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Creamed Chicken and Biscuits

Creamed chicken is classic Southern comfort food, and it's ready in just 20 minutes!
Course Dinner
Cuisine American, Southern
Keyword Chicken and Biscuits, creamed chicken, creamed chicken on toast, creamed chicken over biscuits, creamed chicken recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Calories 243kcal
Author Blair Lonergan


  • 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


  • 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.


  • 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.


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