Quick Homestyle Chicken and Biscuits

Quick Homestyle Chicken and Biscuits

sanhym 1

"This is my mother-in-law's recipe that has become a favorite in our house! Perfect for those chilly winter days."


1 h 10 m {{adjustedServings}} servings 341 cals
Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 341 kcal
  • 17%
  • Fat:
  • 11.3 g
  • 17%
  • Carbs:
  • 46.6g
  • 15%
  • Protein:
  • 13.8 g
  • 28%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 1008 mg
  • 40%

Based on a 2,000 calorie diet

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  • Prep

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  1. Bring 8 cups water to a boil in a large saucepan. Sprinkle chicken with salt and black pepper and place into the boiling water. Reduce heat to medium-low; simmer until chicken is no longer pink inside, about 20 minutes. Remove chicken and chop. Reserve water in saucepan.
  2. Stir potatoes, carrots, celery, onion, chicken bouillon cubes, and bay leaves into the water and bring back to a boil. Reduce heat to low and simmer until vegetables are tender, 15 to 20 minutes. Return chicken to the pot.
  3. Preheat oven to 400 degrees F (200 degrees C).
  4. Whisk cornstarch with 3 tablespoons water in a small bowl until smooth and stir mixture into the simmering soup until soup has thickened, about 1 minute.
  5. Pour soup into a 9x9-inch casserole dish and top with biscuits. Melt butter in a small saucepan. Stir garlic powder, onion powder, and parsley into melted butter. Brush biscuits with seasoned butter.
  6. Bake in the preheated oven until biscuits are golden brown, 10 to 12 minutes.
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  1. 11 Ratings


Perfect for a cold night. Great comfort food. Instead of water and bouillon, I used homemade chicken broth. Sauteed the chicken instead of boiling in the water to give it more flavor. For 2,...

Did not thicken enough added at least twice the corn starch the re up called for and it was not as thick as it should have been. It had good flavor but next time I would use less water and more ...

was great