Chicken and Biscuits

Alisa Ries


My mom was born and grew up during the Great Depression. My grandparents had to make the most of what they had. This recipe was used by my mom later in life to feed us 4 chiidren. It was a way of cooking a chicken and making it go a long way and fill us up as it did when her mom would make it years before. I am sure a lot of you have varieties of this same recipe, but this one is like Mama's.

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1 Hr
25 Min


homemade biscuits
1 c
self rising flour


Step 1 Direction Photo

1Place whole chicken in big pot to boil. Bring to boil then turn to simmer. Cook until chicken is tender and falls away from bone.

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2When chicken is done, take out of chicken stock and set aside to cool.

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3Add 1/2-1 cup of flour to stock to thicken it. Whisk to remove clumps.

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4As stock is thickening, make your homemade biscuits. (I didn't include the recipe for homemade biscuits as most can make them).

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5Debone chicken. Pour chicken stock into 13x9" pan and add pieces of deboned chicken to it

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6Place biscuits on top.

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7Bake at 425* until biscuits are done.

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8* you can use canned biscuits or crescent rolls if you don't want to make homemade. I prefer homemade like Mama's.

* you can add vegetables if you like to the dish before you add the biscuits as I did in the small dish.

*. I didn't have a whole chicken in my freezer, so I used what I had. A package of chicken breasts and a package of drumsticks.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Hashtags: #chicken, #Biscuits