Creamed Chicken Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.

Combine dry ingredients: In a large bowl whisk together 2.5 cups flour, 2 tsp baking powder, 1 tsp salt and 1 tsp sugar (if using).

Cut in butter: Add cold cubed butter to the dry mix. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter bits remaining.

Add liquid: Pour in 1 cup buttermilk (or milk + 1 tsp vinegar) and gently stir with a fork until the dough just comes together. Do not overmix; it should be slightly shaggy and sticky.

Fold and shape: Turn dough onto a lightly floured surface. Fold it over itself 2–3 times to build layers, then pat to about 3/4-inch thickness. Use a 2.5–3 inch biscuit cutter or a floured glass to cut biscuits. Gather scraps and re-cut; avoid twisting the cutter.

Bake: Place biscuits on the prepared sheet about 1 inch apart for slightly crispy sides (or touching for taller sides). Brush tops with a little milk if desired. Bake 12–15 minutes until golden brown on top. Remove and keep warm while making creamed chicken.

Cook or shred chicken (if not pre-cooked): If your chicken is raw, poach 1 lb chicken breasts in simmering water or broth for 12–15 minutes until internal temp reaches 165°F (74°C). Remove, rest 5 minutes, then shred with two forks. If using leftover or rotisserie chicken, shred and measure 1 lb.

Sauté aromatics: In a 10–12 inch skillet over medium heat, melt 3 tbs butter. Add 1/4 cup finely diced onion and cook 3–4 minutes until softened and translucent. Add 1 tsp minced garlic and cook 30 seconds until fragrant.

Make a roux: Sprinkle 3 tbs flour over the softened onion/butter mixture and stir continuously for 1–2 minutes to cook the raw flour taste, forming a light roux. It should be bubbling but not browning deeply.

Add liquids gradually: Slowly whisk in 1/2 cup chicken stock until smooth, then whisk in 2 cups whole milk. Continue whisking to prevent lumps. Bring mixture to a gentle simmer; it will thicken as it heats. Cook 4–6 minutes until sauce reaches a gravy-like consistency.

Season and finish: Stir in 1 tsp salt, 1/2 tsp black pepper, 1/2 cup frozen peas (if using), 1/2 tsp Worcestershire sauce (if using), and 1/4 cup cream or half-and-half for extra silkiness (if using). Simmer 1–2 minutes until peas are heated through. Taste and adjust seasoning.

Add chicken and herbs: Fold in the shredded chicken and 1 tbs chopped fresh parsley. Cook 1–2 minutes more until chicken is heated through and coated evenly in the sauce. If sauce becomes too thick, thin with up to 2 tbs additional milk or stock to desired consistency.

Assemble and serve: Split warm biscuits in half. Spoon a generous portion of creamed chicken onto the biscuit bottoms and top with the biscuit tops. Serve immediately, garnished with extra parsley if desired.