Chicken with Cream Biscuits (A Non-Trendy Comfort Food Recipe)

This recipe is inspired by a blogger I follow, The Frugal Girl.  I tweaked her version some because I'm lazy (!) and didn't want to make the biscuits for the topping completely from scratch, plus I like to make roux for sauces in the microwave because it's easy to control and doesn't burn.  If you want something more like a biscuit-topped chicken pot pie, you could add a package of frozen peas and carrots with the chicken.

The first time I made this, the biscuits for the topping were a surprise super hit and elicited specific positive comments; they are tender and creamy and delicious.


Chicken with Cream Biscuits

2 c Bisquick baking mix
2 t sugar
1 c heavy cream
6 T butter
1/3 c flour
1 1/2 c chicken broth
1 1/2 c milk
1 T chicken base
1 t salt
1/2 t white pepper
3 c cooked, diced chicken

Preheat oven to 375 degrees.

Mix together Bisquick, sugar, and cream until completely moistened.  Roll or pat out on a lightly floured surface to about 3/4 inch thick.  Cut into rounds with biscuit cutter or small tumbler.  Let the biscuits rest while making the filling.

[This step can be done either on the stovetop or in the microwave]:  Melt butter, stir in flour, and cook about 1 minute.  Stir in remaining ingredients except chicken.  Bring to a boil, whisking frequently.  Cook until thickened.  Add chicken and bring back to a boil.

Pour chicken and gravy into a buttered or sprayed 2 1/2-quart casserole or baking dish.  Arrange biscuits over the top.  Bake 25-30 minutes, until biscuits are browned and filling is bubbling.  Let sit 5 minutes before serving.

NOTE 1:  Instead of cutting the dough into rounds, you can shape it to fit the dish, covering it edge to edge.  Personally, I like the individual biscuits.

NOTE 2:  If you want to use canned chicken breast, you'll need 3 12-oz cans.  Drain the chicken, reserving the broth to replace some of the broth called for in the recipe.