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One Pot Chicken & Biscuits

This One Pot Chicken & Biscuits is a simple and delicious recipe with biscuits made from scratch. A fantastic classic comfort food brought to you in bowl.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Main Course, Soup
Servings: 8 -12
Calories: 653kcal
Author: Sandra

Ingredients

Chicken Soup

  • 3 cups cooked chicken cubed, I used 3 chicken breast & boiled them
  • 3 small to medium red potatoes cubed
  • 3 tablespoons butter
  • 1 small yellow onion finely chopped
  • 4 celery ribs diced
  • 3 carrots chopped
  • 2 cups heavy cream
  • 4 cups water
  • 3 tablespoons chicken base
  • 5 teaspoons Montreal steak seasoning
  • 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
  • 2/3 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 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 415 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 using a fork or spoon, stir until dough starts to cling together. 
  • Gently flour your counter, then place dough on floured surface and briefly knead until dough is mostly smooth. Roll out dough to 1/2 inch thickness. Cut out biscuits, I use a round 2 1/2 inch biscuit cutter.
  • Once soup is done cooking, place 8 biscuits directly on top of the soup. Place the entire pot in the oven and bake for 15 minutes.
  • If you don’t have a pot you can stick in the oven, just bake the biscuits on a baking sheet for 10-12 minutes and then place on soup immediately when they are done cooking.
  • Remove from oven and let it sit for 5-10 minutes to cool, then serve.

Nutrition

Calories: 653kcal | Carbohydrates: 48g | Protein: 21g | Fat: 42g | Saturated Fat: 24g | Cholesterol: 163mg | Sodium: 785mg | Potassium: 933mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5365IU | Vitamin C: 10.4mg | Calcium: 190mg | Iron: 3.5mg