This One Pot Chicken & Biscuits is a simple and delicious recipe made from scratch. Another fantastic classic comfort food brought to you in bowl.
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. Now, my family loves biscuits…loves!
Especially my husband. Last week when I make my Chicken Pot Pie Soup, it was brought to my attention from my sister Bonnie that this would be even better with biscuits.
So that is exactly what I did, using my Grandma’s biscuit recipe, I simply made the soup, then took the pot off the stove, added the biscuit dough on top and then placed the pot in the oven.
One dish to clean and a fantastic, comfort food to boot. It was amazing. Pretty much summarized winter and fall in a dish.
And the first time we made this, actually could not have been better timing as it was also the first snow of the season.
I love fall and this One Pot Chicken & Biscuits just made it all that better.
This One Pot Chicken & Biscuits is a simple and delicious recipe made from scratch. A fantastic classic comfort food brought to you in bowl.
- 3 cups cooked chicken, cubed, I used 3 chicken breast & boiled them
- 3 small to medium red potatoes, cubed
- 3 tablespoon butter
- 1 small yellow onion, finely chopped
- 4 celery ribs, diced
- 3 carrots, chopped
- 2 cups heavy cream or ½ & ½
- 4 cups water
- 3 tablespoons chicken base
- 5 teaspoons Montrell Steak seasoning
- 3 tablespoons flour
- Salt and pepper, to taste
- 2 cups flour
- 1 tablespoon baking powder
- 2 teaspoons sugar
- ½ teaspoon cream of tartar
- ¼ teaspoon salt
- ½ cup chilled butter
- 2/3 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 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 Montrell 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 Montrell 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 ½ inch thickness. Cut out biscuits, I use a round 2 ½ 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.
Kids review: Everyone loved the addition to the biscuits except for my daughter, Jojo, she ate the soup, leaving her daddy to eat the extra biscuit. He was more than happy to oblige.