Chicken and Cheddar Biscuits

Chicken and Cheddar Biscuits

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"This homey comfort-food chicken and veggie dish features easy-prep Cheddar biscuits."

Ingredients 6 h 30 m {{adjustedServings}} servings 421 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 421 kcal
  • 21%
  • Fat:
  • 18.9 g
  • 29%
  • Carbs:
  • 40.9g
  • 13%
  • Protein:
  • 22.4 g
  • 45%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 959 mg
  • 38%

Based on a 2,000 calorie diet

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  1. Stir potatoes, carrots, onion, celery, mushrooms, garlic, thyme, sage, salt, and black pepper together in a 4-quart slow cooker. Sprinkle tapioca over vegetable mixture and place chicken thighs into the cooker. Pour chicken broth over chicken and vegetables.
  2. Cover, set cooker to Low, and cook until vegetables and chicken are tender and sauce has thickened, 6 to 7 hours. If preferred, set cooker to High and cook 3 to 3 1/2 hours.
  3. About 30 minutes before serving time, preheat oven to 450 degrees F (230 degrees C).
  4. Stir biscuit mix and Cheddar cheese in a bowl until thoroughly combined; mix in milk. Turn dough out onto a floured work surface and knead 10 times. Roll dough out into a 1/2-inch thick circle and cut out biscuits with a floured 3-inch biscuit cutter. Reroll scraps as needed. Arrange biscuits onto an ungreased baking sheet.
  5. Bake biscuits in the preheated oven until golden brown, 10 to 12 minutes.
  6. While biscuits are baking, remove chicken thighs from slow cooker and let stand until cool enough to handle. Strip meat off the bones and coarsely chop; discard bones. Return chicken meat to the slow cooker; stir in peas and cream cheese until cream cheese has melted and sauce is creamy. Cook for 10 more minutes. Serve with Cheddar biscuits.
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Reviews 4

  1. 4 Ratings


I made this nearly as written, and according to my family, we have a "keeper." I did not add the peas only because I didn't have them on hand, and I did substitute lower-fat cream cheese. I subsituted 1/3 cup of the chicken broth with home made white wine because I wanted to use it up. I had chicken breasts on hand, and since we like white meat better, we would not use thighs. I think these changes were insignificant, however, to the overall flavor. This wasn't overly rich, and we liked the choices of herbs; it didn't have that "dried dressing mix" flavor of similar recipes. There wasn't too much preparation, and it was easy. I will make this again. Thanks for a great recipe!


Followed the recipe pretty faithfully and I thought it was definitely good, but way too heavy on the herbs for me. The thyme and sage just completely overpowered any other flavor to this. I would recommend halving them or trying your own blend. And yes basically this comes out as chicken pot pie without the crust (that's what the biscuits are for) :)


We loved it!!!! It was so yummy, we will make it again for dinner!!