Chicken with Tiny Biscuits Recipe

Name: Chicken with Tiny Biscuits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cubed cooked chicken; 1 1/2 cups (8 ounces) frozen classic-style mixed vegetables*; 1/2 cup water; 1 (10 3/4-ounce) can condensed cream of chicken soup; 1 1/2 teaspoon chopped fresh sage leaves; 2 cups all-purpose flour; 1 tablespoon chopped fresh sage leaves; 2 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1/4 teaspoon baking soda; 6 tablespoons cold Land O Lakes Butter; 1 cup buttermilk**

Servings: persons

2 cups cubed cooked chicken
1 1/2 cups (8 ounces) frozen classic-style mixed vegetables*
1/2 cup water
1 (10 3/4-ounce) can condensed cream of chicken soup
1 1/2 teaspoon chopped fresh sage leaves
2 cups all-purpose flour
1 tablespoon chopped fresh sage leaves
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
6 tablespoons cold Land O Lakes Butter
1 cup buttermilk**

1
Heat oven to 375F.
2
Combine all filling ingredients in ungreased glass 8-inch square baking pan.
3
Set aside.
4
Combine flour, 1 tablespoon chopped fresh sage leaves, baking powder, salt and baking soda in medium bowl; cut in butter until mixture resembles coarse crumbs.
5
Stir in buttermilk just until moistened.
6
Turn dough onto lightly floured surface; knead 1 minute or until smooth.
7
Roll out dough to 1-inch thick circle.
8
Cut into biscuits with 1-inch floured biscuit cutter.
9
Place biscuits on top of chicken mixture.
10
Cover; bake 30 minutes.
11
Uncover; continue baking 25-30 minutes or until biscuits are golden brown and filling is bubbly.
12
*Substitute 1 1/2 cups (8 ounces) frozen peas.

1018

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2 cups cubed cooked chicken, 1 1/2 cups (8 ounces) frozen classic-style mixed vegetables*, 1/2 cup water, 1 (10 3/4-ounce) can condensed cream of chicken soup, and more.

Yes, Chicken with Tiny Biscuits 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.

That's it — enjoy your meal!

Chicken with Tiny Biscuits

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions