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Creamed Chicken (potpie or chicken & biscuits) Recipe

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This recipe for Creamed Chicken (potpie or chicken & biscuits), by , is from Thomas Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Mary Thomas


C butter
⅓ C flour
2 C chicken broth
1 C milk
⅛ tsp sage
⅛ tsp thyme
⅛ tsp pepper
1 chicken/cooked & cut into bite size pieces (or equivalent chicken breast)
salt to taste
C cooked diced carrots

Melt butter. Stir in flour & seasonings. Cook over low heat until bubbling. Gradually stir in the liquids. Bring to a boil and boil for one minute. Add salt to taste. Add chicken and carrots.

For potpie heat gravy almost to boiling. Place in casserole. Top with biscuit dough. Bake at 450 degrees for 15 minutes.

Bake biscuits, slicing in half and topping with gravy. Use your favorite biscuit recipe or mine:
- 1 C. flour
- tsp salt
- 1 T. sugar
- 2 tsp baking powder
- C shortening (Crisco or partial butter)
- C + 1 T. milk
Cut shortening into dry ingredients. Add milk. Roll out on floured surface and cut with biscuit cutter.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
A family favorite over the years -- usually made in larger batches. Today the supermarket "bird in a box" (rotisserie chicken) makes a great shortcut instead of boiling the whole chicken.




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