Dinner

Chicken and Biscuit Casserole Recipe

Bylilan Sage September 23, 2026September 23, 2026

Introduction

Chicken and biscuits is a classic comfort food that combines a creamy, savory chicken filling with fluffy, golden biscuits on top. This hearty dish is perfect for cozy dinners and effortless to make with refrigerated biscuit dough.

This image shows a white rectangular baking dish filled with a creamy chicken and vegetable mixture topped by eight golden-brown round biscuits arranged evenly on top. The base layer is a thick white sauce mixed with green peas, sliced carrots, and pieces of chicken visible beneath the biscuits. Each biscuit is round, fluffy with a smooth top browned to a golden color, and garnished with small green leaves of parsley. To the left is a small white bowl with fresh chopped parsley, all placed on a white marbled surface with a beige cloth draped under one side of the baking dish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 tablespoons unsalted butter
1 cup chopped onion
1 cup chopped carrots
3/4 cup chopped celery ribs
5 tablespoons all-purpose flour
2 cups reduced-sodium chicken broth
2/3 cup whole milk
1/3 cup heavy cream
3/4 teaspoon kosher salt (or to taste)
1/4 teaspoon ground black pepper (or to taste)
4 cups cooked chicken (shredded or diced)
3/4 cup frozen peas
1 package refrigerated biscuit dough (about 8-10 biscuits)
Fresh parsley (chopped, for optional garnish)

Instructions

Step 1: Preheat your oven to 400°F and lightly grease a baking dish.
Step 2: In a large skillet, melt butter over medium heat. Add the chopped onion, carrots, and celery, and cook until soft, about 5-7 minutes.
Step 3: Stir in the flour and cook for 1 minute to form a roux. Gradually whisk in the chicken broth, whole milk, and heavy cream. Continue stirring as the mixture simmers and thickens for 5-7 minutes. Season with salt and pepper to taste.
Step 4: Mix in the shredded chicken and frozen peas until evenly combined, then remove the skillet from the heat.
Step 5: Pour the chicken mixture into the prepared baking dish. Arrange the refrigerated biscuits on top, pressing them slightly into the mixture.
Step 6: Bake in the preheated oven according to the biscuit package instructions (usually 14-17 minutes) until the biscuits are golden brown and the filling is bubbling. Allow to cool for a few minutes before serving. Garnish with fresh parsley if desired.

Tips & Variations

Use rotisserie chicken for a quick shortcut and added flavor.
Swap frozen peas for green beans or corn to customize the vegetables.
Add a splash of white wine or a teaspoon of dried thyme for extra depth in the sauce.
For a richer dish, brush the biscuits with melted butter before baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to keep the biscuits crisp. Avoid microwaving to prevent the biscuits from becoming soggy.

How to Serve

The image shows a white bowl filled with a creamy chicken and vegetable stew as the first layer, having visible chunks of white chicken, orange carrots, and green peas in a thick white sauce. On top, there are two round, golden-brown biscuits with a slightly shiny surface, each garnished with a small green leaf. A silver fork rests inside the bowl on the left side. In the background, there is a white baking dish containing more of the stew topped with similar biscuits. A small white ramekin filled with chopped green herbs sits nearby on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the chicken filling in advance and store it in the refrigerator. Assemble the dish with the biscuit dough just before baking for the best texture.

What can I use instead of refrigerated biscuit dough?

You can use homemade biscuit dough or drop dumplings made from flour, baking powder, milk, and butter as alternatives to achieve a similar comforting topping.