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Creamy Garlic Chicken and Buttermilk Biscuits

September 29, 2012 10 Comments

Since starting my pre-wedding diet a few weeks ago, I’ve been pretty good about eating healthy. Lots of fruits/vegetables and lean proteins, limited carb intake, etc. And, any desserts I make get pawned off on other people. Most days, it’s actually not so bad. I’ve almost gotten used to eating right and exercising. But this morning I woke up with a serious craving for biscuits. Big, buttery, flaky biscuits smothered in creamy stuff. It was a craving that couldn’t be denied.

Lucky for me (but not so much for my waistline),  the Progress Recipe Starter pack I got last week contained a can of creamy roasted garlic sauce and a recipe for Creamy Garlic Chicken and Cheddar Biscuits. I opted to make buttermilk biscuits from scratch rather than use Pillsbury, and tweaked the creamy chicken just a little bit, but otherwise stuck with the Progresso recipe. And guys? It was so good! Kind of like chicken pot pie, but with a buttery, flaky biscuit instead of pie crust. Hearty but somehow light at the same time, it was the perfect lunch for a crisp fall day. (Dan ate two huge helpings!)

Creamy Garlic Chicken and Buttermilk Biscuits

Ingredients:

(Buttermilk Biscuits – Slightly adapted from Tracey’s Culinary Adventures)

  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tbsp sugar
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 4 tbsp cold unsalted butter, cut into 1/4-inch cubes + 2 tbsp, melted
  • 1-1/2 cups cold buttermilk

(Creamy Garlic Chicken — Slightly adapted from Progresso’s Recipe Starter recipe)

  • 1 18-oz can Progresso™ Recipe Starters™ creamy roasted garlic with chicken stock cooking sauce
  • 3 thin-sliced boneless chicken breasts
  • 1 cup frozen mixed vegetables
  • Salt/pepper to taste
  • 1 cup grated Parmesan cheese

Directions:

  1. Preheat oven to 500. Lightly grease a round, 9-inch cake pan.
  2. In a large bowl, mix together flour, baking powder, sugar, salt and baking soda
  3. Scatter the butter pieces evenly over the dry ingredients and cut in with a pastry cutter or fork, until the mixture resembles coarse cornmeal.
  4. Add the buttermilk, and stir until everything is incorporated
    ** Dough will be wet, sticky and a little lumpy.
  5. Using a 1/3 cup measuring cup, scoop mounds of dough and drop them onto a floured surface. Continue until you’ve scooped all of the dough
    ** You should get 8-9 mounds of dough.
  6. Flour your hands, then, one at a time, pick up each piece of dough (coating with extra flour if necessary so you can work with it) and gently shape it into a rough ball. Shake off the excess flour and place the ball of dough in the prepared cake pan. Repeat with the remaining mounds of dough, until the cake pan is filled.
  7. Gently brush the top of each biscuit with some of the melted butter (don’t press down and flatten them).
  8. Bake for 5 minutes, then reduce the oven temperature to 450 F.
  9. Quickly season both sides of your chicken breasts with salt and pepper to taste. Slap them on a baking sheet and slip them in the oven with your biscuits.
  10. Bake biscuits and chicken for 13-15 minutes.
  11. Remove both pans from the oven.
  12. While biscuits are cooling, get started on your creamy garlic chicken. Chop chicken breasts into bite sized cubes and toss the meat into a sauce pan with cooking sauce and frozen vegetables on medium-high heat.
  13. Bring the mixture in your sauce pan to a boil, then reduce the heat and allow the mixture to simmer for 5 minutes.
  14. Remove sauce pan from heat and stir in grated Parmesan cheese to thicken the mixture.
  15. Split a biscuit in half and place the bottom half on a dinner plate. Spoon garlic chicken mixture over the biscuit, then top with the other half of the biscuits.
  16. Enjoy immediately!

You may also like:

  • Pulled Pork Sandwich
  • Popovers with Orange and Honey Butters
  • Snacktastic Sundays: Hot & Sticky Crock Pot Chicken

Filed Under: Bread, Dinner, Lunch, Poultry Tagged With: buns/biscuits, hearty, poultry

Comments

  1. Sarah says

    September 30, 2012 at 4:50 am

    Droolinggggggg

    Reply
    • justputzing says

      September 30, 2012 at 1:46 pm

      <3

      Reply
  2. mjskit says

    September 30, 2012 at 11:05 pm

    What a beautiful plate of goodness!

    Reply
    • justputzing says

      October 1, 2012 at 7:05 am

      Thanks!

      Reply
  3. Stephanie says

    November 13, 2012 at 6:44 pm

    everything about this sounds amazing. my husband is the pickiest eater in the world who doesn’t like white sauces or vegetables, so i’ll have to entertain to try this. shucks :0)

    Reply
    • justputzing says

      November 13, 2012 at 9:36 pm

      Awww, well maybe you could make a single serving for yourself?

      Reply
  4. Emily says

    November 19, 2012 at 6:43 pm

    Looks good!

    Reply
    • justputzing says

      November 19, 2012 at 8:28 pm

      Thank you 🙂

      Reply
  5. delia shorthill says

    December 9, 2012 at 11:49 am

    Good Morning,

    This recipe is lovely. I woke up this morning craving for biscuits and jelly. I came across your website and I liked the way your biscuits looked. I did not have the buttermilk so I used milk. They came out light with a nice smooth texture. They look rustic but not crusty. They were not as brown as I would like since my apartment has electric oven and I am still learning to adjust my baking since my breads, crusts and cookies come out dry. Thanks for your passion. I got a good biscuit recipe. 🙂

    Reply
    • justputzing says

      December 9, 2012 at 1:08 pm

      Thank you for reading! I’m so glad you liked the recipe 😀

      Reply

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Hi! I'm Tina - D.C. based attorney, lover of reality and food-related television, stress-eater, and unabashed fantasy/sci-fi dork. Read More…

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