Creamy Chicken and Biscuits (One-Dish Dinner)
This chicken and biscuits casserole is the kind of dinner that makes a chilly weeknight feel downright cozy. It’s a one-dish meal with a creamy, herb-flecked chicken filling topped with fluffy, golden biscuits.
No canned soup, no shortcuts that sacrifice texture. Just a simple stovetop filling and a quick homemade biscuit dough that bakes up tender and buttery.
What Makes This Chicken and Biscuits So Good
The filling is built on a real roux, not a can of soup. Chicken broth and whole milk give it a clean, chicken-forward taste that never feels heavy or pasty.
The biscuit topping comes together in about five minutes with cold butter and buttermilk. Dropping the dough over the filling means no rolling or cutting, and the biscuits puff up soft and steamy inside with crisp edges.
Ingredients
- 2 tbsp unsalted butter: for sautéing the vegetables
- 1 medium onion, diced: yellow or white
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour: for thickening the filling
- 1 cup chicken broth: low-sodium, so you can control the salt
- 1 cup whole milk: 2% works in a pinch, but whole is creamier
- 2 cups cooked shredded chicken: rotisserie chicken makes this fast
- 1 cup frozen peas: no need to thaw
- 1 tsp dried thyme: or 1 tbsp fresh
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups all-purpose flour: for the biscuit dough
- 1 tbsp baking powder
- 1/2 tsp salt
- 6 tbsp cold unsalted butter: cut into small cubes
- 3/4 cup cold buttermilk: well-shaken before measuring
Variations / Substitutions
- Turkey: swap in equal amount of leftover turkey for a post-holiday meal.
- Gluten-free: use a 1:1 gluten-free flour blend for both the filling and the biscuit dough.
- Dairy-free: use a plant-based butter for the filling, unsweetened oat milk for the milk and buttermilk (add a teaspoon of vinegar to the oat milk to mimic buttermilk), and a solid vegan butter for the biscuits.
- Add mushrooms: sauté 8 oz sliced cremini mushrooms with the vegetables for an earthier flavor.
- Spice it up: add a pinch of cayenne or a dash of hot sauce to the filling if you like a little heat.
If you’re in the mood for soup, my chicken pot pie soup is just as comforting and even simpler.
How to Make Chicken and Biscuits
Step 1: Sauté the Vegetables
Preheat the oven to 400°F (200°C). Melt the 2 tablespoons of butter in a large oven-safe skillet over medium heat. Add the diced onion, carrot, and celery and cook, stirring occasionally, until the vegetables soften, about 5 minutes. Stir in the 2 minced garlic cloves and cook for 30 seconds more, just until fragrant.
The vegetables should be tender but not browned, and your kitchen will start smelling sweet and savory. If they start to color too quickly, lower the heat a touch.
Step 2: Simmer the Filling
Sprinkle the 1/4 cup of flour over the cooked vegetables and stir constantly for 1 minute to cook out the raw flour taste. Slowly whisk in the 1 cup chicken broth and 1 cup milk, a little at a time, until the mixture is smooth and no lumps remain. Bring the filling to a gentle simmer and cook, whisking often, until it thickens enough to coat the back of a spoon, about 3 minutes.
Take the pan off the heat and fold in the 2 cups shredded chicken, 1 cup frozen peas, 1 teaspoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Taste the filling now while it’s still easy to adjust, and add more salt or pepper if it needs it.
Step 3: Stir Together the Biscuit Dough
While the filling cools slightly, whisk the 2 cups flour, 1 tablespoon baking powder, and 1/2 teaspoon salt together in a medium bowl. Toss the 6 tablespoons of cold cubed butter into the flour and work the butter into the dry ingredients with your fingertips or a pastry blender until the largest pieces are about the size of peas. Pour in the 3/4 cup cold buttermilk and stir with a fork just until a shaggy mass forms.
The dough will look lumpy and a little messy, which is exactly what you want. Overmixing at this stage makes the biscuits tough, so stop the moment the flour is mostly absorbed and the dough holds together when pressed.
Step 4: Top the Casserole
If your skillet is not oven-safe, transfer the filling to a greased 9×13-inch baking dish or a deep 10-inch cast-iron skillet. Use a large spoon to drop golf ball-sized dollops of the biscuit dough over the top, arranging them evenly across the surface. You should get about 8 to 10 biscuits.
The creamy filling will peek through the gaps, and that’s fine. The biscuits will spread and puff as they bake, eventually covering most of the casserole.
Step 5: Bake and Spoon Into Bowls
Slide the dish into the preheated oven and bake until the biscuits are deep golden brown and the filling is bubbling around the edges, 20 to 25 minutes. If you like, brush the hot biscuits with a little melted butter the moment they come out of the oven. Let the casserole rest for about 5 minutes, then use a big spoon to scoop generous portions into shallow bowls.
The biscuit tops will be crisp and the insides soft and steamy. Serve the casserole while it’s hot, just as it is or with a side of simple green beans.
Tips for the Best Chicken and Biscuits
- Use rotisserie chicken: It’s already seasoned and tender, and you avoid the extra step of cooking raw chicken.
- Keep the butter cold: Chill the butter in the freezer for a few minutes if your kitchen is warm. Cold butter creates the flaky layers in the biscuits.
- Buttermilk stand-in: If you don’t have buttermilk, stir 2 teaspoons lemon juice or white vinegar into 3/4 cup whole milk and let it sit for 5 minutes until it thickens slightly.
- Make it ahead: The filling can be made a day in advance and refrigerated. Bring it to room temperature before topping with the biscuits and baking, or add 5 extra minutes to the bake time.
Storing Leftovers
- Refrigerate: Cover leftovers tightly and store in the fridge for up to 3 days. The biscuits will soften overnight but still taste great.
- Reheating: Warm individual portions in the microwave, or place the whole dish (covered with foil) in a 350°F oven until heated through, about 15 minutes. The biscuits won’t be as crisp as day one but will soak up the creamy filling even more.
What to Serve with Chicken and Biscuits
A crisp green salad with a lemony vinaigrette is my go-to because the brightness cuts through the richness of the casserole. Steamed green beans tossed with a little lemon zest and olive oil also work, adding a fresh snap next to all that creamy comfort. The dish is hearty enough on its own, so keep the sides simple and light.
Frequently Asked Questions
Can I use canned biscuits instead of making them from scratch?
Yes, you can. Arrange the canned biscuits on top of the filling and bake according to the recipe, though the texture won’t be quite as fluffy or buttery as the homemade version.
Is it possible to make this gluten-free?
It is. Replace the all-purpose flour in both the filling and the biscuit dough with a good 1:1 gluten-free baking flour blend. The biscuits will be a little more delicate, so handle the dough gently.
Can I freeze chicken and biscuits?
Absolutely. Assemble the casserole without baking, cover it tightly, and freeze for up to 2 months. Bake it straight from frozen, adding about 10 to 15 extra minutes and covering with foil if the biscuits brown too fast.
What about using leftover turkey?
Leftover roasted turkey works beautifully. Use the same 2 cups of shredded or chopped turkey in place of the chicken, and the flavor will be just as rich.
Creamy Chicken and Biscuits Recipe
Ingredients
Method
- Preheat oven to 400°F (200°C). Melt butter in an oven-safe skillet over medium heat. Sauté onion, carrots, and celery until softened, 5 minutes. Stir in garlic and cook 30 seconds.
- Sprinkle flour over vegetables and cook, stirring, 1 minute. Gradually whisk in broth and milk until smooth. Simmer until thickened, 3 minutes. Remove from heat and stir in chicken, peas, thyme, salt, and pepper.
- In a bowl, whisk together 2 cups flour, baking powder, and salt. Cut in cold butter until pea-sized pieces form. Stir in buttermilk just until a shaggy dough forms.
- If needed, transfer filling to a greased 9×13-inch baking dish or 10-inch cast-iron skillet. Drop golf ball-sized dollops of biscuit dough over the filling, spacing evenly (about 8–10 biscuits).
- Bake until biscuits are deep golden and filling bubbles, 20–25 minutes. Let rest 5 minutes, then spoon into bowls and serve warm.
