This post may contain affiliate links. Please read our disclosure policy.
This chicken gravy and biscuits recipe is the warm, comforting dinner my family loves on snowy, cold winter days. Tender chicken and onion simmer in a creamy, buttery herb gravy made in one pot, then get spooned over warm biscuits. It comes together in about 30 minutes.
Chicken Gravy and Biscuits
When the weather turns cold and the snow starts falling, I’m always looking for an easy, delicious, warm dinner to put on the menu for the week. I want something cozy that fills everyone up, doesn’t keep me in the kitchen all evening, and lets my kids help. Chicken Gravy and Biscuits checks every one of those boxes, and it’s one of the warm dishes my family loves when it’s snowy and cold outside.
My daughter helps me make this one. She helps me measure the flour, milk, and broth, pours everything into the Dutch oven, and takes her turn stirring the gravy as it thickens. It’s a simple recipe with just a few steps, so it’s a great one to cook together with little ones.
The gravy is made in one pot. I sauté diced onion in butter, stir in flour to make a roux, whisk in chicken broth and milk, season it with dried herbs, and stir in cooked chicken. That’s it! Spoon it over warm biscuits and dinner is ready.
I serve it over my homemade Buttermilk Sourdough Biscuits, but canned biscuits work great too when you need dinner on the table fast.
Equipment You’ll Need
To make this Chicken Gravy and Biscuits recipe, you’ll need:
- Caraway or Magnolia Dutch Oven – I make the whole gravy in one pot, usually my Caraway or my Hearth & Hand with Magnolia Dutch oven. Both are enameled cast iron and plastic-free, and a stock pot works too.
- Metal Whisk – A stainless steel whisk is the key to a smooth, lump-free gravy when you add the broth and milk.
- Round Stainless Steel Biscuit Cutters – For cutting out homemade biscuits. A set of round stainless cutters gives you clean edges, so the biscuits rise tall.
What Makes Chicken Gravy and Biscuits So Easy?
Everything happens in one pot. There’s no browning raw chicken and no extra pans to wash. Start with chicken that’s already cooked, and the gravy only needs to thicken and warm through.
The gravy uses simple pantry staples: butter, flour, chicken broth, whole milk, and a few dried herbs. If you have a rotisserie chicken in the fridge and a can of biscuits, you’re most of the way to dinner.
It’s also an easy recipe to cook with kids. Measuring, pouring, and stirring are all jobs little hands can help with (with an adult at the stove, of course).
Why I Choose Organic Ingredients
Organic butter, organic whole milk, and organic chicken are easy swaps that work beautifully in this recipe. They’re the backbone of the gravy, so it’s nice to know a little more about how they’re produced.
A good-quality chicken broth also makes a big difference in the flavor. You can even make your own (see below). Use whatever fits your family and your budget; this dish is delicious either way.
Ingredients for Chicken Gravy and Biscuits
These are simple, everyday ingredients, and exact amounts are also in the recipe card below.
- 2 cups cooked chicken – Shredded or diced. Rotisserie chicken works great. I prefer thighs because they stay juicy and have more flavor, but breasts work too.
- 1/2 white onion – Diced and sautéed in the butter first for extra flavor.
- 4 tablespoons unsalted butter – For sautéing the onion and making the roux.
- 1/4 cup all-purpose flour – Thickens the gravy.
- 2 cups chicken broth – Store-bought or homemade. I use Kirkland Signature chicken broth.
- 1 cup whole milk – Makes the gravy rich and creamy.
- 1 teaspoon dried parsley – Adds a little color and fresh herb flavor.
- 1/2 teaspoon dried thyme – A classic herb with chicken.
- 1/2 teaspoon dried tarragon – Adds a light, savory flavor that makes this gravy special.
- Salt and pepper – To taste.
- 8 biscuits – Homemade or canned, for serving (2 per person).
- 1 cup frozen peas (optional) – Stir them in with the chicken if you’d like some veggies.
Step by Step: How to Make Chicken Gravy and Biscuits
- Bake your biscuits according to your recipe or the package directions, so they’re warm when the gravy is ready.
- In a Dutch oven or stock pot, melt 4 tablespoons of butter over medium heat. Add the diced onion and sauté for about 4 to 5 minutes, until soft and translucent.
- Sprinkle the flour over the onion and butter. Stir continuously for 2 to 3 minutes to make a smooth roux, being careful not to let it brown too much.
- Slowly pour in the chicken broth and milk while whisking with a metal whisk, so there are no lumps.
- Stir in the dried parsley, thyme, and tarragon, and season with salt and pepper. Taste as you go, since chicken broth already has some salt. Bring the gravy to a gentle simmer.
- Reduce the heat to low and simmer for 5 to 7 minutes, stirring occasionally, until the gravy thickens. Let it go a little longer for a thicker gravy.
- Stir in the cooked chicken (and the peas, if you’re using them) and let it heat through for 2 to 3 minutes. Taste and adjust the salt and pepper if needed.
- Split the warm biscuits in half, place 2 on each plate, and spoon the chicken gravy over the top.
Tips for Making Chicken Gravy and Biscuits
Use chicken thighs for the most flavor. Rotisserie chicken is my favorite shortcut, but if you’re cooking chicken just for this recipe, I prefer thighs. They don’t dry out as easily and have more flavor than breasts. Either one works.
Sauté the onion first. Cooking the diced onion in the butter before adding the flour gives the gravy a sweet, savory base.
Whisk as you pour. Add the broth and milk slowly while whisking, and you’ll have a smooth gravy every time.
Season at the end. Chicken broth and rotisserie chicken can both be salty, so taste the gravy after the chicken goes in before adding more salt.
Add peas for some veggies. If you’d like a vegetable in the gravy, stir in about 1 cup of frozen peas along with the chicken. They’re completely optional, and the gravy is just as cozy without them.
Get the kids involved. Let them measure the flour, milk, and broth, pour them into the pot, and help stir. My daughter helps me stir.
Mistakes to Avoid When Making Chicken Gravy and Biscuits
Browning the roux too much. Cook the flour and butter for just 2 to 3 minutes, stirring the whole time. You want a light roux for a creamy, pale gravy.
Dumping the liquid in all at once. Pouring the broth and milk in too quickly can make lumps. Pour slowly and keep whisking.
Walking away while it simmers. Gravy can stick to the bottom of the pot, so give it a stir every minute or so.
Microwaving the leftovers. Gravy reheats best on the stovetop, where you can stir it and loosen it up.
Using Leftover Thanksgiving Turkey
This chicken gravy and biscuits recipe is a great way to use up leftover Thanksgiving turkey. Simply swap the chicken for 2 cups of shredded or diced cooked turkey and make the gravy exactly the same way. Turkey and gravy over warm biscuits makes a cozy meal the day after Thanksgiving.
What Kind of Chicken Should I Use?
Any cooked chicken works in this Chicken Gravy and Biscuits recipe, which is part of what makes it so easy:
- Rotisserie chicken – My go-to shortcut. Pull the meat off the bones and shred or dice it.
- Cooked chicken thighs – My favorite. They stay juicy and have the most flavor.
- Cooked chicken breasts – Leaner, and they work great too.
- Leftover turkey – Perfect after Thanksgiving (see above).
You’ll need 2 cups of cooked chicken in total.
Making Your Own Chicken Broth
Store-bought chicken broth is quick and easy, but homemade chicken broth gives this gravy even more flavor. It’s also a great way to use the carcass from a rotisserie chicken. Simmer the bones with water and a few vegetables, strain it, and store it in glass jars in the fridge or freezer so it’s ready whenever you need it. Find my recipe here: Homemade Chicken Broth.
What to Serve with Chicken Gravy and Biscuits
Chicken gravy over warm biscuits is rich and cozy, so I like to round out the meal with something fresh or veggie-filled. Here are a few sides that go great with it:
- Easy Skillet Green Beans with Onions and Garlic – Tender green beans with onion and garlic add a simple veggie to the plate.
- Healthy Broccoli Bacon Salad – Crunchy broccoli and a tangy Greek yogurt dressing balance the creamy gravy.
- Mom’s Fresh Cucumber Salad – Cool, crisp cucumbers with vinegar and dill brighten up every bite.
- The Most Delicious Minestrone Soup – A cup of veggie-packed tomato soup makes it a hearty winter dinner.
- Applesauce – A simple, sweet side that kids love next to savory gravy.
How to Store and Freeze Chicken Gravy
To store leftovers: let the gravy cool, then store it in an airtight glass container in the fridge for 3 to 4 days. Store leftover biscuits separately so they don’t get soggy.
To freeze: pour the cooled chicken gravy into a freezer-safe glass container, leaving some room at the top for it to expand, and freeze it for up to 3 months.
To reheat: warm the gravy in a pot on the stovetop over medium-low heat, stirring often. If it’s thick, add a splash of broth or milk to loosen it. Thaw frozen gravy in the fridge overnight first. I don’t reheat this in the microwave.
FAQs for Chicken Gravy and Biscuits
Can I use rotisserie chicken?
Yes! Rotisserie chicken works great and makes this recipe even faster. You’ll need 2 cups shredded or diced.
Is chicken breast or thigh better?
Either works, but I prefer thighs. They don’t dry out as easily and have more flavor.
Can I use leftover turkey instead of chicken?
Absolutely. Use 2 cups of cooked turkey in place of the chicken. It’s a great way to use up Thanksgiving leftovers.
What kind of biscuits should I use?
I make my own Buttermilk Sourdough Biscuits from scratch, but canned biscuits work great too. Plan on 2 biscuits per person.
How do I store leftover chicken gravy?
Keep it in an airtight glass container in the fridge for 3 to 4 days. Store the biscuits separately so they don’t get soggy.
Can I make the gravy ahead or freeze it?
Yes. Freeze cooled gravy in a freezer-safe glass container for up to 3 months. Thaw it in the fridge overnight, then reheat it on the stovetop, adding a splash of broth or milk if it’s thick.
How do I reheat chicken gravy and biscuits?
On the stovetop over medium-low heat, stirring often and adding a splash of broth or milk if it’s thick.
How many servings does this make?
This recipe serves 4, with 2 biscuits per person.
Is chicken gravy and biscuits kid-friendly?
Yes! It’s mild and cozy, and kids can help make it by measuring, pouring, and stirring.
Chicken Gravy and Biscuits is a Cozy Winter Family Favorite
I hope this Chicken Gravy and Biscuits recipe brings a little extra warmth to your table on the next snowy night, just like it does for us. If you make it, leave a comment and a star rating below, and tag me on Instagram at @our.family.cooks. I love seeing your kitchen creations!
Chicken Gravy and Biscuits
Equipment
- Dutch Oven or stock pot
Ingredients
- 2 cups cooked chicken shredded or diced; rotisserie, thighs, or breasts (or leftover turkey)
- 1/2 white onion diced
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth store-bought or homemade
- 1 cup whole milk
Seasonings
- 1 tsp dried parsley
- 1/2 tsp dried thyme
- 1/2 tsp dried tarragon
- salt and pepper to taste
Optional add-in
- 1 cup frozen peas optional; stir in with the chicken
For serving
- 8 biscuits homemade or canned, baked
Instructions
- Bake the biscuits according to your recipe or the package directions.
- In a Dutch oven or stock pot, melt the butter over medium heat. Add the diced onion and sauté 4–5 minutes, until soft and translucent.
- Sprinkle in the flour and stir continuously 2–3 minutes to make a smooth roux. Don't let it brown too much.
- Slowly whisk in the chicken broth and milk until smooth, with no lumps.
- Stir in the parsley, thyme, tarragon, salt, and pepper. Bring to a gentle simmer.
- Reduce the heat to low and simmer 5–7 minutes, stirring occasionally, until thickened (longer for a thicker gravy).
- Stir in the cooked chicken (and the peas, if using). Heat through, 2–3 minutes. Taste and adjust the seasoning.
- Split the warm biscuits, place 2 on each plate, and spoon the gravy over the top.
Notes
- Chicken: rotisserie chicken works great. Thighs stay juicier and have more flavor than breasts, but either works.
- Leftover turkey: swap in 2 cups cooked turkey after Thanksgiving.
- Broth: store-bought or homemade. Broth can be salty, so taste before adding salt.
- Biscuits: homemade buttermilk sourdough biscuits or canned. Bake time isn’t included in the times above.
- Peas (optional): for some veggies, stir about 1 cup frozen peas into the gravy along with the chicken.
- Storage: store leftover gravy in an airtight glass container in the fridge for 3–4 days. Store the biscuits separately.
- Freezing: freeze the cooled gravy in a freezer-safe glass container for up to 3 months, leaving headspace. Thaw in the fridge overnight.
- Reheating: reheat on the stovetop over medium-low heat, stirring, and add a splash of broth or milk if it’s thick. Not in the microwave.
- Kids: little helpers can measure, pour, and stir.
- Nutrition: Nutrition is for the chicken gravy only; biscuits and the optional peas are not included.
Nutrition
Tried this recipe for yourself? Leave a comment and photos below!
Follow on Instagram, Facebook, Pinterest, and YouTube
Nutrition Disclaimer: Our Family Cooks is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
