You know the dinners where the mashed potatoes and gravy are the first things you go back for? These Crispy Chicken & Gravy Biscuit Bowls make them the main event. Start with buttery garlic mashed potatoes, then pile on crispy chicken bites, sweet corn, shredded cheddar, and a spoonful of warm brown gravy. There’s a biscuit on the side for scooping up the last little bit at the bottom of the bowl.
This is a good dinner to put on the meal plan when you want something cozy but know you’ll be short on time. The mashed potatoes are homemade, and a bag of frozen breaded chicken, a can of corn, and a gravy packet keep the rest simple. Once everything is warm, dinner is just a matter of piling it into bowls.
A Budget-Friendly Dinner That Uses What You Have
If you’re buying a bag of potatoes for another dinner this week, set aside a couple of pounds for these bowls. The same goes for shredded cheddar. A bag can cover these bowls and another meal that needs a cheesy topping. And if there’s already half a bag of chicken tenders in the freezer, cook those and chop them into bite-size pieces.
This is also a great way to turn leftover mashed potatoes into a whole new dinner. Warm them with a splash of milk to loosen them up, then make the chicken and gravy while you heat the corn. You can set everything out and let everyone build their own bowl, which works well if someone wants extra gravy and someone else wants all their toppings on the side.
What Goes Into a Chicken and Gravy Bowl?
- Mashed potatoes: Russets make a fluffier mash, while Yukon Golds give you a naturally creamy texture. Butter, warm milk, and a little garlic powder add enough flavor for the potatoes to hold their own under all those toppings.
- Crispy chicken: Frozen breaded chicken bites or popcorn chicken are easy to portion into bowls. Chopped crispy chicken tenders work, too.
- Corn and cheddar: Corn adds a little sweetness, and the cheddar starts melting as soon as it hits the hot potatoes.
- Brown gravy: A packet keeps things simple. Use chicken gravy if you already have it on hand or prefer its flavor.
- Biscuits: Refrigerated biscuits are an easy side for dipping into the gravy. If you have dinner rolls to use up, warm those and serve them alongside the bowls.
How to Make Crispy Chicken & Gravy Biscuit Bowls
Check the chicken and biscuit packages first so you know how to time the oven. If they bake at different temperatures, bake the biscuits first and save the chicken for last so it’s hot and crisp when you’re ready to eat. Get the potatoes boiling while the oven does its work.
When the potatoes are fork-tender, drain them well and return them to the warm pot. Mash with butter, warm milk, garlic powder, salt, and pepper. Add the milk a little at a time if you like a thicker mash. While the chicken finishes, heat the corn and whisk together the gravy.
Spoon the mashed potatoes into bowls and sprinkle the cheddar directly over them. Add the corn and crispy chicken, then finish with as much warm gravy as you like. Serve the biscuits on the side.
How to Keep the Chicken Crispy
The easiest trick is to change the order of the toppings. Start with the potatoes, cheddar, and corn, then spoon the gravy over that layer. Add the crispy chicken right before serving so the breading keeps its crunch. You can also put the gravy on the table for everyone to pour as they eat.
If you’re planning on leftovers, keep the chicken and gravy in separate containers. Reheat the chicken in the oven or air fryer to crisp it back up, then add it to the warmed potatoes and toppings.
You’ll find the full ingredient amounts and step-by-step directions in the recipe card below.
Crispy Chicken & Gravy Biscuit Bowls
Description
These crispy chicken and gravy bowls layer homemade mashed potatoes with golden chicken bites, sweet corn, shredded cheddar, and brown gravy. Serve with warm biscuits for an easy, budget-friendly comfort food dinner.
Ingredients
Instructions
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Prepare the chicken and biscuits according to their package directions. If they call for different oven temperatures, bake the biscuits first and cook the chicken last so it stays hot and crispy.
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Meanwhile, place the potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook for 15–20 minutes, until fork-tender. Drain well.
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Return the potatoes to the pot. Add the butter, warm milk, garlic powder, salt, and pepper. Mash until smooth, adding a splash more milk as needed.
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Warm the drained corn and prepare the brown gravy according to the packet directions.
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Divide the mashed potatoes among bowls. Top with cheddar, corn, and crispy chicken. Spoon the warm gravy over the top and serve with biscuits.
Note
- For extra crunch, spoon the gravy over the potatoes and corn before adding the chicken.
