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
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Author Beth Gorden
Ingredients
1/2cupCrisco, lard, or butter
2cupsall purpose flour
1tablespoonsugar
3teaspoonsbaking powder
1teaspoonsalt
3/4cup milk
4tablespoonsflour
4tablespoonsbutter
2cupsmilk
1/8teaspoonpepper
1/4teaspoonground mustard
3cupscooked, cut up chicken
10ouncesfrozen peas
1smalljar pimientos, drained
1cupcheddar cheese, shredded
Instructions
MAKE THE BISCUITS: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.
MAKE THE CREAMED CHICKEN: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.