Chicken and Biscuits Recipe
If you’re searching for the ultimate comfort food that tastes just like a warm hug, look no further than Chicken and Biscuits. This hearty dish is brimming with tender chicken, colorful veggies, and a creamy, savory sauce, all topped with fluffy golden biscuits. Every bite is the perfect blend of cozy flavors and textures — truly a feel-good meal for busy weeknights or nostalgic Sunday suppers. Once you try it, Chicken and Biscuits will absolutely earn a permanent spot in your recipe collection.
Ingredients You’ll Need
The magic of Chicken and Biscuits comes from simple, time-tested ingredients that each play their unique part. Every element adds a specific texture, color, or richness, building a symphony of flavor that’s far more than the sum of its parts. Here’s what you’ll need to bring this classic to life:
- Butter: Adds richness and a subtle nutty flavor for the ultimate comfort factor.
- Olive Oil: Prevents the butter from burning while providing a savory undertone.
- Onion: Forms the aromatic base, infusing the whole dish with homey warmth.
- Carrots: Bring natural sweetness and beautiful color, plus a little bite.
- Celery: Offers freshness and balances the earthiness of the other veggies.
- Garlic: Boosts flavor depth with its irresistible fragrance.
- All-Purpose Flour: Thickens the sauce to just the right creamy consistency.
- Chicken Broth: Infuses the filling with savory chicken flavor — choose low sodium if you like.
- Whole Milk: Adds velvety creaminess and rounds out the sauce.
- Cooked Shredded Chicken: Use leftovers or rotisserie chicken for convenience; it’s hearty and soaks up all the flavors.
- Frozen Peas: Tossed in at the end, they pop with color and a touch of sweetness.
- Dried Thyme: Just a hint brings classic herby aromas to the sauce.
- Salt: Essential for coaxing out the best taste in every ingredient.
- Black Pepper: Adds enough pep to accentuate all those cozy flavors.
- Refrigerated Biscuit Dough or Homemade Biscuits: The crowning glory — golden, fluffy, and oh-so-satisfying.
How to Make Chicken and Biscuits
Step 1: Sauté the Aromatics
Begin by preheating your oven to 375°F (190°C). Place a large oven-safe skillet or Dutch oven over medium heat, then add the butter and olive oil. Once melted and shimmering, toss in your chopped onion, diced carrots, and celery. Sauté these veggies for about 5–6 minutes, letting them soften and release their natural sweetness. This forms the flavor base of your Chicken and Biscuits and is well worth the patience!
Step 2: Add the Garlic
Sprinkle in your minced garlic and stir for just a minute — you’ll know it’s ready when the fragrance fills your kitchen. Be careful not to let the garlic brown; you want it golden and aromatic, not bitter.
Step 3: Make the Roux
Now, sprinkle the flour all over the veggie mix. Stir well to get everything coated. This step builds the foundation for your luscious, creamy sauce. Allow the flour to cook off its raw taste for a minute or two.
Step 4: Build the Creamy Sauce
Slowly pour in the chicken broth and whole milk, stirring constantly. The key here is to avoid lumps and to create a smooth, luxurious sauce. Let it bubble gently for about 5 minutes, until it begins to thicken and coats the back of a spoon.
Step 5: Add Chicken, Peas, and Seasonings
Fold in your shredded chicken, frozen peas, dried thyme, salt, and pepper. Give everything a good stir so the sauce surrounds every piece of chicken and each pea gets its moment. Let the mixture simmer for 2–3 minutes, allowing all those savory flavors to become best friends.
Step 6: Biscuit Topping and Baking
Turn off the heat and evenly space your biscuits over the casserole’s surface, gently pressing down so they sit snugly. Pop the whole skillet, uncovered, into your preheated oven. Bake for 20–25 minutes, until the biscuits are puffed up and golden brown, promising that irresistible contrast of crispy top and tender crumb.
Step 7: Let It Rest and Serve
Once you remove the Chicken and Biscuits from the oven, give it a few minutes to cool slightly. This allows the filling to set just right and makes for easier serving — plus, it saves your tongue from any overzealous first bites!
How to Serve Chicken and Biscuits
Garnishes
The simplest touch, like a sprinkle of fresh parsley or a dusting of cracked black pepper, can make your Chicken and Biscuits pop when it hits the table. A quick brush of melted butter on those steaming biscuits just before serving adds a glossy finish and an irresistible aroma.
Side Dishes
While Chicken and Biscuits is a meal all on its own, pairing it with a crisp green salad or some roasted green beans is a fantastic way to balance things out. A refreshing, tangy side dish cuts through the richness and brings a lovely contrast to your plate.
Creative Ways to Present
Try scooping individual portions into ramekins for a dinner-party-worthy presentation, or sprinkle the tops with a pinch of flaky sea salt or finely shredded cheddar just before baking for an extra-special twist. For a rustic family-style look, simply serve your bubbling skillet right at the table and let everyone dig in.
Make Ahead and Storage
Storing Leftovers
To store leftover Chicken and Biscuits, let the casserole cool completely, then cover it tightly or scoop individual servings into airtight containers. It keeps well in the refrigerator for up to three days — perfect for easy lunches or a cozy next-day dinner.
Freezing
If you want to stash some comfort away for later, Chicken and Biscuits freezes surprisingly well. For best results, bake the casserole without the biscuit topping, cool completely, then freeze. When ready to serve, whip up a fresh biscuit topping, arrange on top, and bake directly from frozen, adding a few minutes to the baking time.
Reheating
Reheat leftovers in a 350°F oven, covered loosely with foil, to keep the biscuits from over-browning. If you’re in a hurry, the microwave works too, though the biscuits may soften slightly. For the crispiest results, rewarm uncovered in the oven for the last few minutes.
FAQs
Can I use leftover turkey instead of chicken?
Absolutely! Turkey is a fantastic substitute and follows all the same steps. Whether it’s from a holiday feast or meal prep, simply shred your cooked turkey and fold it in as you would the chicken for a delicious twist on Chicken and Biscuits.
Is there a way to make this recipe vegetarian?
You can easily swap in cooked mushrooms or a can of drained, rinsed chickpeas for the chicken, plus use vegetable broth in place of chicken broth. This makes a filling, hearty casserole full of the same creamy comfort in every bite.
What kind of biscuits work best?
Both canned refrigerated biscuit dough and homemade biscuits work beautifully in Chicken and Biscuits. Homemade biscuits will be extra flaky and flavorful, but store-bought is convenient and gets deliciously golden and crisp — so use whichever fits your schedule.
Can I add different vegetables?
Definitely! Feel free to toss in corn, green beans, or small diced potatoes with the other vegetables. The recipe is very flexible and welcomes any extras you enjoy or have on hand; just keep overall quantities similar for ideal sauce thickness.
How can I make the filling extra rich and creamy?
Add a splash of heavy cream or an extra tablespoon of butter to the sauce before adding the biscuits for an even more indulgent bite. A sprinkle of shredded cheese between the sauce and biscuits amps up the comfort level, too!
Final Thoughts
There’s just something magical about the bubbling, creamy filling and tender biscuits of Chicken and Biscuits — it’s comfort food at its finest. Whether sharing it with family or treating yourself after a long day, this recipe is sure to become a cherished favorite. Give it a try soon, and see just how wonderful and easy a homemade classic can be!
Print
Chicken and Biscuits Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A comforting and hearty dish, Chicken and Biscuits combines tender shredded chicken and vegetables in a creamy sauce, topped with golden baked biscuits. This easy weeknight meal is a family favorite!
Ingredients
For the Filling:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 2 cups cooked shredded chicken
- 1 cup frozen peas
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Biscuit Topping:
- 1 can (16 oz) refrigerated biscuit dough or 8 homemade biscuits
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Sauté vegetables: In a large oven-safe skillet or Dutch oven, heat butter and olive oil over medium heat. Add onion, carrots, and celery; sauté for 5–6 minutes until softened. Stir in garlic.
- Add flour and liquids: Sprinkle flour over the vegetables, then gradually pour in chicken broth and milk. Stir constantly until smooth and slightly thickened.
- Combine and simmer: Add shredded chicken, peas, thyme, salt, and pepper. Stir to combine and simmer for 2–3 minutes. Remove from heat.
- Top with biscuits: Arrange biscuits over the chicken mixture.
- Bake: Bake uncovered for 20–25 minutes until biscuits are golden brown and cooked through.
- Serve: Let cool slightly before serving.
Notes
- You can use rotisserie chicken to save time.
- For extra flavor, brush the tops of the biscuits with melted butter and a pinch of garlic powder before baking.
- To make it from scratch, use your favorite homemade biscuit recipe.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 430
- Sugar: 6g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 85mg
