If you’re searching for the ultimate comfort food to feed your family on a cozy night in, look no further than this Chicken and Biscuit Casserole Recipe. This dish combines juicy shredded chicken, tender vegetables, and a creamy herb sauce, all tucked beneath a blanket of golden, fluffy biscuits for the kind of meal that feels like a big, warm hug. It delivers everything you love about traditional chicken pot pie in a fuss-free, one-pan bake, guaranteeing hearty satisfaction with every bite. Whether you use homemade or store-bought biscuits, this is the casserole that brings everyone running to the kitchen!
Ingredients You’ll Need
Ingredients You’ll Need
What I adore about this Chicken and Biscuit Casserole Recipe is how it transforms everyday kitchen staples into a showstopping dinner. Each ingredient is thoughtfully chosen to bring bold flavor, texture, and beautiful color to every spoonful. Here’s what you need, and why it matters!
- Butter: Adds richness and helps soften the vegetables for a velvety sauce base.
- Yellow Onion: Builds aromatic flavor and a hint of sweetness to balance the savory elements.
- Garlic: Delivers a cozy, earthy depth — don’t skip it!
- Carrots: Offer pops of color and gentle sweetness throughout the casserole.
- Celery: Contributes crunch, balance, and that classic pot pie flavor.
- All-purpose Flour: Thickens the sauce, making every bite creamy and hearty.
- Chicken Broth: Infuses the filling with big savory taste while keeping it light.
- Whole Milk: Brings creaminess without overpowering the delicate chicken flavor. For extra richness, use cream.
- Dried Thyme & Parsley: Provide that comforting, herby finish we all crave in classic casseroles.
- Salt and Black Pepper: Essential for seasoning — add to taste for perfect balance.
- Cooked Shredded Chicken: The star of the show; rotisserie chicken is an easy shortcut.
- Frozen Peas: Their bright green color and sweet flavor make each serving pop.
- Refrigerated Biscuit Dough (or homemade): These beauties bake up golden and fluffy, crowning the casserole with irresistible comfort. Homemade always impresses, but canned makes it fast.
How to Make Chicken and Biscuit Casserole Recipe
Step 1: Sauté the Aromatics and Veggies
Start by preheating your oven to 375°F (190°C). In a large oven-safe skillet or deep sauté pan, melt the butter over medium heat. Toss in your diced onion, garlic, carrots, and celery. Let them cook for 5 to 6 minutes, stirring occasionally, until everything is softened and fragrant. This is where those rich, cozy flavors start building, and your kitchen already smells amazing.
Step 2: Build the Sauce
Sprinkle the flour over the softened vegetables and give everything a good stir so the flour coats the veggies evenly. This step is key to thickening your filling — you want no lumps and a smooth, creamy base. Now, gradually pour in the chicken broth and milk, whisking constantly. Watch as the sauce begins to thicken up after a few minutes. Add in the dried thyme, dried parsley, and a generous pinch of salt and black pepper for that classic herby flavor.
Step 3: Add Chicken and Peas
Toss in your cooked, shredded chicken and frozen peas, stirring them gently into the bubbling sauce. Let everything simmer together for two minutes, so the flavors can mingle and the filling becomes irresistibly creamy and savory. If you used rotisserie chicken, you just saved yourself a step — but leftover roast chicken works perfectly, too!
Step 4: Top with Biscuits
Take the skillet off the heat. Arrange your biscuit rounds (either homemade or straight from the can) on top of the hearty filling. Make sure they’re nestled in well but not overlapping, so each one bakes up golden all over. This biscuit crown is what truly sets this Chicken and Biscuit Casserole Recipe apart!
Step 5: Bake Until Golden Perfection
Place the skillet, uncovered, right in your preheated oven. Bake for 20 to 25 minutes — you’ll know it’s ready when the biscuits are beautifully golden brown and cooked through. Patience is a virtue here; those last few minutes make the biscuits perfectly crisp on top and fluffy underneath.
Step 6: Rest, Serve, and Enjoy
Let your casserole rest for about five minutes before scooping out generous portions. This brief pause lets everything settle, ensuring perfect slices where each layer holds together.
How to Serve Chicken and Biscuit Casserole Recipe
Garnishes
For a fresh pop of color and flavor, sprinkle a bit of chopped parsley or chives over the top right before serving. A light dusting of cracked black pepper or a hint of grated Parmesan cheese can also add a special finishing touch.
Side Dishes
This casserole is hearty enough to shine all on its own, but for a balanced spread, pair it with a crisp green salad or tangy vinegar-dressed slaw. Roasted green beans or buttered corn also make fantastic companions to round out this homey meal.
Creative Ways to Present
Try baking the filling in individual ramekins or mini casserole dishes, topping each with a single biscuit for a fun dinner party twist. Or, for a rustic look, serve directly from your cast iron skillet at the table — it keeps the Chicken and Biscuit Casserole Recipe warm and lets everyone dig in family-style!
Make Ahead and Storage
Storing Leftovers
Leftover casserole can be covered with foil or transferred to an airtight container. Store in the refrigerator for up to 3 days — those flavors get even more delicious as they mingle overnight!
Freezing
This Chicken and Biscuit Casserole Recipe freezes beautifully. Just let it cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to 2 months. If you’re planning ahead, you can even freeze the filling alone and add fresh biscuits when you bake.
Reheating
To reheat, pop individual portions in the microwave or place the casserole, covered with foil, in a 350°F oven until warmed through. For crispy biscuits, uncover during the last few minutes of reheating.
FAQs
Can I use rotisserie chicken in this recipe?
Absolutely! Rotisserie chicken is a fantastic shortcut and adds wonderful flavor. Just shred it and mix it in as the recipe directs. It makes the Chicken and Biscuit Casserole Recipe even easier for busy weeknights.
What if I don’t have an oven-safe skillet?
No worries — prepare the filling in any skillet or saucepan you have, then transfer everything to a greased casserole dish before topping with biscuits and baking. The end result will be just as delicious.
Can I make homemade biscuits instead of using canned?
Yes! Homemade biscuits bring something extra special to this dish. Use your favorite biscuit dough recipe, cut into rounds, and layer them on top of the filling before baking. Either option works for a classic Chicken and Biscuit Casserole Recipe.
Are there any good veggie substitutions?
Definitely. Feel free to swap in what’s in season or what you have on hand! Chopped mushrooms, diced bell peppers, or even corn work well. This casserole is quite forgiving, so get creative with your veggies.
How do I know when the biscuits are done?
Look for golden tops and biscuits that are fluffy when you poke them gently. If you’re unsure, cut into the center of one to check for doneness before serving. Underdone biscuits can be covered with foil and baked a few minutes longer if needed.
Final Thoughts
There’s truly nothing like a bubbling Chicken and Biscuit Casserole Recipe coming out of the oven to gather friends and family around the table. This dish is pure comfort, simple enough for weeknights, yet impressive enough for a cozy Sunday dinner. Give it a try — it might just become your new favorite way to turn leftover chicken into something extra special!
Print
Chicken and Biscuit Casserole Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the ultimate comfort food with this delicious Chicken and Biscuit Casserole recipe. Creamy chicken and vegetable filling topped with golden baked biscuits, a perfect family dinner choice.
Ingredients
Filling:
- 2 tablespoons butter
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup whole milk
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- Salt and black pepper to taste
- 2 cups cooked shredded chicken
- 1 cup frozen peas
Topping:
- 1 can (16 oz) refrigerated biscuit dough or 8 homemade biscuit rounds
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C).
- Sauté Vegetables: In a large oven-safe skillet, melt butter and sauté onion, garlic, carrots, and celery until softened.
- Add Flour and Liquids: Sprinkle flour over vegetables, then gradually whisk in chicken broth and milk until thickened.
- Season and Add Chicken: Season with thyme, parsley, salt, and pepper. Stir in chicken and peas, simmer briefly, then remove from heat.
- Top with Biscuits: Arrange biscuit rounds over the chicken mixture.
- Bake: Bake uncovered for 20–25 minutes until biscuits are golden and cooked through.
- Serve: Let rest for 5 minutes before serving.
Notes
- To save time, use rotisserie chicken and canned biscuits.
- For added richness, use cream instead of milk.
- You can also bake the filling in a casserole dish if your skillet isn’t oven-safe.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 410
- Sugar: 5 g
- Sodium: 680 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 65 mg
