Name: Chicken and Biscuits Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 tablespoons unsalted butter; 1 tablespoon olive oil; 1 small onion, diced; 2 carrots, peeled and sliced; 2 celery stalks, sliced; 2 cloves garlic, minced; 1/4 cup all-purpose flour; 2 cups low-sodium chicken broth; 1 cup whole milk; 3 cups cooked shredded chicken; 1 cup frozen peas; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon dried thyme; 2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 6 tablespoons cold unsalted butter (cubed); 3/4 cup whole milk

Jump to Recipe·Print Recipe

There’s nothing quite like digging into a hearty casserole on a chilly evening, and this Chicken and Biscuits Recipe stands in a league of its own when it comes to pure comfort. Imagine golden, fluffy biscuits perched atop a bubbling, savory chicken stew, filled with tender vegetables and loads of flavor—it’s that cozy, classic dinner everyone secretly craves. Whether you’re gathering family for a Sunday meal or just need a deliciously satisfying weeknight fix, this recipe always delivers on warmth, nostalgia, and that all-important “just one more spoonful” factor.

Chicken and Biscuits Recipe - Recipe Image

Ingredients You’ll Need

This Chicken and Biscuits Recipe asks for simple, down-to-earth ingredients, each playing a crucial part in the overall harmony of flavor, texture, and color. Fresh vegetables add brightness, while pantry staples create rich sauce and biscuits you’ll want to pull apart right out of the oven.

Unsalted butter (2 tablespoons): Delivers creaminess and depth to both the filling and biscuit topping.
Olive oil (1 tablespoon): Helps the vegetables cook evenly and brings a fruity undertone.
Small onion, diced: A classic aromatic base that builds the stew’s flavor right from the start.
Carrots, peeled and sliced (2): Add subtle sweetness and a lovely pop of color.
Celery stalks, sliced (2): Brings subtle earthy flavor and crunch to the mix.
Garlic, minced (2 cloves): Just the right note of savory depth; don’t skip it!
All-purpose flour (1/4 cup): Thickens the sauce for that perfect, creamy gravy.
Low-sodium chicken broth (2 cups): The backbone of flavor—choose a good one.
Whole milk (1 cup): Adds extra richness and creates a velvety sauce.
Cooked shredded chicken (3 cups): Rotisserie chicken is a great shortcut here—moist and full of flavor.
Frozen peas (1 cup): Classic addition for bursts of color and sweetness.
Salt (1 teaspoon): Ties all those flavors together.
Black pepper (1/2 teaspoon): Adds gentle warmth—freshly ground is best.
Dried thyme (1/2 teaspoon): Earthy, savory, and beautifully aromatic.
For the biscuits:
All-purpose flour (2 cups): Gives structure and fluffiness to your biscuits.
Baking powder (1 tablespoon): The secret behind sky-high, soft biscuits.
Salt (1/2 teaspoon): Enhances biscuit flavor perfectly.
Cold unsalted butter, cubed (6 tablespoons): Cold bits of butter steam in the oven, creating light, flaky layers.
Whole milk (3/4 cup): Moistens the biscuit mix just the right amount.

How to Make Chicken and Biscuits Recipe

Step 1: Sauté the Vegetables

Start by preheating your oven to 400°F (200°C). Melt the butter and olive oil together in a large skillet over medium heat, then toss in your diced onion, sliced carrots, and celery. Sauté these veggies for 5 to 6 minutes, stirring frequently, until they’re softened and smelling sweet and savory—this aromatic base lays the groundwork for that classic Chicken and Biscuits Recipe you know and love.

Step 2: Build the Creamy Base

Sprinkle the minced garlic over the sautéed vegetables and cook for just a minute—don’t let it burn, as you want that subtle garlicky background, not bitterness! Next, add the flour and stir it around to coat all those veggies. This step is key to thickening your sauce later, so don’t rush! Cook for about another minute until everything’s fragrant and just starting to stick to the pan.

Step 3: Make It Saucy

Slowly pour in the chicken broth and then the milk, whisking constantly to smooth out any lumps. Bring the mixture to a gentle simmer and let it bubble until it thickens—about five minutes or so. The sauce should be creamy and luxurious, enveloping all the vegetables with extra coziness.

Step 4: Add Chicken and Peas

Fold in the shredded chicken, frozen peas, salt, pepper, and thyme. Stir everything gently to combine—the peas stay sweet and bright while the chicken soaks up all those homey flavors. Pull the skillet off the heat and pour this luscious mixture into a 9×13-inch baking dish, spreading it out evenly.

Step 5: Prepare the Biscuit Dough

In a large bowl, whisk together the flour, baking powder, and salt for your biscuit topping. Add the cubes of cold butter, then work them in using a pastry cutter or a fork, stopping when you see pea-sized bits dotting the flour. Pour in the milk and stir until the dough is just combined—don’t over-mix, or your biscuits won’t be as soft and tender.

Step 6: Add Biscuits and Bake

Using a spoon, dollop mounds of biscuit dough evenly over the chicken mixture in your baking dish. No need to be fussy—rustic is beautiful here! Slide the dish into the preheated oven and bake for 25 to 30 minutes, or until the biscuits are gloriously golden brown and cooked through. Let the casserole rest for five minutes before serving, giving everything time to settle into saucy, biscuit-topped perfection.

How to Serve Chicken and Biscuits Recipe

Garnishes

This is one of those dishes that practically begs for a sprinkle of chopped parsley or fresh thyme right before serving. It adds a burst of color and a whiff of brightness to each plate. If you want a little extra flavor boost, add a light grinding of black pepper or a tiny flurry of grated Parmesan over the top for a modern spin on your Chicken and Biscuits Recipe.

Side Dishes

This classic comfort food pairs wonderfully with a simple green salad dressed lightly in a tangy vinaigrette to cut through the richness. Steamed green beans, roasted broccoli, or even some sautéed spinach will round out your meal without stealing the show—after all, the Chicken and Biscuits Recipe is meant to be the main attraction!

Creative Ways to Present

For special occasions or potlucks, you can bake individual portions in ramekins for a fun, personalized twist. Or, for a charming family-style dinner, bring the casserole dish to the table and let everyone serve themselves—nothing gets people talking like diving into a bubbling, golden-topped Chicken and Biscuits Recipe together.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (lucky you!), simply cover the baking dish tightly with foil or transfer portions to airtight containers. The Chicken and Biscuits Recipe keeps well in the fridge for up to three days, making it an ideal meal-prep option or next-day lunch.

Freezing

You can freeze either the whole baked casserole or individual servings. Wrap cooled portions tightly in plastic wrap and then foil, or use freezer containers. When frozen, your Chicken and Biscuits Recipe will be good for about two months—just remember to label with the date for easy reference!

Reheating

To keep the biscuits fluffy, reheat your casserole in a 350°F oven, covered with foil, for 20 to 25 minutes until it’s piping hot. For single servings, a microwave works fine—just cover the dish and heat in one-minute bursts until thoroughly warmed. For extra moisture, splash a little chicken broth or milk over the top before baking.

FAQs

Can I use leftover turkey instead of chicken?

Absolutely! This Chicken and Biscuits Recipe is a fantastic way to use up leftover turkey, especially after a holiday feast. The flavor pairs beautifully with the creamy sauce and biscuit topping.

What’s the secret to light, fluffy biscuits?

The key is keeping your butter cold and not overworking the biscuit dough. Little pockets of unmelted butter create extra-fluffy layers. Handle the dough gently and only mix until it just comes together.

Can I make this dish gluten-free?

Yes, with a couple of swaps. Use a gluten-free flour blend for both the filling and biscuits, and double-check that your baking powder and broth are gluten-free. Expect the texture to change slightly, but the flavors will still shine!

Is it okay to add other vegetables?

Definitely—this Chicken and Biscuits Recipe is quite flexible. Try adding corn, green beans, or mushrooms. Just keep the overall vegetable quantity about the same so the filling stays thick and satisfying.

Can I prepare it ahead of time?

Yes! You can assemble the filling up to a day in advance and refrigerate it. Make the biscuit dough fresh just before baking for the best texture, or quickly pat out and chill biscuit rounds on the side, ready to top and bake when needed.

Final Thoughts

There’s something magical about bringing a bubbling Chicken and Biscuits Recipe to the table and watching faces light up. It’s satisfying, crowd-pleasing, and loaded with comforting flavors—perfect for sharing, celebrating, or simply spoiling yourself after a long day. Give it a try and see just how quickly it disappears!

Chicken and Biscuits Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 22 reviews

Author: admin
Total Time: 50 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

This comforting Chicken and Biscuits recipe is a hearty and delicious twist on classic chicken pot pie. Tender shredded chicken and vegetables in a creamy sauce topped with fluffy, buttery biscuits make for the perfect family meal.

Ingredients

Scale

For the Filling:

2 tablespoons unsalted butter
1 tablespoon olive oil
1 small onion, diced
2 carrots, peeled and sliced
2 celery stalks, sliced
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups low-sodium chicken broth
1 cup whole milk
3 cups cooked shredded chicken
1 cup frozen peas
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme

For the Biscuits:

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter (cubed)
3/4 cup whole milk

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven: Preheat oven to 400°F (200°C).
Cook Vegetables: In a large skillet, melt the butter with olive oil. Add onion, carrots, and celery; cook until softened. Add garlic and cook briefly. Sprinkle flour over the vegetables and cook. Whisk in broth and milk, bring to a simmer.
Add Chicken and Peas: Stir in shredded chicken, peas, salt, pepper, and thyme. Pour into a baking dish.
Make Biscuits: Combine flour, baking powder, and salt. Cut in butter, add milk, drop biscuit dough over chicken mixture.
Bake: Bake for 25–30 minutes until golden and biscuits are cooked through. Let rest before serving.