Chicken and Biscuits Casserole

Imagine pulling a bubbling, golden-brown Chicken and Biscuits Casserole from your oven, steam rising with aromas of herb-infused gravy and buttery biscuits. This ultimate comfort food combines tender chunks of chicken, colorful vegetables, and flaky biscuit topping in one satisfying dish. The Chicken and Biscuits Casserole transforms simple ingredients into a hearty meal that feels like a warm hug on a plate. You’ll learn how to create this family-favorite casserole with foolproof techniques that guarantee a delicious dinner every time.

Why You’ll Love This Recipe

This Chicken and Biscuits Casserole deserves a permanent spot in your dinner rotation for so many reasons. First, it delivers that perfect comfort food experience with its creamy, savory filling and contrasting textures—tender chicken, soft vegetables, and those irresistibly flaky biscuits that develop a golden crust while staying soft underneath. The one-pan preparation means less cleanup, making this ideal for busy weeknights despite its impressive appearance.

What truly sets this Chicken and Biscuits Casserole apart is its versatility. You can use rotisserie chicken when you’re short on time or cook chicken specifically for a more budget-friendly approach. The creamy chicken filling can be prepared ahead, with fresh biscuits added just before baking, making it perfect for meal planning. This hearty chicken biscuit bake combines nostalgic flavors with practical cooking, delivering a complete meal that satisfies the whole family.

Ingredients

For the Chicken Filling:

• 3 tablespoons butter (42g)
• 1 medium yellow onion, diced (about 1 cup)
• 2 medium carrots, diced (about 1 cup)
• 2 celery stalks, diced (about ¾ cup)
• 2 garlic cloves, minced
• ⅓ cup all-purpose flour (40g)
• 2 cups chicken broth (480ml)
• 1 cup whole milk (240ml)
• 3 cups cooked chicken, shredded or diced (about 1 pound or 450g)
• 1 cup frozen peas (150g)
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
• 1 teaspoon salt
• ½ teaspoon black pepper

For the Biscuit Topping:

• 2 cups all-purpose flour (250g)
• 1 tablespoon baking powder
• 1 teaspoon salt
• ½ cup cold butter, cubed (113g)
• ¾ cup cold buttermilk (180ml)

The key to this Chicken and Biscuits Casserole is using good-quality chicken—rotisserie works wonderfully for convenience and flavor. Fresh herbs make a noticeable difference in the filling, while cold ingredients for the biscuits ensure maximum flakiness.

Pro Tips

Master the Roux: The foundation of your Chicken and Biscuits Casserole is a perfect roux that thickens the sauce. Cook the butter and flour mixture for 1-2 minutes until it smells nutty but hasn’t browned. This eliminates the raw flour taste while creating the ideal base for your creamy sauce. Whisk constantly when adding liquid to prevent lumps from forming.

Temperature Matters for Biscuits: Keep all biscuit ingredients as cold as possible before mixing—even chilling the flour helps. Cut the butter into small cubes and return them to the refrigerator while preparing other ingredients. The cold butter creates steam pockets during baking, resulting in those flaky layers everyone loves. Handle the dough minimally to avoid warming the butter with your hands.

Create Flavor Depth: Build layers of flavor by properly sautéing your vegetables until they begin to caramelize slightly. This step develops a deeper flavor profile in your Chicken and Biscuits Casserole. Deglaze the pan with a splash of white wine or additional broth to incorporate all those browned bits before adding the remaining liquids. This technique transforms a good casserole into an exceptional one.

Instructions

Step 1: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. Begin by melting the butter in a large, deep skillet or Dutch oven over medium heat. Add the diced onions, carrots, and celery, cooking until softened—about 5-7 minutes. The vegetables should be tender but not browned.

Step 2: Add the minced garlic to the vegetable mixture and cook for another 30 seconds until fragrant. Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste. This creates the base for your creamy sauce in the Chicken and Biscuits Casserole.

Step 3: Gradually pour in the chicken broth while continuously whisking to prevent lumps. Add the milk and continue whisking until smooth. Bring the mixture to a gentle simmer and cook for 3-5 minutes until it thickens enough to coat the back of a spoon. You’ll notice the sauce becoming velvety and slightly reduced.

Step 4: Stir in the cooked chicken, frozen peas, thyme, salt, and pepper. Let the mixture simmer for another 2-3 minutes to blend the flavors. The filling should be creamy but still have some texture from the vegetables and chicken pieces. Taste and adjust seasonings if needed.

Step 5: Transfer the chicken mixture to your prepared baking dish, spreading it evenly. Allow it to cool slightly while you prepare the biscuit topping for your Chicken and Biscuits Casserole.

Step 6: In a large bowl, whisk together the flour, baking powder, and salt for the biscuits. Add the cold, cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Pour in the cold buttermilk and stir just until the dough comes together—avoid overmixing.

Step 7: Drop the biscuit dough by spoonfuls over the chicken filling, leaving some small gaps for the filling to bubble through. Alternatively, you can roll the dough out to about ½-inch thickness and cut into rounds before placing on top of the filling.

Step 8: Bake the Chicken and Biscuits Casserole for 25-30 minutes until the biscuits are golden brown and the filling is bubbling around the edges. Let stand for 5-10 minutes before serving to allow the filling to set slightly.

Variations

Herb and Cheese Biscuits: Elevate your Chicken and Biscuits Casserole by adding ½ cup of shredded cheddar cheese and 1 tablespoon of chopped fresh herbs (like chives, parsley, or dill) to the biscuit dough. The cheese melts slightly into the biscuits, creating pockets of flavor while the herbs add bright notes that complement the savory filling below.

Vegetable-Packed Version: Transform this dish into a more nutrient-dense meal by doubling the vegetables. Add diced bell peppers, mushrooms, or even some chopped spinach to the filling. For a summer version of this chicken biscuit casserole, consider adding fresh corn kernels and diced zucchini for seasonal flair. The additional vegetables create a more colorful presentation while boosting the nutritional profile.

Dairy-Free Adaptation: For those avoiding dairy, replace the butter with olive oil or plant-based butter in both the filling and biscuits. Substitute the milk with unsweetened almond milk or coconut milk (the beverage, not canned) and use a non-dairy buttermilk alternative (1 tablespoon lemon juice plus enough non-dairy milk to make ¾ cup, let stand 5 minutes). The resulting Chicken and Biscuits Casserole maintains its comfort food status while accommodating dietary restrictions.

Storage and Serving

Store leftover Chicken and Biscuits Casserole in an airtight container in the refrigerator for up to 3 days. The biscuit topping will soften somewhat but will still be delicious. For best results when reheating, use an oven or toaster oven at 350°F (175°C) for 15-20 minutes rather than microwaving, which can make the biscuits soggy. For longer storage, freeze the casserole without the biscuit topping for up to 3 months, then thaw overnight in the refrigerator and add fresh biscuits before baking.

Serve this hearty chicken biscuit bake alongside a crisp green salad dressed with a light vinaigrette to balance the richness of the casserole. For a more substantial meal, add roasted green beans or asparagus tossed with lemon zest and garlic. If you’re feeling indulgent, pair your Chicken and Biscuits Casserole with a glass of buttery Chardonnay or a light-bodied Pinot Noir that complements the creamy filling without overwhelming it.

FAQs

Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is perfect for Chicken and Biscuits Casserole as it saves time and adds flavor. Simply remove the skin and shred or dice the meat to yield about 3 cups.

How can I make this casserole ahead of time?
Prepare the filling up to 2 days ahead and store it in the refrigerator. When ready to bake, warm the filling in the microwave or on the stovetop before transferring to your baking dish, then top with freshly made biscuit dough and bake as directed.

Can I use canned biscuits instead of homemade?
Yes, refrigerated canned biscuits work as a time-saving alternative. Cut larger biscuits in half and arrange them over the chicken filling, then bake according to your casserole recipe instructions, checking earlier as they may brown faster than homemade.

Why is my filling too runny?
The sauce may need more time to thicken. Ensure you’re cooking the roux (flour and butter mixture) for 1-2 minutes before adding liquids, and simmer the sauce until it coats the back of a spoon before adding chicken and vegetables.

How can I add more flavor to my casserole?
Enhance your Chicken and Biscuits Casserole by adding a splash of white wine when cooking vegetables, incorporating herbs like tarragon or rosemary, using part chicken stock and part bone broth, or stirring in a spoonful of Dijon mustard to the sauce.

Conclusion

This Chicken and Biscuits Casserole is comfort food at its finest — a harmonious blend of tender chicken, colorful vegetables, and savory gravy topped with golden, flaky biscuits that soak up all that delicious flavor. It’s the kind of dish that transforms ordinary weeknight dinners into special family moments, offering both nourishment and nostalgia in each satisfying bite. Whether you’re seeking the perfect make-ahead meal solution or simply craving something heartwarming, this casserole delivers on all fronts with its simple preparation and spectacular results.

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