Creamed Chicken & Biscuits (and a Giveaway!)-CLOSED

Hi! Remember me? Apologies for the lengthy absence. The past week has been rather busy and super-stressful. Stressful to the point that I’m also battling a cold, which I hate. Colds suck because they make you just sick enough that it’s annoying, but they don’t actually knock you flat on your butt. I know it sounds stupid, but if I’m going to be sick, I’d prefer to be stuck in bed for 3 days, then done, not just feeling under the weather enough to be crabby for what feels like days on end. Does that make sense? Not really.

Anyway…What’s been driving me batty the most is not having the time or the energy to get back into my kitchen. Every night this week, except Friday, we’ve had something going on. I ended up leaving work early on Friday afternoon, just because I needed to crash, thanks to a lack of sleep and a hacking cough. Between being exhausted and being sick, I had to force myself to take some much-needed downtime. So, Friday afternoon, I hung out on the couch, reading a book (Empty Mansions, if anyone cares) and dozing off after I got home. Saturday, I felt better, so I went and got my hair cut, went to the store, and got back to work. I made some blondies (recipe forthcoming), some pork chops and mashed potatoes for dinner. Today, I felt crappy again, and the only thing that sounded good was something involving chicken. Creamed Chicken and Biscuits.

Creamed Chicken and BiscuitsIt hit the spot. It’s basically the same as the Creamed Chicken and Cornbread I made a few months ago, but I tweaked it just slightly.

Creamed Chicken & BiscuitsI ended up eating a bit more than I probably should’ve, but it was about the only thing I had to eat today.

Yield: 4-6

Creamed Chicken & Biscuits

Creamed Chicken & Biscuits
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes


For the biscuits:

  • 2 C flour
  • 1 Tbsp. baking powder
  • 2 tsp. sugar
  • 1/2 tsp. cream of tartar
  • 1/4 tsp. salt
  • 1/2 C (1 stick) unsalted butter, cold, cut into cubes
  • 2/3 C whole milk

For the Creamed Chicken:

  • 1 lb. ground chicken
  • salt & pepper to taste
  • 6 Tbsp. unsalted butter
  • 6 Tbsp. flour (1/4 C + 2 Tbsp.)
  • 1 C heavy cream
  • 2 C chicken stock


Preheat the oven to 450 degrees F. In a medium mixing bowl, whisk together the flour, baking powder, sugar, cream of tartar and salt.

Cut in the cold butter cubes with a pastry cutter or rub the butter in with your fingers until the mixture looks likes coarse crumbs.

Make a well in the center of the mixture and pour the milk in all at once. Stir with a fork just until moist. Turn the dough out onto a lightly floured surface, and knead about 10 times, until almost smooth. Roll or pat the dough out until it's 1/2-inch.

Cut the biscuits out with a floured 2-inch biscuit cutter and place on an ungreased baking sheet. Bake in the preheated oven for 10-12 minutes, or until golden brown.

In the meantime, season the ground chicken with salt and pepper, and cook over medium heat until cooked through, about 5-6 minutes. Remove to a plate and melt the butter in the skillet. Whisk in the flour and cook 2-3 minutes, until golden brown, and nutty-smelling.

Slowly whisk in the heavy cream and chicken stock. Once both have been added, season again with pepper, and bring to a boil. Cook 1-2 minutes or until thickened. Add the ground chicken and cook until warmed through.

To serve, split one of the biscuits in half, and spoon the creamed chicken over top.

Did you make this recipe?

Tag it on Instagram using #tramplingroserecipes

In spite of the additional snow we got this morning (I know it’s only December 8, but I’m over it already), I did venture out to The Pheasant. Normally they’re not open on Sundays, but they were today, for a Holiday Pop-Up Shop. I was going to stop by there yesterday, but figured I’d just go today and check out the vendors. I’m glad I did, because I picked up quite a few South Dakota-made items that I’ve put together in order to giveaway to one lucky reader!

South Dakota-Made GiveawayYou get a bottle of Organic Tuscan Herb Olive Oil, a bottle of Traditional 18-Year Balsamic Vinegar (this is the stuff that changed my dislike of balsamic vinegar into a borderline obsession with it!), 2 pouring spouts with lids, Olive Oil Lip Balm, a jar of JalapeƱo Jelly (The Pheasant uses this on their PB&JJ Burger), a tea towel from CleanSlate Design + Print/2ndskin, and last, but not least, a bag of peanut brittle from The Cake Lady in Sioux Falls. I’ve been meaning to do a giveaway for awhile now, and I thought a collection of South Dakota-made items might be fun.

As usual, to enter, just leave me a comment. Tell me what you’d make with the olive oil or the vinegar. Tell me what holiday tradition(s) you’re most looking forward to celebrating. Tell me “Hello.” Heck, you can even tell me to take a flying leap off a cliff (although I wouldn’t really appreciate that, and probably wouldn’t enter you in the contest, but if you really feel that way, do please express yourself)! Feel free to like the ol’ Facebook page or follow me on Twitter for additional entries if you’d like, but it’s not mandatory. I’ll keep the giveaway open until 9:00 AM, next Sunday, December 15, 2013. Make sure you leave an email address for notification–You’ll have 24 hours to respond if you’re chosen, otherwise another winner will be picked.

DISCLOSURE: This giveaway is sponsored by me, and is open to US residents only (because I’m too cheap to ship it outside the country).