Classic Southern comfort food at its best: buttery biscuits topped with creamy chicken and veggies. Easy to prepare with ready-made biscuits or your own. Cozy and delicious.
When it comes to classic Southern comfort food, it’s near-impossible to beat chicken and biscuits. Buttery, flaky biscuits are topped with a creamy, savory mixture of chicken and veggies for a hearty and delicious homestyle dish. This recipe is easy and quick to execute, especially if you use ready-made biscuits (bonus points if you make your own!). You’d be hard-pressed to find another dish as cozy as this one.
Bake the biscuits according to package directions.
Meanwhile, in a Dutch oven, combine the four cups of broth, chicken, carrots, celery, onion, corn, basil and pepper. Bring to a boil. Reduce the heat and cover, then simmer for 7 to 10 minutes or until the vegetables are tender.
In a small bowl, combine the flour and remaining two cups of broth until smooth. Stir into the chicken mixture. Bring it to a boil, then cook and stir for two minutes or until thickened.
Stir in the browning sauce if desired. Split the biscuits and top with chicken mixture.
Store any leftover chicken mixture in an airtight container in the fridge, without adding it to the biscuits (which will become soggy otherwise).
Yes. If you do make it ahead of time we’d just recommend refrigerating (or freezing) the chicken mixture on its own without the biscuits.
Don’t overload the filling with too many vegetables, as this will cause it to become too thick and dry.
Yes, simply substitute the chicken for more vegetables.
You could serve chicken and biscuits with a garden salad, but this dish is also satisfying on its own.
