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Chicken and Biscuit Bake

Total Time

Prep: 20 min. Bake: 30 min.


2 servings

"This recipe looks fussy but doesn't take long to it gives me time to put my feet up and read the paper while it bakes," says Gail Cory-Betz of Newport, Washington. "It's nice with just a salad and some fruit."


  • 1/2 cup plus 1 tablespoon all-purpose flour
  • 1/2 teaspoon baking powder
  • Dash salt
  • 3 tablespoons cold butter
  • 2 tablespoons beaten egg
  • 1/4 cup buttermilk
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup 2% milk
  • 1 tablespoon chicken bouillon granules
  • Dash poultry seasoning
  • Dash onion powder
  • 1/2 cup cubed cooked chicken
  • 1/2 cup frozen mixed vegetables
  • 1/2 cup 4% cottage cheese


  1. In a small bowl, combine the flour, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Set aside 1 teaspoon beaten egg; stir remaining egg into buttermilk. Add to crumb mixture; stir until dough forms a ball.
  2. Turn onto a floured surface; knead 10 times or until smooth. Divide dough in half. On a lightly floured surface, roll out one portion to fit the bottom of a greased 1-qt. baking dish. Place in dish.
  3. In a small saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add the milk, bouillon, poultry seasoning and onion powder. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in the chicken, vegetables and cottage cheese. Pour into baking dish.
  4. Roll out remaining dough to fit top of dish; place over filling. Brush with reserved egg. Bake at 350° for 30-35 minutes or until golden brown.

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