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up close shot of chicken on top of split biscuit

Chicken and Biscuits

Course Main Course
Prep Time 10 minutes
Cook Time 20 minutes

Ingredients

Chicken

  • 1 small yellow onion, diced
  • 3 large garlic cloves, minced
  • 1 tsp black pepper (I use 2 tsp because I like mine extra peppery)
  • 1/2 tsp salt
  • 3 tbsp butter
  • 1 large carrot, peeled and grated
  • 2 tbsp flour
  • 4 cups low sodium chicken broth
  • 1/2 cup half and half
  • 1 rotisserie chicken, shredded

Biscuits

  • 3.5 cup flour
  • 5 tsp baking powder
  • 1.5 tsp salt
  • 2/3 cup shortening
  • 1.5 cup milk

Instructions

Chicken

  1. Cook onion, garlic, pepper, salt, and butter over medium-high heat for 5 minutes.

  2. Add carrots cook for 4 more minutes.

  3. Add flour and stir for about 1 minute.

  4. Add chicken broth and bring to a boil.

  5. Add half and half and chicken and gently simmer for 3-5 minutes.

Biscuits

  1. Preheat oven to 450°.

  2. Mix together dry ingredients.

  3. Cut shortening into dry mixture until it looks like fine crumbs.

  4. Slowly stir in the milk until everything is combined.

  5. Separate dough mixture into 12 even pieces, round and flatten to desired shape and place on ungreased pan.

  6. Bake for 12 minutes or until edges are golden brown.