Chicken and Biscuits is a hearty, old-fashioned comfort dish that combines tender chicken and vegetables in a creamy gravy, topped with golden, cheesy biscuits. Baked in a single casserole dish, this satisfying meal is perfect for cozy weeknights and family gatherings alike.
Why You’ll Love This Recipe
- Classic comfort food with rich, creamy filling and buttery biscuits
- Cheesy drop biscuits baked right on top of the savory chicken filling
- Great way to use leftover chicken or rotisserie chicken
- Made with pantry staples and ready in under an hour
- One-pan friendly if using a large oven-proof skillet
- Hearty and filling—a complete meal in one dish
- Perfect for cooler weather and casual gatherings
- Customizable with your favorite vegetables or seasonings
- Delivers homemade taste with minimal fuss
- Kid-friendly and family-approved
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Filling
- Chicken broth
- Half-and-half
- Butter
- Onion
- Carrots
- Celery
- All-purpose flour
- Kosher salt
- Ground black pepper
- Cooked, diced or shredded chicken
- Frozen peas (do not thaw)
For the Biscuits
- Bisquick mix
- Cold buttermilk (or regular milk as a substitute)
- Sharp cheddar cheese, grated
- Dried parsley
- Butter, melted
- Garlic powder
Directions
- Preheat the oven to 425°F. Lightly grease a 2½–3-quart casserole dish (or a 12-inch oven-proof skillet) and set aside.
- In a bowl, whisk together the chicken broth and half-and-half.
- In a large skillet, melt the butter over medium-high heat. Add chopped onion, carrots, and celery. Sauté for 10 minutes until softened.
- Stir in the flour and cook for 1 more minute, then gradually add the broth mixture. Reduce heat to medium and stir constantly until thick and bubbly (about 5–6 minutes), without letting it boil.
- Season with salt and pepper, then stir in the cooked chicken and peas. Transfer the mixture to the prepared baking dish, cover with foil, and bake for 10 minutes.
- Meanwhile, prepare the biscuit dough: In a bowl, combine Bisquick, buttermilk, cheese, and parsley. Mix with a fork until a soft dough forms. Add more buttermilk if needed.
- Remove the filling from the oven, uncover, and stir. Use a scoop to drop about ¼-cup mounds of biscuit dough over the hot chicken mixture (you should have 6–8 biscuits).
- Return the dish to the oven and bake uncovered for 12 minutes, or until biscuits are golden and a toothpick comes out clean. Tent with foil if biscuits brown too quickly.
- Mix melted butter with garlic powder and brush over the warm biscuits before serving.
Servings and Timing
Servings: 8
Prep Time: 35 minutes
Cook Time: 22 minutes
Total Time: 57 minutes
Variations
- Add herbs like thyme or rosemary for extra flavor in the filling
- Use different vegetables such as corn, green beans, or mushrooms
- Make it with turkey for a post-holiday leftover version
- Add a touch of mustard or white wine to the filling for depth
- Use homemade biscuit dough if you prefer scratch-made biscuits
- Make it lighter by using milk instead of half-and-half and reducing the cheese
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat individual portions in the microwave or the entire dish in a 350°F oven until warmed through.
- Freezing: Freeze the filling without biscuits, then add fresh biscuits and bake when ready to serve.
FAQs
Can I use rotisserie chicken in this recipe?
Yes, rotisserie chicken works perfectly and saves time in meal prep.
Can I make the filling ahead of time?
Yes, prepare the filling up to a day ahead, refrigerate, and add biscuit dough just before baking.
Can I substitute regular milk for half-and-half?
Yes, but the filling will be slightly less rich. Whole milk is a better substitute than low-fat milk.
How do I know when the biscuits are fully cooked?
A toothpick inserted into the center of a biscuit should come out clean, and the tops will be golden.
Can I make the biscuits from scratch?
Absolutely. You can use your favorite homemade biscuit dough instead of Bisquick.
What size pan should I use?
A 2½–3-quart casserole dish or a 12-inch oven-proof skillet works best for this recipe.
Can I make this recipe vegetarian?
Yes, replace the chicken with sautéed mushrooms, beans, or a plant-based protein and use vegetable broth.
Will frozen mixed vegetables work instead of fresh?
Yes, just make sure they’re not too watery and add them after thickening the sauce.
Can I use gluten-free biscuit mix?
Yes, gluten-free biscuit mixes work well as long as the filling is also thickened with gluten-free flour.
How do I prevent biscuits from getting soggy?
Ensure the filling is hot before adding the biscuit dough and bake uncovered so the tops get golden and crisp.
Conclusion
Chicken and Biscuits is a comforting, classic dish that brings together tender chicken and vegetables in a creamy sauce topped with cheesy, golden biscuits. It’s easy enough for a weeknight but hearty and special enough to serve for Sunday dinner. With its rustic charm and rich flavor, this cozy casserole is sure to become a family favorite.
Print
Chicken and Biscuits
- Total Time: 57 minutes
- Yield: 8 servings
Description
This Chicken and Biscuits recipe is a classic, comforting dish loaded with creamy chicken and vegetables, topped with cheesy, fluffy Bisquick biscuits. It’s old-fashioned, cozy, and perfect for a family dinner everyone will love!
Ingredients
For the Filling:
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2 cups chicken broth
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1 cup half-and-half
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1/3 cup butter
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1 cup chopped onion
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1 cup peeled and chopped carrots
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1 cup chopped celery
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1/2 cup flour
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1 teaspoon kosher salt
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1/4 teaspoon ground black pepper
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4 cups cooked, diced or shredded chicken
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1/2 cup frozen peas (no need to thaw)
For the Biscuits:
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2 cups Bisquick
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2/3 to 3/4 cup cold buttermilk (or regular milk)
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1/2 cup grated sharp cheddar cheese
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1/4 teaspoon dried parsley
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2 tablespoons butter, melted
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1/8 teaspoon garlic powder
Instructions
Prepare the Filling:
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Preheat oven to 425°F. Spray a 2.5–3-quart baking dish with cooking spray.
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In a bowl, whisk together chicken broth and half-and-half. Set aside.
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In a large skillet, melt butter over medium-high heat. Add onion, carrot, and celery. Sauté for 10 minutes.
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Stir in flour and cook 1 more minute.
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Reduce heat to medium, gradually add the broth mixture, stirring until thickened (5–6 minutes). Do not boil.
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Stir in salt, pepper, chicken, and peas. Transfer to prepared baking dish, cover with foil, and bake for 10 minutes.
Prepare the Biscuits:
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In a bowl, mix Bisquick, buttermilk, cheese, and parsley until a soft dough forms. Add extra buttermilk as needed.
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Remove the filling from the oven and give it a stir.
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Use a scoop to drop about 8 biscuits on top of the hot filling.
Bake:
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Bake uncovered for 12 minutes, or until biscuits are golden and cooked through.
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Mix melted butter and garlic powder, and brush over warm biscuits before serving.
Notes
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A 3-quart ovenproof skillet works great for making this dish all in one.
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Use a smaller scoop for quicker-cooking biscuits.
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Tent with foil if biscuit tops brown too quickly.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dinner, Casserole
- Method: Baked, Stovetop
- Cuisine: American
