If you’re craving comfort food that feels like a warm hug on a plate, you’ve got to try this Creamed Chicken Over Biscuits Recipe. It’s one of those classics that never disappoints — creamy, savory chicken smothered over flaky, buttery biscuits. I promise, once you make this, it’ll become your go-to for cozy dinners or weekend brunches. Stick around, and I’ll walk you through my favorite way to make it foolproof and totally delicious.

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Why This Recipe Works

Simple Ingredients: Uses everyday pantry staples combined in a way that’s rich yet approachable.
Creamy Comfort: The sauce balances creamy and savory with just the right hint of herbs to keep things interesting.
Easy and Quick: Takes about 20 minutes from start to finish—perfect for busy weeknights or impromptu meals.
Customizable: You can easily swap chicken types, dairy options, or add veggies to suit your taste or pantry.

Creamed Chicken Over Biscuits, Creamed Chicken recipe, savory chicken and biscuits, comforting chicken dinner, easy weekend brunch ideas - A round black pan filled with creamy white sauce that has small green peas and small light brown mushroom pieces mixed evenly throughout. The sauce looks thick and smooth. Next to the pan is a white plate holding about six golden brown biscuits stacked loosely. All is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Creamed Chicken Over Biscuits Recipe really comes from combining buttery biscuits with a luscious chicken gravy that feels homey but special. Plus, every ingredient pulls its weight to make the sauce thick and flavorful without fuss.

Creamed Chicken Over Biscuits, Creamed Chicken recipe, savory chicken and biscuits, comforting chicken dinner, easy weekend brunch ideas - Flat lay of unsalted butter in a small white ceramic bowl, a small fresh yellow onion whole and unpeeled, all purpose flour in a small neat mound on a white ceramic plate, coarse salt crystals and whole black peppercorns each in separate small white ceramic bowls, a small white ceramic bowl filled with golden chicken stock, a small white ceramic bowl with creamy half-and-half, dried tarragon sprigs gently resting beside a small pile of fresh green peas, a portion of cooked shredded chicken breast arranged neatly on a white ceramic plate, and a stack of eight golden homemade country biscuits on a simple white ceramic dish, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted butter: Helps control salt level and gives a rich base for your roux.
Small onion: Adds sweetness and depth when softened just right.
All-purpose flour: Essential for thickening the sauce to that perfect creamy texture.
Salt & pepper: Basic seasonings — but don’t skip adjusting these to taste; they elevate all the flavors.
Chicken stock: Brings savory undertones and adds body to the sauce.
Half-and-half: The creamy element that’s lighter than heavy cream but richer than milk — perfect for that smooth sauce.
Dried tarragon: Gives a subtle anise-like hint that complements chicken beautifully.
Peas: A pop of color and sweetness keeps this dish from feeling too heavy.
Cooked chicken: You can use shredded rotisserie chicken or leftovers — this makes the recipe quick and customizable.
Biscuits: Homemade or store-bought, fluffy biscuits soak up the creamy chicken and make every bite satisfying.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love leaving room to play with this recipe. Depending on the season or what I have on hand, I sometimes swap peas for diced carrots or add mushrooms for earthiness. And hey, sometimes I sneak in a little garlic because who can resist that? Feel free to make it your own!

Variation: Using leftover rotisserie chicken is my secret to speeding up the process without compromising flavor.
Dietary swaps: For a richer sauce, I sometimes use heavy cream instead of half-and-half. Or, for a lighter dish, whole milk works nicely too.
Add veggies: Frozen peas can be swapped out for fresh green beans or corn to change up texture and color.
Biscuits: While homemade biscuits are my favorite, store-bought ones work perfectly in a pinch.

Step-by-Step: How I Make Creamed Chicken Over Biscuits Recipe

Step 1: Melt butter and sauté onions

Start by melting your butter in a large, deep skillet over medium heat. I like to let the butter foam up gently without browning it too much — we want that silky base. Then, toss in your diced onions and cook them slowly, stirring occasionally. This usually takes about 3 to 5 minutes. You’re aiming for the onions to become translucent and just start to take on a tiny bit of golden color. This step is crucial because it builds that sweet, savory flavor that makes the sauce taste so cozy.

Step 2: Make the roux with flour

Once your onions are ready, sprinkle in the all-purpose flour. Stir it in to coat the onions evenly, and season this mixture lightly with salt and pepper. You want to cook the flour just a bit — about a minute — to eliminate any raw taste. This is where the thickening magic begins for your sauce, so be patient and keep stirring.

Step 3: Add liquids and thicken sauce

Carefully pour in the chicken stock, stirring continuously to avoid lumps. The mixture will start to look smooth and velvety. Then, slowly add the half-and-half while stirring — this ensures your sauce stays creamy and lump-free. Crank up the heat slightly and keep stirring as it thickens. You’ll notice it come together in 1 to 2 minutes. Don’t walk away here; stirring constantly is the key to that perfect texture.

Step 4: Add herbs, peas, and chicken

Now for the fun part — stir in the dried tarragon, peas, and your cooked chicken. I usually shred my chicken because it distributes beautifully throughout the sauce. Cook everything together just for a few more minutes, until it’s evenly warmed through and the peas are tender. Taste for seasoning and adjust salt and pepper as needed. This step allows all those flavors to marry into something truly comforting.

Step 5: Serve over warm biscuits

Before you dig in, make sure your biscuits are warm and ready. Whether you baked them fresh or heated frozen ones, nothing beats that flaky, buttery base soaking up all that creamy chicken goodness. Spoon generous portions over each biscuit and get ready to enjoy a meal that feels like a big, delicious kitchen hug.

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Pro Tips for Making Creamed Chicken Over Biscuits Recipe

Use leftover rotisserie chicken: This saves time and adds great flavor without extra effort.
Don’t rush the roux: Cooking the flour just right without burning it ensures a smooth, rich sauce.
Stir constantly when thickening: This prevents lumps and helps develop a velvety texture.
Warm biscuits before serving: They soak up the sauce better and get that perfect flaky-soft bite.

How to Serve Creamed Chicken Over Biscuits Recipe

Creamed Chicken Over Biscuits, Creamed Chicken recipe, savory chicken and biscuits, comforting chicken dinner, easy weekend brunch ideas - A white plate holds a fluffy biscuit broken into two halves, with a creamy sauce covering both pieces. The sauce is thick and beige in color, mixed with bright green peas and small chunks of white meat, spread evenly over the biscuit. To the left side of the plate, there is a silver fork resting with the handle pointing outward. The plate sits on a white marbled surface. In the background, slightly blurred, there is a black skillet with more creamy sauce inside and a wooden spoon resting on it. To the right, a tall clear glass filled with water is visible. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually keep garnishes simple — a sprinkle of fresh chopped parsley or chives adds brightness and a pop of color that keeps the dish from feeling too heavy. Sometimes I dot a little extra butter on the biscuits for that final touch of indulgence.

Side Dishes

Since this dish is pretty hearty, light and fresh sides work best. I love pairing it with a crisp green salad or steamed green beans tossed with lemon. Roasted carrots or a simple cucumber salad also balance the richness nicely.

Creative Ways to Present

For special occasions, I like serving the creamed chicken in small ramekins with mini biscuits on the side — it feels fancy but stays true to that homey vibe. Layering it over mashed potatoes instead of biscuits is another tasty twist I’ve tried when catering to different preferences.

Make Ahead and Storage

Storing Leftovers

I store any leftover creamed chicken in an airtight container in the fridge, and it usually keeps well for 3 to 4 days. Just make sure to cool it before refrigerating to keep it fresh longer.

Freezing

I’ve also frozen this recipe successfully. I freeze the creamed chicken sauce separately from the biscuits. When ready to eat, thaw overnight in the fridge to maintain quality. Biscuits freeze well, too, but reheat them fresh for best texture.

Reheating

When reheating leftovers, I warm the creamed chicken gently on the stove over low heat, stirring often. Adding a splash of milk or stock can help loosen the sauce if it’s thickened too much. I reheat biscuits in the oven wrapped in foil or in a toaster oven to bring back their flakiness.

FAQs

Can I use store-bought biscuits for this recipe?

Absolutely! While homemade biscuits give the best texture and flavor, store-bought or refrigerated biscuit dough works perfectly and saves time. Just warm or bake them according to package instructions before serving.
What can I substitute for tarragon if I don’t have it?

If you don’t have dried tarragon, dried thyme or fresh parsley can be good substitutes. Tarragon adds a subtle anise flavor, so if those aren’t available, just omit it or add a pinch of fennel seed for a similar note.
Can I make this recipe dairy-free?

Yes! Use a dairy-free butter substitute and replace the half-and-half with unsweetened coconut milk or almond milk for a creamy texture. Just note the flavor will vary slightly from the traditional version.
How do I keep the sauce from becoming lumpy?

Constant stirring while adding liquids and thickening is key to avoiding lumps. Also, add the half-and-half slowly and whisk or stir vigorously to keep the mixture smooth.

Final Thoughts

This Creamed Chicken Over Biscuits Recipe holds a special place in my heart for delivering comfort without complexity. It’s the kind of food that makes you feel cozy and cared for, no matter the day. Whether you’re welcoming friends for brunch or just treating yourself after a busy week, this recipe never lets me down. Give it a try, and I bet it’ll become one of those dishes you’ll reach for again and again too!