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Chicken and Biscuit Platter Recipe

American · Main course · 55 min total

A comforting Southern-style dish featuring tender shredded chicken in a creamy gravy, served over fluffy buttermilk biscuits.

Ingredients

• 1 lb boneless skinless chicken breasts
• 2 cups low-sodium chicken broth
• 1 cup whole milk
• 1/4 cup all-purpose flour
• 2 tbsp unsalted butter
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup frozen peas and carrots, thawed
• 2 cups buttermilk biscuit mix (such as Bisquick)
• 2/3 cup buttermilk

Instructions

1. Place chicken breasts in a large skillet and cover with chicken broth. Bring to a boil, then reduce heat, cover, and simmer until chicken is cooked through, about 15 minutes. Remove chicken and shred with two forks. Reserve broth.
2. In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in reserved broth and milk. Add garlic powder, onion powder, salt, and pepper. Cook, stirring constantly, until thickened, about 5 minutes.
3. Stir in shredded chicken and peas and carrots. Keep warm over low heat.
4. Preheat oven to 450°F (230°C). In a bowl, stir together biscuit mix and buttermilk until just combined. Drop 6 spoonfuls onto a greased baking sheet.
5. Bake biscuits until golden brown, 8-10 minutes.
6. Split biscuits in half and place on plates. Spoon chicken mixture over biscuits. Serve immediately.

Tips

• For extra flavor, add a pinch of dried thyme or sage to the gravy.
• Leftover chicken mixture can be refrigerated for up to 3 days; reheat gently.
• To make biscuits from scratch, use your favorite recipe instead of mix.

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