Head Over Heels Chicken Over Biscuits


They say the way to a man’s heart is through his stomach. This theory was proven true with this all-time comfort classic! It’s the recipe that won the affection of my husband (aside from my whit and charm, of course). It was love at first bite! He was head over heels…for me and this dish! It was the first meal I ever made for him and it is still a cherished family fav. Think of an open-faced chicken pot pie. Chicken.  Simple veggies. A rich, creamy sauce. And flaky buttermilk biscuits. It’s food for the soul.

This was a staple for me growing up. It’s one of those beloved recipes that never gets old and will always have a coveted spot in the family cookbook. Since I believe good things ought to be shared, I’m letting you in on the family secret! It’s just too wonderful to keep to myself! Helpful hint: sweat pants recommended, but not required.

The ingredients are probably right in your kitchen already…

For the Biscuits

4 Cups All-Purpose Flour

1/3 Cup Cold Butter, Cubed

1 1/2 Teaspoons Salt

1 1/4 Cups Buttermilk

2 1/2 Teaspoons Baking Soda

1 1/2 Teaspoons Baking Powder

1/3 Cup Shortening

Preheat oven to 450 degrees. In a large bowl, combine all the dry ingredients. Stir together. Add the shortening and cold butter cubes. Using a pastry blender, cut the shortening and butter until the mixture resembles course crumbs. Pour in the buttermilk and mix gently with a fork until combined. The biscuit dough will be sticky. Lightly flour a clean surface. Turn dough out of the bowl and roll 1/2 in. thick. Cut rounds with a biscuit cutter and place on a cookie sheet. Bake for 11-14 minutes until golden brown.

For the Chicken, Veggies & Sauce

5 Tablespoons Butter

1 Pound Boneless, Skinless Chicken Breasts, Cut Into 1-Inch Pieces

1 Red Pepper, Diced

1 Yellow Onion, Diced

3 Cloves Garlic, Minced

1/2 Cup Frozen Peas

5 Tablespoons Flour

1 1/2 Cups Chicken Stock

1/2 Cup Heavy Cream

Salt & Pepper, to Taste

Heat butter in a large skillet. Place chicken in the skillet and season with salt and pepper. Cook until no longer pink, about 5 minutes. Remove chicken from the skillet. Shred chicken, leaving some pieces thick. Add red pepper and onion (seasoning with every step) and sauté until tender, about 4 minutes.  Add garlic and cook until fragrant, about 1 minute. Add chicken back into the pan. Add frozen peas.  Sprinkle flour, stir and cook for 1-2 minutes. Add the chicken stock and stir until combined. Allow sauce to thicken, about 3 minutes. Add heavy cream and stir. Season with more salt and pepper.  You may add some chicken bouillon for more chicken flavor and color. Slice the biscuits in half. Pour a generous amount of chicken and veggies over the biscuits.

Get the family excited about dinner tonight with this delicious one-of-a -kind comfort classic!

God’s Blessings,

The Humble Homemaker

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