Creamed Chicken and Biscuits

This is my favourite ‘leftovers’ meal. There’s nothing particularly new about it, being based on old family recipes. It is brilliant in its simplicity, and can easily be stretched to feed more people, since portions are determined by the biscuits and not the topping.  It’s also a reasonably balanced one-dish meal if you include enough peas. You can make a larger batch, just by multiplying quantities.

As a young housewife, I once made this and an unexpected guest arrived. He was a US Navy submarine crewmate of my husband’s—and one of the chefs! My nerves turned to relief and pride when our guest announced he planned to adapt my recipe for the ‘boat’.

Serves 2-4

For the biscuits:

Ingredients for the biscuits:

2 cups Plain flour, sifted
3 teaspoons Baking powder
½ teaspoon Salt
1/3 cup Butter and/or margarine, cold
1 cup Milk

Directions:

  1. Pre-heat oven to 450F/230C/Gas mark 8.
  2. Sift dry ingredients in a medium-sized mixing bowl.
  3. Cut in butter or margarine.
  4. Add all milk at once, stirring just enough to incorporate. Mixture will be lumpy.
  5. Drop by tablespoonfuls onto ungreased baking sheet, or into muffin tins.
  6. Bake 12-15 minutes, until golden brown.

Makes about a dozen large biscuits.

 Make the topping while the biscuits are baking.

For the topping:

Ingredients for the topping:

1 tablespoon Butter or margarine
1 tablespoon Plain flour
1 cup Milk
1 cup Leftover cooked chicken meat
Handful Frozen peas (optional)

Directions:

  1. Roughly chop or shred the chicken; set aside.
  2. Melt butter over low heat in medium saucepan.
  3. Stir in flour with a whisk. Add a dash of salt and pepper, or other seasonings as desired now. The dry ingredients should absorb all the fat, and clump together.
  4. Pour in some of the milk, and whisk to a smooth paste. Gradually add all the milk, whisking constantly to maintain a consistent texture.
  5. Increase heat to bring to a boil. Boil and stir for a minute or so, until thickened.
  6. Reduce heat again; add chicken (and peas). Cover and leave to heat through, stirring occasionally, scraping the bottom of the pan.

Crumble one or two biscuits in a bowl for each person, according to appetite. Ladle hot topping over. Serve!

Consider keeping back one biscuit per person to use with jam or fresh fruit for dessert. Alternatively, extra biscuits will keep for a day or so, stored loosely in a paper sack at room temperature, if the atmosphere is not too humid.  (The paper will absorb some fat.) Refresh them in a warm oven, if necessary.

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I'm an American living in the UK, combining rural Mid-west ideas about food with a suburban coastal British reality. It's fun!

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5 comments on “Creamed Chicken and Biscuits
  1. Julie- I love your story about the Navy chef! I like that you included examples of “Planned Leftovers” for the rest of the week – you are much more creative than I am at that! I really appreciate the practical and economical aspects of your recipe(s). I plan to share your blog info with my diabetes clients. Thanks for letting me know about your new endeavor! -Carol

    Liked by 1 person

  2. Mom says:

    “It’s a mighty poor biscuit that cannot grease its own pan.” was your Grandma Pearl’s comment – and how I remember to use ungreased baking sheet for biscuits.

    Liked by 1 person

  3. […] Friday                    Creamed Chicken and Biscuits. (See my recipe.) […]

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What’s Creative Economy in the Kitchen about?
Sharing a lifetime of experience of kitchen challenges. Respecting food and making the most of what's available. Read more on my About page.
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March 2015
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© Julia Davis-Coombs and Creative Economy in the Kitchen, 2014-2017. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia Davis-Coombs and Creative Economy in the Kitchen with appropriate and specific direction to the original content.
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