Classic Chicken and Biscuit Casserole

A Chicken and Biscuit Casserole is the epitome of comfort food. It’s creamy, savory, and topped with fluffy, buttery biscuits.

Here is a classic, from-scratch recipe that’s sure to become a family favorite, along with tips for easy shortcuts.

This recipe creates a rich, homemade filling and is topped with easy, drop-style biscuits that bake up golden and delicious.

Prep time: 25 minutes
Cook time: 35-40 minutes
Serves: 6-8

For the Filling:

4 cups cooked chicken, shredded or diced (from a rotisserie chicken or about 1.5 lbs of cooked chicken breast)
4 tablespoons butter
1 medium onion, finely chopped
2 celery stalks, finely chopped
2 medium carrots, finely chopped
⅓ cup all-purpose flour
2 cups chicken broth
1 cup whole milk or half-and-half
1 cup frozen peas (optional)
1 teaspoon garlic powder
1 teaspoon dried thyme or poultry seasoning
Salt and black pepper to taste

For the Biscuit Topping:

1. Prepare the Filling:

Preheat your oven to 400°F (200°C).
In a large oven-safe skillet or a 9×13 inch baking dish, melt the 4 tablespoons of butter over medium heat. Add the onion, celery, and carrots and cook for 5-7 minutes, until softened.
Sprinkle the ⅓ cup of flour over the vegetables and cook, stirring constantly, for 1 minute. This cooks out the raw flour taste.
Gradually whisk in the chicken broth and milk. Bring to a simmer, stirring constantly, until the sauce thickens.
Stir in the cooked chicken, frozen peas (if using), garlic powder, thyme, and salt and pepper. Taste and adjust seasoning. Remove from heat.

2. Make the Biscuit Topping:

In a large bowl, whisk together the 2 cups of flour, baking powder, sugar, and salt.
Using a pastry cutter, your fingers, or two forks, cut the cold cubed butter into the flour mixture until it resembles coarse crumbs with some pea-sized butter pieces.
Pour in the cold milk and stir with a fork until just combined. Do not overmix; the dough should be shaggy and a bit sticky.

3. Assemble and Bake:

If your filling isn’t already in an oven-safe dish, transfer it to a 9×13 inch casserole dish.
Drop large spoonfuls of the biscuit dough (about ¼ cup each) evenly over the top of the warm chicken filling.
(Optional) Brush the top of the biscuit dough with the 2 tablespoons of melted butter for a golden, buttery finish.
Bake for 25-30 minutes, or until the biscuit topping is golden brown and cooked through, and the filling is bubbly around the edges.
Let the casserole rest for 5-10 minutes before serving. This allows the filling to set slightly.

The Ultimate Shortcut: Use a can of refrigerated biscuit dough (like Pillsbury Grands). Let the filling cool for 10 minutes before placing the raw biscuits on top, then bake according to the biscuit can instructions (usually at 375°F for 20-25 minutes).
For a Richer Filling: Substitute 1 cup of the chicken broth with cream of chicken soup or use all half-and-half instead of milk.
Don’t Overmix the Biscuits: The key to fluffy biscuits is a light touch. Overmixing develops gluten and leads to tough biscuits.
Keep Ingredients Cold: For the flakiest biscuit topping, ensure your butter and milk are very cold.
Customize Your Veggies: Feel free to add other vegetables like green beans, corn, or mushrooms. Just make sure they are cooked or thawed before adding.
Make Ahead: You can prepare the filling up to 2 days in advance and store it in the fridge. When ready to bake, let it come to room temperature for 20-30 minutes, top with the biscuit dough, and bake. You may need to add a few extra minutes to the baking time.

Enjoy this hearty, comforting meal that is perfect for a busy weeknight or a cozy weekend dinner