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A plate of chicken gravy and biscuits: a tall, flaky homemade sourdough buttermilk biscuit split open and topped with creamy chicken gravy with shredded chicken and peas on a white quartz kitchen island

Chicken Gravy and Biscuits

Easy chicken gravy and biscuits with tender chicken and sautéed onion in a creamy, buttery herb gravy, made in one pot and spooned over warm biscuits. A cozy winter dinner the kids can help make.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 314 kcal

Equipment

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.
    Diced white onion sautéing in melted butter in a cream enameled cast iron Dutch oven
  • Sprinkle in the flour and stir continuously 2–3 minutes to make a smooth roux. Don't let it brown too much.
    Stirring flour into butter and onion to make a roux for chicken gravy in a cream enameled cast iron Dutch oven
  • Slowly whisk in the chicken broth and milk until smooth, with no lumps.
    A child pouring milk into the roux in a cream enameled cast iron Dutch oven, with a metal whisk in the pot
  • 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.
    Creamy chicken gravy with shredded chicken and herbs in a cream enameled cast iron Dutch oven
  • Split the warm biscuits, place 2 on each plate, and spoon the gravy over the top.
    Ladle lifting creamy chicken gravy with peas from a cream enameled cast iron Dutch oven

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

Serving: 1cupCalories: 314kcalCarbohydrates: 10.9gProtein: 24.1gFat: 19.1gSaturated Fat: 9.8gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 5.7gCholesterol: 101.4mgSodium: 551.3mgPotassium: 311.5mgFiber: 0.5gSugar: 4.2g
Keyword biscuits and chicken gravy, chicken gravy and biscuits, chicken gravy from scratch, creamy chicken gravy, homemade chicken gravy
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