Total Time
Prep 20 mins
Cook 30 mins

This is my husband's favorite. I make it so often that I have developed a handy shortcut using boneless skinless chicken breast. Lowered the fat too!!


  1. In a large pot boil chicken, in 6 cups water, on high heat until done.
  2. Remove chicken and set aside, don't dump the water.
  3. Dissolve boullion cubes in the reserved water add more if it seems bland.
  4. Mix flour with enough water to form a paste.
  5. Gradually add more water until the paste is dissolved and liquidy.
  6. Put the chicken boullion over low heat and wisk in the flour thickening.
  7. Cook over low-medium heat until thickened stirring often.
  8. Chop or shred chicken into bite size pieces.
  9. Add to gravy mixture and heat through.
  10. Add salt and pepper to taste.
  11. Serve over warm biscuits.
  12. Leftovers freeze great!


Most Helpful

We loved this! I had never made this kind of dish before, and didn't think that I would like it, boy was I wrong! Very easy and simple. We did have to double the flour to get the gravy thick enough and we also added some onion powder, garlic poweder and a little parsley to the gravy. I also made a sort of unsweetened belgian style waffle instead of the biscuits. Great dish that we will make again! Thanks so much for sharing this.

pahealthymom April 02, 2009

This was a very good dish. I made Recipe #189625 instead of biscuits. This definately fills you up. My DH thought it was great. I was in a hurry when I made it, so I don't know if the gravy thickens up more with time (I gave it about 20 mins), but it was a little too thin for me. I added 3 tablespoons of cornstarch (mixed with 1/4 c water) to it. That thickened it right up to the consistency I wanted.

katheros October 04, 2007

We enjoyed this dish. The gravy tasted very good. I used 4 bouillion cubes. I didn't add more salt since the bouillon cubes added plenty of salt for me. Will make again. Thanks Danialle. Bullwinkle.

bullwinkle May 14, 2006

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