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Chicken and Biscuits

Chicken and Biscuits casserole is a hearty and delicious comfort food dinner for any night of the week. Chunks of chicken with vegetables in a creamy sauce topped with garlic cheddar biscuits is sure to be a family favorite.

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We love the classic chicken pot pie but sometimes I don’t always have puff pastry or the time and patience for a pie crust. This chicken and biscuits recipe is just as delicious and comes together easily with leftover grilled chicken or a rotisserie chicken from the deli.

Chicken and biscuit casserole on a plate with a fork.

One of our favorite time savers is to brine and smoke whole chickens over the weekend and then make easy meals throughout the week. Once you try it, you’ll find yourself skipping the deli chickens more often.

Ingredients Needed

  • Cooked Chicken ~ This is a great recipe to use up leftover chicken and is perfect with a combination of white and dark meat.
  • Potatoes ~ We are using russet potatoes, yukon gold or red potatoes work too.
  • Carrots ~ A classic vegetable pairing with chicken and adds a great color element too.
  • Onion ~ Use a sweet onion or yellow onion for flavor.
  • Celery ~ Celery is optional, it pairs well with the onion and carrots in the sauce.
  • Bacon Grease or Olive Oil ~ For sautéing the vegetables.
  • Chicken Broth ~ Use a low sodium broth if store bought.
  • Heavy Cream ~ Give the sauce a creamy flavor that goes well with the biscuits.
  • Corn Starch ~ To thicken the sauce, use twice the amount of all purpose flour as a substitute.
  • Granulated Garlic ~ To flavor the sauce.
  • Dried Thyme ~ Adds herb flavor to the sauce.
  • Ground Rosemary ~ Compliments the chicken and adds depth of flavor to the sauce.
  • Kosher Salt ~ Brings out the flavors in the dish.
  • Fresh Ground Pepper ~ Adds a bit of spice to the sauce.
  • Cheddar Bay Biscuits ~ Any biscuit recipe will work for this and canned biscuits work too.
Casserole dish with chicken and biscuits.

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Step By Step Directions

Collage chopping carrots, onions, celery with vegetable chopper.

STEP 1 Peel and chop potatoes, carrots, onions and celery.Make quick work of vegetable chopping with this awesome Vegetable Chopper. It’s one of the most used gadgets in our kitchen

Collage cooking potatoes/ sautéing carrots, celery onions.

STEP 2 Rinse the potatoes well and place in a pan, cover with cold water and cook until easily pierced with a fork. About 10 minutes after they come to a boil. Drain and set aside. Cook carrots, onions and celery in a deep skillet or dutch oven with bacon grease, stirring occasionally until vegetables are softened. Remove from skillet to the drained potatoes.

Making sauce and filling for chicken and biscuits casserole.

STEP 3 Add chicken broth, heavy cream, corn starch, granulated garlic, thyme, ground rosemary, kosher salt and pepper to the skillet. Cook, whisking until sauce is thickened. Remove from heat and stir in the vegetables and diced chicken.

Cheddar bay biscuits for chicken casserole.

STEP 4 Make the Cheddar Bay Biscuit dough. Flatten out to about 1/2 inch thick on a lightly floured surface. Use a biscuit cutter to cut into 12 biscuits.

Collage making chicken and biscuits casserole.

STEP 5 Pour chicken filling into a 9 x 13 pan. Top with biscuits. Bake for 20 – 25 minutes until filling is bubbly and biscuits are browned and cooked through.

STEP 6 Remove from oven. Brush with garlic butter and serve immediately.

Plate of chicken and biscuits with pan in background.

Recipe Notes and Variations

Prep Ahead: The filling can be prepared a day in advance and refrigerated in a covered dish. Place filling in baking dish and prepare the biscuits just before baking.

Biscuits: Buttermilk Biscuits work well too, use a half recipe for this casserole or use canned biscuits if desired.

Vegetables: Use any vegetables you have on hand like, corn, green beans, green peas or mushrooms in the filling.

Storage: Store leftover chicken and biscuits in a covered dish in the refrigerator up to 3 days.

Reheat: Place in an oven safe dish covered with foil and cook at 350° for 15- 20 minutes or until heated through.

Serving Suggestions: Serve with an Easy Green Salad or Greek Salad for a fresh side dish if desired.

More Family Favorite Chicken Dinners to Try

Doritos Chicken Casserole is always a hit at our house. Crispy Nacho Cheese Doritos top a creamy, cheesy chicken filling that comes together quickly.

Easy Chicken and Dumplings is a hearty dinner that comes together in about 30 minutes for a family favorite.

Mexican Chicken Cornbread is another hearty casserole that is a real family pleaser. Cornbread with a cheesy chicken and black bean filling that is crazy-delicious.

Homemade Chicken and Dumplings is one of our weekend favorites. Based off of my mom’s recipe, it’s comfort food at it’s best and worth every single step for the fluffy homemade dumplings.

Casserole of chicken and vegetable filling topped with biscuits.

Add this hearty and delicious Chicken and Biscuits to your meal plan this week. It’s full of delicious flavors and the garlic cheese biscuits are the perfect topping.

If you love this recipe as much as we do, please leave a comment and a five star review. Help us share on Pinterest, Instagram and Facebook!

Yield: 6 Servings

Chicken and Biscuits

Chicken and biscuits casserole on a plate with a fork.

Chicken and Biscuits casserole is a hearty and delicious comfort food dinner for any night of the week. Chunks of chicken with vegetables in a creamy sauce topped with garlic cheddar biscuits is sure to be a family favorite.

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

  • 4 cups cooked and diced chicken
  • 2 cups peeled and diced potatoes
  • 2 large carrots, peeled and diced
  • 1 large onion, peeled and diced
  • 2 stalks celery, washed and diced
  • 2 tablespoons bacon grease or olive oil
  • 2 cups chicken broth
  • 1/2 cup heavy cream (or whole milk)
  • 2 tablespoons corn starch
  • 1 tablespoon granulated garlic
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground rosemary
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh ground pepper
  • Cheddar Bay Biscuits (recipe card below)

Instructions

  1. Rinse the potatoes and place in a pan and cover with cold water. Bring to a boil and cook about 10 minutes just until easily piereced with a fork. Drain and set aside.
  2. Meanwhile add carrots, onion and celery to a deep skillet or dutch oven with bacon grease or olive oil. Cook over medium-high heat, stirring often until vegetables are softened. Remove from pan and set aside with the potatoes.
  3. Preheat the oven to 400°.
  4. Add chicken broth, heavy cream and corn starch to the skillet or dutch oven. Whisk together and add the garlic, thyme, rosemary, salt and pepper. Cook over medium heat, whisking occasionally until thickened.
  5. Remove from heat. Stir in the vegetables and chicken.
  6. Pour into a 9 x 13 inch baking dish and spread evenly.
  7. Make the biscuit dough, and pressing out into a 1/2 inch thick layer on a lightly floured surface. Use a 3 inch biscuit cutter to cut into 12 biscuits.
  8. Layer biscuits over chicken filling.
  9. Bake for 20 - 25 minutes until filling is bubbly and biscuits are lightly browned.
  10. Brush with garlic butter and serve immediately.

Notes

Prep Ahead: The filling can be prepared a day in advance and refrigerated in a covered dish. Place filling in baking dish and prepare the biscuits just before baking.

Biscuits: Buttermilk Biscuits work well too, use a half recipe for this casserole or use canned biscuits if desired.

Vegetables: Use any vegetables you have on hand like, corn, green beans, green peas or mushrooms in the filling.

Storage: Store leftover chicken and biscuits in a covered dish in the refrigerator up to 3 days.

Reheat: Place in an oven safe dish covered with foil and cook at 350° for 15- 20 minutes or until heated through.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 469Total Fat: 29gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 118mgSodium: 709mgCarbohydrates: 25gFiber: 3gSugar: 4gProtein: 27g

Nutritional calculations are estimated and may not be accurate.

Did you make this recipe?

Tag us on instagram @missnthekitchen

Yield: 12 biscuits

Cheddar Bay Biscuits

Cheddar Biscuits on a white plate

Cheddar Bay Biscuits are the perfect topping for chicken and biscuits casserole. Easy to make and just as good as the restaurant version!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 3/4 cups all purpose flour + more for rolling
  • 1 tablespoon plus 2 teaspoons baking powder
  • 1 tablespoon sugar
  • 1/4 teaspoon kosher salt
  • 3 tablespoons vegetable shortening
  • 4 tablespoons butter, cut into 1/2- inch pieces
  • 1 1/4 cups shredded cheddar cheese
  • 3/4 cup whole milk

For Garlic Butter

  • 1/4 cup butter
  • 2 cloves garlic, smashed
  • 1 teaspoon chopped fresh parsley

Instructions

  1. In a mixing bowl, add flour, baking powder, sugar, and kosher salt and mix to combine.
  2. Add the shortening and butter and cut in with a fork or pastry knife until crumbly and butter is in pea-size pieces.  
  3. Mix in the cheese.
  4. Stir in the milk just until the mixture is moistened and dough comes together.
  5. Lightly flour a clean surface and press dough into a ball. Flatten with your hands or a rolling pin to about 1/2 inch thickness.
  6. Use a 3 inch biscuit cutter to form into 12 biscuits, pressing the scraps back together if needed.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 225Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 35mgSodium: 252mgCarbohydrates: 16gFiber: 1gSugar: 2gProtein: 5g

Nutritional calculations are estimated and may not be accurate.

Did you make this recipe?

Tag us on instagram @missnthekitchen

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