Pleasant Hill Grain

HELPING YOU ACHIEVE YOUR CULINARY DREAMS

Shopping Basket

  • This item was added
  • items in your basket
  • (close)

Talk to a Product Expert!   (866) 467-6123 or chat

Creamed Chicken over Biscuits
Posted: August 25, 2016
Recipe by: Elizabeth
This recipe is a family favorite, especially on cold wintry days.
Active Time
10 minutes
Total Time
40 minutes
Serves
2

Ingredients:

  • 1 c. potatoes, peeled & cubed
  • 1/2 c. carrots, diced
  • 2 tbsp. butter
  • 2 tbsp. all-purpose flour
  • 1 c. 2% milk
  • 2-1/2 tsp. chicken bouillon granules
  • 1/8 tsp. black pepper
  • 1/2 lb. boneless skinless chicken breast, cooked & cubed
  • 1/2 c. frozen peas, thawed
  • 4 warm buttermilk biscuits

Directions:

  1. 1. Place potatoes and carrots in a small saucepan. Cover with water and bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender. Drain. Set aside.
  2. 2. In a large skillet, melt butter. Whisk in flour until smooth. Gradually whisk in milk. Add bouillon and black pepper. Bring to a boil; cook and stir for 2 minutes or until sauce thickens.
  3. 3. Stir in chicken, peas, and potato mixture; heat through.
  4. 4. Serve with biscuits.

Share this recipe:

Comments

Be the first to comment on this recipe.

Your email will not be published.

* Required Fields

Creamed Chicken Over Biscuits

  • Prep
    10 minutes
  • Total Time
    40 minutes
  • Serves
    2

Description

"This recipe is a family favorite, especially on cold wintry days."

Ingredients

  • 1 c. potatoes, peeled & cubed
  • 1/2 c. carrots, diced
  • 2 tbsp. butter
  • 2 tbsp. all-purpose flour
  • 1 c. 2% milk
  • 2-1/2 tsp. chicken bouillon granules
  • 1/8 tsp. black pepper
  • 1/2 lb. boneless skinless chicken breast, cooked & cubed
  • 1/2 c. frozen peas, thawed
  • 4 warm buttermilk biscuits

Directions

  1. 1. Place potatoes and carrots in a small saucepan. Cover with water and bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender. Drain. Set aside.
  2. 2. In a large skillet, melt butter. Whisk in flour until smooth. Gradually whisk in milk. Add bouillon and black pepper. Bring to a boil; cook and stir for 2 minutes or until sauce thickens.
  3. 3. Stir in chicken, peas, and potato mixture; heat through.
  4. 4. Serve with biscuits.
Return to Recipe Index
Return to top
Back to top