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Chicken with Tiny Biscuits

Presented by:
Land O' Lakes
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Chicken and green beans with tiny biscuits and gravy all in a single, easy to make dish.

Recipe Prep Time
Prep Time
20 min
Recipe Cook Time
Cook Time
Recipe Ready Time
Ready In
1 hr 15 min
Recipe Servings



2 cups cubed cooked chicken

1 1/2 cups (8 ounces) frozen classic-style mixed vegetables*

1/2 cup water

1 (10 3/4-ounce) can condensed cream of chicken soup

1 1/2 teaspoon chopped fresh sage leaves


2 cups all-purpose flour

1 tablespoon chopped fresh sage leaves

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

6 tablespoons cold Land O Lakes® Butter

1 cup buttermilk**


Heat oven to 375°F. Combine all filling ingredients in ungreased glass 8-inch square baking pan. Set aside. 

Combine flour, 1 tablespoon chopped fresh sage leaves, baking powder, salt and baking soda in medium bowl; cut in butter until mixture resembles coarse crumbs.

Stir in buttermilk just until moistened. Turn dough onto lightly floured surface; knead 1 minute or until smooth. 

Roll out dough to 1-inch thick circle. Cut into biscuits with 1-inch floured biscuit cutter. 

Place biscuits on top of chicken mixture. Cover; bake 30 minutes. Uncover; continue baking 25-30 minutes or until biscuits are golden brown and filling is bubbly. 

*Substitute 1 1/2 cups (8 ounces) frozen peas. 

**Substitute 1 1/2 teaspoons vinegar or lemon juice plus enough milk to equal 1/2 cup. Let stand 5 minutes.


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