Easy Homestyle Chicken and Biscuits
Time: 1 hour 10 minutes
Yield: 6 servings
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.
Begin by bringing 8 cups of water to a boil in a large saucepan.
Sprinkle the chicken with salt and black pepper, and place into the boiling water.
Reduce the heat to medium-low and simmer until the chicken has no visible pink, about 20 minutes.
Remove the chicken and chop it.
Reserve the water in the saucepan.
Stir the potatoes, celery, carrots, onion, bay leaves, and chicken bouillon cubes in the water and bring to a boil.
Reduce the heat to low and let simmer until the vegetables are tender, about 15-20 minutes. Return the chicken to the pot.
Preheat the oven to 400 degrees F.
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.
Pour the soup into a 9x9-inch casserole dish.
Top with the biscuits.
Melt the butter in a small saucepan.
Stir the onion powder, garlic powder, and parsley into melted butter.
Brush the biscuits with the seasoned butter.
Bake until the biscuits are golden brown, about 10-12 minutes.