Chicken n Biscuits

Organic Granola → 

Raw Honey → 

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Chicken and Biscuits (From Scratch)

A cozy, creamy chicken and vegetable filling baked under flaky buttermilk biscuits — made entirely from scratch, no canned soups or processed shortcuts.

Oven Temp: 425°F | Total Time: 45-50 min | Servings: 6

Ingredients

For the chicken filling

• 2 tbsp butter

• 1 yellow onion, diced

• 2 carrots, diced

• 2 celery stalks, diced

• 3 garlic cloves, minced

• ⅓ cup all-purpose flour

• 3 cups chicken broth (homemade or low-sodium)

• 1 cup whole milk

• 3 cups cooked, shredded chicken

• 1 cup frozen peas

• 1 tsp fresh thyme leaves (or ½ tsp dried)

• ¾ tsp salt

• ¼ tsp black pepper

For the biscuits

• 2 cups all-purpose flour

• 1 tbsp baking powder

• ¾ tsp salt

• 6 tbsp cold butter, cubed

• ¾ cup cold buttermilk

Instructions

1. Preheat the oven

Preheat your oven to 425°F (220°C). Grease a 9x13-inch baking dish or large oven-safe skillet.

2. Sauté the vegetables

Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery, and cook for 5–6 minutes until softened. Add the garlic and cook 1 more minute until fragrant.

3. Build the sauce

Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook off the raw flour taste. Slowly whisk in the chicken broth and milk, scraping up any bits from the bottom. Bring to a gentle simmer, stirring often, until thickened, about 4–5 minutes.

4. Add chicken and finish the filling

Stir in the shredded chicken, peas, thyme, salt, and pepper. Simmer for 2–3 minutes, then pour the filling into your prepared baking dish.

5. Make the biscuit dough

In a large bowl, whisk together the flour, baking powder, and salt. Add the cold cubed butter and use your fingers or a pastry cutter to work it into the flour until it looks like coarse crumbs with some pea-sized butter pieces remaining.

6. Bring the dough together

Pour in the cold buttermilk and stir gently just until the dough comes together — don't overmix, or the biscuits will turn out tough.

7. Top the filling

Turn the dough out onto a floured surface and pat it into a 1-inch-thick round. Cut into 8 biscuits and arrange them on top of the chicken filling.

8. Bake

Bake for 20–25 minutes, until the biscuits are golden brown on top and the filling is bubbling around the edges.

9. Rest and serve

Let the dish rest for 5–10 minutes before serving so the filling can set slightly.

Freezer Instructions

The filling freezes beautifully on its own. Let it cool completely, then transfer to a freezer-safe container or zip-top bag. Freeze for up to 3 months. Biscuit dough can also be cut into rounds and frozen unbaked on a tray, then transferred to a bag — no need to thaw before baking, just add a few extra minutes in the oven.

To Reheat

From frozen filling: Thaw overnight in the refrigerator, then reheat gently on the stovetop or in the oven until bubbling. Top with fresh or frozen biscuit dough and bake as directed.

Leftover baked portions: Cover loosely with foil and warm in a 350°F oven for 15–20 minutes, until heated through and the biscuits are re-crisped. Microwaving works in a pinch but will soften the biscuit tops.