Chicken and Biscuits


  • 1 whole chicken
  • 1 packet Pioneer biscuit gravy mix
  • 1/4 cup flour
  • 1 can cream of chicken soup
  • 1 can 10 or 12-pack refrigerated biscuits


  1. Let chicken simmer in a 5 qt pot for about 2 hours. When it's cooked, take it out of the water and let it cool. Remove all broth but about 4 cups. (Freeze the rest!)
  2. Mix the biscuit gravy mix and the flour with about 1/4 cup of water and then add that mixture to the broth. Add the cream of chicken soup and bring to a boil. If it's not thick enough to be a gravy, add another small mixture of flour and cold water to thicken it up. When it's thick enough, pull the chicken off the bones and add it in small pieces to the gravy. (At this point, I usually divide the mixture into 2 and freeze half of it for another meal but you can definitely make the full batch if you want.)
  3. Put the mixture into a casserole dish.
  4. Cut each biscuit into 6 pieces each and place the pieces on top of the chicken and gravy mixture. Bake according to biscuit directions.