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Chicken & Biscuit Casserole

A creamy and comforting chicken casserole topped with fluffy golden biscuits and packed with hearty vegetables.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken Filling
  • 3 cups cooked shredded chicken
  • 3 tbsp unsalted butter
  • 1 yellow onion diced
  • 2 stalks celery sliced
  • 2 cloves garlic minced
  • 1 cup carrots diced
  • 1 cup frozen peas
  • 0.33 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp dried thyme
  • 0.5 tsp paprika
  • 1 tbsp parsley chopped
Biscuit Topping
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 0.5 cup unsalted butter cold and cubed
  • 0.75 cup buttermilk
  • 1 tbsp melted butter for brushing

Equipment

  • Mixing bowls
  • 9x13 baking dish
  • Large skillet
  • Whisk

Method
 

  1. Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish.
  2. Melt butter in a skillet and sauté onion, celery, and carrots until softened.
  3. Add garlic and cook for 30 seconds until fragrant.
  4. Sprinkle flour over vegetables and stir continuously for 1 minute.
  5. Slowly whisk in chicken broth and heavy cream until smooth.
  6. Season with salt, pepper, thyme, paprika, and parsley.
  7. Stir in shredded chicken and peas, then transfer mixture to baking dish.
  8. Mix flour, baking powder, and salt in a bowl for biscuit topping.
  9. Cut cold butter into dry ingredients until crumbly.
  10. Stir in buttermilk until dough just comes together.
  11. Drop biscuit dough evenly over casserole filling.
  12. Brush tops with melted butter and bake for 25–30 minutes until golden brown.
  13. Let rest for 5 minutes before serving warm.

Notes

Use rotisserie chicken for quicker preparation. Fresh herbs can replace dried thyme for brighter flavor.