When comfort food cravings hit, nothing beats a warm, bubbling casserole topped with golden biscuits. This Chicken and Biscuit Casserole is hearty, family-friendly, and just the thing for busy weeknights or cozy weekends at home. The creamy filling is packed with chicken and veggies, and the biscuit topping makes it feel like a shortcut pot pie, but easier!
This post may contain affiliate link(s). As an Amazon Associate, I earn from qualifying purchases. See Disclosure.
This recipe uses simple ingredients you probably already have on hand and comes together in under an hour. It’s filling, satisfying, and a guaranteed crowd-pleaser at the table. Craving pot pie but you don’t have forever to spend in the kitchen? Give this recipe a try!
Ingredients
- Butter
- Carrots – You’ll want about 1 ½ cups of diced carrots. Don’t dice them too small or they’ll overcook. Aim for about ½-inch dice.
- Celery – Aim for about 1 ½ cups of celery, but you can totally lessen this if you’re not a big celery fan. I chop up the leaves and all. There’s lots of flavor in the leaves!
- Yellow onion – Aim for about 1 ½ cups of diced onion. I like using brown/yellow cooking onions for this recipe.
- Freshly ground black pepper & kosher salt
- All-purpose flour
- Whole milk – Want extra richness? Use half heavy cream, half milk.
- Low-sodium chicken broth – Control the salt and use low or no-sodium added broth.
- Mustard powder
- Dried thyme
- Garlic powder
- Cooked shredded chicken – I use a whole rotisserie chicken for this dish. There’s plenty of chicken, and sometimes you can find the meat already off the bone which makes it even easier to use.
- Frozen peas
- Biscuit dough
How to Make Chicken and Biscuit Casserole
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat oven to 375ºF with the rack in the center. Dice the carrots, celery, and onion with a vegetable chopper. It saves time on prep and ensures all the pieces are uniform, so they cook evenly.
Melt butter in your skillet over medium-high heat. Add the carrots, celery, onion and ½ teaspoon salt. Cook, stirring with a Danish dough whisk—yes, it’s not just for bread! It’s fantastic for mixing chunky ingredients without mashing them. Cook until softened, 5–7 minutes.
Stir in the flour to coat the vegetables. Cook for 2 minutes more. Pour in the milk, broth, mustard powder, garlic powder, and remaining ½ teaspoon salt. Increase the heat to high and bring to a simmer. Simmer on medium heat, stirring often, until thickened, 3–5 minutes.
Shred the chicken using a stand mixer with the paddle attachment. It’s the fastest, easiest way to turn big chunks of chicken into perfectly shredded pieces in under a minute.
Fold the chicken and peas into the sauce with a silicone bowl scraper. Unlike a spatula, it’s flexible enough to clean every curve of the skillet so nothing sticks behind. Taste and adjust seasoning as needed. Transfer mixture to a 13×9-inch baking dish. Arrange biscuits on top of the filling. Use a herb mill to sprinkle fresh herbs over the biscuits before baking if you want an aromatic finish.
Bake until filling is bubbling and biscuits are golden and risen, 22–25 minutes. Let cool for 5 minutes before serving.
Chef Jenn’s Tips
- A 12-inch cast iron skillet is perfect for making the filling because it retains heat well and can go straight into the oven if it’s big enough.
- Rotisserie chicken makes this dish extra quick, but any cooked chicken works.
- For more flavor, brush the biscuits with melted butter before baking or sprinkle them with Parmesan cheese.
- Add in extra veggies like corn or green beans if you want to bulk it up even more.
- Let the casserole rest before serving—this gives the sauce a chance to thicken slightly.
Make It A Meal
This casserole is hearty on its own, but I love serving it with a crispy radish salad or this amazing Beet Salad. Don’t forget about a bite of something sweet, like this Coca-Cola Cake, for the finishing touch to your meal.
Storage
Leftovers keep well in the fridge for up to 3 days. Reheat in the oven for best results so the biscuits stay crisp. You can also freeze the filling separately for up to 2 months, then thaw and bake with fresh biscuits when ready to enjoy.
Chicken Pot Pie with Biscuit Topping
Ingredients
- 4 tablespoon butter
- 3 medium carrots diced (about 1 ½ cups)
- 3 stalks celery diced (about 1 ½ cups)
- 1 large yellow onion diced (about 1 ½ cups)
- 1 teaspoon fresh thyme chopped
- 1 teaspoon kosher salt divided
- ½ teaspoon freshly ground black pepper
- 4 tablespoon all-purpose flour
- 2 cups whole milk
- 1 cup low-sodium chicken broth
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder
- 4 cups cooked shredded chicken
- 1 cup frozen peas
- 16.3 ounce tube biscuit dough
Instructions
- Preheat your oven to 375ºF and spray a 13×9-inch baking dish with non-stick cooking spray and set it aside.
- Melt the butter in a large skillet over medium-high heat. Add the diced carrots, celery, onion and ½ teaspoon salt. Cook, stirring often, until softened, 5–7 minutes.
- Stir in flour to coat vegetables. Cook for 2 minutes more.
- Whisk in milk, broth, mustard powder, garlic powder, dried thyme and remaining ½ teaspoon salt. Increase the heat to high and bring to a boil.
- Reduce heat to medium and simmer, stirring often, until thickened, 3–5 minutes.
- Fold in chicken and peas. Taste and adjust seasoning as needed.
- Transfer the creamy chicken mixture to the bottom of the prepared casserole dish. Arrange the biscuits on top of the filling. Sprinkle lightly with salt and pepper.
- Bake until filling is bubbling and biscuits are golden and risen, 22–25 minutes. Let cool for 5 minutes before serving.
Notes
Chef Jenn’s Tips
- A 12-inch cast iron skillet is perfect for making the filling because it retains heat well and can go straight into the oven if it’s big enough.
- Rotisserie chicken makes this dish extra quick, but any cooked chicken works.
- For more flavor, brush the biscuits with melted butter before baking or sprinkle them with Parmesan cheese.
- Add in extra veggies like corn or green beans if you want to bulk it up even more.
- Let the casserole rest before serving—this gives the sauce a chance to thicken slightly.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.