Easy Homestyle Chicken and Biscuits

Name: Easy Homestyle Chicken and Biscuits
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6
Ingredients: 8 cups water; 2 chicken breast halves, skinless and boneless; salt, to taste; ground black pepper, to taste; 3 potatoes, peeled and diced; 2 stalks celery, chopped; 3 carrots, peeled and diced; 1 small onion, chopped; 2 bay leaves; 2 cubes chicken bouillon; 2 tablespoons cornstarch; 3 tablespoons water; 1 (10 ounce) can refrigerated biscuit dough; 2 tablespoons butter; 1/2 teaspoon onion powder; 1 teaspoon garlic powder; 1/2 teaspoon dried parsley

Baked Chicken Dinner

Time: 1 hour 10 minutes

Yield: 6 servings

About

Chicken and Biscuits is a classic Southern dish that is cousins to chicken pot pie and chicken and dumplings. This version is a bit simpler because instead of a pastry crust or dough drops, Easy Homestyle Chicken and Biscuits calls for premade biscuit dough that you can buy in the refrigerated section of your grocery store. Easy Homestyle Chicken and Biscuits is comforting and warming on a chilly winter night.

Ingredients

8 cups water
2 chicken breast halves, skinless and boneless
salt, to taste
ground black pepper, to taste
3 potatoes, peeled and diced
2 stalks celery, chopped
3 carrots, peeled and diced
1 small onion, chopped
2 bay leaves
2 cubes chicken bouillon
2 tablespoons cornstarch
3 tablespoons water
1 (10 ounce) can refrigerated biscuit dough
2 tablespoons butter
1/2 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon dried parsley

Directions

Step 1 -Begin by bringing 8 cups of water to a boil in a large saucepan.

Step 2 -Sprinkle the chicken with salt and black pepper, and place into the boiling water.

Step 3 -Reduce the heat to medium-low and simmer until the chicken has no visible pink, about 20 minutes.

Step 4 -Remove the chicken and chop it.

Step 5 -Reserve the water in the saucepan.

Step 6 -Stir the potatoes, celery, carrots, onion, bay leaves, and chicken bouillon cubes in the water and bring to a boil.

Step 7 -Reduce the heat to low and let simmer until the vegetables are tender, about 15-20 minutes. Return the chicken to the pot.

Step 8 -Preheat the oven to 400 degrees F.

Step 9 -Whisk the cornstarch with the 3 tablespoons of water in a small bowl until it is a smooth slurry into the simmering soup until thickened, about 1 minute.

Step 10 -Pour the soup into a 9x9-inch casserole dish.

Step 11 -Top with the biscuits.

Step 12 -Melt the butter in a small saucepan.

Step 13 -Stir the onion powder, garlic powder, and parsley into melted butter.

Step 14 -Brush the biscuits with the seasoned butter.

Step 15 -Bake until the biscuits are golden brown, about 10-12 minutes.

Step 16 -Serve hot!

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