Cool Weather Chicken and Biscuits


The weather is crisping and cooling—time for some soul warming, comforting dishes just like this Chicken and Biscuits!



  • 4 Tbsp butter
  • 1 cup diced carrots
  • 1 small onion, diced
  • ¼  cup all-purpose flour
  • 2 teaspoons Simply Savory by Rachel Gem City Blend
  • pinch dried sage
  • 3 cups chicken stock
  • 2 lbs boneless skinless chicken breasts or thighs, cut into 1/2" pieces
  • 1 cup whole milk
  • 1 cup frozen peas
  • ½ cup shredded cheddar cheese


  • 4 Tbsp butter, divided
  • 2 cups all-purpose flour
  • 1 Tbsp baking powder
  • 1 Tbsp sugar
  • 1 Tbsp garlic powder
  • 1 tsp kosher salt, divided
  • 1 cup whole milk
  • 1 cup freshly shredded parmesan cheese
  • ½  tsp dried parsley




  1. Preheat oven to 450 F degrees.  Melt butter in 4 qt braising pan or 12" oven safe skillet over MED-HIGH heat.  Add carrots and onion.  Cook until the onion is softened, 2-3 minutes, stirring occasionally.
  2. Sprinkle the flour, Gem City Blend, sage, salt and pepper (to taste) over the vegetables and stir to coat completely.  Cook for 1 minute to cook out the floury taste.
  3. Add the chicken stock, chicken pieces, milk and peas to the pan.  Bring to a boil, then reduce heat to simmer.  Cover the pan and cook 5 minutes.


  1. While chicken mixture is simmering, add 2 Tbsp of the butter to a large microwave safe mixing bowl.  Microwave 30 seconds, or until the butter is melted.  Add flour, baking powder, sugar, garlic powder, and ½  tsp kosher salt.  Stir until combined.  Pour in the milk and stir until the flour is all wet; do not overmix.  Fold in the cheese


  1. Uncover the pot and drop heaping spoonfuls of biscuits on top of the chicken stew.  Transfer to the oven and bake 10-12 minutes, until golden brown.
  2. Melt remaining 2 Tbsp butter in a small bowl. Add the remaining kosher salt and dried parsley.  Stir with a pastry brush.  Remove pan from oven and brush the biscuits with the melted butter mixture.

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