Chicken and Biscuits is pure comfort food magic. This dish is all about creamy chicken stew bubbling beneath a topping of golden, fluffy biscuits—every spoonful promises a blend of savory richness and cozy, home-cooked goodness. Whether you’re feeding a hungry family at the end of a long day or bringing something heartwarming to a potluck, Chicken and Biscuits will always bring big smiles (and zero leftovers!). It’s equal parts wholesome nostalgia and culinary hug, perfect for making any night feel special.
Ingredients You’ll Need
The beauty of Chicken and Biscuits is that with a handful of everyday ingredients, you’re well on your way to the ultimate comfort meal. Each ingredient adds a distinct layer, whether it’s flavor, texture, or color, ensuring every bite is hearty and memorable.
- Butter: Adds gorgeous richness and helps soften the vegetables for a silky base.
- Olive oil: Works alongside the butter to prevent burning and give extra depth of flavor.
- Yellow onion: Brings sweet, savory undertones and a little bite to the filling.
- Carrots: Add sweetness and a lovely pop of color throughout the dish.
- Celery: Lends both crunch and a signature earthiness that rounds out the stew.
- Garlic: Just the right amount of aromatic punch for mouthwatering flavor.
- All-purpose flour: Thickens the sauce into that classic, luscious Chicken and Biscuits base.
- Chicken broth: Infuses every bite with deep, savory chicken essence.
- Whole milk: Makes the sauce extra creamy without becoming too heavy.
- Cooked shredded chicken: The protein-packed star—rotisserie chicken keeps it ultra easy.
- Frozen peas: Quick to add and bring vibrant green color and subtle sweetness.
- Dried thyme: A pinch delivers that quintessential homestyle flavor in every mouthful.
- Black pepper: Adds just enough mild heat to balance the richness.
- Salt: Essential for bringing every flavor into sharper focus.
- Refrigerated biscuit dough or homemade biscuits: The crowning glory—soft, fluffy, and golden on top!
How to Make Chicken and Biscuits
Step 1: Sauté the Aromatics
Start by preheating your oven to 400°F so it’s perfectly hot for the final bake. Heat the butter and olive oil together in a large skillet or Dutch oven over medium heat. Once the butter melts, add in the finely chopped onion, diced carrots, and celery. Sauté everything for 5 to 7 minutes—you’re looking for veggies that are softened and fragrant, the true flavor foundation of your Chicken and Biscuits.
Step 2: Add the Garlic and Flour
Sprinkle in the minced garlic and cook for just about a minute, stirring frequently to avoid burning. Immediately follow with the all-purpose flour, sprinkling it across the veggies. Stir continuously for another minute. This cooks out the raw flour taste and ensures the flour coats everything, which is critical for that thick, creamy sauce you crave.
Step 3: Make the Creamy Base
Gradually pour in the chicken broth while whisking constantly, then add the whole milk. Keep stirring as the mixture simmers and thickens, which usually takes about 4 to 5 minutes. The sauce should beautifully coat the back of your spoon. This creamy base is key to making Chicken and Biscuits extra luscious.
Step 4: Add Chicken and Vegetables
Fold in the shredded chicken, frozen peas, dried thyme, salt, and black pepper. Give everything a good stir to combine. Let it all come together at a gentle simmer for another two minutes so the flavors meld and the peas heat through. The filling will look irresistible already, but the best part comes next!
Step 5: Assemble and Bake
Pour the creamy chicken and vegetable mixture into a greased 9×13-inch baking dish. Arrange your refrigerated biscuit dough (or homemade biscuits, if you’re feeling ambitious!) evenly across the top. Slide the dish into the oven and bake for 20 to 25 minutes, until the biscuits are gloriously golden and cooked through. Let it cool for a few minutes so you don’t burn your tongue—then dig in!
How to Serve Chicken and Biscuits
Garnishes
A sprinkle of fresh parsley or a crack of black pepper just before serving adds a gorgeous pop of color and freshness, balancing out the rich, creamy filling beneath. For extra flair, a small drizzle of melted butter over the biscuits just as they come out of the oven amps up both flavor and shine.
Side Dishes
While Chicken and Biscuits is plenty filling on its own, it pairs beautifully with a light green salad or some simple roasted vegetables. A tart cranberry relish or applesauce also gives a lovely sweet contrast to the savory, creamy bake, making each bite even more exciting.
Creative Ways to Present
Turn Chicken and Biscuits into individual portions by baking the filling in ramekins and topping each with a single biscuit—adorably perfect for dinner parties or cozy gatherings. You can also serve the filling in mugs with biscuit “lids” for a fun and rustic presentation that’s sure to impress!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have any Chicken and Biscuits left, simply transfer cooled leftovers to an airtight container and refrigerate. They’ll keep fresh for up to three days, and the flavors will deepen overnight for even tastier next-day lunches!
Freezing
Chicken and Biscuits freezes surprisingly well! Assemble the filling in advance (leaving off the biscuits), store it in a freezer-safe dish, and freeze for up to two months. When ready to enjoy, thaw overnight and top with fresh biscuits before baking.
Reheating
To reheat, warm refrigerated Chicken and Biscuits in a 350°F oven, loosely covered with foil, for 20–25 minutes or until heated through. If microwaving, portion out and heat in short bursts, watching so the biscuits don’t become tough. Adding a splash of broth or milk before reheating helps keep everything moist and creamy.
FAQs
Can I use leftover turkey instead of chicken for Chicken and Biscuits?
Absolutely! Leftover turkey makes a fantastic substitution, especially around the holidays. Just shred it up as you would chicken, and follow the recipe exactly—the flavors will still be spot on.
What’s the best way to make homemade biscuits for Chicken and Biscuits?
If you prefer homemade biscuits, go for simple drop biscuits or buttermilk biscuits. Drop spoonfuls of dough right on top of the creamy filling—they’ll bake up fluffy, golden, and rustic for a true homemade touch.
Can I add other vegetables to Chicken and Biscuits?
Definitely! Corn, diced potatoes, green beans, or even a handful of spinach work wonderfully. Just keep the ratios in balance for a hearty, balanced filling.
How do I make the filling ahead of time?
Prepare the creamy chicken filling, cool it completely, and either refrigerate for up to 2 days or freeze (without the biscuits). When it’s time to serve, reheat the filling, add the biscuits, and bake as directed.
Is it possible to make Chicken and Biscuits dairy-free?
Yes! Use your favorite unsweetened plant milk (like soy or oat) in place of whole milk, and substitute the butter with a dairy-free alternative. Check your biscuit dough or use a dairy-free biscuit recipe, and you’re all set.
Final Thoughts
Once you try Chicken and Biscuits, it’s sure to become a repeat request in your home. There’s something magical about this comforting casserole—crispy biscuits, creamy chicken, and tender veggies all together in one pan. Share it with family or friends and watch how quickly it disappears from the table!
Print
Chicken and Biscuits Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
A comforting and hearty dish, Chicken and Biscuits is a classic American casserole featuring tender shredded chicken and colorful vegetables in a creamy sauce, topped with golden, flaky biscuits. This recipe is perfect for cozy family dinners or potluck gatherings.
Ingredients
For the Filling:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup whole milk
- 3 cups cooked shredded chicken
- 1/2 cup frozen peas
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
For the Topping:
- 1 can (16 oz) refrigerated biscuit dough or 8 homemade biscuits
Instructions
- Preheat the Oven: Preheat the oven to 400°F.
- Saute Vegetables: In a large skillet or Dutch oven, heat butter and olive oil. Add onion, carrots, and celery, cook until softened. Add garlic and cook briefly.
- Add Flour and Broth: Sprinkle flour over vegetables, stir to cook. Slowly whisk in chicken broth and milk until thickened.
- Combine Ingredients: Add chicken, peas, thyme, salt, and pepper. Simmer briefly.
- Assemble and Bake: Transfer mixture to baking dish, top with biscuit dough. Bake until golden and cooked through.
Notes
- Rotisserie chicken can be used for convenience.
- For added heartiness, include corn or potatoes.
- Homemade drop biscuits can replace canned for a rustic touch.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 430
- Sugar: 5g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg
