Creamed Chicken and Biscuits
Creamed chicken is classic Southern comfort food, and it's ready in just 20 minutes!
Servings 4 people
Calories 243kcal
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: 243kcal | Carbohydrates: 9g | Protein: 18g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 83mg | Sodium: 998mg | Potassium: 386mg | Fiber: 1g | Sugar: 2g | Vitamin A: 473IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 1mg