Jazzed Up Creamed Chicken over Biscuits Recipe
Print Pin
5 from 1 vote

Jazzed Up Creamed Chicken over Biscuits Recipe

Looking for a delicious makeover of the classic creamed chicken over biscuits? You are going to want to check out our easy, creamy, delicious recipe.
Course Main Course
Cuisine American
Keyword biscuits, chicken recipes, comfort food, creamed chicken, easy, main dish, southern
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Beth Gorden


  • 1/2 cup Crisco, lard, or butter
  • 2 cups all purpose flour
  • 1 tablespoon sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup milk
  • 4 tablespoons flour
  • 4 tablespoons butter
  • 2 cups milk
  • 1/8 teaspoon pepper
  • 1/4 teaspoon ground mustard
  • 3 cups cooked, cut up chicken
  • 10 ounces frozen peas
  • 1 small jar pimientos, drained
  • 1 cup cheddar cheese, shredded


    Preheat the oven to 450 F.
    Cut shortening into flour, sugar, baking powder, and salt. Stir in milk.
    Turn dough onto lightly floured surface; knead 10 times. Roll ½” thick and cut out using a cookie cutter (I use the large lids from ball canning jars).
    Put on ungreased cookie sheet and bake 10-12 minutes or until just a hint of light brown.
    While the biscuits are baking, melt butter over medium heat. Add flour, pepper, and ground mustard and use whisk to cook for 1-2 minutes over medium heat until it smells nutty and there is just a hint of it turning light brown.
    Slowly add milk, stirring constantly until it thickens, 4-5 minutes.
    Add chicken, peas, and drained pimientos and cook over medium heat until peas are softened and chicken hot - about 10 minutes.
    Add cheese; once melted it is ready to serve over biscuits.