Farmer Phil’s Chicken & Biscuits
August 6, 2025 • 0 comments
If you’re looking for a meal that’s as homey as a porch swing and as satisfying as a hard day’s work, this one’s for you. Farmer Phil’s famous chicken and biscuits combine pasture-raised chicken from the ranch with flaky, buttery biscuits baked fresh in the kitchen. It’s simple, honest food that tastes mighty good too!
- Prep Time:
- Cook Time:
- Servings: 4-6
Directions
What You’ll Need
- 3 cups cooked, shredded 2 Coots Ranch pasture-raised chicken (leftovers work great)
- 1 cup cooked mixed veggies (carrots, corn, and peas)
- 1 can (10.5 oz) cream of chicken soup (or homemade if you’re fancy)
- ½ cup milk
- Salt & pepper to taste
For the biscuits:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 6 tbsp cold butter, cubed
- ¾ cup cold milk (or buttermilk if you got it)
How to Make It
- Preheat your oven:
Get it ready at 425°F (220°C). Don’t waste time. - Mix the chicken filling:
In a big bowl, stir together shredded chicken, cooked veggies (carrots, corn, and peas), cream of chicken soup, and milk. Season with salt and pepper. - Pour into baking dish:
Spread your chicken mixture evenly in a greased 9x9 inch (or similar) baking dish. - Make the biscuits:
In another bowl, whisk flour, baking powder, and salt. Cut in the cold butter until it looks like coarse crumbs (use your fingers, no fancy tools needed). Stir in cold milk until just combined—don’t overmix or you’ll toughen ‘em up. - Top the chicken:
Drop spoonfuls of biscuit dough over the chicken mixture, covering as much as you can. - Bake:
Pop it in the oven for 25–30 minutes until biscuits are golden and cooked through.
Ranch Tip:
Serve it with a simple side salad or some fresh garden greens. And if you’ve got a hankering, drizzle a little honey or hot sauce over those biscuits for a sweet or spicy kick.
