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 Time 30 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour30 minutesminutes
Servings 8
Calories 660kcal
Author Sandra
Ingredients
Chicken Soup
3cupscooked chickencubed, I used a rotisserie chicken
3small to medium red potatoescubed
3tablespoonsbutter
1small yellow onionfinely chopped
4celery ribsdiced
3carrotschopped
4teaspoonsMontreal steak seasoning
4cupswater
3tablespoonschicken base
2cupsheavy cream
3tablespoonsflour
salt and pepperto taste
Biscuits
2cupsflour
1tablespoonbaking powder
2teaspoonssugar
1/2teaspooncream of tartar
1/4teaspoonsalt
1/2cupchilled butter
1cupmilk
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
*If you don’t have a pot you can stick in the oven, just bake the biscuits on a baking sheet for 12-15 minutes and then place on soup immediately when they are done cooking.