If you’re craving that ultimate comfort food classic that feels like a warm hug on a plate, then you absolutely have to try this Creamed Chicken Over Biscuits Recipe. It’s creamy, cozy, and surprisingly simple to pull together—trust me, I’ve made it on hectic weeknights and lazy weekends alike. Once you taste how perfectly the tender chicken and silky sauce hug those fluffy biscuits, you’ll wonder why you haven’t been making this forever.

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Why This Recipe Works

Simple Ingredients: Uses basic pantry staples that come together in minutes without sacrificing flavor.
Comfort Food Classic: Creamy sauce and flaky biscuits make an unbeatable combo that’s endlessly satisfying.
Versatile and Quick: You can easily swap chicken types or biscuit brands to fit what you have on hand.
Family-Friendly: The mild flavors and creamy texture make it a hit for both grown-ups and kids alike.

Creamed Chicken Over Biscuits, Creamed Chicken, Chicken and Biscuits, Creamy Chicken Dish, Comfort Food Chicken - 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

Each ingredient in this creamed chicken over biscuits recipe plays a crucial role in creating that luscious texture and comforting flavor. I love how the butter and onions build a fragrant base, while the flour thickens the sauce perfectly. Plus, those peas add a sweet pop of color and freshness.

Creamed Chicken Over Biscuits, Creamed Chicken, Chicken and Biscuits, Creamy Chicken Dish, Comfort Food Chicken - 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: Melts down smoothly to sauté onions and creates a velvety roux with flour.
Small onion: Adds subtle sweetness and depth—don’t skip the browning step for extra flavor.
All-purpose flour: Essential for thickening the sauce; coats the butter perfectly to avoid lumps.
Salt and pepper: Simple seasonings that bring out the natural flavors of the dish.
Chicken stock: Boosts savory richness and balances the creaminess without overpowering.
Half-and-half (or whole milk or heavy cream): Creamy liquid that makes the sauce indulgent but not too heavy—you can choose based on preference.
Dried tarragon: Gives a subtle herbal note that elevates the flavor beyond basic cream sauce.
Peas: Bring a touch of sweetness and texture contrast amidst the cream.
Cooked chicken: The star protein—shredded or diced works fine; leftover or rotisserie chicken is perfect for saving time.
Homemade country biscuits: Fluffy, buttery biscuits soak up all that creamy goodness and make the dish truly comforting.

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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.

Make It Your Way

This creamed chicken over biscuits recipe is wonderfully flexible. I like to tweak it depending on what I’m craving or what’s in my fridge, and you really can’t go wrong customizing it with your favorites.

Variation: Sometimes I swap tarragon for fresh thyme or parsley if that’s what I have—it changes up the aroma but keeps the herbaceous touch.
Dairy options: If you’re avoiding heavy dairy, try mixing half-and-half with chicken broth for a lighter sauce.
Vegetables: Throw in mushrooms or carrots for extra texture and nutrition—I’ve found it adds a lovely earthiness.
Protein swap: If you’re not into chicken, turkey or even cooked shredded pork can work beautifully here.

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

Step 1: Sauté the Onions to Golden Perfection

Start by melting your butter in a large deep skillet over medium heat. Once melted, add the diced onion and cook it, stirring occasionally. You want them soft and translucent with a little bit of browning, about 3-5 minutes. This step is key because those slightly caramelized onions add an unbelievable depth of flavor to your creamy sauce—don’t rush it!

Step 2: Create Your Roux and Season

Sprinkle the flour evenly over the onions and stir well to combine. Season with salt and pepper now so the seasoning is evenly distributed throughout. Keep stirring for about 1-2 minutes until the flour is cooked but not browned—this prevents a raw flour taste and sets you up for that smooth, thick gravy you’re aiming for.

Step 3: Slowly Add Your Liquids

Pour in the chicken stock first, stirring constantly to blend it with the roux. Then, slowly add the half-and-half while continuing to stir. This gradual mixing stops lumps and helps your sauce become silky smooth. Crank up the heat just a bit and keep stirring until the mixture thickens nicely—this usually takes 1-2 minutes. You’re looking for that perfect spoon-coating consistency.

Step 4: Add Flavor and Protein

Stir in the dried tarragon, peas, and cooked chicken. Let it cook for a few more minutes until everything is heated through. Taste and adjust with salt and pepper—sometimes I add a pinch more if the chicken was a bit bland. This is where it all comes together, and honestly, my kitchen starts smelling irresistible.

Step 5: Serve Over Biscuits and Enjoy!

Grab your warm, flaky country biscuits and pile that creamy chicken right on top. The biscuits soak up all the saucy goodness, making every bite a comforting delight. This dish is best served immediately, but leftovers are not to be underestimated (I’ll share storage tips below!).

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Tips from My Kitchen

Don’t Skip Browning the Onions: It adds a subtle sweetness and complexity you won’t get if you just sweat them.
Slowly Add Liquids: To avoid lumps, pour in the stock and half-and-half gradually while stirring.
Use Rotisserie Chicken: This shortcut saves time without losing any flavor, especially when you’re short on time.
Avoid Over-Thickening: The sauce will thicken more as it cools, so pull it off heat once it coats the spoon nicely but is still pourable.

How to Serve Creamed Chicken Over Biscuits Recipe

Creamed Chicken Over Biscuits, Creamed Chicken, Chicken and Biscuits, Creamy Chicken Dish, Comfort Food Chicken - 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 sprinkle a bit of freshly chopped parsley or thyme on top—it adds a fresh pop of color and a bright herbal note that cuts through the richness. A light dusting of black pepper right before serving is also my go-to for that extra bit of warmth and spice.

Side Dishes

To round out the meal, I love pairing this with simple steamed green beans or roasted asparagus for some crunch and green color. A crisp side salad with a light vinaigrette also balances the creaminess beautifully. And of course, a glass of cold iced tea or lemonade makes it feel like a true Southern-style feast.

Creative Ways to Present

For special occasions, I’ve served the creamed chicken inside mini flaky tart shells instead of over biscuits—it’s such a fun twist for guests! You can also layer it in a casserole dish topped with biscuit dough, baked until golden for an impressive one-pan dish. Little details like drizzling hot sauce or sprinkling shredded cheese can make it festive and more personalized.

Make Ahead and Storage

Storing Leftovers

I usually store leftover creamed chicken in an airtight container in the fridge, and it keeps beautifully for 3-4 days. Make sure it cools down a bit before refrigerating to avoid soggy biscuits if stored together. I often separate the biscuits from the chicken if I’m thinking about leftovers.

Freezing

This recipe freezes well if you separate the components. Freeze the creamed chicken in a heavy-duty freezer bag or container for up to 2 months. I don’t recommend freezing the biscuits with the gravy because they get soggy, so freeze biscuits separately if desired and reheat fresh.

Reheating

Reheat leftovers gently on the stovetop over medium-low heat while stirring frequently to prevent sticking. If the sauce thickened too much in the fridge, add a splash of chicken stock or milk to loosen it up. Microwave works fine too but stirring halfway through helps keep it creamy and smooth.

FAQs

Can I use frozen biscuits for this recipe?

Absolutely! Using refrigerated or frozen biscuits is a great shortcut, especially on busy days. Just bake or heat them according to package instructions right before serving.
What can I substitute for half-and-half in the creamed sauce?

You can easily use whole milk, heavy cream, or even a 50/50 combination of the two. This adjusts the richness to your liking without compromising the creamy texture.
Is it okay to use leftover cooked chicken?

Yes! Leftover chicken or rotisserie chicken works wonderfully here. It’s a perfect way to use up cooked poultry and saves so much prep time.
How can I prevent lumps in the creamed sauce?

The key is to gradually add the liquids to the flour and butter mixture while constantly stirring. This creates a smooth béchamel-like base without lumps every time.

Final Thoughts

This Creamed Chicken Over Biscuits Recipe has become my go-to dish whenever I want something that feels homemade and comforting, yet comes together so quickly. Whether you’re feeding a crowd or just treating yourself, the creamy, herb-infused sauce spooned generously over flaky biscuits always hits the spot. Give it a try—you’ll find yourself making it again and again, just like I do!