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.
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.
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.
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Step By Step Directions
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
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.
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.
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.
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.
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.
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.
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Chicken and Biscuits
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
- 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.
- 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.
- Preheat the oven to 400°.
- 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.
- Remove from heat. Stir in the vegetables and chicken.
- Pour into a 9 x 13 inch baking dish and spread evenly.
- 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.
- Layer biscuits over chicken filling.
- Bake for 20 – 25 minutes until filling is bubbly and biscuits are lightly browned.
- Brush with garlic butter and serve immediately.
Notes
Nutrition
Cheddar Bay Biscuits
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
- In a mixing bowl, add flour, baking powder, sugar, and kosher salt and mix to combine.
- Add the shortening and butter and cut in with a fork or pastry knife until crumbly and butter is in pea-size pieces.
- Mix in the cheese.
- Stir in the milk just until the mixture is moistened and dough comes together.
- 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.
- Use a 3 inch biscuit cutter to form into 12 biscuits, pressing the scraps back together if needed.
This looks really good please send me the website thank you
I loved this casserole. it was absolutely delicious and such comfort food!