Chicken and Biscuits Recipe
There’s something irresistibly cozy about Chicken and Biscuits—a dish that wraps you up in nostalgic comfort from the very first bite. Think of it as the ultimate marriage between creamy chicken stew and buttery, golden biscuits, bubbling together in one skillet. This recipe brings all the hearty flavors you crave in a comforting casserole, but with a shortcut or two to keep things weeknight-friendly. Each spoonful is a little celebration of savory chicken, sweet veggies, and that flaky biscuit topping. If you’re new to Chicken and Biscuits or just looking to relive a classic, you’re in for a real treat.
Ingredients You’ll Need
The beauty of Chicken and Biscuits lies in its simple, honest ingredients—each one playing an important role in building rich flavor, satisfying texture, and gorgeous color. Here’s what you’ll need and why it matters!
- Cooked, shredded chicken (2 cups): Rotisserie or leftover chicken works perfectly and keeps things quick, bringing savory depth and protein.
- Unsalted butter (2 tablespoons): Adds a rich, indulgent base and helps soften the veggies for a silky filling.
- Small onion, diced: Gives a subtle sweetness and lots of aromatic flavor to the mix.
- Garlic cloves, minced (2): Just a bit of garlic brings warmth and complexity without overpowering the dish.
- Carrots, diced (1 cup): For color, sweetness, and a little crunch that balances the creaminess.
- Frozen peas (1 cup): These add freshness, color, and a pop of sweetness—no need to thaw!
- All-purpose flour (1/4 cup): Thickens the sauce so you get a luscious, creamy filling.
- Chicken broth (2 cups): Deepens the chicken flavor and gives the sauce a savory backbone.
- Whole milk (1/2 cup): Rounds out the filling with a creamy, velvety texture.
- Dried thyme (1/2 teaspoon): Adds an earthy, herbal note that really complements the chicken.
- Salt and pepper to taste: Essential for seasoning and bringing all the flavors together.
- Refrigerated biscuit dough (1 can, 8-count): The ultimate shortcut for fluffy, golden biscuits without any fuss.
- Fresh parsley, chopped (1 tablespoon, optional): For a pop of color and a burst of freshness at the end.
How to Make Chicken and Biscuits
Step 1: Sauté the Veggies
Start by preheating your oven to 375°F (190°C). In a large, oven-safe skillet or sauté pan, melt the butter over medium heat. Toss in the diced onion and carrots, and sauté for about 5–6 minutes until they’re soft and fragrant. This not only makes your kitchen smell amazing, but it also forms the flavorful backbone of your Chicken and Biscuits filling.
Step 2: Add Garlic and Make the Roux
Once the veggies are tender, stir in the minced garlic and cook for just 30 seconds—enough to release its aroma. Sprinkle in the flour, stirring to coat all the veggies. This step is key for thickening the sauce later, so make sure the flour is well distributed.
Step 3: Create the Creamy Sauce
Gradually pour in the chicken broth and milk, stirring constantly. Watch as the mixture transforms into a smooth, creamy sauce in about 3–4 minutes. Don’t rush this step! Let it simmer gently until it thickens—it should coat the back of a spoon but still be pourable.
Step 4: Add Chicken, Peas, and Seasonings
Fold in the shredded chicken, frozen peas, dried thyme, and a generous pinch of salt and pepper. Stir to combine and let everything cook together for another 2 minutes. The chicken will soak up all those delicious flavors, and the peas will brighten up the dish.
Step 5: Top with Biscuits and Bake
Remove the pan from heat. Arrange the biscuit dough rounds evenly over the top of the chicken mixture—don’t worry if they don’t touch, they’ll puff up beautifully as they bake. Transfer the skillet to your preheated oven and bake for 15–18 minutes, or until the biscuits are golden brown and cooked through. Let it cool for 5 minutes before serving. If you like, sprinkle with fresh parsley for a little extra flair!
How to Serve Chicken and Biscuits
Garnishes
A sprinkle of chopped fresh parsley adds a gorgeous pop of green and a hint of brightness to your Chicken and Biscuits. If you want to get fancy, a dash of cracked black pepper or a few thyme leaves on top can make it look restaurant-worthy with almost no effort.
Side Dishes
This dish is plenty hearty on its own, but it pairs well with a crisp green salad, simple roasted veggies, or a dish of tangy cranberry sauce for contrast. Some folks love a scoop of mashed potatoes on the side for extra comfort.
Creative Ways to Present
For a fun twist, try baking Chicken and Biscuits in individual ramekins for adorable single servings. Or, use mini biscuit dough for bite-sized party appetizers. You can even add a sprinkle of shredded cheese over the biscuits before baking for a bubbly, golden finish.
Make Ahead and Storage
Storing Leftovers
Cool leftover Chicken and Biscuits completely, then cover and refrigerate for up to 3 days. The filling stays creamy and the biscuits soften a bit, making leftovers almost as good as fresh.
Freezing
To freeze, let the casserole cool, then wrap tightly in foil or place in an airtight container. It keeps well for up to 2 months. For best results, freeze before baking the biscuits, then add fresh biscuit dough and bake straight from the freezer (adding a few extra minutes to the baking time).
Reheating
Reheat individual portions in the microwave, or warm larger amounts in a 350°F oven, covered with foil to prevent the biscuits from drying out. If the filling looks a bit thick, add a splash of broth or milk to loosen it up.
FAQs
Can I use leftover turkey instead of chicken?
Absolutely! This is a fantastic way to use up holiday turkey. Simply shred or chop your cooked turkey and substitute it for the chicken in the recipe.
What if I don’t have an oven-safe skillet?
No problem—just cook the filling in any skillet, then transfer it to a 9×13-inch baking dish before topping with the biscuits and baking.
Can I add other vegetables?
Definitely! Feel free to toss in corn, green beans, mushrooms, or even spinach. This recipe is flexible and a great way to use up what you have on hand.
How do I know when the biscuits are done?
The biscuits should be golden brown on top and cooked through in the center. You can lift one gently with a fork to check—if it’s fluffy and not doughy underneath, you’re good to go.
Can I make Chicken and Biscuits ahead of time?
Yes! Prepare the filling up to a day in advance and store it in the fridge. When you’re ready to bake, top with biscuits and pop it in the oven. This makes dinner even easier on busy nights.
Final Thoughts
Chicken and Biscuits is that soul-soothing dish everyone needs in their back pocket. It’s simple, satisfying, and guaranteed to bring smiles to the table. Whether you’re feeding a hungry family or just treating yourself to some classic comfort, you’ll love how easy and delicious this recipe is. Give it a try—you might just find yourself making it on repeat!
Print
Chicken and Biscuits Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This comforting Chicken and Biscuits recipe features tender shredded chicken and vegetables in a creamy sauce, topped with golden, flaky biscuits. Perfect for an easy and satisfying weeknight dinner, this dish combines stovetop cooking with oven baking for a hearty American classic that’s both delicious and simple to prepare.
Ingredients
Chicken Filling
- 2 cups cooked, shredded chicken
- 2 tablespoons unsalted butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup frozen peas
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup whole milk
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
Biscuit Topping
- 1 can refrigerated biscuit dough (8-count)
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) to prepare for baking the dish later.
- Sauté Vegetables: In a large oven-safe skillet or sauté pan, melt the butter over medium heat. Add the diced onion and carrots, and sauté for 5–6 minutes until they are softened and fragrant.
- Add Garlic: Stir in the minced garlic and cook for about 30 seconds until aromatic, taking care not to burn it.
- Make the Sauce: Sprinkle the all-purpose flour over the vegetables and stir to coat evenly. Gradually pour in the chicken broth and whole milk, stirring constantly to avoid lumps. Cook for 3–4 minutes until the mixture thickens to a creamy consistency.
- Add Chicken and Seasonings: Mix in the shredded chicken, frozen peas, dried thyme, salt, and pepper. Stir well to combine all ingredients and let simmer on low heat for 2 more minutes to blend the flavors.
- Arrange Biscuits: Remove the skillet from heat. Evenly arrange the refrigerated biscuit dough pieces directly over the chicken mixture in the skillet for a uniform biscuit topping.
- Bake: Transfer the skillet to the preheated oven and bake for 15–18 minutes until the biscuits are golden brown and fully cooked through.
- Serve: Let the dish cool for 5 minutes before serving. Garnish with chopped fresh parsley if desired for a fresh, vibrant touch.
Notes
- For a shortcut, use rotisserie chicken and canned mixed vegetables to save time.
- If your skillet isn’t oven-safe, bake the mixture in a 9×13-inch baking dish instead.
- Make sure not to overcook the biscuits to keep them tender and flaky.
- Fresh parsley is optional but adds a nice hint of color and flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 430
- Sugar: 5g
- Sodium: 890mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 65mg
