One Pot Chicken & Biscuits

5 from 8 votes

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 Time30 mins

Cook Time1 hr

Total Time1 hr 30 mins

Course: Main Course, Soup

Cuisine: American

Keyword: chicken and biscuits, one pot chicken and biscuits

Servings:

Calories: 660kcal

Author: Sandra

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

*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.

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