaller 2-quart baking dish.
    • Do not thaw the frozen peas before adding them to the filling.
    • Buttermilk helps tenderize the biscuits and gives them a nice slightly tangy flavor, but you can substitute with regular milk if that's all that you have on hand.
    • Make sure that the biscuits are cooked all of the way through before pulling the casserole out of the oven. They should be golden brown on the outside and a toothpick inserted in the center should come out clean.
    • If you're cooking for a smaller family, cut all of the ingredients in half and bake the casserole in a 1½-quart dish. The rest of the instructions remain the same.
    • Add more herbs to both the filling and the biscuits, if desired. Thyme, rosemary, chives and parsley are all delicious in this recipe.

    Nutrition

    Serving: 1/8 of the casserole | Calories: 443kcal | Carbohydrates: 33g | Protein: 24g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 97mg | Sodium: 1168mg | Potassium: 590mg | Fiber: 2g | Sugar: 7g | Vitamin A: 3356IU | Vitamin C: 12mg | Calcium: 186mg | Iron: 2mg
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    Reader Interactions

    Comments

    1. Gabrielle

      September 17, 2020 at 2:39 pm

      5 stars
      Delicious! Made the recipe exactly as described and I was not disappointed. It made for a cozy fall evening meal and we had enough for leftovers the next night.

      Reply
      • Blair

        September 17, 2020 at 8:03 pm

        Wonderful! Thanks for letting me know, Gabrielle! 🙂

        Reply
    2. Kathleen

      October 17, 2020 at 7:09 pm

      5 stars
      Followed exactly, except made biscuits into 12 instead of 8. Yummy!

      Reply
      • Blair

        October 18, 2020 at 6:00 am

        That's great, Kathleen! Thank you for your note. I'm so glad that you enjoyed it!

        Reply
      • Michelle

        January 30, 2022 at 5:38 pm

        My whole family enjoyed this recipe. The only change I made was putting a little parmesan in the filling because I am a cheese nut! It was wonderful!

        Reply
        • Blair Lonergan

          January 30, 2022 at 6:23 pm

          Sounds like a great addition. Thanks, Michelle!

          Reply
    3. Nikki

      November 19, 2020 at 11:47 am

      5 stars
      I made this for dinner yesterday and the entire family LOVED it. Next time I plan to double to recipe so we have leftovers.

      Reply
      • Blair

        November 19, 2020 at 12:33 pm

        That's awesome, Nikki! Thanks so much for letting me know!

        Reply
        • Clarissa

          June 21, 2021 at 10:51 am

          5 stars
          I just made the filling using the recipe but it is so good. I did however tweak it a bit to my needs .I used unsalted butter , unsalted chicken stock ,used 1/2 tsp of salt ,whole wheat flour and added 2 packets of Herb Ox no sodium chicken bullion .I omitted the peas as I hate them but it still tasted great without.I loved how all the flavors just came together and the recipe is a great starting point . Five stars

          Reply
          • Blair

            June 21, 2021 at 2:31 pm

            Excellent! Thanks, Clarissa! I'm glad that you were able to tweak it and enjoy it! 🙂

            Reply
      • Sherri Wilson

        September 26, 2021 at 6:58 pm

        5 stars
        Excellent! Family raved about the gravy and the biscuits.. Very easy recipe. Clean up as you go so very easy clean up. Thank you.

        Reply
        • Blair Lonergan

          September 26, 2021 at 7:53 pm

          Yay! Thanks, Sherri! I'm so glad that the family approved, too!

          Reply
    4. Sarah

      November 20, 2020 at 11:31 pm

      5 stars
      I haven't made it yet, but I plan on making it for thanksgiving for my parents! Thanks for the recipe, my mouth is already watering!

      Reply
      • Blair

        November 21, 2020 at 4:46 am

        Awesome, Sarah! It will be the perfect cozy meal with your family! Have a great holiday. 🙂

        Reply
        • Ke Carlo

          March 29, 2021 at 1:43 am

          5 stars
          I’m so excited to make this recipe for chicken and biscuits. I’ve wanted to try this recipe for a while. Thank you for having this recipe and the instructions so easy to follow.

          Reply
      • Jill

        September 11, 2021 at 7:12 am

        5 stars
        This was delicious!! Followed recipe other than omitting the peas (I'm the only one who likes them). Next time i will double this because there wasn't enough for seconds and everybody wanted more. Thanks so much for sharing.

        Reply
        • Blair Lonergan

          September 11, 2021 at 9:58 am

          That's amazing! So glad that everyone was looking for seconds. 🙂 Thanks for your note, Jill!

          Reply
    5. Sarah Massimi

      January 20, 2021 at 8:48 am

      If I double the biscuit recipe and bake it with all of them on top, will it work out ok or will they not bake through?

      Reply
      • Blair

        January 20, 2021 at 2:57 pm

        Hi, Sarah! That should work fine, so long as the biscuits are just in a single layer. Enjoy!

        Reply
    6. Ryan Bridgen

      March 18, 2021 at 8:47 am

      5 stars
      Made this last night and it was so good! The family loved it. Easy to make and followed the recipe exactly as above. Thanks

      Reply
      • Blair

        March 18, 2021 at 10:02 am

        Oh, I'm so glad to hear that, Ryan. Thanks for taking the time to come back here and let me know. 🙂

        Reply
    7. Haley

      April 17, 2021 at 7:17 pm

      5 stars
      I made this tonight for my family and everyone went back for seconds (and thirds!). Delicious easy recipe. I will certainly be making this again. Thanks!

      Reply
      • Blair

        April 17, 2021 at 7:49 pm

        I'm so glad to hear that! Thanks, Haley!

        Reply
    8. Beth

      April 18, 2021 at 7:09 pm

      Absolutely love this recipe. I needed to make more sauce, but it is so easy to make, I can whip it up in 10 minutes.

      Reply
      • Blair

        April 18, 2021 at 7:54 pm

        That's awesome, Beth! I'm so happy to that you love it! 🙂

        Reply
    9. Len'a Dominy

      June 06, 2021 at 4:12 pm

      5 stars
      Delicious!!! My picky eater daughter loves it!

      Reply
      • Blair

        June 06, 2021 at 6:36 pm

        Thank you so much, Len'a!

        Reply
    10. Maggie

      July 22, 2021 at 2:13 pm

      Can you prep the filling in advance and refrigerate it, then just reheat and add the biscuits later? Once my kids and granddaughter come to visit, I don't like to spend a lot of time in the kitchen.

      Reply
      • Blair

        July 22, 2021 at 8:13 pm

        Yes, I think that would work well. Hope you all enjoy it!

        Reply
    11. Linda

      September 23, 2021 at 7:51 pm

      5 stars
      This is absolutely phenomenal. Easy and tasty. This is the ultimate comfort dish. I use the crockpot for my chicken and include all the suggested herbs. I also put the same bunch of herbs in the veggies as they’re cooking. Thanks for such an awesome addition to my meal planning.

      Reply
      • Blair Lonergan

        September 23, 2021 at 8:12 pm

        Thank you, Linda! I'm so glad that you like it, and I appreciate you taking the time to leave a note. The slow cooker is a great idea for the chicken!

        Reply
    12. Marlene

      October 07, 2021 at 5:56 pm

      5 stars
      This was delicious! And so easy. I cut the recipe in half for just the two of us. I won't do that again!! We both had seconds and have just a tiny bit for leftovers.
      I didn't have carrots or celery on hand. So I added more frozen mixed veggies at the end. It was very tasty!
      This recipe is a keeper!!

      Reply
      • Blair Lonergan

        October 07, 2021 at 6:43 pm

        Thank you, Marlene! I appreciate you taking the time to leave a note. So glad that you liked it!

        Reply
    13. Mary

      October 12, 2021 at 10:48 am

      I would like to make this and take it hot to a grieving family. It will take about 45 minutes to get there. Will the biscuits get soggy in that amount of time? I was thinking of baking the biscuits separately. Any suggestions?

      Reply
      • Blair Lonergan

        October 12, 2021 at 12:52 pm

        Hmmm...that's a great question, Mary! Since you'll need to cover the dish to keep it warm, there's a good chance that the tops of the biscuits will get soft (not sure they'll be totally "soggy," but likely softer) from the steam. If you want to be sure that the biscuits are really firm and crisp, then yes -- I would bake them separately. Then just tell your recipients to arrange them on top of the dish and warm in the oven for a few minutes so that everything is heated through again.

        Hope that helps to answer your question. In the end, I think the dish will be good either way. You're very thoughtful!

        Reply
    14. Nadia

      November 01, 2021 at 6:37 pm

      5 stars
      This tasted fantastic. So much better than using cream of chicken soup in the filling. Thank you for this recipe!

      Reply
      • Blair Lonergan

        November 01, 2021 at 7:34 pm

        Thanks, Nadia! I'm so glad that you enjoyed it! 🙂

        Reply
    15. Jilean

      December 18, 2021 at 11:08 am

      5 stars
      Ok, so I've been making my own homemade chicken pot pie/or biscuits for many years. This recipe simplified & improved it. It's a really good recipe! Thank you! Love these biscuits & they're so easy. I double this recipe every time & I still can't stretch it into enough leftovers for the family the next day. My 6 year old will eat 2 servings of this & she's picky! A great way to get protein into her diet.
      I'm going to try to add little pieces of cooked potatoes to try to get it to stretch 2 nights. I'm not trying to cook every night for the rest of my life! Ha
      (& even cooked in the fridge & then reheated the biscuits hold up great! )

      Reply
      • Blair Lonergan

        December 18, 2021 at 11:20 am

        Thank you so much, Jilean! That makes me so happy to hear. Glad that your 6 year old even approves! 🙂

        Reply
    16. Annie

      January 25, 2022 at 11:03 pm

      5 stars
      Delicious! I added a cup of chopped mushrooms, 1/2 tsp of dry poultry seasoning, and put 2 Tbsp of additional Parmesan in the biscuits. The technique was easy to follow and my whole family raved about it. I will definitely make this again. Thanks!

      Reply
      • Blair Lonergan

        January 26, 2022 at 5:09 am

        Thank you, Annie! Your changes sound delicious. 🙂

        Reply
    17. Lin

      January 28, 2022 at 8:57 am

      What kind of bisquick mix do I need? Is it the pancake mix or the biscuit mix? I can't find the biscuit mix anywhere.

      Reply
      • Blair Lonergan

        January 28, 2022 at 10:08 am

        Hi, Lin! It's just the Original Bisquick, which is called the "Pancake & Baking Mix." You can use it to make pancakes or to make the biscuits. Here's the link: https://www.bettycrocker.com/products/bisquick/bisquick-original

        Hope you enjoy the meal!

        Reply
    18. TCoop

      January 31, 2022 at 9:10 am

      5 stars
      Wonderful. If in a bind- is there a way you recommend to use frozen veggies? What kind and how to prepare? Thank you.

      Reply
      • Blair Lonergan

        January 31, 2022 at 12:14 pm

        Thank you! Yes, frozen veggies will absolutely work. I would try a frozen mixed vegetable blend (such as peas, carrots, corn, and green beans) or just a blend of peas and carrots. If you're using small frozen veggies like that, you don't even need to thaw them first. Just stir them into the filling like you would the peas in the original recipe. If you're using something larger like frozen broccoli florets, I would steam them until crisp-tender (in the microwave is fine) before adding them to the filling. Hope that helps!

        Reply
    19. Heather Giorgianni

      April 10, 2022 at 8:58 pm

      5 stars
      I will never choose a different chicken and biscuit recipe ever again. This was incredibly satisfying and everything you could ever want with this type of dish. I never leave reviews, but this was phenomenal and made my day after an afternoon hike with friends. Prepared exactly as instructed,except I added corn.

      Reply
      • Blair Lonergan

        April 11, 2022 at 5:22 am

        Oh, I'm so happy to hear that, Heather! Thank you!

        Reply
    20. Heather A

      August 01, 2022 at 4:54 pm

      5 stars
      Made this as instructed (with extra suggested herbs) but used a box of red lobster cheddar biscuit mix instead of making my own mix. It worked well, very yummy and easy!

      Reply
      • Blair Lonergan

        August 01, 2022 at 7:33 pm

        Thanks, Heather. Your Red Lobster biscuit shortcut sounds delicious!!!

        Reply

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