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    Home » Main Dishes » Poultry » Chicken

    Chicken and Biscuit Pizza

    Published: Mar 12, 2015 · Modified: Sep 4, 2021 by Jessica Fisher

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    Homemade pizza can come together quickly with a biscuit crust and a chicken and alfredo style topping. It’s like chicken and biscuits in pizza form.

    chicken alfredo biscuit pizza

    Friday is our typical pizza night. Oh, for awhile I switched to French Fridays, but old habits die hard. Friday just screams pizza to me.

    Now when I say Pizza Night, I mean homemade pizza. It’s rare that we get pizza from somewhere other than my kitchen. For awhile Costco was the thing, but even that lacks luster now. My people are conditioned to homemade now.

    But, some Friday afternoons I’m just too lazy to make the dough or I simply run out of time. We got through two batches a week of regular pizza dough these days, so freezing the dough isn’t efficient either. Pita bread pizza works as does French Bread Pizza, but those crusts aren’t as economical as homemade. That’s when biscuit pizza comes to save the day.

    Chicken And Biscuit Pizza

    I’ve been making a biscuit crust off and on for the last year or so. It’s a different texture than traditional dough, but it’s still yummy. And it comes together in less than 30 minutes. This version features a chicken and gravy topping that is supper delicious.

    Winner, winner, chicken dinner.

    Try pizza this way soon. You can thank me later.

    Tools I use for this recipe:

    9×13 Pyrex pan
    Ergo Chef chef’s knife
    nonstick skillet
    Ergo Chef cooking tongs
    box grater for cheese
    stainless steel mixing bowls

    A pizza in baking dish
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    5 from 1 vote

    Chicken and Biscuit Pizza

    This 30-minute pizza has a quick biscuit crust and a delicious alfredo style sauce topped with chicken and cheese. Like chicken and biscuits on pizza.
    Prep Time10 mins
    Cook Time15 mins
    Total Time25 mins
    Course: Main Course
    Cuisine: American
    Servings: 8 servings
    Calories: 318kcal
    Author: Jessica Fisher

    Ingredients

    For chicken

    • 6 tablespoon olive oil
    • ½ lb chicken tenders
    • ½ teaspoon garlic powder
    • ½ teaspoon Italian Seasoning Mix
    • salt
    • black pepper

    For sauce

    • 2 tablespoon unbleached, all-purpose flour
    • ¾ cup milk

    For biscuit crust

    • 2 cups unbleached, all-purpose flour
    • 1 tablespoon baking powder
    • 1 teaspoon salt
    • ½ cup buttermilk

    Pizza toppings

    • 2 roma tomato chopped
    • ¼ red onion sliced
    • 2 cup mozzarella cheese (shredded)
    • fresh basil (chopped) for garnish
    US Customary - Metric

    Instructions

    • Preheat the oven to 400°F. Grease a 9 x 13-inch baking pan with nonstick cooking spray.
    • In a large nonstick skillet, heat the 2 tablespoons oil. Add the chicken and season with the garlic powder, Italian herbs and salt and pepper to taste. Cook the chicken until cooked through, about 5 minutes. Remove the chicken from the pan.
    • Add the 2 tablespoons flour to the drippings in the pan and stir well to combine. Over low heat, cook the roux until bubbly. Slowly whisk in the milk and cook until thickened. Season the white sauce with salt and pepper to taste.
    • In a large bowl, whisk together the 2 cups flour, the baking powder, and the ONE teaspoon salt. Add the olive oil and the buttermilk, stirring gently until just combined. Pat this mixture into the bottom of the prepared pan.
    • Chop the chicken into bite-sized pieces.
    • Spread the white sauce over the biscuit dough. Sprinkle the chopped chicken, chopped tomatoes, and red onion to taste. Sprinkle the cheese over all.
    • Bake the pizza for 12 to 15 minutes. The crust will be cooked through and the toppings will be golden. Sprinkle the chopped basil over the top before slicing and serving.

    Notes

    Leftovers can be stored in the fridge for up to 4 days.

    Nutrition

    Calories: 318kcal | Carbohydrates: 28g | Protein: 17g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 44mg | Sodium: 528mg | Potassium: 398mg | Fiber: 1g | Sugar: 3g | Vitamin A: 389IU | Vitamin C: 2mg | Calcium: 259mg | Iron: 2mg
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    Reader Interactions

    Comments

    1. deborah

      April 07, 2015 at 10:59 am

      I make similiar things for my family – our bubble up pizza is cheap biscuits (that come in the roll) as a crust with pepperoni, sauce and cheese. Our chicken biscuit casserole is leftover chicken mixed with cream of chicken soup and a bag of mixed frozen veggies. You top this with a bag of grated cheddar then dot the whole casserole pan on top with the cheap biscuits than come in a roll and bake at 350 until bottom is bubbling and biscuits are golden. It is cheap, easy and really good.

      Reply
    2. Susan

      March 16, 2015 at 10:31 am

      I think my husband will like this as long as I call it something other than pizza — he’s rather a purist.

      Reply
      • Jessica Fisher

        March 28, 2015 at 10:45 am

        Ha! Yes, call it Chicken and Biscuit Bake. 🙂

        Reply
    3. Belinda

      March 15, 2015 at 11:22 pm

      I would never have thought of making a white sauce pizza topping … but this sounds amazing!! Going to have to try it this Friday!

      Reply
      • Jessica Fisher

        March 28, 2015 at 10:45 am

        It comes together really quickly and tastes great!

        Reply
    4. Courtney

      March 14, 2015 at 5:55 pm

      This looks delicious – can’t wait to try it! I make a traditional pizza crust that does not require a rise (it’s very similar to the recipe posted above by Jodie).

      Reply
    5. Jodie

      March 13, 2015 at 6:38 am

      I use this recipe, and it works great! Although chicken biscuit pizza sounds delicious.

      http://m.allrecipes.com/recipe/20171/quick-and-easy-pizza-crust/?page=0

      Reply
      • Jessica Fisher

        March 28, 2015 at 10:44 am

        Thanks for the tip!

        Reply
    6. Alison

      March 13, 2015 at 4:07 am

      Looks great! We will definitely try this. It looks much easier than my chicken pot pie (with a biscuit crust).
      We do pizza night every Friday, too. We have 7 kids and two adults who eat real food (the twins just nurse, lol), so I make two double batches of pizza dough in the food processor. I do it right after lunch. Dd 15, can now make the pizzas on her own I after I have preped the dough! I love pizza Friday’s because I never have to think about the dreaded “what’s for dinner” question ha ha!

      Reply
      • Jessica Fisher

        March 28, 2015 at 10:44 am

        I should think about delegating pizza night! I never thought about that!

        Reply
    7. Melissa

      March 12, 2015 at 6:30 pm

      This certainly my looks awesome! Just wondering why the crust on a traditional crust is time prohibitve? Is it the rising? The crust I use is from an old Parents magazine and doesn’t require a rise and double easily.

      Reply
      • Jessica Fisher

        March 12, 2015 at 6:31 pm

        I typically like to let my pizza dough rise for 60 to 90 minutes. I’d be curious to try yours out!

        Reply

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