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Creamed Chicken in Biscuit Bowls

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“This is comfort food at it's best! You can make this using cooked turkey instead of chicken, use your favorite mixture of frozen veggies for this, I added in some fresh corn that I sliced off the cob with a mixture of frozen peas and carrots. Prepare the creamed sauce first! You might want to consider doubling this recipe, it is really good!”
25hrs 45mins

Ingredients Nutrition

  • 3 tablespoons butter
  • 1 small onion, sinely chopped
  • 1 tablespoon fresh minced garlic (or to taste)
  • 2 large celery ribs, finely diced
  • 1 (10 ounce) can cream of chicken soup, undiluted
  • 12 cup half-and-half cream
  • 1 pinch poultry seasoning
  • 1 12 cups old cheddar cheese, shredded
  • 3 tablespoons parmesan cheese
  • 2 -3 cups cooked chicken, chopped
  • 1 (10 ounce) package frozen vegetables, thawed
  • salt and pepper
  • 1 (16 ounce) canflakey large refrigerated biscuits


  1. For the creamed sauce; In a large skillet melt butter; add in the onion with thyme, poultry seasoning, garlic and celery, saute for about 3 minutes or until just slightly tender.
  2. Add in the cream of chicken soup and 1/2 cup half and half cream; cook over medium heat, stirring for about 5 minutes.
  3. Add in the 1-1/2 cups cheddar cheese and 3 tablespoons Parmesan cheese, stirring until the cheese has melted.
  4. Add/stir in the cooked chicken with the thawed veggies; cook over low heat stirring for about 25 minutes, season with salt and pepper to taste.
  5. For the biscuit bowls; set oven to 350 degrees.
  6. Roll out each biscuit into a 5-inch circle.
  7. Place the biscuits into individual 6-ounce custard cups or ramekins; place several inches apart on a baking sheet.
  8. Using fingers, mold the flattened biscuits around the custard cups.
  9. Bake for about 12-15 minutes.
  10. Cool slightly and remove the biscuits from the cups.
  11. Fill each biscuits with the creamed chicken filling.

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