Creamed Chicken and Biscuits is a family recipe that has to be on my blog. Tender chicken in a rich, flavorful broth served over mashed potatoes and a warm baked biscuit. A hearty, satisfying meal that is perfect for busy weeknights or cozy weekends at home.
My mother fixed this when I was growing up, and it was my favorite. This recipe has a few convenience ingredients in it that hers did not, such as rotisserie chicken, frozen biscuits and refrigerated, purchased mashed potatoes, but still has that home-style flavor.
This is one of those old fashioned comfort food meals that has worked great for me on many different occasions. I like to think of it as a “grandma” kind of dish.
A few weeks ago two of my grandchildren were coming to my house between school and sporting activities at different times. I made a pot of creamed chicken, prepared mashed potatoes, and baked some biscuits. I could serve them each a warm meal when they arrived. Later in the evening my husband and I enjoyed this for supper as well.
Another delicious, comfort meal recipe my family requests is
HOME-STYLE CHICKEN AND NOODLES.
This creamed chicken is also a great make ahead meal. I’ve taken it along on RV trips to the lake and my husband has packed it for deer camp and race weekends.
A few years ago my husband was going through treatment for throat cancer and finding foods he was able to eat was very difficult. He was able to eat the creamed chicken with only a small amount of the chicken in it, diced very small. The broth was comforting to him and actually helped give him nourishment.
I hope you will add this to your recipe file of comfort foods and give it a try on a cold, winter day or when you want to have a fix ahead meal that can just be warmed up.
HOW TO MAKE CREAMED CHICKEN AND BISCUITS:
INGREDIENTS:
- butter
- all purpose flour
- kosher salt
- coarse black pepper
- chicken broth
- half & half or whole milk (do not use 2% or skim)
- cream of chicken soup
- 3-5 drops of yellow food coloring
- cooked chicken, cut in bite size pieces
- mashed potatoes
- 6 biscuits, baked
Instructions
Melt butter in a large saucepan or Dutch oven over a low heat. Whisk in the flour, salt and pepper; blend until smooth.
Slowly whisk in the broth, half & half, and soup. Add the food coloring a few drops at a time to obtain a light yellow color. Cook over a medium heat, stirring frequently until mixture begins to thicken.
Stir in the chicken, reduce heat to low and simmer for 10 minutes or until desired consistency. Stir frequently while mixture is cooking. Remove from heat.
Mixture will continue to thicken as it cools. Add additional salt and pepper to taste if needed.
If mixture becomes too thick, may be thinned with additional chicken broth or milk. If mixture becomes too thin, may add additional can of soup.
A pot of delicious, warm, creamy chicken.
What to Serve with this Dish
- Mashed Potatoes
- Green Beans
- Garden Salad
- Cooked Carrots
- Cooked Broccoli
Why You’ll Love Creamed Chicken and Biscuits
- Quick and easy meal to make with only a few ingredients.
- This meal can be made ahead of time. If you have a busy family where everyone is eating at a different time, this is perfect.
- An old fashioned comfort food recipe but updated with convenience ingredients.
- A great dinner to take to people when doing a meal train or sharing with others.
Recipe Tips and Variations for Creamed Chicken
- The broth will thicken as it cools. If mixture becomes too thick, may be thinned with additional chicken broth or milk. If mixture becomes too thin, may add additional can of soup.
- For added convenience you can use a deli rotisserie chicken, frozen biscuits and refrigerated, purchased mashed potatoes so this is truly one of the easiest meals ever.
- You may add about a half a cup of frozen peas to the creamed chicken mixture if desired.
How to Store
Serve creamed chicken warm. Place the leftover amount in an airtight container and refrigerate for up to 3 days. Do Not Freeze.
Frequently Asked Questions
Can I use whole milk if I don’t have half-and-half?
YES. You can use whole milk or heavy cream. A 50/50 combination of whole milk and heavy cream can also be used. Using a 2% would probably make it too thin.
This recipe was reviewed on 4/23/26 and no changes made.
CREAMED CHICKEN AND BISCUITS RECIPE
Equipment
- Dutch Oven or Large Saucepan
- Large Wooden Spoon
- 2 cup Measuring Cup
- 1 cup Measuring Cup
- 1 Tablespoon
- 2 quart Mixing Bowl
Ingredients
- 6 tablespoons butter
- 6 tablespoons all purpose flour
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon coarse black pepper
- 2 cups chicken broth
- 2 cups half & half or whole milk do not use 2% or skim
- 1 can cream of chicken soup
- 3-5 drops of yellow food coloring
- 4 cups cooked chicken cut in bite size pieces
- 3 cups mashed potatoes
- 6 biscuits baked
Instructions
- Melt butter in a large saucepan or dutch oven over a low heat. Whisk in the flour, salt and pepper; blend until smooth.
- Slowly whisk in the broth, half & half, and soup. Add the food coloring a few drops at a time to obtain a light yellow color. Cook over a medium heat, stirring frequently until mixture begins to thicken.
- Stir in the chicken, reduce heat to low and simmer for 10 minutes or until desired consistency. Stir frequently while mixture is cooking. Remove from heat.
- Mixture will continue to thicken as it cools. Add additional salt and pepper to taste if needed.
- Serve warm with biscuit, mashed potatoes and a green vegetable.
- If mixture becomes too thick, may be thinned with additional chicken broth or milk.
- If mixture becomes too thin, may add additional can of soup.
Notes
- If you make this ahead of time, it will thicken as it cools. If mixture becomes too thick, may be thinned with additional chicken broth or milk. If mixture becomes too thin, may add additional can of soup.
- For added convenience you can use a deli rotisserie chicken, frozen biscuits and refrigerated, purchased mashed potatoes so this is truly one of the easiest meals ever.
- People also add about a half a cup of frozen peas to the creamed chicken mixture.
*This recipe was shared at Week-End Potluck party @https://sweetlittlebluebird.com/
Thank you. I am so ready for fall cooking & baking.
I used to make this for Jenna when she was little – hadn’t thought about it in ages! I should invite her and the family over and try your recipe out on Amara who has never had it! And in my opinion it has to be served with green beans!
Thank you.. this is just one of those old recipes a lot of people don’t make any longer. My mom cooked whole chickens, used the broth and picked the meat off. She didn’t use soups or rotisserre chicken but this really tastes good and reminds me of hers.
Thank you more than you can know. I lost my mother when she was 60. I am a coal miner’s daughter and my mom was a cajun. My favorite dish at my Mamaw’s house in southwestern Va, was this!! Like Pamela up above this one said, they did not use the soup and the broth. It was usually an old chicken and their fat was more yellow. They used dumplings but I never liked dumplings. I would leave the dumplings in the bowl and eat just the chicken and gravy with mashed potatoes with homemade buttermilk biscuits and home grown vegetables. I have searched on Pinterest for years looking for something that looks and hopefully, will give me that memory dinner once more. I have my chicken cooking right now and cant wait to try this.
I need to purchase chicken breasts from my butcher by the piece. How many breasts would I need in order to yield 4 cups? I can’t seem to find a uniform answer anywhere.
In my experience, it would take 3 chicken breasts. I know the main reason there is no uniform answer is because it would depend on the size of the chicken breast. The size I seem to get takes 3 breasts to get 4 cups.
Thank you so much for this recipe! My great-grandma used to make this for me when I was a kid – we called it chicken and biscuits and she used to let me cut out the biscuits with a drinking glass. When she passed away, I looked for this recipe but couldn’t find it – maybe she didn’t have one written down. I’ve been searching for years for something similar and this looks like it. I can’t wait to try it 🙂
Oh my gosh! I’m about to cry. I remember doing the biscuits with a drinking glass, growing up also. My mom’s was so good but she cooked the chicken and picked the meat off. The broth was so rich. I never got her recipe either. This one is good and much easier but don’t we sure wish we had their recipes. Oh I hope you like it. You are so kind. Thx.
Great recipe, I make this frequently for my family and the kids love it. We serve the creamed chicken over basmati rice with croissants on the side, but growing up my grandmother (and then my mother) made it all from scratch from a whole chicken and then served over biscuits. Either way it brings back fond memories!
Thank you for sharing this. We have so many memories of loved ones that we associate with food. My husband loves it over rice also. Thank you for visiting my blog.
Made this for Christmas Eve dinner and it was fantastic. I did however substitute the yellow food coloring for a good chicken bouillon. Gave it a more yellowish color and added some flavor as well. I’ll definitely be making this again. Thanks for the recipe!
Thank you so much. So glad you liked it. The chicken bouillon sounds like a wonderful and delicious idea. Thank you. I could never get mine as flavorful as my mom did with her broth. I bet this did add a lot.