Creamed Chicken Over Biscuits
Comforting creamed chicken with tarragon served over warm biscuits offers a rich, flavorful dish reminiscent of traditional homemade cooking, perfect for a hearty main course.
Equipment
- 1 large deep skillet for cooking the gravy
Ingredients
- 4 tablespoons unsalted butter
- 1 small onion diced
- 1/4 cup all purpose flour
- Salt to taste
- Pepper to taste
- 1/2 cup chicken stock
- 1 1/2 cups half-and-half or whole milk or heavy cream
- 1 teaspoon dried tarragon
- 1/2 cup peas
- 1 pound cooked chicken diced or shredded
- 8 homemade country biscuits or biscuits of your choice
Instructions
- Melt butter in a large deep skillet over medium heat.
- Add diced onions and cook, stirring occasionally, until translucent and slightly browned, about 3-5 minutes.
- Stir in flour and season with salt and pepper, combining thoroughly.
- Pour in chicken stock, stirring to blend with the flour mixture.
- Slowly add half-and-half while stirring constantly until smooth.
- Increase heat and cook, stirring, until the sauce thickens, about 1-2 minutes.
- Add dried tarragon, peas, and cooked chicken, then warm through for a few minutes.
- Adjust seasoning with salt and pepper as needed.
- Serve the creamed chicken gravy over warm biscuits.
Notes
- Use rotisserie or leftover chicken for convenience.
- Substitute half-and-half with whole milk or heavy cream if unavailable.
- Store leftovers chilled in an airtight container for 3-4 days.
- Reheat to 165°F for safe consumption.