Chicken Shortcake
A comforting chicken shortcake featuring flaky biscuits topped with savory chicken and vegetable gravy, perfect for cozy family dinners or casual gatherings.
Ingredients
Instructions
- Bake baking powder biscuits, split and spread with margarine.
- Fry chopped onion and celery in oil until onions are soft and clear.
- Stir in cream of mushroom soup mixed with milk.
- Heat and stir so it doesn't stick.
- Add diced cooked chicken.
- Add drained peas.
- Heat until hot only.
- Add salt and pepper, if needed.
- When the chicken mixture is bubbly hot, spoon it between and on top of the biscuits.
Tips & Substitutions
For a richer flavor, consider using butter instead of margarine. If you want to add extra nutrition, toss in some diced carrots or bell peppers when sautéing the onion and celery. You can also substitute the cream of mushroom soup with a homemade version or a different cream soup for variety. If you're short on time, store-bought rotisserie chicken can be a great substitute for cooked chicken.
Serving Suggestions
Serve the chicken shortcake warm, garnished with fresh herbs like parsley or thyme for added flavor. It pairs beautifully with a light salad, such as a simple green salad or the refreshing Honeysuckle Chicken Salad In Cantaloupe. For a heartier meal, consider serving it alongside Broccoli And Rice Casserole(A Quick And Easy Side Dish For All Occasions) or steamed vegetables.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken mixture in a saucepan over low heat, stirring occasionally until warmed through. You can also microwave it for a quick option, but be sure to cover it to prevent drying out. The biscuits can be reheated in the oven for a few minutes for best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Shortcake contains roughly 712 calories, with 12g protein, 94g carbohydrates, and 33g fat. It is an excellent source of iron (44% of the Daily Value), calcium (42% of the Daily Value), and vitamin A (29% of the Daily Value), and a good source of potassium and vitamin D. Note that it is relatively high in sodium, at 1511mg per serving (66% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables in this recipe?
Yes, frozen peas can be used instead of canned peas. Just make sure to thaw and drain them before adding to the chicken mixture. This will help retain the right texture and flavor in your dish.
Is it possible to make this dish ahead of time?
Absolutely! You can prepare the chicken mixture in advance and store it in the refrigerator. Just reheat it when you're ready to serve. However, it's best to bake the biscuits fresh to maintain their texture.
What can I substitute for cream of mushroom soup?
If you don't have cream of mushroom soup, you can use cream of chicken soup or a homemade cream sauce. Simply blend sautéed mushrooms with heavy cream and seasonings for a fresh alternative that's equally delicious.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).