Quick Homestyle Chicken and Biscuits

A thick chicken soup packed with vegetables is baked beneath biscuits brushed with seasoned butter until golden brown. It's a hearty but surprisingly easy main dish that's perfect for a chilly winter day.

• Preparation Time: 25 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 10 mins
• Calories: 341 Calories

Ingredients

• 2 tablespoons butter
• 2 tablespoons cornstarch
• 3 tablespoons water
• ½ teaspoon onion powder
• 1 teaspoon garlic powder
• 1 (10 ounce) can refrigerated biscuit dough
• 1 small onion, chopped
• 2 stalks celery, chopped
• 2 cubes chicken bouillon
• salt and ground black pepper to taste
• 2 bay leaves
• 8 cups water
• ½ teaspoon dried parsley
• 3 potatoes, peeled and diced
• 2 skinless, boneless chicken breast halves
• 3 carrots, peeled and diced

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

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.

Step 3

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.

Step 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.

Step 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.

Step 6

Bake in the preheated oven until biscuits are golden brown, 10 to 12 minutes.