Old Time Chicken and Biscuits

"Homey and old-fashioned, this comforting dish can be on the table in a flash, thanks to store-bought rotisserie chicken and biscuits made with self-rising flour. This is a modernized version of the recipe that was home cookin' to my Texas family."
photo by Bayhill photo by Bayhill
photo by Bayhill
photo by Charmie777 photo by Charmie777
photo by 2Bleu photo by 2Bleu
photo by Charmie777 photo by Charmie777
photo by Charmie777 photo by Charmie777
Ready In:




  • Make Biscuits:

  • Put oven rack in middle position and preheat oven to 450°F.
  • Blend together flour and butter in a bowl with a pastry blender or your fingertips until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Stir in milk with a fork just until a sticky dough forms.
  • Turn dough out onto a floured surface and gently knead 7 or 8 times, (Do not overwork, or biscuits will be tough).
  • Pat dough into a 9- by 6-inch rectangle on a lightly floured surface, then cut into 6 (3-inch) squares.
  • Arrange squares 1 inch apart on an ungreased baking sheet and bake until golden brown, 15 to 18 minutes.
  • Cool to warm on baking sheet on a rack.
  • Make Chicken In Gravy While Biscuits Bake:

  • Cook onion, carrot, celery, salt, and pepper in butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until vegetables are softened, 8 to 10 minutes. Sprinkle flour over vegetables and cook, stirring, 1 minute.
  • Stir in broth and thyme and bring to a boil, stirring, then boil over moderate heat, stirring occasionally, 2 minutes.
  • Add half-and-half and chicken to gravy and gently simmer until chicken is heated through, about 3 minutes.
  • Stir in lemon juice.
  • To Serve:

  • Halve biscuits and put each bottom half in a shallow bowl.
  • Spoon chicken in gravy over biscuit bottoms and cover with biscuit tops.

Questions & Replies

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  1. Delicious! This is comfort food at its best. Quick and easy to make, this was a big hit at my house. I doubled the gravy ingredients to give us lots of sauce, and because we like our sauce a little on the thicker side, I added more flour to get the consistency that we like. The dough for the biscuits was very sticky and a little hard to work with, but stick with it and it will come together. After removing the biscuits from the oven, I brushed the tops with butter to soften and add extra flavor. Thank you for sharing this wonderful recipe...it is definitely a keeper! **Made for Culinary Quest -Suitcase Gourmets**
  2. I had about 1lb left over baked chicken breast and 4 biscuits from sundays breakfast, and this was a fantastic way to use them up! I appreciated not having to use canned soup and was able to whip this up with what I had in the fridge. If you are prone to making novice mistakes like me by cutting the carrots larger than the onions, this recipe is a little forgiving as you still have to simmer and boil the gravy for awhile yet. I had forgotten the lemon juice... It could've used a little acidity, but I wondered if 1/2tsp would make a difference anyway. Hmmm. My small changes were using a little half n half mixed with whole milk to make 1/2cup, and dried thyme leaves (still great, but fresh would be better). Next time I'll think of doubling the gravy! Yummm
  3. Thanks for the recipe. I REALLY like that you didn't call for any canned soup. I NEVER pay attention to any recipe that calls for the addition of any processed product, especially Campbell's canned soup which is of such poor quality these days, and which to my mind isn't cooking at all. I substituted frozen peas for the celery and added a couple of minced cloves of garlic. I can't resist adding a little garlic to hardly any main dish.
  4. This is a wonderful chicken and biscuits recipe. The only thing I changed was to make drop biscuits instead of rolling them out. Thanks for posting this delicious recipe.
  5. This was a home run right out of the park! Went exactly by your recipe and it could not have been better. First 'scratch' biscuits I've ever made and they were actually pretty good. Thanks, Annacia.


  1. Made it easier for less gifted chefs.



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