Chicken and Biscuits Recipe

Cooked chicken: Shredded chicken adds protein and a savory base to the dish.

Chicken broth: Provides a rich, flavorful liquid for the sauce.

Milk: Used to create a creamy texture in the sauce and in the biscuit dough.

All-purpose flour: Thickens the sauce and forms the base of the biscuit dough.

Frozen peas and carrots: Adds color, texture, and nutrients to the dish.

Salt: Enhances the flavors of both the chicken mixture and the biscuits.

Black pepper: Adds a hint of spice and depth to the dish.

Baking powder: Helps the biscuits rise and become fluffy.

Cold butter: Creates a flaky texture in the biscuits when combined with the flour.

When preparing the biscuits for this dish, ensure that the butter is very cold before incorporating it into the flour. This will help create a flaky texture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. Avoid overmixing the dough after adding the milk; this will keep the biscuits tender. When dropping spoonfuls of the biscuit dough over the chicken mixture, leave some space between each spoonful to allow them to expand and bake evenly.

• cooked chicken - Substitute with tofu: Tofu is a great plant-based protein that absorbs flavors well, making it a suitable substitute for chicken in this dish.

• chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar savory base without the use of animal products, perfect for a vegetarian version.

• milk - Substitute with almond milk: Almond milk offers a creamy texture and mild flavor, making it a good dairy-free alternative.

• all-purpose flour - Substitute with gluten-free flour blend: A gluten-free flour blend can be used to accommodate those with gluten sensitivities while maintaining a similar texture.

• frozen peas and carrots - Substitute with fresh green beans and corn: Fresh green beans and corn add a different texture and flavor profile while keeping the dish colorful and nutritious.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor with an additional umami depth, though it will slightly alter the color.

• black pepper - Substitute with white pepper: White pepper provides a similar heat without the visible specks, ideal for maintaining a uniform appearance.

• cold butter - Substitute with coconut oil: Coconut oil can mimic the fat content and texture of butter, offering a dairy-free option with a slight coconut flavor.

• baking powder - Substitute with baking soda and cream of tartar: Combining baking soda with cream of tartar can replicate the leavening effect of baking powder.

• milk - Substitute with oat milk: Oat milk is another dairy-free option that provides a creamy consistency and neutral taste.

• Allow the chicken and biscuits to cool completely at room temperature. This prevents condensation, which can make the dish soggy when stored.

• Transfer the cooled chicken and biscuits into an airtight container. If you have a large portion, consider dividing it into smaller containers for easier reheating.

• For short-term storage, place the container in the refrigerator. The chicken and biscuits will stay fresh for up to 3-4 days.

• For long-term storage, wrap the container tightly with aluminum foil or plastic wrap before placing it in the freezer. This helps prevent freezer burn and keeps the flavors intact.

• When ready to enjoy your frozen chicken and biscuits, transfer the container from the freezer to the refrigerator and let it thaw overnight. This gradual thawing helps maintain the texture of the dish.

• To reheat, preheat your oven to 350°F (175°C). Transfer the chicken and biscuits to an oven-safe dish if necessary, and cover with foil to prevent the biscuits from drying out. Heat for about 20-25 minutes or until warmed through.

• For a quicker reheating option, you can use the microwave. Place a portion of the chicken and biscuits on a microwave-safe plate, cover with a microwave-safe lid or wrap, and heat on medium power for 2-3 minutes, checking and stirring halfway through.

• If you find the biscuits have lost some of their crispiness, pop them under the broiler for a minute or two after reheating to restore their golden texture.

• Always check that the chicken is heated through to an internal temperature of 165°F (74°C) before serving, ensuring it's safe to eat.

• Preheat your oven to 350°F (175°C). Place the leftover chicken and biscuits in an oven-safe dish. Cover with foil to prevent the biscuits from drying out. Heat for about 20-25 minutes, or until the chicken mixture is bubbling and the biscuits are warmed through.

• For a quicker method, use a microwave. Transfer a portion of the chicken and biscuits to a microwave-safe plate. Cover with a microwave-safe lid or another plate to keep moisture in. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating. Be cautious not to overheat, as the biscuits can become rubbery.

• If you have an air fryer, preheat it to 320°F (160°C). Place the chicken and biscuits in the basket, ensuring the biscuits are on top. Heat for about 5-7 minutes. This method helps maintain the crispness of the biscuits while warming the chicken mixture.

• On the stovetop, use a skillet over medium-low heat. Add a splash of chicken broth or milk to the pan to prevent sticking and add moisture. Place the chicken and biscuits in the skillet, cover with a lid, and heat for about 10 minutes, stirring occasionally to ensure even heating.

• Oven: Used to bake the chicken and biscuits mixture at a consistent temperature of 400°F (200°C).

• Large bowl: Utilized for mixing the shredded chicken, chicken broth, milk, flour, peas and carrots, salt, and pepper.

• Baking dish: Serves as the container for the chicken mixture to be baked in the oven.

• Mixing bowl: Used for combining the flour, baking powder, and salt for the biscuits.

• Pastry cutter: Handy for cutting in the cold butter into the flour mixture until it resembles coarse crumbs.

• Spoon: Useful for dropping spoonfuls of the biscuit dough over the chicken mixture.

• Measuring cups: Essential for accurately measuring ingredients like flour, milk, and chicken broth.

• Measuring spoons: Necessary for measuring smaller quantities of ingredients such as salt and baking powder.

Use rotisserie chicken: Save time by using rotisserie chicken instead of cooking your own. It’s already cooked and shredded, making it a quick addition to your dish.

Frozen vegetables: Opt for frozen peas and carrots to skip the washing, peeling, and chopping. They’re prepped and ready to go.

Pre-made biscuit mix: Use a pre-made biscuit mix to cut down on preparation time. Just add milk and you’re ready to top your chicken mixture.

One-pot method: Cook the chicken filling in an oven-safe skillet, then drop the biscuit dough on top and transfer directly to the oven.