Chicken And Biscuits Recipe

Poach and shred the chicken

Place the chicken thighs (or breasts) in a medium saucepan and cover with the 2 cups of chicken broth. Bring to a gentle simmer over medium heat, then reduce heat to low and simmer until internal temperature reaches 165°F (about 12–15 minutes for thighs, 15–18 for breasts). Remove chicken and let cool slightly, then shred into bite-sized pieces using two forks. Reserve the poaching liquid (strain if needed) — you can use up to 1/2 cup to thin the filling if necessary.

Heat the olive oil and 2 tbs butter in a 10-inch ovenproof skillet or Dutch oven over medium heat until butter foams.

Add the diced onion, carrots, and celery. Sauté, stirring occasionally, until vegetables are softened and the onion is translucent, about 6–8 minutes.

Stir in the 1/3 cup flour and cook, stirring constantly, 1–2 minutes to remove the raw flour taste and form a roux with the vegetables.

Slowly whisk in the 1 cup whole milk and up to 1/2 cup reserved poaching liquid (or additional broth) until the mixture is smooth and begins to thicken. Bring to a gentle simmer for 2–3 minutes.

Add the shredded chicken, frozen peas (if using), thyme, 1 tsp salt, and 1/2 tsp black pepper. Stir to combine and taste; adjust seasoning. If the filling seems too thick, add more reserved broth by 1–2 tbs increments to reach a thick but spoonable consistency.

Remove skillet from heat and, if desired, stir in chopped parsley. The filling should be thick enough to support the biscuits on top.

Preheat the oven to 425°F (220°C). Position a rack in the center of the oven.

In a large bowl, whisk together 2 cups flour, 1 tbs baking powder, 1 tsp salt, and 1 tsp sugar (if using).

Add the cold cubed butter to the flour mixture. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining (about 6–8 turns).

In a small bowl, whisk the 3 tbs cold buttermilk with the 1/2 cup cold whole milk. (If using straight buttermilk, use 1/2 cup total.) Pour most of the liquid into the flour mixture and gently fold until a shaggy, slightly sticky dough forms. Add a tablespoon more milk if dough is too dry. Do not overmix—stop when the dough holds together.

Turn the dough out onto a lightly floured surface and fold it over itself 2–3 times to create layers. Pat or roll to about 3/4-inch thickness. Using a 2 1/2-inch biscuit cutter (or a floured glass), cut out 8–9 biscuits. Press scraps together gently and cut remaining biscuits.

Place biscuits on top of the prepared chicken filling in the skillet, leaving a little space between them so hot steam can circulate. Alternatively, you can arrange them closer for pull-apart biscuits. Beat the egg and brush the tops of the biscuits, then sprinkle with a little coarse salt if desired.

Brush the exposed biscuit edges with the 1 tbs melted butter. Place the skillet (or transfer to a baking dish if your skillet isn’t ovenproof) in the preheated 425°F oven.

Bake until the biscuits are golden brown on top and a knife inserted into the filling comes out hot, about 18–22 minutes. If biscuits brown too quickly, tent lightly with foil for the last 5 minutes.

Remove from oven and let rest 5 minutes. Brush biscuits with any remaining melted butter and garnish the filling with extra chopped parsley, if using. Serve hot, scooping filling with a biscuit.