Perfect Chicken and Biscuits

Nothing screams hearty and flavorful, like this chicken and biscuits recipe. The spicy and sweet combination will make your mouth water and satisfy your comfort food cravings. Besides, the recipe is enticingly quick, easy, and fun!

You can use store-bought biscuits if you want – I also have a few super delicious biscuit recipes: my Super Simple Yeast Biscuits or these Easiest and Best Buttermilk Biscuits. Depending on how much time I have, I use both – the quality of biscuits you can get in the stores these days makes it so much easier.

⭐ Why this recipe works

This wonderful chicken and biscuits dish only takes 20 minutes to prepare, making it ideal for weekday dinners as well as a great way to use up leftover chicken.

You can never go wrong with chicken, whether grilled, baked, sautéed, or fried. You need to get the seasoning right and wallah! Pure delight. It's no wonder you can find it in almost every culture.

This easy chicken and biscuits casserole recipe takes me way back to my school days. My mom made this when we were growing up every weekend without fail - it was my dad's favorite!

Frankly, this is one of my best chicken recipes and comfort food recipes. It doesn't look fancy, though most comfort food rarely ever looks fancy anyway. It's all about taste, comfort, and how you feel when eating this fantastic dish.

It's the same as chicken pot pie with biscuits if you've ever tried it. The flavor combination is a well-made match that will take your taste buds to the next level.

If you love easy casseroles, my chicken casserole with Ritz crackers is fantastic or my chicken tetrazzini casserole recipe. Definitely give these a try, I'm sure you'll love these recipes.

🍽 Key ingredients

This comfort food recipe is quick, easy and it uses simple ingredients. It might tempt you to ditch takeout for good; I'm not even kidding.

Vegetables: peas and carrots are the most common veggies added to this dish, along with onion and celery, which give it a delicious taste. Simply finely chop it and add it to the pan.

Biscuits: if you prefer making biscuits from scratch, prepare the dough (as directed in our homemade biscuits recipe) and let it rest while making the chicken stew.

Chicken: I use cooked breast for this dish, but you may always substitute rotisserie chicken if that's easier for you.

🔪 How to make

Learn how to make this easy chicken and biscuit recipe with step-by-step instructions, pictures, and a guided video.

Start by preheating the oven to 375 F (190 C) and grease the baking dish (9 x 13) with a non-stick spray.

Step 1

In a cast-iron skillet or Dutch oven, add your 3 tablespoon of unsalted butter and melt it down over moderate heat.

Step 2

Add your chopped onions and celery, stir for about a minute, and add a teaspoon of salt and pepper. Continue stirring until the onions are translucent and have softened. Around 2-4 minutes.

Step 3

Sprinkle a cup of all-purpose flour throughout the dish. Stir and cook for about a minute to eliminate the raw flour taste.

Step 4

Add teaspoon dried thyme and your chicken broth while working it into your veggies. Bring to a boil, constantly stirring on medium heat.

Step 5

Stir in whole milk and boneless skinless chicken breasts or shredded chicken. If you want your dish a bit creamier, use heavy cream or whipping cream instead of milk.

Step 6

Then add frozen peas, carrots, lemon juice. You can as well add other spices like garlic powder if you so wish. Reduce heat and let everything simmer for 5-8 minutes or till the soup thickens.

Step 7

Pour the chicken mixture into the baking dish, spread evenly, and bake for about 20 minutes.

Remove the chicken gravy from the oven and adjust the temperature to 450 F (230 C).

Step 8

Place your store-bought or frozen biscuits on top of the pre-baked chicken stew. If you had prepared the biscuit dough, cut them into rounds and drop biscuits into the chicken gravy using a cookie scoop.

Step 9

In a separate bowl, crack the egg, add a splash of water, and whisk. Brush the biscuits with egg wash and return the baking dish into the oven.

Step 10

Bake for another 10-12 minutes or until the biscuits are golden brown.

Allow it to cool, serve and enjoy!

*Feel free to adjust the number of servings in the recipe. 

📖 Shortcuts

Cooking is an art. And making everything from scratch doesn't add any dimension to the art. But I must agree the chopping, peeling, blanching, kneading, and snapping bring some joy and satisfaction to a cook. Brilliant cooking shortcuts, on the other hand, are a total time saver.

With that said, if you don't have it in you to make biscuits from scratch, use frozen or store-bought biscuits. But if you enjoy baking, check out our simple homemade yeast biscuits recipe.

When it comes to chicken, you can use any, but I prefer rotisserie chicken because it's more convenient. If you find yourself with some leftover chicken, make use of it. Pull the chicken into shreds, and you're good to go.

There're plenty of recipes you can pull off with the leftover chicken.

And yes, it's also practical to use frozen vegetables if you have some stashed in the freezer. Just don't thaw the veggies, or you'll mess up the texture.

💭 Cooking tips

Here are a few tips that can help your chicken and biscuits recipe come out better;

• If your chicken stew is thin, add a bit of cream (heavy or whipping cream), or let it simmer longer before baking it. I often just let it simmer longer; this also enhances the flavor.
• Don't just grab any chicken broth you see at the store. Always use the low sodium version. Besides richness of flavor, it allows you to adjust the salt and seasoning to suit your taste. Or make your own homemade chicken broth.
• If your cast-iron skillet or baking dish is full, place a baking sheet or cookie sheet beneath to catch any spills in the oven.
• If you're a vegetarian, you can substitute the chicken with mixed vegetables or green beans.
• Ensure the biscuits rise evenly. They should have a lightly browned top and soft center. Use a toothpick to check the softness.
• Add more herbs like rosemary, parsley, and the likes if you want your dish to show off the wow factor.

🥗 What to serve with

The chicken and biscuits recipe is perfect on its own. It doesn't need any co-stars to complement it. But sometimes, a great meal without a side dish feels a bit incomplete.

These tasty and nutritious quick sides will add pizzazz to your meal;

1. Cilantro lime cauliflower rice - Chicken, biscuits, and cauliflower rice is a pure delight to the senses! If you've never tried this combo, you'll be surprised by the overwhelming tastiness of the food.
2. Hearty spinach salad - packed with vitamin c, is an excellent accompaniment to just about any dish. You can sprinkle some parmesan, olive oil, and celery seeds if you want to get fancy.

If you feel adventurous with this recipe you can try my country style white gravy recipe with this meal. Trust me it tastes delish!

⏲️ Making ahead

The best thing about this chicken and biscuits recipe is that you can make it ahead of time and freeze the dish without baking. 

For this, wrap it tightly with aluminum foil or plastic wrap, then store it in the freezer.

When you are ready to eat, let it sit on the kitchen counter at room temperature for about 30 minutes after thawing, then bake.

Alternatively, you can freeze the chicken mixture minus the biscuits on top. Then when you need it later, you can use fresh or frozen biscuits.

🧊 Storing and ♨️ reheating

In the fridge

You can store your chicken and biscuits leftovers in an airtight container and put them in the refrigerator. Ensure the container is completely sealed to keep the chicken mixture crisp for longer while avoiding the biscuits on top from drying out.

Your biscuits and chicken will last 3 days in the fridge. When your cravings come calling, reheat in the microwave or oven.

In the freezer

Wrap it tightly with a heavy-duty aluminum foil or plastic wrap, then store it in the freezer. The thick packaging materials come in handy if you're not sure when you're going to eat your dish. It protects your food from freezer burn.

Your food can last for up to 3 months in the freezer.

How to reheat chicken and biscuits

From the fridge: when your cravings come calling, reheat in the microwave or oven for 30 - 40 seconds per serving.

From the freezer: allow it to thaw in the refrigerator overnight, and then reheat it preferably in the oven for 15 minutes.

Leftover Biscuit Dough

If you made more dough than need, you could store it to use in another recipe. Simply place the biscuit dough on a baking sheet and freeze for about an hour. Remove from the freezer, wrap in an aluminum foil or something similar, then place in an airtight container or freezer bag. The dough can last for up to 4 weeks.

🍳 Related chicken recipes

If you love my chicken and biscuits recipe. Try one of these fantastic chicken recipes for your next lunch or dinner.

👪 Serving Size

This recipe makes 6 servings and is easy to double or triple depending on your family size and needs. I've baked this for family gatherings and even a few dinner parties.

🎥 Video

This chicken and biscuits recipe is the perfect definition of a classic, bold and flavorful combination. The sweet, flaky biscuits balance the creamy, savory chicken, adding a lot of depth to the flavor. You're sure to enjoy the first and last bite of this ultimate comfort meal.

Love this recipe? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.

Try one of my comfort dinner recipes for your next family meal! And if you have any questions, I'm here to help!

📋 Recipe

Perfect Chicken and Biscuits

Nothing screams hearty and flavorful, like this chicken and biscuits casserole recipe. The spicy and sweet combination will make your mouth water and satisfy your comfort food cravings. Besides, the recipe is enticingly quick, easy, and fun!

4.92 from 12 votes

Print Pin Rate Save Saved! Share

Course: Dinner, Main Dish

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 6 servings

Calories: 211kcal

Author: Ben Rayl

Equipment

• 1 dutch oven / stock pot / cast iron skillet
• 1 baking dish / casserole dish - 9 x 13
• 1 measuring cups
• 1 medium size bowls
• 1 non-stick spray
• 1 Spatula
• 1 basting brush
• 1 Whisk

Ingredients

 

1x2x3x

• 3 tablespoons butter
• 1 medium onion - chopped
• 1 rib celery - finely chopped
• to taste salt and pepper
• 2 tablespoons all purpose flour
• 1 ¾ cup chicken broth
• 1 teaspoon thyme - chopped fresh
• ½ cup whole milk
• 3 cups chicken - cooked chopped
• 1 carrot - roughly chopped
• 1 cup frozen peas
• 1 teaspoon lemon juice
• 12 biscuits - storebought or homemade
• 1 egg
• 1 tablespoon water

Instructions

• Preheat the oven to 375 F (190 C) and grease a 9x13 casserole dish.
• If you aren't using store bought, make these yeast biscuits - and while they are resting you can make the chicken gravy.
• In a heavy skillet over moderate heat, melt the butter and cook the onion and celery until softened, about 5 minutes - generously salt and pepper.
• Sprinkle over the flour and stir and cook for about 1 minute.  Stir in the broth and thyme and bring to a boil over medium heat - stirring occasionally.
• Stir in the milk, chicken, carrots, peas and lemon juice, then pour into the casserole dish and bake for about 20 minutes.  Remove the dish from the oven and increase the temperature to 425 F (205 C).
• Cut out your biscuits into 12 rounds,  and arrange them on top of the chicken gravy.  Whisk the egg and tablespoon water together and brush the biscuits with the egg wash.
• Return the dish to the oven, and bake until the biscuits are done, about 10 - 12 more minutes.

Video

Notes

Here are a few tips that can help your chicken and biscuits recipe come out better;

1. If your chicken stew is thin, add a bit of cream( heavy or whipping cream), or let it simmer longer before baking it.
2. Don't just grab any chicken broth you see at the store. Always use the low sodium version. Besides richness of flavor, it allows you to adjust the salt and seasoning to suit your taste. If you can make your own chicken broth, the better.
3. If your cast-iron skillet or baking dish is full, place a baking sheet or cookie sheet beneath to catch any spills in the oven.
4. If you're a vegetarian, you can substitute the chicken with mixed vegetables or green beans.
5. Ensure the biscuits rise evenly. They should have a lightly browned top and soft center. Use a toothpick to check the softness.
6. If you want your dish to show off the wow factor, add more herbs like rosemary, parsley, and the likes.

Nutrition

Calories: 211kcal | Carbohydrates: 19g | Protein: 9g | Fat: 11g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 410mg | Potassium: 239mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1858IU | Vitamin C: 8mg | Calcium: 59mg | Iron: 1mg