Homemade Chicken & Biscuits


Homemade Chicken & Biscuits

Homemade Chicken & Biscuits

I found this recipe online, Jodi-ized it, and now I want to share it.

Once you make it, you’ll probably add it to your family favorites. It’s fast, easy, and my family loves it.

I don’t make homemade biscuits anymore because the flour seems to be different, and they don’t taste as great as they once did. A great replacement for homemade is Pillsbury FROZEN biscuits. My favorite is the buttermilk. They’re so good, everyone wants the recipe. Sometimes I tell them, and sometimes I don’t!

If you were to make a yeast biscuit (like Denver Biscuits) for the topping, they would be flatter and perhaps preferable for some. Personally, we didn’t mind the big fat biscuits on top.

  • 2 large chicken breasts with skin and bone (to make 3 cups chopped)
  • 1 large or 2 small bay leaves
  • Coarse-ground pepper
  • Sea salt
  • 12 frozen Pillsbury country or buttermilk biscuits *or make your own*
  • 3-4 Tbls. butter
  • 1 med. onion, chopped
  • 1 large rib celery with a few leaves, finely chopped
  • 4 Tbls. all-purpose flour
  • 3 to 4 cups chicken broth
  • ½ tsp. ground thyme
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • ½ cup milk
  • 1- ½ cups frozen peas
  • 1 egg + 1 tsp. water

Boil two large chicken breasts in water in a heavy pot with a large bay leaf, coarse-ground pepper, and 1 tsp salt. When chicken is nearly done, take frozen biscuits from the sack and place on waxed paper or a plate to partially thaw. When chicken is thoroughly cooked, pull it off the bone and cut into ½-inch pieces. Save broth in a bowl and set aside.

Heat oven to 375-degrees. Butter or grease a 9×13 casserole dish or glass pan. The higher the sides, the better.

Add chopped onion and celery, including leaves, to 3-4 Tbls. butter in the heavy pot or a deep skillet. Cook a few minutes. Sprinkle flour over the mixture and stir, cooking about one minute or until thickened. Add chicken broth if needed to keep it bubbling for about a minute.

Stir in the broth, thyme, onion powder, garlic powder, and coarse-ground pepper to taste. Bring to a boil over medium heat, stirring constantly. Stir in milk and frozen peas. Taste to see if it needs more salt.

Pour into the casserole dish and bake uncovered for about 20 minutes.

Homemade Chicken & Biscuits servedRemove the dish from the oven and increase the oven temperature to 425-degrees. Add biscuits to the top of the chicken mixture. Use a fork to whip the egg and water. Brush on top of biscuits. Add foil under casserole dish if desired. The weight of the biscuits can make the mixture overflow if the dish or pan is too shallow.

Bake 20 minutes or until biscuits are golden brown. Adjust time and temperature accordingly.

*I made this dish in high altitude.



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If you like Sassy, Danger and Mystery, you'll love my any-age novels. Silki, the Girl of Many Scarves: SUMMER OF THE ANCIENT and Silki, the Girl of Many Scarves: CANYON OF DOOM are available at your nearest Barnes & Noble Bookseller, on this website, Amazon, B&N.com, and more. For your convenience, they're also available on Kindlethe Nook and most other eBook readers.

Book Three of the Silki trilogy, VALLEY OF SHADOWS, launches summer/fall 2016. Here's a quick synopsis:

Bummed that yet another summer has passed all too quickly, Silki and her best friend Birdie head out for one last hurrah at the Navajo Nation Fair. When the fun is overshadowed by the theft of a famous horse, Silki is plunged into a baffling adventure teeming with international undercurrents and intrigue. What’s more, boy-crazy Birdie is fluttering her eyelashes at Silki’s good-looking, visiting cousin at every turn, and Rez legend Old Man Concho is coughing up secrets dating back to 1942. What possible connection could he have to the Japanese tourists, and will Silki discover an ancient truth about the Valley of Shadows in time to save Lava, the leader of the Ghost Herd, as well as salvage her own broken heart?

Meet my CANYON OF DOOM AND VALLEY OF SHADOWS illustrator, the Drawing Hands.

Jodi Lea Stewart was born in Texas and grew up in Apache County on a cattle ranch near Concho, Arizona. She left the University of Arizona in Tucson to move to San Francisco, where she learned about peace, love and exactly what she didn't want to do with her life. Since then, Jodi graduated summa cum laude with a BS in Business Management, raised two children, worked as an electro-mechanical drafter, penned humor columns for a college periodical, wrote regional western articles and served as managing editor of a Fortune company newsletter. She currently resides in Texas and New Mexico with her husband, two Standard poodles, two rescue cats and numerous gigantic, bossy houseplants. SUMMER OF THE ANCIENT is Jodi's debut novel and Book One of the Silki, the Girl of Many Scarves trilogy. CANYON OF DOOM came next, and VALLEY OF SHADOWS hits the shelves summer of 2016, completing this exciting and fun adventure-mystery set in the Navajo Nation. Next on the horizon? A historical mystery novel set in the 1930s told through the eyes of a sharecropper's daughter.

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