chicken and biscuits

Chicken and Gravy

Cooked chicken is combined with a creamy white gravy made from butter, flour, chicken stock, and milk. The gravy thickens as it simmers, coating the chicken with a smooth, velvety sauce. Simple seasonings such as salt, pepper, and a touch of herbs enhance the flavor, creating a versatile preparation suitable for pouring over biscuits or using as a filling for a chicken pot pie.

As the gravy simmers, it develops a rich, cohesive texture that clings to the chicken. Gentle cooking ensures the meat remains moist while the sauce achieves the proper consistency. The result is a homestyle, creamy combination with tender chicken enveloped in smooth, lightly seasoned white gravy.

For a warm, comforting meal, pour the finished gravy over Biscuits or fill up a Puff Pastry Bowl.

Print Recipe
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Chicken
American
Servings: 4

Equipment

  • 1 large skillet or saucier

Ingredients

  • 1 celery stalk, finely diced
  • 1 carrot, finely diced
  • ½ onion, finely diced
  • 2 Tbsp. butter
  • 1 clove garlic, finely chopped
  • 1 sprig fresh rosemary, or 1 tsp. dried rosemary
  • 2 sprigs fresh thyme, or 1 tsp. dried thyme
  • 2 Tbsp. flour
  • 1 cup milk, warmed
  • 1 cup chicken stock, warmed
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 2 cups rotisserie chicken, shredded
  • ½ cup frozen peas, or any other vegetable

Instructions 

  • Heat the skillet over medium heat and add butter to the pan.
  • Once the butter begins to sizzle, add the carrots, celery, and onion with a pinch of salt. Sauté the vegetables until they begin to soften, about 5 to 10 minutes.
  • Add the garlic, thyme, and rosemary to the vegetables and sauté for about a minute until they aromas start to bloom.
  • Sprinkle flour over the vegetables and combine well so that the vegetables are coated with flour. Allow the flour to toast until it starts to form a golden roux.
  • Add the hot chicken stock to the roux in batches, whisking the stock into the roux until it is smooth before adding the next batch.
  • Whisk the hot milk to the pan until the sauce is smooth.
  • Add the shredded chicken and frozen peas.
  • Bring the sauce to a boil and reduce to a simmer.
  • Add salt and pepper and stir.
  • Allow the sauce to simmer until it thickens into a creamy gravy.
  • Serve over noodles, biscuits, or in a puff pastry bowl.