Classic Chicken and Biscuit Casserole: Cozy Comfort, Zero Fuss

You don’t need a culinary degree to win dinner—just this skillet and a plan. Classic Chicken and Biscuit Casserole hits that sweet spot: nostalgia, speed, and the kind of flavor that makes everyone ask for seconds.

It’s the “bring-two-forks” kind of meal—creamy chicken filling, golden biscuits on top, steam clouds for days. Cheap ingredients, huge payoff.

If your weeknight lineup needs a hero, this is the crowd-pleaser that delivers every single time.

The Magic in This Recipe

This casserole takes everything you love about chicken pot pie and simplifies it with fluffy biscuits baked right on top.

The filling is thick, savory, and loaded with tender chicken and vegetables, while the biscuits soak up the gravy on the bottom and crisp on top.

It’s balanced comfort: a little buttery, a little herby, and very satisfying. Bonus: it’s a one-dish wonder with easy pantry swaps.

Classic Chicken and Biscuit Casserole: Cozy Comfort, Zero Fuss

Recipe by Wendy CarterCourse: Chicken, Dinner

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

520

kcal

Ingredients

• 3 cups cooked chicken, shredded or cubed (rotisserie works great)

• 2 tablespoons unsalted butter

• 1 tablespoon olive oil

• 1 medium yellow onion, diced

• 2 celery stalks, diced

• 2 carrots, diced (or use a frozen peas-and-carrots blend)

• 3 cloves garlic, minced

• 1/3 cup all-purpose flour

• 2 1/2 cups low-sodium chicken broth

• 1/2 cup whole milk or half-and-half

• 1 cup frozen peas

• 1 teaspoon kosher salt, plus more to taste

• 1/2 teaspoon black pepper

• 1 teaspoon dried thyme or poultry seasoning

• 1 tablespoon chopped fresh parsley (optional)

• 1 can refrigerated biscuit dough (8 biscuits) or homemade biscuit dough

• 1 tablespoon melted butter (for brushing biscuits)

Step-by-Step Instructions

• Preheat and prep: Heat oven to 400ºF (200ºC). Lightly grease a 9×13-inch baking dish or use a large oven-safe skillet.
• Sauté aromatics: In a large skillet, melt butter with olive oil over medium heat. Add onion, celery, and carrots; cook 5–7 minutes until softened. Stir in garlic for 30 seconds.
• Make the roux: Sprinkle flour over the veggies; stir constantly for 1–2 minutes until lightly golden and pasty.
• Add liquids: Slowly whisk in chicken broth, then milk. Bring to a gentle simmer; cook 3–4 minutes until thick and creamy.
• Season and load: Stir in salt, pepper, thyme, peas, and chicken. Taste and adjust seasoning. If using parsley, add now.
• Transfer: Pour the filling into your baking dish if not using an oven-safe skillet.
• Top with biscuits: Arrange biscuit rounds on top, leaving small gaps for steam. Brush with melted butter for extra color.
• Bake: Bake 18–22 minutes until biscuits are golden and the filling bubbles at the edges. If tops brown too fast, tent with foil.
• Rest and serve: Let stand 5–10 minutes so the sauce sets slightly. Spoon and serve while gloriously hot.

Tips for Storing & Reheating

• Fridge: Store leftovers in an airtight container for up to 3 days. Keep biscuits on top to preserve texture.
• Freezer: Freeze the filling alone up to 3 months; add biscuits fresh when baking.
  

  Fully baked casserole can be frozen, but biscuits may soften.

• Reheat oven: 350°F, 15–20 minutes, covered loosely with foil; remove foil last 5 minutes to re-crisp biscuits.
• Microwave: Quick but softens biscuits; re-crisp under the broiler for 1–2 minutes afterward, FYI.

Healthy Reasons to Try This

• Protein-packed: Chicken delivers complete protein for muscle repair and satiety.
• Veg-forward base: Onions, carrots, peas, and celery add fiber, vitamins A and C, and potassium.
• Balanced comfort: Using low-sodium broth and controlling the cream keeps richness without going overboard.
• Customizable: Swap in more veggies or leaner dairy to line it up with your goals, IMO.

Nutrition Stats

Approximate per serving (1/6 of recipe) with standard canned biscuits and whole milk:

• Calories: ~520
• Protein: ~28g
• Carbohydrates: ~44g
• Fiber: ~4g
• Total Fat: ~22g
• Saturated Fat: ~9g
• Sodium: ~980mg
• Sugar: ~6g

Numbers will vary based on biscuit brand, broth, and dairy choices. Using low-sodium broth and lighter milk drops the sodium and saturated fat.

Recipe Fails to Watch Out For

• Soupy filling: If it doesn’t thicken on the stove, your biscuits may sink.
  

  Simmer longer or add a teaspoon more flour slurry.

• Soggy bottoms: Crowding biscuits means steam gets trapped. Leave small gaps and use a hot oven.
• Bland city: Under-seasoning is the fastest way to “meh.” Taste the filling before topping—salt, pepper, and thyme matter.
• Overbaked biscuits: Tops can brown fast.
  

  Tent with foil once golden and keep baking until the centers are cooked.

  
  
• Rubbery chicken: Pre-cooked chicken should be warmed, not boiled to death. Gentle simmer = tender bites.

Different Ways to Make This

• Lightened-up: Use 2% milk, reduce butter to 1 tablespoon, and use a lighter biscuit or puff pastry sheet.
• Gluten-free: Substitute a 1:1 gluten-free flour blend for the roux and use gluten-free biscuit mix.
• Dairy-free: Use olive oil instead of butter and unsweetened almond milk; add a splash of coconut cream for body.
• Herb bomb: Stir in fresh thyme, rosemary, and chives.
  

  Finish with lemon zest for brightness.

• Veggie-loaded: Add mushrooms, corn, green beans, or spinach. Just avoid water-logging—sauté high-moisture veggies first.
• Rotisserie flex: Faster prep and deeper flavor; thigh meat keeps it juicy.
• Spicy twist: Add a pinch of cayenne, smoked paprika, or a splash of hot sauce to the filling.

FAQ

Can I use canned soup instead of making the sauce?

Yes, you can sub one can of cream of chicken plus about 1 to 1 1/4 cups broth.

The scratch sauce tastes fresher, but the shortcut works when the clock is ruthless.

Do I need to cook the biscuits first?

Nope. Place raw biscuit dough on top of the hot filling and bake.

The bottom steams, the top crisps—best of both worlds.

Can I make it ahead?

Assemble the filling up to 24 hours in advance and refrigerate. Top with biscuits just before baking.

Add 5–10 minutes to the bake time if starting cold.

What if I only have frozen veggies?

Great. Use a 2-cup mix (peas, carrots, corn, green beans).

No need to thaw—just stir into the hot sauce before topping.

How do I know the biscuits are done?

They should be deep golden on top and cooked through in the center. If unsure, lift one—if the bottom is set and not doughy, you’re good.

Internal temp near 200°F is a pro check.

Can I use leftover turkey?

Absolutely. Sub 1:1 for chicken.

It’s an elite post-holiday move, and nobody will complain about the leftovers again.

In Conclusion

Classic Chicken and Biscuit Casserole is the definition of efficient comfort: a creamy, savory filling under buttery biscuits that practically sell themselves.

It’s affordable, fast, and flexible enough to fit any pantry situation.

Whether you’re feeding kids, roommates, or just your future self with leftovers, this is the set-it-and-crush-it dinner. One pan, big flavor, minimal stress—what else do you want on a weeknight?