Creamed Chicken Over Biscuits

By Lily | Last modified on Mar 18, 2026

Featured in: Main Dishes

This comforting dish of creamed chicken over biscuits is a timeless reminder of simple, home-cooked meals. With a rich, creamy sauce infused with the subtle licorice notes of dried tarragon, it offers a perfect balance of flavors that warms both the heart and soul.

Easy to prepare yet deeply satisfying, this meal combines tender chicken, sweet peas, and soft, flaky biscuits to create a filling and flavorful experience reminiscent of grandma’s kitchen.

Why You’ll Love This Recipe

Quick preparation with wholesome ingredients makes it ideal for busy weeknights or cozy weekend dinners.
The tarragon adds a unique herbal twist, elevating the classic comfort food flavor.
Versatile enough to use leftover or rotisserie chicken and refrigerated biscuits for convenience.
A complete, hearty meal that brings nostalgic warmth to your table.

Ingredients

Unsalted Butter (4 tablespoons): Used as the base fat to sauté onions and create a rich, velvety gravy foundation.
Small Onion, diced (1): Adds a mild sweetness and depth of flavor when cooked until translucent and browned.
All Purpose Flour (1/4 cup): Acts as a thickening agent for the chicken gravy to achieve the perfect creamy consistency.
Salt: Enhances all the flavors in the dish and balances the seasoning.
Freshly Ground Black Pepper: Adds a subtle heat and complexity to the gravy.
Chicken Stock (1/2 cup): Provides savory flavor and moisture that blends with the flour to form the base of the gravy.
Half-and-Half (1 1/2 cups): Creamy dairy component that enriches the sauce; whole milk or heavy cream can be substituted.
Dried Tarragon (1 teaspoon): Delivers a aromatic herbal note that brightens and complements the chicken and cream.
Frozen or Fresh Peas (1/2 cup): Adds a pop of color, sweetness, and texture to the creamy mixture.
Cooked Chicken (1 pound): Shredded or diced, this protein completes the dish and soaks up the flavorful gravy.
Homemade Country Biscuits (8): Soft, flaky biscuits to serve as the hearty base for the creamy chicken topping.

Instructions

Melt Butter and Sauté Onion: Start by melting the butter in a large deep skillet over medium heat. Once melted, add the diced onions and cook them slowly until they become translucent and just start to brown. This step develops the foundational sweetness and flavor critical for a rich gravy.
Add Flour and Seasonings: Sprinkle in the all-purpose flour and stir well to coat the onions. Season with salt and freshly ground pepper to taste. Cooking the flour briefly removes its raw taste and helps achieve a smooth, roux-like base for thickening.
Incorporate Chicken Stock: Gradually pour the chicken stock into the skillet while stirring continuously. This prevents lumps and ensures the flour blends smoothly, creating a thickened savory sauce that will support the cream.
Mix in Half-and-Half and Thicken: Slowly add the half-and-half to the mixture while stirring. Increase the heat slightly and cook the sauce, continuing to stir until the gravy thickens, typically about 1 to 2 minutes. This creates the signature creamy texture of the dish.
Add Tarragon, Peas, and Chicken: Stir dried tarragon, peas, and the cooked chicken into the thickened sauce. Cook for a few more minutes until everything is warmed through and flavors meld. Adjust salt and pepper as needed to balance the taste.
Serve Over Warm Biscuits: Place each biscuit on a serving plate and ladle generous portions of the creamy chicken mixture over them. Serve immediately for the best texture and warmth, creating a satisfying and hearty meal.

You Must Know

You can easily save time by using pre-cooked rotisserie chicken or leftover chicken pieces for this recipe.
Refrigerated or frozen biscuits work wonderfully as a convenient alternative to homemade biscuits without compromising flavor.
If half-and-half is unavailable, a combination of whole milk and heavy cream (50/50) can replicate similar richness.
Always reheat leftovers to an internal temperature of 165°F to ensure food safety.

Storage Tips

Store any leftover creamed chicken and biscuits separately in airtight containers in the refrigerator. Consume within 3-4 days for optimal freshness. When reheating, warm the chicken gravy gently on the stove to prevent curdling.

Serving Suggestions

This hearty dish pairs beautifully with steamed green vegetables or a crisp garden salad to balance the richness. For an extra touch, serve with a side of roasted carrots or glazed baby potatoes.

Professional Tips

For a smoother gravy, strain cooked onions before adding chicken to remove any lumps.
Fresh tarragon can be used instead of dried; simply double the quantity to 2 teaspoons.
Add a splash of white wine or sherry with the chicken stock for a more complex flavor.
For a gluten-free version, substitute the flour with a gluten-free all-purpose blend or cornstarch.

FAQs

Can I make this dish ahead of time?: Yes, prepare the creamed chicken mixture and biscuits separately, then assemble and reheat just before serving to maintain texture.
What can I use instead of tarragon?: Dried thyme or oregano can substitute if you don’t have tarragon, though the flavor profile will vary slightly.
Is there a dairy-free alternative for this recipe?: Yes, use dairy-free butter and substitute half-and-half with coconut milk or almond milk, but expect a change in flavor and creaminess.
Can I freeze leftover creamed chicken?: While the chicken and gravy can be frozen, biscuits don’t freeze well. Freeze the chicken mixture in airtight containers and thaw slowly before reheating.
What kind of biscuits work best?: Fluffy, flaky homemade or high-quality store-bought biscuits are ideal to soak up the creamy chicken gravy effectively.
Can I add other vegetables?: Absolutely! Consider adding mushrooms, carrots, or corn for added flavor and nutrition.
How do I prevent lumps in the gravy?: Constant stirring while gradually adding liquid and cooking over medium heat helps achieve a smooth, lump-free sauce.