Unlike in most chicken and biscuits recipes, I bake the biscuits separately. Doesn’t it make sense to bake them separately? It makes perfect sense to me. First, you get both biscuit tops and bottoms crispy, not just the tops. The more crispy surface, the better, no? Secondly, when baked without chicken in the oven, which introduces a lot of moisture, biscuits will brown much better.
I keep talking a lot about the biscuits here, but that’s because they are as much of a star in this recipe as the creamy chicken. Don’t try to substitute them for store-bought ones, it has to be these very special homemade biscuits.
They are a delight to eat on their own, but when you pair them with my pot pie chicken, you get the ultimate, heavenly soul food. You may also want to try making these quick sourdough biscuits, those are very tasty as well.
The chicken
I like using chicken breast in this recipe. For some reason, other chicken parts don’t seem to work as well. But it’s a matter of preference, so use whatever chicken you like. Left-over chicken works best as you don’t need to cook it. So, if you have a left-over rotisserie chicken or some baked chicken breast, use that. In case you don’t have any left-overs, here are some of my favorite chicken breast recipes that I have or would use in this recipe:
10-minute pan-seared chicken breast Quick broiled chicken breast Air fryer chicken breast Slow baked chicken breast Sous vide chicken breast
Other chicken recipes that will work well in this dish:
Pan-fried boneless chicken thighs Air fried chicken thighs Broiled chicken thighs
