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Serve this old fashioned creamed chicken on biscuits, with toast, or over rice or mashed potatoes for easy, Southern comfort food! The simple weeknight dinner is ready in just 20 minutes, and is delicious alongside a crisp green salad, Arkansas green beans with bacon, or oven-roasted Brussels sprouts.

Overhead image of a plate of creamed chicken on a dinner table

Creamed chicken is exactly what it sounds like — tender chicken stirred into a creamy gravy. Add vegetables like sautéed mushrooms, peas, or carrots, if you like, and swap out the chicken for leftover turkey from your Thanksgiving feast if you’ve got it. Spoon the mixture over fluffy buttermilk biscuits, cooked white rice, mashed potatoes, or toast points. It’s a flexible, fast, and easy recipe that comes together with ingredients that you probably already have on hand!

Ingredients

This is just a quick overview of the ingredients that you’ll need for a pan of creamed chicken. As always, specific measurements and step-by-step cooking instructions are included in the printable recipe box at the bottom of the post.

  • Butter: to sauté the vegetables and help make the roux. I like salted butter, but unsalted butter works fine, too.
  • Celery and onion: savory ingredients that pair nicely with the chicken.
  • All-purpose flour: combine with the butter to make the roux that thickens the cream sauce.
  • Whole milk, half-and-half, or heavy cream: gives the dish its classic creamy taste and texture.
  • Chicken broth: to thin the gravy. Chicken stock also works!
  • Chicken: you’ll need about 2 cups of cooked diced or shredded chicken. I typically use the meat from a store-bought rotisserie chicken for a flavorful, convenient shortcut, but you can use leftover chicken (or turkey), canned chicken, or cook your own chicken at home. Those details are included below.
  • Kosher salt and ground black pepper: to enhance the other flavors in the dish.
  • Biscuits: for serving. Use my go-to 3-ingredient buttermilk biscuit recipe, prepare store-bought canned biscuits, or use another favorite biscuit recipe.
Making cream sauce for creamed chicken in a skillet

The Chicken

You’ll need cooked chicken for this recipe, and a variety of options will work. Pick the most convenient method for you:

  • Boiled and Pulled Chicken: Boil about 1 lb. of boneless skinless chicken breasts or thighs until cooked through (about 15 minutes). When cool enough to handle, chop or pull the chicken into bite size pieces. You’ll need a total of about 2 cups shredded. I find that 1 lb. of raw chicken breasts yields about 2 cups of pulled chicken, but there’s some flexibility here — it doesn’t need to be exact.
  • Rotisserie Chicken: This is a great shortcut! Purchase a rotisserie chicken from the grocery store, shred the meat, and use in the recipe as instructed. One large rotisserie chicken should yield about 3-4 cups of meat, so you might have some extra to use in a different dish.
  • Leftover Chicken or Leftover Turkey: If you have leftover grilled or baked chicken from a previous meal, or leftover turkey from a Thanksgiving feast or Christmas dinner, put those extras to good use in this dish.
  • Canned Chicken: Yep, you can even use canned chicken in this recipe.
Stirring chicken into cream sauce

The Biscuits

Serve the dish over these easy 3-ingredient buttermilk biscuits. If you prefer, you can use a can of store-bought canned biscuits, these drop biscuits, cheese biscuits, butter swim biscuits (no rolling or cutting necessary), or any other biscuit recipe that you enjoy.

Cast iron skillet of buttermilk biscuits

How to Make Creamed Chicken Over Biscuits

Have all of your ingredients prepped and ready to go, and bake your biscuits in advance, because this easy creamed chicken recipe comes together very quickly!

  1. Cook the onion and celery in a large skillet with melted butter until tender.
  2. Add the flour to the skillet and cook for 2 minutes. Cooking the flour adds flavor to the dish and removes that “raw” flour taste.
  3. Gradually whisk in the chicken broth and cream, cooking for another minute or two until the mixture thickens.
  4. Add the chicken and stir to combine.
  5. Cook over low heat, just until the chicken warms through.
  6. Taste and season with salt and pepper.
  7. Split the biscuits in half and spoon the creamed chicken over top. Garnish with fresh herbs.
Square overhead shot of creamed chicken in a pan

What to Serve with Creamed Chicken

Pair the cozy chicken dish and buttery golden brown biscuits with any of your favorite Southern vegetable sides, such as:

Side shot of a plate of creamed chicken on biscuits

Storage

Leftovers will keep in an airtight container in the refrigerator for 3-4 days. Reheat the chicken in a saucepan or small skillet over low heat, just until warmed through. Alternatively, reheat individual servings in the microwave for 1-2 minutes, or until warmed through.

Do not freeze the creamed chicken, since dairy-based sauces have a tendency to “break” or separate when thawed.

Square side shot of a plate of creamed chicken over biscuits with salad in the background

Recipe Variations

  • Instead of biscuits, serve the creamed chicken on toast, over rice, or over mashed potatoes.
  • Add extra veggies to the chicken and gravy, such as frozen peas, sauteed mushrooms, or frozen peas and carrots. You might also like to add a clove of garlic or some garlic powder.
  • Instead of cooked chicken, use leftover turkey in this dish.
  • Season the gravy with fresh herbs or with dried herbs from your pantry. Good options include thyme, tarragon, rosemary, parsley, and chives.
  • Stir a dollop of sour cream into the gravy for a bit of acidic tang.
  • Melt cheddar cheese into the sauce or add it to the biscuits.
Creamed chicken in a skillet

Tips for the Best Creamed Chicken Recipe

  • Stir constantly while cooking the flour and making the gravy so that the ingredients don’t burn or stick to the bottom of your pan.
  • Gradually add the chicken broth and cream to the skillet — don’t just pour it in all at once. This gives the flour mixture a chance to absorb the liquid, preventing a lumpy gravy.
  • Serve the creamed chicken over our favorite 3-ingredient buttermilk biscuits. If you prefer, you can use canned store-bought biscuit dough, these butter swim biscuits (no rolling or cutting necessary), drop biscuits, or cheese biscuits.
Creamed chicken over biscuits on a dinner table

More Chicken and Biscuit Recipes

Square side shot of a plate of creamed chicken over biscuits with salad in the background

Creamed Chicken and Biscuits

Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings 4 people
Calories 243 kcal
Creamed chicken is classic Southern comfort food, and it's ready in just 20 minutes!

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

  • Melt butter in a large skillet over medium heat. Add the celery and onion; cook until tender.
  • Add the flour to the skillet. Cook, stirring constantly, for 2 minutes.
  • While whisking constantly, gradually stream in the chicken broth and cream. Continue cooking and stirring until the mixture is smooth and thick.
  • Add the chicken and stir to combine. Cook over low heat, just until the chicken is warmed through.
  • Taste and season with salt and pepper.
  • Split the biscuits in half and spoon the creamed chicken over top. Garnish with fresh herbs, if desired.

Notes

  • Stir constantly while cooking the flour and making the gravy so that the ingredients don’t burn or stick to the bottom of your pan.
  • Gradually add the chicken broth and cream to the skillet — don’t just pour it in all at once. This gives the flour mixture a chance to absorb the liquid, preventing a lumpy gravy.
  • Serve the creamed chicken over our favorite 3-ingredient buttermilk biscuits. If you prefer, you can use canned store-bought biscuit dough, these butter swim biscuits (no rolling or cutting necessary), drop biscuits, or cheese biscuits.
  • Instead of biscuits, serve the creamed chicken on toast, over rice, or over mashed potatoes.
  • Add extra veggies to the chicken and gravy, such as frozen peas, sauteed mushrooms, or frozen peas and carrots. You might also like to add a clove of garlic or some garlic powder.
  • Instead of cooked chicken, use leftover turkey in this dish.
  • Season the gravy with fresh herbs or with dried herbs from your pantry. Good options include thyme, tarragon, rosemary, parsley, and chives.
  • Stir a dollop of sour cream into the gravy for a bit of acidic tang.
  • Melt cheddar cheese into the sauce or add it to the biscuits.

Nutrition

Serving: 1/4 of the creamed chicken (not including biscuits)Calories: 243kcalCarbohydrates: 9gProtein: 18gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 83mgSodium: 998mgPotassium: 386mgFiber: 1gSugar: 2gVitamin A: 473IUVitamin C: 2mgCalcium: 55mgIron: 1mg
Keyword: Chicken and Biscuits, creamed chicken, creamed chicken on toast, creamed chicken over biscuits, creamed chicken recipe
Course: Dinner
Cuisine: American, Southern
Author: Blair Lonergan
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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