Easy Chicken and Biscuits Recipe

 

Introduction

Craving comfort food but short on time? Nothing quite solves a hectic weeknight dinner dilemma like a hearty chicken and biscuits casserole. This easy chicken and biscuits recipe transforms simple ingredients into a soul-warming meal that your family will request seconds before they've finished their first serving.

As someone who's tested countless versions of this classic comfort dish in my test kitchen, I can confidently say this recipe strikes the perfect balance between homemade flavor and busy-schedule convenience. The creamy chicken filling paired with golden, fluffy biscuits creates that perfect bite that makes everyone feel right at home.

In this recipe guide, you'll discover expert tips for tender chicken, the secret to perfectly flaky biscuits, and smart shortcuts that don't sacrifice flavor. Whether you're cooking for picky eaters or comfort food enthusiasts, this chicken and biscuits recipe delivers satisfaction in every bite.

Why This Chicken and Biscuits Recipe Works

• Uses affordable ingredients you likely already have in your pantry and freezer
• Can be prepped ahead and baked fresh when needed
• Versatile enough to customize with seasonal vegetables or what you have on hand
• Transforms leftover rotisserie chicken into an entirely new meal
• Creates that perfect comfort food experience in about 30 minutes of active cooking time
• Provides a complete meal in one dish with protein, vegetables, and carbs

Choosing the Right Chicken

Best Chicken Options for This Recipe

While this chicken and biscuits recipe works with almost any chicken you have available, certain options will elevate your final dish. Pre-cooked rotisserie chicken provides the most convenience and flavor with minimal effort. If cooking chicken specifically for this recipe, boneless skinless chicken thighs offer more moisture and flavor than breast meat.

Buying Tips

When selecting chicken at the store, look for plump, pink cuts with no strong odor. If using a rotisserie chicken, pick one that feels heavy for its size (indicating juiciness) and has golden-brown, not burnt, skin. For raw chicken, free-range options often provide superior flavor, though any high-quality chicken will work beautifully.

Substitutions

No chicken on hand? This versatile recipe adapts well to leftover turkey, especially after the holidays. For a vegetarian version, substitute the chicken with a hearty mix of mushrooms, chickpeas, and root vegetables. In a pinch, high-quality canned chicken can also work, though it should be well-drained and patted dry.

Ingredients & Prep

Chicken Preparation

For the filling:

• 3 cups cooked chicken, shredded or cubed (about 1 rotisserie chicken)
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup milk (or half-and-half for extra richness)
• 1 cup frozen peas
• 1 tablespoon fresh thyme (or 1 teaspoon dried)
• Salt and pepper to taste

Biscuit Topping Options

For homemade drop biscuits:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 6 tablespoons cold butter, cubed
• 3/4 cup cold milk or buttermilk

For the time-saving option:

• 1 tube refrigerated biscuit dough (8-count)

Pantry Staples

Keep these essentials on hand for this chicken and biscuits recipe:

• Olive oil or butter for sautéing
• All-purpose flour for thickening
• Chicken broth (low-sodium preferred)
• Dried herbs (thyme, sage, rosemary)
• Salt and pepper
• Garlic powder (for quick flavor boosting)

Step-by-Step Cooking Instructions

Pre-Cooking Prep

1. Preheat your oven to 425°F (220°C).
2. If using raw chicken, season it with salt and pepper before cooking until done (165°F internal temperature), then shred or cube.
3. Chop all vegetables to similar sizes for even cooking.
4. Measure out all ingredients before starting to streamline the cooking process.
5. Grease a 9x13-inch baking dish or 10-inch cast iron skillet.

Creating the Filling

1. In a large skillet or Dutch oven, heat 2 tablespoons of butter or olive oil over medium heat.
2. Add diced onion, carrots, and celery, sautéing until vegetables begin to soften (about 5 minutes).
3. Add minced garlic and cook for 30 seconds until fragrant.
4. Sprinkle flour over the vegetables and stir constantly for 1-2 minutes to cook off the raw flour taste.
5. Slowly pour in chicken broth while whisking continuously to prevent lumps.
6. Add milk, stirring until the mixture starts to thicken (about 3-4 minutes).
7. Stir in the cooked chicken, frozen peas, thyme, salt, and pepper.
8. Simmer for 2-3 minutes until the mixture is creamy and the vegetables are tender.
9. Transfer the filling to your prepared baking dish if not using an oven-safe skillet.

Preparing the Biscuits

For homemade biscuits:

1. In a large bowl, whisk together flour, baking powder, and salt.
2. Cut in cold butter using a pastry cutter or two forks until the mixture resembles coarse crumbs.
3. Add cold milk, stirring just until a shaggy dough forms.
4. Drop spoonfuls of dough over the chicken filling.

For refrigerated biscuits:

1. Open the tube and separate the biscuits.
2. Arrange them evenly over the chicken filling.

Baking

1. Place the dish in the preheated oven.
2. Bake for 20-25 minutes until the biscuits are golden brown and the filling is bubbling.
3. If biscuits brown too quickly, loosely cover with foil for the remaining cooking time.
4. Allow to cool for 5-10 minutes before serving to let the filling set slightly.

Pro Tips for Perfect Chicken and Biscuits

Avoiding Common Pitfalls

• For creamy, not runny filling: Allow your sauce to thicken properly before adding to the baking dish. If it seems too thin, simmer a few minutes longer.
• For flaky biscuits: Use very cold butter and milk, and handle the dough minimally. Overmixing develops gluten, resulting in tough biscuits.
• For perfectly cooked vegetables: Dice them uniformly and precook until just tender. They'll continue cooking in the oven.
• For maximum flavor: Season each component as you go rather than just at the end.

Tool Recommendations

• A cast-iron skillet works beautifully as both a cooking vessel and a serving dish.
• A sharp chef's knife makes quick work of vegetable prep
• Silicone spatulas help incorporate flour without scratching your cookware
• An instant-read thermometer ensures the  chicken is safely cooked to 165°F

Storage & Reheating

This chicken and biscuits recipe stores well for 3-4 days in the refrigerator. For best results when reheating:

• Warm individual portions in the microwave at 70% power, covered with a damp paper towel
• For larger portions, reheat in a 325°F oven, covered with foil, until heated through
• Add a splash of milk or broth if the sauce seems too thick after refrigeration
• Note that biscuits will soften over time but still taste delicious

Flavor Variations

Herb & Spice Enhancements

• Herb Garden Blend: Add fresh rosemary, sage, and parsley to the filling for a garden-fresh twist
• Savory Garlic: Double the garlic and add a teaspoon of garlic powder to the biscuit dough
• Cozy Autumn: Include a pinch of nutmeg and sage for warming fall flavors

Dietary Adaptations

• Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend in both filling and biscuits
• Dairy-Free: Use plant-based milk and butter alternatives
• Low-Carb: Top with almond flour biscuits instead of traditional ones
• Extra Protein: Add white beans or diced ham to the filling

Regional Inspirations

• Southern Style: Add a dash of hot sauce and a sprinkle of paprika to the filling
• New England: Include diced potatoes and a bay leaf in the filling
• Southwestern: Mix in diced green chilies, corn, and a pinch of cumin
• Italian Twist: Add Italian seasoning and top biscuits with a sprinkle of Parmesan cheese

Serving Suggestions

This chicken and biscuits recipe works wonderfully as a standalone meal, but if you're looking to round out your dinner table:

• Serve with a simple side salad dressed with vinaigrette to cut through the richness
• A tangy cranberry sauce offers a delightful contrast to the savory flavors
• For special occasions, pair with roasted asparagus or green beans
• For beverages, a crisp Sauvignon Blanc or light Pinot Noir complements the flavors beautifully
• For non-alcoholic options, sparkling water with lemon or unsweetened iced tea balances the rich dish

FAQs

Can I make this chicken and biscuits recipe ahead of time? Yes! Prepare the filling up to 2 days ahead and refrigerate. When ready to serve, bring the filling to room temperature, top with fresh biscuit dough, and bake as directed, adding 5-10 minutes to the baking time.

Can I use frozen vegetables in this recipe? Absolutely! A frozen mirepoix or mixed vegetable blend works perfectly. No need to thaw—simply add them directly to the pan and cook until excess moisture evaporates.

How do I know when the chicken and biscuits are done baking? Look for golden brown biscuits and bubbling around the edges of the filling. If using homemade biscuits, you can insert a toothpick into the center of a biscuit—it should come out clean.

Can I freeze leftover chicken and biscuits? While you can freeze the filling with excellent results, the biscuits tend to become soggy when frozen and reheated. For best results, freeze only the filling and top with fresh biscuits when reheating.

What's the best way to shred cooked chicken quickly? For easy shredding, use two forks to pull the chicken apart, or place warm chicken in a stand mixer with the paddle attachment and mix on low speed for quick, effortless shredding.

Conclusion

This easy chicken and biscuits recipe brings together simple ingredients to create a crowd-pleasing comfort food classic that's perfect for busy weeknights or weekend family gatherings. The combination of tender chicken, flavorful vegetables, and fluffy biscuits creates a satisfying meal that feels like a warm hug at the end of a long day.