This One Pot Chicken & Biscuits is a simple and delicious recipe with biscuits made from scratch.
If you’re craving some fantastic comfort food, there’s nothing better than chicken and biscuits. It’s like chicken soup meets chicken pot pie with homemade biscuits – the best cozy dinner for a cold night.
While I have said it before, I am a huge fan of soup in the fall and winter months and it is part of the reason why fall is my favorite season. So, of course, there’s nothing better than ladling up big bowls of something cozy and warming like this chicken and biscuits dish.
I make my chicken pot pie soup on repeat through the cold weather months and it was only until my sister, Bonnie, suggested it that I started making a version with homemade biscuits.
Easy Chicken and Biscuits
I love homemade biscuits! So, does my husband and all the kids except JoJo, but she loves the soup and passes her biscuit to her dad to enjoy. So, six out seven for us is a win! A creamy chicken soup topped with flaky biscuits is our new go-to comfort food dinner.
For this recipe, all I do is make a batch of my grandma’s biscuit recipe, make the creamy chicken soup, and then place the drop biscuits on top. Into the oven it goes until the biscuits are golden.
My Favorite Kitchen Tools To Make This Recipe
From trusty pots and pans to handy gadgets, I’ve curated a list of products I use and love.
It’s a one-pot chicken dish that is wonderfully comforting, hearty, and delicious. It pretty much summarizes winter and fall in one simple dish.
I remember it snowed the first time I made it and it could not have been better timing. Since then, we’ve made it a tradition to make a batch when the first Colorado snowflakes start to fall.
Sandra’s Tips
How to Make Chicken & Biscuits
Bring a large pot of water to a boil, once water is boiling add the potatoes and cook them until tender. Strain potatoes from the pot and set them aside in a bowl.
In a large oven-safe pot, over medium-high heat to high heat, add butter, once the butter has started to melt add in chopped carrots, celery, and onion. Add the Montreal Steak seasoning and cook the veggies until the onions are translucent.
Boil water and chicken base, then cook 10–15 minutes. Stir in cream and flour mixture, boil again, and cook 10 minutes. Add potatoes, chicken, and seasonings, then simmer 15 minutes until thickened. Meanwhile, prepare the biscuit dough.
Preheat oven to 425°F. Mix flour, baking powder, sugar, cream of tartar, and salt, then cut in butter. Stir in milk until dough clings. Once soup is ready, scoop biscuits on top and bake 18–20 minutes until golden. Let cool 5–10 minutes before serving.
Spoon eight biscuits onto the cooked soup and bake in the oven 18–20 minutes until golden. Let cool 5–10 minutes before serving.
More Cozy Dinner Ideas
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One Pot Chicken & Biscuits
Ingredients
Chicken Soup
- 3 cups cooked chicken cubed, I used a rotisserie chicken
- 3 small to medium red potatoes cubed
- 3 tablespoons butter
- 1 small yellow onion finely chopped
- 4 celery ribs diced
- 3 carrots chopped
- 4 teaspoons Montreal steak seasoning
- 4 cups water
- 3 tablespoons chicken base
- 2 cups heavy cream
- 3 tablespoons flour
- salt and pepper to taste
Biscuits
- 2 cups flour
- 1 tablespoon baking powder
- 2 teaspoons sugar
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/2 cup chilled butter
- 1 cup milk
Instructions
- Bring a large pot of water to a boil, once water is boiling add in potatoes and cook until tender. Strain potatoes from pot and set them aside in a bowl.
- In a large oven safe pot*, over medium to high heat, add butter, once butter has started to melt add in chopped carrots, celery, and onion. Season vegetables with 3 teaspoons of Montreal Steak seasoning. Cook until onions are translucent.
- Add water and chicken base, bring is a boil. Let it cook over medium heat for 10-15 minutes. Add cream or milk to the pot and then stir in flour mixture. Bring mixture to a boil, reduce heat to medium and cook for 10 minutes.
- Add in potatoes and cubed chicken, season with salt and pepper and add an additional 1-2 teaspoons of Montreal Steak seasoning. Let it simmer 15 minutes, until the soup starts to thicken.
- While soup is cooking prepare biscuits.
- Preheat oven to 425 degrees.
- In a medium mixing bowl combine flour, baking powder, sugar, cream of tartar and salt, sift together. Using a pastry blender or your fingers, cut in the butter until mixture resembles coarse crumbs.
- Add in milk and stir until dough starts to cling together.
- Once soup is done cooking, scoop 8 biscuits, about 1/4 cup each, on top of the soup. Place the entire pot in the oven and bake for 18-20 minutes or until the biscuits are golden brown and cooked through.
- Remove from oven and let it sit for 5-10 minutes to cool, then serve.
Notes
A lovely recipe. Thank you.
I really like this recipe. I’m not a baker, so would try it with Pillsbury biscuits. Surely that would work?
Lea Ann – that would totally work! Adjust the baking time to the directions on the can, maybe add a minute or two.
I made this tonight. At first my husband said it was in the top 5 things I’ve ever made. Once he was done it was in the top 2…so yeah, this was amazing!
I made it to the biscuit stage and realized I only had half the butter, so I dumped out about half of the flour and continued. I had enough to make at least 8 biscuits and cover the soup. Turned out perfectly!
I’m wondering if I had made all of the dough seems like it would have been too much, or do you layer them?
anyway, thanks so much!
Do you mean Montreal Seasoning?
Love that this is in one pot. So easy during the busy week!
SO glad to try this!
These biscuits are so good on top. I also love that there are no pees 🙂
OK this is the ultimate comfort food!!!
This looks incredibly delicious! My family would love it!
I love how easy and delicious this is!! SO YUMMY!!
I am sure this will be a new favorite for my family! I will make it tomorrow!
Total comfort food! My kids loved it!