Chicken ‘N’ Biscuit Bake Recipe

Name: Chicken ‘N’ Biscuit Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups chicken broth; 1 pound bone-in chicken breast halves; 1 medium onion, chopped; 1 celery rib, cut into 1/2-inch pieces; 1 teaspoon salt; 1 bay leaf; 3 tablespoons plus 1-1/2 teaspoons butter, melted; 3 tablespoons plus 1-1/2 teaspoons all-purpose flour; Salt and pepper to taste; Dash ground mace; 1/3 cup 2% milk; 1/8 teaspoon Worcestershire sauce; 2/3 cup plus 1 tablespoon all-purpose flour; 1-1/4 teaspoons baking powder; 1/8 teaspoon salt; 2 tablespoons shortening; 1/3 cup 2% milk

Servings: persons

2 cups chicken broth
1 pound bone-in chicken breast halves
1 medium onion, chopped
1 celery rib, cut into 1/2-inch pieces
1 teaspoon salt
1 bay leaf
3 tablespoons plus 1-1/2 teaspoons butter, melted
3 tablespoons plus 1-1/2 teaspoons all-purpose flour
Salt and pepper to taste
Dash ground mace
1/3 cup 2% milk
1/8 teaspoon Worcestershire sauce
2/3 cup plus 1 tablespoon all-purpose flour
1-1/4 teaspoons baking powder
1/8 teaspoon salt
2 tablespoons shortening
1/3 cup 2% milk

1
In a large saucepan, combine the broth, chicken, onion, celery, salt and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until a thermometer reads 170u00b0.
2
Remove chicken from broth; cool. When cool enough to handle, remove skin and meat from bones. Discard skin and bones. Cut up meat. Strain broth. Reserve vegetables and 1 cup broth; discard bay leaf. (Discard or save remaining broth for another use.) Arrange chicken and vegetables in a greased 3-cup dish.
3
For sauce, melt butter in a saucepan. Stir in the flour, salt, pepper and mace until smooth. Gradually add the milk, Worcestershire sauce and reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over chicken.
4
For biscuits, in a small bowl, combine the flour, baking powder and salt; cut in shortening until the mixture resembles coarse crumbs. Stir in milk just until moistened.
5
On a floured surface, knead 8-10 times. Pat into a 1/2-in.-thick square and cut into quarters. Arrange biscuits over sauce.
6
Bake, uncovered, at 450u00b0 for 17-20 minutes or until biscuits are golden brown.

635

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 cups chicken broth, 1 pound bone-in chicken breast halves, 1 medium onion, chopped, 1 celery rib, cut into 1/2-inch pieces, and more.

Yes, Chicken ‘N’ Biscuit Bake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chicken ‘N’ Biscuit Bake

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