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.
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.
- Cubed cooked chicken breasts – I use a rotisserie chicken
- Cubed red potatoes
- Finely chopped yellow onion
- Diced celery
- Chopped carrots
- Montreal steak seasoning
- Chicken base
- Heavy cream
- All-purpose flour
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.
Add the water and chicken base, bring it to a boil. Let it cook over medium heat for 10 to 15 minutes. Add the cream to the pot and then stir in the flour mixture. Bring mixture to a boil, reduce heat to medium and cook it for 10 minutes.
Add in potatoes and cubed chicken, season with salt and pepper, and add a little more steak seasoning. Simmer the chicken mixture for 15 minutes, or until it starts to thicken.
While the soup is cooking prepare the biscuit dough.
Preheat oven to 425 degrees.
In a medium mixing bowl sift the flour, baking powder, sugar, cream of tartar, and salt. Using a pastry blender or your fingers, cut in the butter until the mixture resembles coarse crumbs.
Add in milk and stir until the dough starts to cling together.
Once the soup is done cooking, scoop eight biscuits, about 1/4 cup each, on top of the chicken soup. Place the entire pot in the oven and bake the chicken and biscuits for 18 to 20 minutes or until the biscuit tops are golden brown and cooked through.
Remove the pot from the oven and let it sit for five to ten minutes to cool, then serve it.
Yes, it just adds an extra step. Season the chicken with salt and pepper and then cook it in some butter in the same pot that you will use to make the soup. Once it’s cooked through, take it out of the pot and then cut it into cubes. You don’t need to clean the pan – the browned bits and juices left behind will just add more flavor to the soup.
Yes, if you’re short on time, use canned biscuits in place of the homemade ones.
You can add frozen peas or frozen chopped green beans to the soup. Add them when you add the chicken. You can also add some fresh herbs. Chopped parsley or thyme would be very nice in the soup. Garnishing the soup with some grated Parmesan cheese adds a nice flavor, too.
For a less rich cream of chicken soup, use half and half or whole milk in place of the cream.
I love fall and this One-Pot Chicken & Biscuits just makes it all that better.
Enjoy! XOXO San
More Cozy Dinner Ideas
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One Pot Chicken & Biscuits
- 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
- 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
- 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.