Description
This comforting chicken-and-gravy classic delivers rich flavor with minimal effort. Tender chicken gets wrapped in a silky herb-kissed sauce, then spooned generously over warm biscuits for a meal that feels like home. A hint of tarragon gives it a subtle, old-school charm—pure comfort, no shortcuts needed.
Ingredients
Scale
- 4 tablespoons butter
- 1 small onion, finely chopped
- ¼ cup all-purpose flour
- Salt and black pepper, to taste
- ½ cup chicken broth
- 1½ cups half-and-half (or substitute whole milk or heavy cream)
- 1 teaspoon dried tarragon
- ½ cup green peas
- 1 pound cooked chicken, shredded or diced
- 8 baked biscuits of your choice
Instructions
- Place a large skillet over medium heat and melt the butter until bubbling.
- Add the chopped onion and sauté, stirring now and then, until softened and lightly golden, about 3–5 minutes.
- Sprinkle the flour over the onions and season with salt and pepper. Stir continuously to form a thick paste.
- Slowly pour in the chicken broth, stirring well so the mixture stays smooth.
- Gradually add the half-and-half while stirring. Increase the heat slightly and cook until the sauce thickens, about 1–2 minutes.
- Mix in the tarragon, peas, and cooked chicken. Simmer for a few minutes until everything is heated through. Taste and adjust seasoning as needed.
- Spoon the creamy chicken mixture over warm biscuits and serve immediately.
Notes
- Shortcut win: Rotisserie chicken or leftover cooked chicken works beautifully here.
- Dairy swaps: No half-and-half? Use whole milk, heavy cream, or a half-and-half blend of both.
- Storage: Keep leftovers in a sealed container in the refrigerator for up to 4 days. Reheat until steaming hot, reaching 165°F before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
Nutrition
- Serving Size: 1 serving
- Calories: 437 kcal
- Sugar: 4 g
- Sodium: 220 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 82 mg