Creamed Chicken Over Biscuits — Another Grandma Carol Recipe

Another Grandma Carol card. Creamed chicken — 1972. Shredded chicken in a creamy bechamel sauce with peas and a touch of mustard, ladled over warm scratch biscuits split open.

The math: chicken thighs, butter, flour, milk, peas, biscuit ingredients. Total: about $5.40 for two dinners.

The technique is the bechamel-based cream sauce (the same five-step roux technique) plus the scratch biscuits split open hot. Mama said, eating, baby, this is the recipe my mama made on the cold nights.

The recipe is below. The trick is the warm split biscuits.

Creamed Chicken Over Biscuits

Prep Time: 15 min | Cook Time: 30 min | Total Time: 45 min | Servings: 6

Ingredients

• 2 lbs boneless, skinless chicken breasts or thighs
• 4 cups chicken broth
• 1 cup frozen peas and carrots
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 4 tablespoons unsalted butter
• 1/3 cup all-purpose flour
• 1 cup whole milk
• 1/2 cup heavy cream
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• Salt and black pepper, to taste
• 6 large biscuits, homemade or store-bought, baked and warm
• Fresh parsley, chopped, for garnish (optional)

Instructions

1. Poach the chicken. Place chicken in a medium saucepan and cover with chicken broth. Bring to a gentle simmer over medium heat and cook 18–22 minutes, until cooked through. Remove chicken and shred with two forks. Reserve the broth.
2. Saute aromatics. In a large skillet or Dutch oven over medium heat, melt butter. Add onion and cook 4–5 minutes until softened. Add garlic and cook 1 minute more.
3. Make the roux. Sprinkle flour over the onion and garlic mixture. Stir constantly for 1–2 minutes until the flour is absorbed and lightly golden.
4. Build the sauce. Slowly whisk in 2 cups of the reserved chicken broth, then the milk and heavy cream. Continue whisking over medium heat until the sauce is smooth and thickened, about 6–8 minutes.
5. Add the chicken and vegetables. Stir in the shredded chicken, peas and carrots, thyme, and garlic powder. Season generously with salt and black pepper. Simmer on low 5 minutes to heat through and meld the flavors.
6. Serve. Split warm biscuits open on plates or in shallow bowls. Ladle the creamed chicken generously over the top. Garnish with fresh parsley if desired. Serve immediately.

Nutrition (per serving)

Calories: 480 | Protein: 34g | Fat: 22g | Carbs: 34g | Fiber: 2g | Sodium: 720mg