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Active Time
40 min
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Total Time
45 min
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.
Ingredients
Makes 6 servings
For biscuits
For chicken in gravy
Make biscuits:
Step 1
把烤箱架在中间位置,preheat oven to 450°F.
Step 2
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.
Step 3
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:
Step 4
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.
Step 5
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:
Step 6
Halve biscuits horizontally and put each bottom half in a shallow bowl. Spoon chicken in gravy over biscuit bottoms and cover with biscuit tops.
Leave a Review
Reviews (55)
Back to TopI use buttermilk instead of milk and brush melted butter on the layers as I was rolling it out three times I put the biscuits in the freezer before I bake them. I also simmered a whole chicken to make my own homemade broth with Sea salt and lemon thyme ,and the tops of my salary to give it the broth a fresh flavor. It was delicious !
azn8v76
Phoenix, AZ
9/18/2016
This is a great recipe, of course iI added my own touches like all good cooks do! I double every recipe for my family size. I hate cooked celery so I added broccoli and I did white wine and chicken broth. I also did add extra flour to veggies. I also added smoked paprika and marjoram which was yummy. I made the biscuits and added a bit of salt. And cooked the whole thing with the biscuits plopped on top at 350 for 15 mins and than 425 until biscuits were cooked through and golds. My whole family loved it and the except our super duper extremely picky kid. It was fun watching him plug his nose while eating his very small portion that we servers him!
Anonymous
Littleton, colorado
2/5/2015
This was the perfect recipe for exactly as noted, leftover rotisserie chicken. I turned this into a casserole, placing the chicken, veggies and gravy in a casserole dish, cooking it at 375 for 20 minutes, then placing the raw biscuits on top, brushing them with an egg wash, and finishing it at 425 for about 12 minute til the biscuits were nice and golden and flaky. Oh, and I added tarragon to the gravy, a must for me with any chicken dish! This has become a family favorite.
Bielbay
Central NY
10/29/2014
Quick and easy, especially with refrigerated biscuits. I added peas as others recommended and it needed the texture and sweetness. I used whipping cream as that was what I had on hand. I may try adding half white wine and half chicken broth next time to bring out a little more flavor.
llkvistad
Burnsville, MN
4/13/2012
This was easy and tasty! I used boneless thighs and breasts (two each), poached them in a can of chicken broth, then shredded them instead of using rotisserie chicken. Then used the broth to make the gravy. I followed other reviewers' suggestions to add a bit more flour and not put in all the broth and half/half because I didn't want the gravy to be runny. Used refrigerated biscuits too and added some frozen peas.
Anonymous
San Francisco
3/2/2012
I make this often, and my kids love it. However, I do cheat and usually use refrigerated biscuits. It's my go-to recipe when I need to take a meal to another family.
Anonymous
Indianapolis
1/8/2012
I was not impressed with this recipe. It was ok but not great.
murasakij
Chesapeake, VA
11/28/2011
爱这道菜——非常简单和gr的味道eat.
lolopop14
10/24/2011
I added mixed veggies to this. I placed the unbaked biscuits on top of the chicken/gravy mixture and baked 10 mins at 425, then 10 mins at 400. Used whole wheat flour for 1/2 of the required flour in the biscuits. Everyone loved it!
SarahKline
Minneapolis
10/5/2011
I would actually give this 3.5 forks. Very yummy and super easy comfort food. Perfect for a rainy/icy Sunday night in Chicago. Best biscuits I have every made.
Anonymous
Chicago
2/28/2011
THIS IS SERIOUS COMFORT FOOD. This is the 3rd time I've reviewed this recipe, even though I've made it many times. Each time I modify it a bit: this time I used only 2% milk (to cut a bit of calories and fat), and it turned out too soupy. Next time I'll add more flour to the gravy to compensate. Also increased the thyme and lemon juice by 50%. DO TRY THIS!
Anonymous
Alamogordo, NM
1/17/2011
This was a great recipe; I made it for my roommates and the only change I would make is to make more gravy or use a little less chicken. And I cheated and used refrigerated biscuits :)
cookingincollege
Minneapolis, MN
11/23/2010
The first time i made this, I thought it was a bit thin; the second time, I added and extra 0.5 tablespoon of flour and heavy cream instead of half and half --- and it came out extremely well
pattycarlin
11/9/2010
This is a tasty, relatively easy recipe for a "comfort classic" meal. For people doing Weight Watchers, it's only 12 points a serving, as written - and could easily be reduced by substituting some ingredients.
chuck607
Reston, VA
1/17/2010
I just used the biscuit recipe. In my opinion there is too much butter and liquid for the flour. Try 1/2 a stick of butter and maybe buttermilk for better flavor. Start with 3/4C and see how that works.
blueSF74
12/21/2009
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