Rating: 4.5 stars
424 Ratings
  • 5 star values: 268
  • 4 star values: 124
  • 3 star values: 19
  • 2 star values: 6
  • 1 star values: 7

This is a favorite of my family. I double it because I have hungry teenagers! Make your own biscuits or use pre-made refrigerated biscuits.

Recipe Summary

15 mins
45 mins
30 mins
5 servings


Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C). Butter a 2-quart casserole dish.

  • In a large saucepan, saute chopped onion in the butter. Stir in flour and cook for 1 minute. Add chicken broth and milk. Heat to boiling, stirring constantly. Reduce heat to medium and cook and stir for 2 minutes more. Season with salt and pepper. Add frozen peas and carrots and cooked chicken. Pour into prepared casserole dish.

  • In a medium bowl, mix together 2 cups flour, baking powder, and 3/4 teaspoon salt. Cut in shortening until mixture is crumbly. Stir in milk just until dough is moistened, then drop by spoonfuls onto chicken mixture.

  • Bake at 450 degrees F (230 degrees C) for 12 to 15 minutes, or until biscuits are golden brown, and cooked on the bottom. This tends to bubble over so I place a piece of aluminum foil under the pan to catch the drips.

Nutrition Facts

615 calories; protein 29.3g; carbohydrates 57g; fat 29.7g; cholesterol 85.7mg; sodium 1264.4mg. Full Nutrition