Description

This hearty Chicken and Biscuits recipe combines tender cooked chicken and a creamy vegetable sauce topped with flaky refrigerated biscuits, baked to golden perfection. It’s a comforting one-dish meal perfect for family dinners, featuring sautéed onions, carrots, celery, peas, and a rich cream-based filling.

Ingredients

Scale

Filling

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

Topping

1 package refrigerated biscuit dough (about 8–10 biscuits)

Garnish

Fresh parsley (chopped, for optional garnish)

Instructions

Preheat oven: Preheat your oven to 400°F (204°C) and lightly grease a baking dish to prepare it for the chicken and biscuit casserole.
Sauté vegetables: In a large skillet, melt the unsalted butter over medium heat. Add the chopped onion, carrots, and celery. Cook the vegetables gently, stirring occasionally, until they become soft and fragrant, approximately 5 to 7 minutes.
Thicken sauce: Sprinkle in the all-purpose flour and stir continuously for about 1 minute to cook out the raw flour taste. Gradually whisk in the reduced-sodium chicken broth, whole milk, and heavy cream, ensuring no lumps remain. Continue stirring and allow the mixture to simmer for 5 to 7 minutes until it thickens into a creamy sauce. Season with kosher salt and ground black pepper to taste.
Combine filling: Stir in the shredded or diced cooked chicken along with the frozen peas until everything is evenly mixed and heated through. Remove the skillet from the heat once combined.
Assemble dish: Pour the creamy chicken and vegetable filling into the prepared baking dish. Arrange the refrigerated biscuit dough evenly on top, gently pressing each biscuit slightly into the filling to help them adhere.
Bake: Place the baking dish in the preheated oven and bake according to the biscuit package instructions, typically for 14 to 17 minutes, until the biscuits turn a lovely golden brown and the filling is bubbling around the edges.
Serve: Allow the casserole to cool for a few minutes after baking. Garnish with freshly chopped parsley if desired. Serve warm and enjoy this comforting classic meal.

Notes

You can use rotisserie chicken or leftover roasted chicken to save time.
For extra flavor, consider adding herbs like thyme or rosemary to the filling while cooking.
If you prefer thicker filling, let it simmer longer before adding chicken and peas.
To make this gluten-free, use gluten-free flour and gluten-free biscuit dough.
Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking
Cuisine: American

Keywords: Chicken and biscuits, creamy chicken casserole, comfort food, easy dinner, biscuit topping, poultry recipes