If you’re craving a cozy, comforting meal that’s quick to whip up yet truly satisfying, you’re going to love this Creamed Chicken Over Biscuits Recipe. It’s one of those dishes I turn to when I want something homey and filling without a ton of fuss. Imagine tender chicken swimming in a rich, creamy sauce perfectly seasoned with tarragon, all spooned generously over fluffy, buttery biscuits. Trust me, once you make this, it’ll become one of your go-to comfort foods too!

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Why This Recipe Works

Simple & Speedy: It comes together in just about 20 minutes, perfect for busy weeknights.
Flavorful Cream Sauce: The combination of onions, butter, and tarragon creates a luscious sauce that feels indulgent but is easy to make.
Versatile Ingredient Base: Using cooked chicken (hello, rotisserie!) means less prep and no compromising on rich taste.
Comfort Food at its Best: The biscuits soak up the creamy sauce, making every bite perfectly cozy.

Creamed Chicken Over Biscuits, creamy chicken and biscuits, comforting chicken dinner, easy chicken recipes, quick dinner ideas - A round black pan filled with creamy white sauce that has small green peas and small light brown mushroom pieces mixed evenly throughout. The sauce looks thick and smooth. Next to the pan is a white plate holding about six golden brown biscuits stacked loosely. All is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients for this Creamed Chicken Over Biscuits Recipe are straightforward but thoughtfully chosen to build rich flavor and comforting texture. I always recommend fresh butter and a good-quality chicken stock to boost the depth, and using half-and-half balances creaminess with lightness.

Creamed Chicken Over Biscuits, creamy chicken and biscuits, comforting chicken dinner, easy chicken recipes, quick dinner ideas - Flat lay of unsalted butter in a small white ceramic bowl, a small fresh yellow onion whole and unpeeled, all purpose flour in a small neat mound on a white ceramic plate, coarse salt crystals and whole black peppercorns each in separate small white ceramic bowls, a small white ceramic bowl filled with golden chicken stock, a small white ceramic bowl with creamy half-and-half, dried tarragon sprigs gently resting beside a small pile of fresh green peas, a portion of cooked shredded chicken breast arranged neatly on a white ceramic plate, and a stack of eight golden homemade country biscuits on a simple white ceramic dish, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted butter: Gives that silky, rich base and lets you control the salt level perfectly.
Small onion (diced): Adds subtle sweetness and depth when cooked slowly.
All-purpose flour: Thicken the sauce to the perfect creamy consistency.
Salt and pepper: Essential for balancing flavors and seasoning the sauce just right.
Chicken stock: Adds savory umami depth—homemade or low-sodium store-bought works great.
Half-and-half (or whole milk/heavy cream): Creamy liquid that enriches without being too heavy; mix and match for your preferred richness.
Dried tarragon: This herb gives a subtle anise-like flavor, elevating the cream sauce beautifully.
Peas: A hint of sweetness and a pop of color to brighten the dish.
Cooked chicken (diced or shredded): The protein star that soaks up all the delicious flavors.
Homemade country biscuits (or your favorite biscuits): Soft, fluffy, and perfect for absorbing the creamed chicken goodness.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how easy it is to make this recipe your own. Personally, I sometimes add a pinch of paprika for a gentle smoky kick, or switch peas out for fresh mushrooms when they’re in season. Don’t be afraid to experiment—you’ll find your perfect balance in no time.

Variation: Using leftover turkey instead of chicken gives a great festive twist that my family adored last Thanksgiving.
Dairy-Free: I’ve swapped the half-and-half for coconut milk before, and it gives a unique flavor that pairs well with a pinch of sage.
Spicy Kick: Adding a little cayenne or hot sauce can bring a warm heat that contrasts nicely with the creaminess.
Vegetarian Option: Try substituting the chicken with white beans or diced tofu for a plant-based version.

Step-by-Step: How I Make Creamed Chicken Over Biscuits Recipe

Step 1: Melt Butter and Sauté Onions

I start by melting the unsalted butter in a large, deep skillet over medium heat. Once the butter’s melted and starting to bubble gently, I add the diced onions. Cook them slowly, stirring occasionally, until they turn translucent and just start to brown — around 3 to 5 minutes. This step really builds the foundation of flavor, so resist rushing it!

Step 2: Create the Roux and Season

Next, I sprinkle in the all-purpose flour, stirring it into the butter and onions to form a roux. This helps thicken the sauce later on. Then, I season with a good pinch of salt and freshly ground black pepper—seasoning at every stage layers the flavor better. Keep stirring so the flour doesn’t clump or brown too much; you want it lightly cooked but still pale.

Step 3: Add Liquids and Thicken the Sauce

Pour in the chicken stock gently while stirring to blend everything smoothly. Then comes the half-and-half (or your preferred milk/cream). I add it slowly, constantly stirring until the mixture is silky and thickened, usually about 1 to 2 minutes over medium-high heat. This is where the sauce turns into that luscious creaminess that makes this recipe so beloved.

Step 4: Stir in Herbs, Peas, and Chicken

Lower the heat a bit and fold in the dried tarragon, peas, and cooked chicken. Let it all warm through for a couple more minutes, giving everything a gentle toss. Taste and adjust with salt and pepper as needed. If your sauce feels too thick, a splash more stock or milk will loosen it right up without losing richness.

Step 5: Serve Over Biscuits

Finally, spoon that creamy, delicious chicken mixture generously over warm homemade biscuits — or your favorite biscuit variety. The moment the sauce seeps into the flaky layers of biscuits is pure comfort heaven.

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Pro Tips for Making Creamed Chicken Over Biscuits Recipe

Use Rotisserie Chicken: It saves so much time and adds juicy, flavorful chicken without extra effort.
Don’t Rush Thickening: Stir constantly and raise the heat gradually for a smooth, lump-free sauce.
Tarragon is a Game-Changer: Even a teaspoon of this herb transforms the dish from ordinary to special.
Warm Your Biscuits: Serve biscuits fresh or warmed—they soak up the sauce better and taste fluffier.

How to Serve Creamed Chicken Over Biscuits Recipe

Creamed Chicken Over Biscuits, creamy chicken and biscuits, comforting chicken dinner, easy chicken recipes, quick dinner ideas - A white plate holds a fluffy biscuit broken into two halves, with a creamy sauce covering both pieces. The sauce is thick and beige in color, mixed with bright green peas and small chunks of white meat, spread evenly over the biscuit. To the left side of the plate, there is a silver fork resting with the handle pointing outward. The plate sits on a white marbled surface. In the background, slightly blurred, there is a black skillet with more creamy sauce inside and a wooden spoon resting on it. To the right, a tall clear glass filled with water is visible. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to sprinkle fresh chopped parsley or chives on top—it adds a lovely pop of green and a fresh herby note that brightens the creamy richness. A light grind of black pepper over the top also adds a nice finishing touch. For a little extra indulgence, a tiny pat of butter on the biscuit before ladling the chicken helps it melt into gooey perfection.

Side Dishes

This dish stands tall on its own, but I often serve it with simple sides like steamed green beans, roasted carrots, or a crisp green salad to balance the richness. A simple cucumber salad with a light vinaigrette can also be a refreshing pairing that cuts through the creamy sauce beautifully.

Creative Ways to Present

For special occasions, I like setting the creamed chicken in individual ramekins or shallow bowls placed on fluffy biscuits, then broiled briefly with grated cheddar cheese on top for a bubbly, golden crust. It looks impressive but doesn’t add much time or effort. Another fun idea is to serve it buffet-style with biscuits on the side for guests to pile as they like.

Make Ahead and Storage

Storing Leftovers

I store leftover creamed chicken in an airtight container in the fridge, where it stays good for about 3 to 4 days. Just keep the biscuits separate to avoid sogginess. When I’m ready to eat the leftovers, I reheat the creamed chicken gently on the stove to avoid curdling and refresh the biscuits in the oven or toaster.

Freezing

While I don’t usually freeze this recipe with biscuits (they don’t freeze well), the creamed chicken portion freezes beautifully. I portion it into freezer-safe containers and thaw overnight in the fridge before reheating. It’s a lifesaver for busy weeks when you want homemade comfort food fast.

Reheating

To reheat, I warm the creamed chicken in a saucepan over medium-low heat, stirring often so it’s heated through evenly without sticking or separating. If it seems too thick, I add a splash of milk or stock. Biscuits go back into the oven for a few minutes at 350°F to revive that fresh-baked texture.

FAQs

Can I make this Creamed Chicken Over Biscuits Recipe ahead of time?

Absolutely! You can prepare the creamed chicken up to 1 day in advance and store it refrigerated. Warm it gently on the stove when you’re ready to serve, then add fresh or warmed biscuits just before eating. This makes dinner prep much easier on busy days.
What if I don’t have half-and-half?

No worries! You can substitute with whole milk or heavy cream. A 50/50 mix of the two also works wonderfully to keep the sauce creamy but not too rich.
Can I use frozen peas instead of fresh?

Yes, frozen peas are completely fine and convenient. Just stir them in towards the end of cooking to warm through without overcooking, preserving their sweet flavor and texture.
What’s the best type of biscuits to use?

Homemade country-style biscuits are my favorite, but any flaky, buttery biscuit will work just fine. You can use refrigerated biscuit dough for convenience, or try your favorite from the bakery—just warm them before serving.

Final Thoughts

This Creamed Chicken Over Biscuits Recipe is one of those dishes that feels like a warm hug in food form. It’s easy enough to make on a weeknight but special enough to serve when friends or family come over. I love how forgiving and flexible it is, and how it always wins over everyone at the table. You’ll enjoy the creamy sauce and tender chicken, with those soft, buttery biscuits soaking up every bit of goodness. Give it a try—I promise it’ll become a treasured classic in your kitchen, just like it is in mine.