Creamed Chicken and Biscuits

5 from 3 votes

Tender cooked chicken folded into a silky homemade gravy and spooned over hot split biscuits. This old-fashioned Southern supper comes together in one skillet in about 20 minutes, with no canned soup required!

Course Dinner

Cuisine American, Southern

Keyword Chicken and Biscuits, creamed chicken, creamed chicken and biscuits, creamed chicken on toast, creamed chicken over biscuits, creamed chicken recipe

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 243kcal

Author Blair Lonergan

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.

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