Creamed Chicken Over Biscuits Ingredients: 4 tablespoons unsalted butter 1 small onion, diced 1/4 cup all-purpose flour Salt and pepper, to taste 1/2 cup chicken stock 1 1/2 cups half-and-half (or whole milk or heavy cream) 1 teaspoon dried tarragon 1/2 cup peas 1 pound cooked chicken, diced or shredded 8 homemade or store-bought biscuits Directions: In a large, deep skillet over medium heat, melt the butter. Add the diced onion and cook, stirring occasionally, until the onions become translucent and begin to brown, about 3-5 minutes. Stir in the flour, seasoning with salt and pepper. Mix until the flour blends with the butter to form a paste. Slowly pour in the chicken stock, stirring constantly until well-blended with the flour mixture. Gradually add the half-and-half, stirring until fully incorporated. Raise the heat slightly and cook, stirring constantly, until the mixture thickens, about 1-2 minutes. Add the dried tarragon, peas, and cooked chicken to the sauce, and continue to cook until the chicken and peas are warmed through. Adjust seasoning with additional salt and pepper if needed. Serve the creamy chicken mixture over warm biscuits. Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes Kcal: 300 kcal per serving | Servings: 4 servings Creamed Chicken Over Biscuits is a comforting classic that brings warmth and flavor to the table. Tender chicken and peas are enveloped in a creamy, seasoned sauce, served atop buttery biscuits for a dish thatΒs both hearty and satisfying. The blend of smooth half-and-half with a touch of tarragon enhances the dish with subtle, aromatic flavors, making every bite deliciously rich. Perfect for a quick weeknight dinner or a weekend brunch, this dish is easy to prepare yet feels like a special treat. The creamy chicken pairs beautifully with the flaky biscuits, offering a balanced and fulfilling meal. Serve with a sprinkle of extra herbs for an inviting, home-cooked meal that everyone will love.
