Description
Southern comfort meets pure indulgence with this creamed chicken over biscuits recipe. Succulent chicken nestled in a rich, velvety sauce promises a hearty meal that will warm you to the core and satisfy deep hunger pangs.
Ingredients
Scale
Main Ingredients:
- 1 pound cooked chicken, diced or shredded
- 8 homemade or store-bought biscuits
- ½ cup peas
Dairy and Liquids:
- 4 tablespoons (57 grams) unsalted butter
- 1 ½ cups (360 milliliters) half-and-half (or whole milk or heavy cream)
- ½ cup (120 milliliters) chicken stock
Seasonings and Flour:
- 1 small onion, diced
- ¼ cup all-purpose flour
- 1 teaspoon dried tarragon
- Salt and pepper, to taste
Instructions
- Prepare a robust skillet and warm it to medium temperature, allowing butter to melt smoothly and coat the cooking surface.
- Introduce diced onions into the melted butter, gently sautéing until they transform into a soft, golden-hued landscape with translucent edges and delicate caramelized hints.
- Sprinkle flour across the sautéed onions, seasoning with salt and pepper, then whisk diligently to create a silky, uniform roux that binds butter and flour into a harmonious paste.
- Stream chicken stock into the roux, whisking continuously to prevent lumps and ensure a velvety, integrated sauce with no textural interruptions.
- Gently cascade half-and-half into the developing sauce, maintaining constant stirring to promote smooth integration and prevent scorching.
- Elevate heat slightly, allowing the sauce to thicken and develop a luxurious, coating consistency that clings effortlessly to ingredients.
- Incorporate dried tarragon for aromatic depth, then fold in tender cooked chicken pieces and bright green peas, gently warming the proteins and vegetables through the creamy sauce.
- Taste and refine seasoning, adjusting salt and pepper to enhance the sauce’s nuanced flavor profile.
- Nestle the creamy chicken mixture atop freshly warmed, golden biscuits, creating a comforting and inviting culinary presentation.
Notes
- Quickly sauté onions until golden brown for a rich, caramelized flavor base that enhances the entire dish’s depth.
- Create a smooth roux by carefully blending flour with melted butter, which prevents lumps and ensures a silky sauce texture.
- Gradually add liquids while continuously stirring to maintain a consistent, lump-free creamy sauce that coats chicken perfectly.
- Use pre-cooked chicken to streamline preparation and ensure food safety, making this a convenient weeknight meal option.
- Dried tarragon adds subtle herbal notes that complement the creamy sauce, elevating the overall taste profile of the dish.
- Serve immediately over warm biscuits to preserve the sauce’s velvety consistency and prevent separation or cooling.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 490
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 21 g
- Cholesterol: 80 mg