Some good recipe for creamed chicken over biscuits are Creamed Chicken in Biscuit Bowls and Old-Fashioned Creamed Chicken and Biscuits. Another chicken and biscuit recipe is the Food Network's Chicken a la King with Buttermilk Biscuits.
To make Old-Fashioned Creamed Chicken and Biscuits, saute 2 tablespoons of minced onion in 3 tablespoons of oil for a few minutes, and then add 1/2 teaspoon each of salt and pepper, 1/4 teaspoon of dried thyme leaves, 1/4 cup of all-purpose flour, 1 12-ounce can of evaporated milk, and 3/4 cup of chicken broth. Once the mixture begins to boil, add 2 cups of cooked shredded chicken and 1 1/2 cups of frozen peas and carrots. Serve the creamed chicken with 1 tablespoon of chopped fresh parsley over 4 large biscuits.
Make creamed chicken in biscuit bowls by rolling 1 can of refrigerated biscuits into 5-inch circles and baking them molded over inverted ramekins at 350 degrees Fahrenheit for 16 minutes. While the biscuit bowls cool, saute 1/2 cup of minced onion, 1/2 cup of diced celery and 1/2 cup of sliced fresh mushrooms in 2 tablespoons of butter for a few minutes, and then add 1/2 cup of milk, 1 can of condensed cream of chicken soup and 1/4 teaspoon of dried tarragon at medium-low heat. After four minutes, stir in 1 cup of cheddar cheese, 2 1/2 cups of cooked chicken, 1/2 16-ounce package of frozen peas and carrots, and 1 jar of diced and drained pimiento, and season the mixture with 1/4 teaspoon of salt and 1/2 teaspoon of pepper. Cook the chicken mixture for 10 minutes on low, and then serve it in the biscuit bowls.