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This Chicken and Biscuits Casserole features a creamy, savory filling topped with flakey, buttery biscuits. You won’t believe how quickly this dish comes together and will be even more amazed at how incredible it tastes!
Table of Contents
👩🍳 A few things to love about this recipe: You can use any combination of veggies in the filling, the buttery biscuits compliment the rich filling perfectly, and this dish comes together in under an hour!
My 2 Best Tips For Making Chicken and Biscuits
Don’t Skip the Heavy Cream: I tried using milk or half and half when I first started making this recipe, but neither of them make that luscious, thick sauce we’re after. The heavy cream is essential for achieving that velvety texture that coats everything perfectly. Trust me, this isn’t the time to skimp on dairy!
Let Your Mixture Thicken Properly: Be patient when adding the flour and cream. Stir constantly and give it the full 7-ish minutes to thicken over medium-high heat. If it seems too thick, you can always add a splash more chicken broth. The consistency should coat the back of your spoon nicely.
🩷 Melissa
Rich, creamy chicken filling and flakey, buttery biscuits. What more can you ask for? One of our favorite things about this recipe is how fast it comes together.
In under an hour you can have a fresh, home cooked meal on the table.
The chicken filling can be customized with any bag of frozen vegetables and the heavy cream helps add a creamy richness to the dish.
We love how well the buttery biscuits compliment the savory filling!
Chicken and Biscuits Recipe Ingredients
- Chicken—Diced boneless skinless chicken breast.
- Salted Butter—To cook the chicken and veggies.
- Seasoning Mix—A combination of salt, pepper, and Italian seasoning
- Frozen Veggies—We like to use a blend of corn, carrots, peas, and green beans.
- Chicken Broth—To help infuse your filling with flavor.
- Flour—All-purpose.
- Heavy Cream—Helps thicken your filling and adds a creamy texture to the dish.
- Biscuit Dough—You can use store bought or homemade biscuits.
See the recipe card for full information on ingredients and quantities.
Chicken and Biscuits
Ingredients
- 3 cups diced chicken breast
- ½ cup salted butter
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ tablespoon Italian seasoning
- 2 cups frozen vegetable blend
- 2 cups chicken broth
- ½ cup flour
- 1 cup heavy cream
- 8 biscuits, uncooked, Refrigerated, frozen, or homemade dough.
Instructions
- Preheat your oven to 400°F.
- Melt the butter in a large pot over medium-high heat. Once the butter is fully melted, add the chicken and cook for about 10 minutes, or until the chicken is no longer pink in the middle.
- Once the chicken is fully cooked, add the salt, pepper, Italian seasoning, and frozen veggie blend. Continue cooking for an additional 10 minutes to thaw out the veggies. Stir frequently.
- Add the chicken broth, flour, and heavy cream to the pot. Stir the mixture together until no clumps of dry flour remain and the mixture has thickened. This should take about 7 minutes over medium-high heat.
- Once the chicken and veggie mixture has thickened, transfer it to a 9×13 inch baking dish and top it with the uncooked biscuits.
- Bake for 20-25 minutes, or until the biscuits are golden brown.
Notes
- To save on your prep and cook time, you can use pre-cooked diced or shredded chicken. I like to grab a rotisserie chicken from the grocery store and use that in this recipe. Simply add the chicken after the veggies are softened.
- You can check to see if your chicken is fully cooked by seeing if it has reached an internal temperature of 165°F.
- I recommend using heavy cream, not half and half or whole milk. This helps to thicken your chicken and veggie mixture.
- Feel free to use any kind of biscuits in this recipe. I’m partial to Pillsbury biscuits if I’m not using homemade, but any brand will work. You can also use homemade biscuits if you have extra time!
- If you have any leftovers then you can store them in the fridge in an airtight container for up to 5 days. You can either cover your baking dish tightly with plastic wrap or transfer your chicken and biscuits to an airtight plastic container.
- When you are ready to enjoy your leftovers, fill a plate with some filling and a biscuit. Reheat your chicken and biscuits in the microwave for 30 seconds. Give the mixture a quick stir and then continue reheating the dish for 30 seconds at a time until warm.
Nutrition
How to Make Chicken and Biscuits
Step 1: Preheat the oven. Melt the butter in a pot over medium heat and then add your diced chicken. Cook until the chicken is no longer pink in the middle.
Step 2: Add the salt, pepper, Italian seasoning, and veggies. Continue cooking until the veggies are thawed and soft. Stir in the flour, chicken broth, and heavy cream until the mixture has thickened.
Step 3: Transfer your chicken and veggie mixture to a baking dish and top it with the uncooked biscuits.
Step 4: Cook your casserole until the biscuits are golden brown. Serve and enjoy!
Recipe FAQs
Of course! We love to save time by grabbing a rotisserie chicken from Costco. You can also grab a bag of frozen grilled chicken strips at your local grocery store and use those. If you are using frozen precooked chicken then we recommend at least thawing it before adding it to your filling. This helps ensure it heats all the way through by the time your chicken and biscuits finish cooking in the oven.
The safest way is using an instant-read thermometer – your chicken should reach an internal temperature of 165°F. If you don’t have a thermometer, cut into the thickest piece to ensure there’s no pink remaining and the juices run clear. The 10-minute cooking time in step 2 is usually perfect for bite-sized pieces.
Yes! Frozen biscuits work wonderfully in this recipe. Just place them directly on top of your chicken mixture without thawing – you may need to add an extra 5 minutes to the baking time to ensure they cook through completely and achieve that perfect golden brown color.
Expert Tips
- To save on your prep and cook time, you can use pre cooked diced or shredded chicken. We like to grab a rotisserie chicken from the grocery store and use that in this recipe. Simply skip to step 3 and add the chicken after the veggies are softened.
- You can check to see if your chicken is fully cooked by seeing if it has reached an internal temperature of 165°F.
- We recommend using heavy cream, not half and half or whole milk. This helps to thicken your chicken and veggie mixture.
- Feel free to use any kind of biscuits in this recipe. We like to use Pillsbury biscuits, but any brand will work. You can also use homemade biscuits if you have extra time.
- This dish is great sprinkled with some freshly chopped parsley or some dry Italian seasoning.
- Make sure that no dry pockets of flour remain unincorporated in your filling. This helps prevent it from getting clumpy.
More Chicken Recipes To Consider
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Slow Cooker Whole Chicken
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Easy Crockpot Garlic Honey Chicken
Chicken Recipes
Slow Cooker Chicken Legs with Maple BBQ Glaze
Soups, Stews & Chowders
Slow Cooker Italian Chicken Gnocchi Soup
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I haven’t tried this but I do something similar. Use the chicken pot pie recipe and call it “chicken pot no-pie”. Just serve with rice or pasta. I’ll try it with biscuits.