Creamed Chicken

Creamed Chicken

This dish right here is nostalgia on a plate and it’s similar to chicken and dumplings. It reminds me of my childhood and visiting my grandparents farm. The dish is rather simple and from my earliest of memories, it’s been one of my favorites. I’ve mentioned before that my grandma rarely used a recipe and this dish is one that doesn’t require exact measurements. In fact, it’s more of this and that and adjust as needed type of recipe. It’s quite simple, really and ranks high on the list of comfort foods. This will warm up your insides fast on those cold, windy wintery days.


  • 1 chicken fryer sans the giblets
  • 1 chicken bouillon cube
  • 1/2 – 3/4 cup milk
  • 1 cup flour
  • fresh cracked pepper

for the drop biscuits:

  • 2 1/4 cups Bisquick mix
  • 2/3 cups milk

Bisquick Drop Biscuits


In a stock pot, place the fryer in and cover with water. Boil over medium high heat until the chicken is completely cooked. Remove chicken to a plate and allow to cool enough to debone and shred. Keep the medium high heat temperature on the stove top. Using a fine wire mesh strainer, remove the chicken fat/ froth from the pot. Once mostly cleared, add in a chicken bouillon cube and stir until dissolved. In a small bowl, whisk together half of the milk with half of the flour until smooth. Slowly incorporate some of the hot chicken stock to the milk/ flour mixture, stir, and transfer to the pot. Repeat with the remaining half of milk/ flour. Allow the mixture to maintain a slow boil, stirring frequently to prevent any sticking on the bottom of the pan. The mixture will begin to slowly thicken, once it does, add the chopped/ shredded chicken and reduce temperature to low.

Make biscuits according to box instructions.

To serve, take one biscuit and either crumble in large chunks on a plate or keep whole, cover with chicken mixture, and add fresh ground pepper to the top. Enjoy!



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