This recipe for Creamy Chicken and Cheddar Chive Drop Biscuits is delicious! The chicken and vegetables get cooked in the same pan. The creamy sauce is topped with fluffiest homemade drop biscuits. Bake it until it’s golden brown and bluffly perfections!
A creamy chicken and drop biscuit recipe like your grandma used to make!
There is something about Southern food. It makes me happy. Buckets of butter and creamy sauces. Not that good for your hips, but does wonders for your soul.
I was thrilled when Christianna from Burgwell General Store wrote me and invited me to join the “Recipe Swap” gang. I love challenges like this because I get to be creative and make something I normally don’t make here in my primarily Italian kitchen.
This month’s challenge was something I couldn’t resist trying: Grandma’s Chicken Pie and Drop Biscuits! I had so many ways I wanted to adapt it. Here is the original recipe for Grandma’s Chicken Pie and Drop Biscuits we were given and asked to adapt:
I created a creamy wine sauce and thought the sweetness from the roasted peppers and caramelized onions would be an interesting and delicious twist to a classic Southern chicken pie.
The Cheddar and Chive Drop Biscuits were a HIT. It was hard to save some for the actual meal. Hot right out of the oven and dipped in the creamy sauce…Southern perfection.
Someone once pointed out on a former post of mine that surprisingly it is incorrect to type “y’all” and that it is instead, “ya’ll”. A whole twitter conversation ensued soon after and I had some REAL Southern women arguing that yes, you do indeed type “y’all” and that “ya’ll” is just ludicrous.
My new friend on Twitter Virginia Willis has a book titled: Bon Appetit, Y'all: Recipes and Stories from Three Generations of Southern Cooking. That confirmed for me that yes, I can type “y’all” and not be too worried about it.
I’m a fake Southerner only living in South Florida. I will take the words of my real Southern friends and say: I hope y’all really enjoy my Creamy Chicken and Cheddar Chive Drop Biscuits as much as we did!
Have all your ingredients ready to be cooked. The vegetables are set to go!
Here are the boneless chicken thighs. I pre-marked them on a grill. They were not fully cooked.
While the biscuits are baking in the oven, prepare the chicken and creamy wine sauce.
Heat about 4 tablespoons of vegetable oil in a 8-inch cast iron skillet on medium-high heat.
Toss in the carrots, celery, leeks, and thyme. Season to taste with salt and pepper. Sautee for about 7 minutes. Add in the boneless chicken thighs. Stir frequently and cook for about 5 minutes.
Add in 1 teaspoon of the bouillon paste. Stir it around in the pan.
Pour the cup of white wine into the pan and stir it around until combined.
Add in the frozen peas.
Add in the flour mixture. Stir around until combined.
Add in the 1/2 cup cream and the water. Stir until all the cream is combined and let it simmer on low for about 3-5 minutes. Pull out the sprigs of thyme and toss them.
Chicken and Drop Biscuits
5 carrots cut on the diagonal
2 celery stalks, thinly sliced
1 leek, thinly sliced
4 boneless chicken thighs, pre-marked on a grill, cut into 1 inch slices
1/2 cup caramelized onions
1/2 cup roasted peppers
1/2 cup roasted red potatoes, cut into chunks
1/2 cup frozen peas
2 sprigs thyme
salt and pepper to taste
To make the sauce:
1 cup white wine
1/2 cup cream
1 teaspoon bouillon (I use Better than Bouillon)
3 tablespoons water
To thicken the sauce
1/4 cup water
2 tablespoons flour
Cheddar and Chive Drop Biscuits
yield: 8 biscuits
1 cup all-purpose flour
1 cup whole wheat flour
5 tablespoons unsalted butter
3 tablespoons vegetable shortening
1/2 cup grated cheddar cheese
1/4 cup chives, chopped finely
1 teaspoon salt
1 cup whole milk
Preheat oven to 400 F. In a bowl of a food processor, combine the flour, butter, baking powder, salt, chives and cheese. Pulse until the dough forms into pea size clumps.
Slowly add the milk and pulse until the dough is moistened.
With an ice-cream scooper, drop your biscuits on a cookie sheet lined with parchment paper.
Bake until the biscuits are nice and golden brown (approx. –20-22 minutes). Check on your biscuits because every oven is different.
Serve the creamy chicken with a cheddar chive drop biscuit on top...make that TWO cheddar chive drop biscuits on top!
I hope y’all enjoyed it as much as we did! Can’t wait to make more drop biscuits real soon!
Thank you, Christianna, for inviting me to be a part of this wonderful group! You can go to Christianna's site and see what the other members did with their recipes!
Hope you have a FABULOUS beginning of the week:)Thanks for stopping by to say "HI"!!!
Some other chicken recipes to enjoy:
- Chicken with Preserved Lemon and Olives
- Balsamic Fig Glazed Chicken
- Air Fryer Chicken Tenders
- Sheet Pan Mojo Chicken
Creamy Chicken and Cheddar Chive Drop Biscuits
- For the Cheddar Chive Biscuits:
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 5 Tablespoons unsalted butter
- 3 Tablespoons vegetable shortening
- ½ cup grated cheddar cheese
- ¼ cup chives chopped finely
- 1 teaspoon salt
- 1 cup whole milk
- For the Creamy Chicken:
- 5 carrots cut on the diagonal
- 2 celery stalks thinly sliced
- 1 leek thinly sliced
- 4 boneless chicken thighs pre-marked on a grill, cut into 1 inch slices
- ½ cup caramelized onions
- ½ cup roasted peppers
- ½ cup roasted red potatoes cut into chunks
- ½ cup frozen peas
- 2 sprigs thyme
- salt and pepper to taste
- For the sauce:
- 1 cup white wine sub water if you want
- ½ cup cream
- 1 teaspoon bouillon I use Better than Bouillon
- 3 Tablespoons water
- To thicken the sauce:
- ¼ cup water
- 2 Tablespoons flour
- Preheat oven to 400 F. In a bowl of a food processor, combine the flour, butter, baking powder, salt, chives and cheese. Pulse until the dough forms into pea size clumps.
- Slowly add the milk and pulse until the dough is moistened.
- With an ice-cream scooper, drop your biscuits on a cookie sheet lined with parchment paper.
- Bake until the biscuits are nice and golden brown (approx. –20-22 minutes). Check on your biscuits because every oven is different.
- While the biscuits are baking in the oven, prepare the chicken and creamy wine sauce.
- Gather up all the vegetables.
- If you have a grill pan, add the chicken to the grill pan (or a grill) on medium-high heat and mark the chicken (or use your cast iron skillet where you’ll be making the vegetable sauce). Remove the chicken and cut into large chunks; set aside to cook the vegetables.
- Heat about 4 tablespoons of olive or vegetable oil in a 8-inch cast iron skillet on medium-high heat (if you didn’t mark your chicken on a grill or grill pan), add the chicken pieces. Cook the chicken to give color on both sides. Remove the chicken and cut into large chunks.
- In the same skillet, toss in the carrots, celery, leeks, and thyme. Season to taste with salt and pepper. Sautee for about 7 minutes. Add in the boneless chicken thighs. Stir frequently and cook for about 5 minutes.
- Add in 1 teaspoon of the bouillon paste. Stir it around in the pan.
- Pour the cup of white wine (into the pan and stir it around until combined.
- Add in the frozen peas.
- Add in the flour mixture. Stir around until combined.
- Add in the 1/2 cup cream and the water. Stir until all the cream is combined and let it simmer on low for about 3-5 minutes. Pull out the sprigs of thyme and toss them.
- Arrange the biscuits on top of the creamy chicken sauce. Serve the creamy chicken with a cheddar chive drop biscuit on top.
Boulder Locavore says
Hi Lora! I love your dish! A great luxe upgrade to Grandma's original. So glad you are part of the swap group.
Elizabeth Ann (Elizabeth Ann's Recipe Box says
1. This looks to DIE for!!!!! 2. It is y'all, always has been y'all, always will be y'all and if anyone tells you any different they aren't from the South. . . 🙂
Pretend Chef says
I love what you did with the original recipe and such a creative stance. Looks like a Southern classic made more sophisticated. Yummy! You got the y'all right! I've never seen it typed out the other way. Take a drive through Texas and you'll have your verification.
Lindsay @Eat, Knit, Grow says
That looks so delicious! I love your recipe remake! Yum!!
I love this recipoe, look specially yummy and love biscuits! gloria
I love a flaky pot pie but your cheddar chive bisquits could totally convert me. The creative touches were great.
YUM!! I can't help but think that Paula Deen would be proud. 🙂 And yes.. I can confirm it is indeed 'y'all'. 🙂 Great post!
platter looks yummy,.
Lora ... this is a great switch-up on the original! Love the drop biscuits atop that rich gravy! 'Not good for the hips, but great for the soul' ... true, true, true, but yummmm!
Fantastic photos, Lora!
Lindsey @ Gingerbread Bagels says
Oh my word that looks soooo insanely good! It looks sooo creamy and comforting and the cheddar chive biscuits are the perfect touch. I'm so glad you were chosen to participate!! 😀 Now what time is dinner? 😉
This is a great recipe! and a very attractive photos!
That is so great! What an awesome recipe, so comforting and hearty!
Georgia (The Comfort of Cooking) says
I made a dish very similar to this recently, except without the biscuits (I made small dumplings instead). This looks absolutely mouthwatering, though, Lora. My husband and I would both enjoy this so much! Thanks for sharing.
A Thought For Food says
I'm loving these drop biscuits. Nothing wrong with some southern cooking... nothing wrong at all!
Well done Lora!! Such a comforting dish, makes me want to head South just to get some! I wish I could smell this cooking! Loojs fabulous!
Sabrina Modelle says
That looks fab, y'all! So glad you've joined our little swap. This looks deliciously decadent. I'm sure "grandma" would have approved too.
Looks absolutely delicious! I am in love with this dish..and your photos making me hungry!:)
WOW! That looks so awesome!!
Color me hungry for these. Gorgeous, comforting and wow - all those flavors. I may start putting together the biscuits right now.
Cheryl and Adam @ pictureperfectmeals.com says
This is just a perfect recipe! Filing and comforting and just looking at it makes me smile. This will be great on these cool late winter evenings.
Claire Gallam says
FREAKING YUM!!!! I am making this recipe after the wedding. Like, number one on my list!
Too funny about the y'all controversy...this northerner hasn't a clue! But I do know your chicken and biscuits looks fabulous! My husband would dive right in if I served that for dinner 🙂
Mmmm these look so good! You did just a great job making it your own! And yes, it is totally, "y'all" as it's a contraction of "you all". Silly people who tell you otherwise. 🙂
Tickled Red says
Heavens to Betsy send some my way darlin'! Great twist on a vintage recipe 🙂
Never seen drop biscuits and reading the title to this post I couldn't guess imagine my pleasant surprise:).
Jessica @ How Sweet says
Holy comfort food. I need some of this!
Southern food seriously is the best comfort food. This looks awesome!
Happy When Not Hungry says
Wow this dish looks amazing! I don't make cream sauces enough, so definitely have to try this one. Yum!
Pacheco Patty says
I would call this soul food comfort food and I would love this for dinner any time.
I love your cast iron skillet;-)
mmmmmmmm..looks so comforting! Yum! I love creamy chicken recipes!
Angie's Recipes says
This looks fabulous! I love that creamy chicken recipe especially!
Just beautiful! I love your twist on the original recipe. LOVE.
Emily Malloy says
you may be a fake southerner, but that looks like some good ole' southern cookin'!
Would my husband love this! I am a Southerner by marriage and I have a soft spot for biscuits. I just need California weather to cooperate and send in some more rain to truly enjoy a dish like this. Great job on adapting the recipe!
Hi Lora- I'm new to the recipe swap too this month! I love your chicken stew- especially the roasted peppers and leeks. And the biscuits look amazing! I love the super creamy sauce- comfort in a bowl!! Great post and I look forward to what you cook up next! Cheers!
a frog in the cottage says
that is so mouth watering !!! and fun !! thanks for sharing
There isn't anything in this recipe that I don't LOVE! I've never thought to put caramelized anything in a pot pie, but I'm convinced now. The colors, the flavors, the aromas (that I can only image smell divine), even the mason jars full of cream are making me hungry. Glad to be part of the recipe swap group with you Lora!