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Country Chicken and Biscuits is a classic down-home comfort food dinner! The creamy chicken and vegetables are topped with fluffy, cheesy drop biscuits for a hearty and delicious family-friendly meal. Bake it in a casserole dish or in a cast iron skillet and supper is served!

Close up front shot of creamy chicken and biscuits in a cast iron pan
Table of Contents
  1. How to Make Chicken and Biscuits | 1-Minute Video
  2. Grandma’s Creamy Chicken and Biscuits
  3. Which chicken for Chicken and Biscuits Gravy?
  4. Cheesy Bisquick Drop Biscuits
  5. Ingredients for Chicken and Biscuits Casserole
  6. How to Make Chicken and Biscuits
  7. What to Serve with Chicken and Biscuits
  8. Preparation and Storage
  9. Recipe Variations
  10. Tips for the Best Chicken and Biscuits Recipe
  11. Country Chicken and Biscuits Recipe

How to Make Chicken and Biscuits | 1-Minute Video

Grandma’s Creamy Chicken and Biscuits

This Chicken and Biscuits Casserole is a childhood favorite revisited. The perfect cross between my mom’s Chicken Pot Pie and my favorite Chicken and Dumplings, it’s a creamy chicken and vegetable biscuit-topped casserole that’s sure to satisfy even your pickiest little eaters. Grandma’s Creamy Chicken and Biscuits is the ultimate in cool-weather comfort food!

Square overhead shot of a cast iron skillet full of creamed country chicken and biscuits casserole

Which chicken for Chicken and Biscuits Gravy?

The creamy gravy for this casserole is full of shredded or diced chicken, as well as carrots, celery, onion and peas. I like to use the meat from a store-bought rotisserie chicken for a shortcut, but you can also cook your own chicken at home. Both white and dark meat will work, but I think a combination of the two gives the casserole great flavor.

If cooking your own chicken at home, you’ll need about 2 pounds of raw, boneless, skinless chicken breasts or thighs. Boil the chicken for about 15-18 minutes, or until the juices run clear and the chicken reaches an internal temperature of 165°F. Once it’s cool enough to handle, dice or shred the meat to use in this casserole.

Of course, this is also a great way to use up leftover chicken or turkey from a previous meal if you’ve got it on hand!

Process shot showing how to make chicken and biscuits

Cheesy Bisquick Drop Biscuits

Another convenient shortcut — Bisquick mix — gets this Chicken and Biscuits recipe on the table fast! You’ll stir in some buttermilk (or regular milk, if that’s what you have), as well as shredded cheddar cheese and dried parsley. Drop the biscuits onto the hot chicken gravy mixture and pop it in the oven! When the biscuits are golden brown and cooked through, brush them with garlic butter for so much added flavor.

You can mix up the cheese that you use in the biscuits, so try freshly-grated Parmesan, mozzarella, Colby, or Swiss. You can also play around with the herbs, or add garlic to the actual biscuit dough. Thyme, rosemary or chives would also be delicious!

If you don’t want to use a box of Bisquick mix, you can substitute with a homemade Bisquick blend, or use your own favorite drop biscuit recipe from scratch.

Stirring together Bisquick biscuit dough

Ingredients for Chicken and Biscuits Casserole

This is just a quick overview of the ingredients that you’ll need for a pan of chicken and biscuits casserole. As always, specific measurements and step-by-step cooking instructions are included in the printable recipe box at the bottom of the post.

  • Chicken broth and half-and-half: the liquid components of the creamy sauce. You can substitute with heavy cream or whole milk instead of the half-and-half.
  • Butter: to sauté the onion, carrots, and celery, and to create the roux.
  • Onion, carrots, and celery: aromatics that flavor the dish and bulk up the filling.
  • Frozen peas: add them to the filling at the end; there’s no need to thaw them first.
  • Cooked chicken: you’ll need about 4 cups total. I prefer rotisserie chicken, but you can see my notes above for other suggestions as well.
  • All purpose flour: to make the roux and thicken the creamy sauce.
  • Kosher salt and ground black pepper: to enhance the other flavors in the dish.
  • Bisquick: a store-bought all-purpose baking mix that includes flour, oil, cornstarch, leavening (such as baking powder), salt, sugar and more. It’s a great shortcut for homemade drop biscuits!
  • Buttermilk (or regular milk): brings the biscuit dough together. We like buttermilk for its tangy flavor and tender crumb, but you can sub with regular milk if that’s all that you have available.
  • Cheddar cheese: flavors the biscuits.
  • Parsley and garlic powder: adds even more flavor to the dish.
Dropping biscuit dough on top of creamed chicken

How to Make Chicken and Biscuits

This version of chicken and biscuits is a casserole that starts with a chicken and vegetable filling. The creamy sauce is made from scratch with butter, flour, chicken broth, and half-and-half — simple and easy!

Combine the chicken with vegetables like carrots, onion, celery and peas, toss in the sauce, and you’re practically done! Easy Bisquick drop biscuits are the topping for this hearty dish, which sit on top of the chicken filling like fluffy, cheesy little pillows. After a few minutes in the oven, you’ll be warmly greeted with a bubbling dish of golden brown creamed chicken and biscuits!

I’ve included the detailed step-by-step instructions below, but here’s the quick version:

  1. Prepare the creamy chicken and vegetables.
  2. Bake the filling.
  3. Prepare the buttermilk biscuits.
  4. Drop the biscuit dough on top of the hot chicken mixture.
  5. Bake until the biscuits are golden and cooked through.
  6. Brush the tops of the biscuits with garlic butter.
Square side shot of chicken and biscuits casserole

How to Thicken Chicken and Biscuits

This recipe yields a very thick, creamy filling, so you shouldn’t need to worry about thickening it much more. If you find that you’d like your sauce thicker, however, you can either sift in small amounts of flour (while the mixture is still in the skillet), or you can let the filling bake in the oven without a cover before adding the biscuit topping.

If it looks like the creamy filling is too thick, gradually stir in half-and-half or chicken broth to thin until it reaches the desired consistency.

What to Serve with Chicken and Biscuits

You’ve got the meat, veggies, and biscuits all in one casserole dish, so you really don’t need much more to make it a meal. If you’re looking for a few more options, here are some easy sides that go well with chicken and biscuits casserole:

Overhead shot of chicken and biscuits casserole on a wooden table

Preparation and Storage

Make Ahead

To prepare the recipe in advance, make the filling as instructed, transfer to an airtight container, and keep in the refrigerator for up to 3 days. When ready to bake the casserole, allow the filling to sit on the counter at room temperature for at least 30 minutes. Then transfer to a baking dish, cover, and heat in the oven until bubbly before adding the biscuit topping.

Storage

Wrapped tightly, leftovers will keep in the refrigerator for 3-4 days. To reheat the casserole, allow the dish to sit on the counter at room temperature for at least 30 minutes. Cover loosely with foil and warm in a 350°F oven for about 20 minutes, or just until heated through.

Can you freeze Chicken and Biscuits?

No, I do not recommend freezing this dish, as the cream-based sauce may “break” or separate when thawed.

Overhead shot of chicken and biscuits on a table with side salad

Recipe Variations

  • Buttermilk helps tenderize the biscuits and gives them a nice slightly tangy flavor, but you can substitute with regular milk if that’s all that you have on hand.
  • If you’re cooking for a smaller family, cut all of the ingredients in half and bake the casserole in a 1½-quart dish. The rest of the instructions remain the same.
  • Add more herbs to both the filling and the biscuits, if desired. Thyme, rosemary, chives and parsley are all delicious in this recipe.
  • Use just about any veggies that your family enjoys. Frozen corn would be a great substitute for the peas, for example.
  • For another classic Southern version of creamed chicken and biscuits, try this recipe.
  • If you’re looking for an easy chicken and biscuits with cream of chicken soup and canned biscuits, try this recipe.
  • For Crockpot Chicken and Biscuits, try this recipe.
Side shot of creamed chicken and biscuits in a cast iron skillet

Tips for the Best Chicken and Biscuits Recipe

  • If you have a large (about 3-quart) oven-proof skillet or braiser, you can prepare the filling and bake the casserole all in the same dish. One less item to wash at the end! I used this 12-inch cast iron skillet in these photos.
  • For a thicker filling with biscuits that are closer together, use a smaller, deeper 2-quart baking dish.
  • Do not thaw the frozen peas before adding them to the filling.
  • Use a smaller scoop (about ¼-cup or less) to make smaller biscuits, which will cook through easier than larger biscuits.
  • Make sure that the biscuits are cooked all of the way through before pulling the casserole out of the oven. They should be golden brown on the outside and a toothpick inserted in the center should come out clean.
  • If the biscuits start to get too dark before they’re completely cooked through, tent the dish with foil and continue baking.
Close overhead image of creamed chicken and biscuits casserole on a wooden table

More Chicken and Biscuit Recipes to Try

Square overhead shot of a cast iron skillet full of creamed country chicken and biscuits casserole

Country Chicken and Biscuits

4.84 from 42 votes
Prep: 35 minutes
Cook: 22 minutes
0 minutes
Total: 57 minutes
Servings 6 – 8 people
Calories 443 kcal
Country Chicken and Biscuits is a classic down-home comfort food dinner!

Equipment

Ingredients
  

FOR THE FILLING:

FOR THE BISCUITS:

Instructions

PREPARE FILLING:

  • Preheat oven to 425°F. Spray a 2 ½ – 3-quart casserole dish with cooking spray and set aside.
  • In a separate bowl, whisk together chicken broth and half-and-half. Set aside.
  • Melt butter in a large skillet over medium-high heat. Add onion, carrot, and celery; sauté for 10 minutes. Add flour and continue cooking and stirring for 1 more minute. Reduce heat to medium and gradually stir in the chicken broth mixture.
  • Continue cooking over medium heat, stirring regularly, until thick and bubbly (about 5-6 minutes). Make sure that the mixture doesn’t boil. Stir in the salt and pepper. Add chicken and frozen peas.
  • Transfer the mixture to the prepared baking dish. Cover with foil and bake for about 10 minutes while you prepare the biscuit dough.
    Process shot showing how to make chicken and biscuits

PREPARE BISCUITS:

  • Use a fork to stir together the Bisquick mix, buttermilk, cheese and parsley until a soft dough forms. Start with ⅔ cup of buttermilk, and gradually add more (if needed) to bring the dough together. It shouldn't be too wet, but you don't want any dry pockets of flour.
    Stirring together Bisquick biscuit dough
  • Remove the chicken mixture from the oven, take off the cover, and give the filling a stir. Use a scoop to drop about ¼-cup of the biscuit dough (or even slightly less) at a time onto the hot chicken mixture. You should have about 8 biscuits on top of the dish. You can use a larger scoop to drop 6 biscuits on top, but these larger biscuits will take longer to bake through.
    Dropping biscuit dough on top of creamed chicken
  • Return dish to the oven and bake, uncovered, for about 12 minutes, or until golden brown and a toothpick inserted in a biscuit comes out clean. If the biscuits start to get too dark on top before they're cooked through, just tent loosely with aluminum foil and continue baking.
  • Stir together melted butter and garlic powder; brush over warm biscuits and serve.
    Close up front shot of creamy chicken and biscuits in a cast iron pan

Video

Notes

    • If you have a large (about 3-quart) oven-proof skillet or braiser, you can prepare the filling and bake the casserole all in the same dish. One less item to wash at the end! I used this 12-inch cast iron skillet in these photos.
    • For a thicker filling with biscuits that are closer together, use a smaller, deeper 2-quart baking dish.
    • Do not thaw the frozen peas before adding them to the filling.
    • Use a smaller scoop (about ¼-cup or less) to make smaller biscuits, which will cook through easier than larger biscuits.
    • Make sure that the biscuits are cooked all of the way through before pulling the casserole out of the oven. They should be golden brown on the outside and a toothpick inserted in the center should come out clean.
    • If the biscuits start to get too dark before they’re completely cooked through, tent the dish with foil and continue baking.

Nutrition

Serving: 1/8 of the casseroleCalories: 443kcalCarbohydrates: 33gProtein: 24gFat: 24gSaturated Fat: 12gCholesterol: 97mgSodium: 1168mgPotassium: 590mgFiber: 2gSugar: 7gVitamin A: 3356IUVitamin C: 12mgCalcium: 186mgIron: 2mg
Keyword: Chicken and Biscuits, chicken and biscuits casserole
Course: Dinner
Cuisine: American, Southern
Author: Blair Lonergan

This recipe was originally published in September, 2020. The photos were updated in January, 2023.

blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

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Hands serving a platter of sheet pan sausage and potatoes

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Comments

  1. Gabrielle says:

    5 stars
    Delicious! Made the recipe exactly as described and I was not disappointed. It made for a cozy fall evening meal and we had enough for leftovers the next night.

    1. Blair says:

      Wonderful! Thanks for letting me know, Gabrielle! 🙂

    2. Brittany says:

      5 stars
      Made this tonight was sooo good!!! I used red lobster cheddar biscuits instead of the bisquick and it turned out amazing. Will definitely be adding this to our rotation was so easy to make! Thank you.

      1. The Seasoned Mom says:

        Thank you, Brittany! We’re so glad you were able to make it work for you.

  2. Kathleen says:

    5 stars
    Followed exactly, except made biscuits into 12 instead of 8. Yummy!

    1. Blair says:

      That’s great, Kathleen! Thank you for your note. I’m so glad that you enjoyed it!

    2. Michelle says:

      My whole family enjoyed this recipe. The only change I made was putting a little parmesan in the filling because I am a cheese nut! It was wonderful!

      1. Blair Lonergan says:

        Sounds like a great addition. Thanks, Michelle!

  3. Nikki says:

    5 stars
    I made this for dinner yesterday and the entire family LOVED it. Next time I plan to double to recipe so we have leftovers.

    1. Blair says:

      That’s awesome, Nikki! Thanks so much for letting me know!

      1. Clarissa says:

        5 stars
        I just made the filling using the recipe but it is so good. I did however tweak it a bit to my needs .I used unsalted butter , unsalted chicken stock ,used 1/2 tsp of salt ,whole wheat flour and added 2 packets of Herb Ox no sodium chicken bullion .I omitted the peas as I hate them but it still tasted great without.I loved how all the flavors just came together and the recipe is a great starting point . Five stars

        1. Blair says:

          Excellent! Thanks, Clarissa! I’m glad that you were able to tweak it and enjoy it! 🙂

    2. Sherri Wilson says:

      5 stars
      Excellent! Family raved about the gravy and the biscuits.. Very easy recipe. Clean up as you go so very easy clean up. Thank you.

      1. Blair Lonergan says:

        Yay! Thanks, Sherri! I’m so glad that the family approved, too!

    3. Kristin says:

      This is just like a recipe my Mom used to make when I was a kid. It was always one of my favorites and I couldn’t find it anywhere …I omitted the veggies, used heavy cream and made it with pre-made biscuits & it was an exact duplicate from what I remember as a kid. Brought me back to my childhood Thank You so much! Delicious!!!

      1. Blair Lonergan says:

        Oh, that’s so good to hear, Kristin. The recipes that bring back good memories are always the best! Thank you for your note. 🙂

  4. Sarah says:

    5 stars
    I haven’t made it yet, but I plan on making it for thanksgiving for my parents! Thanks for the recipe, my mouth is already watering!

    1. Blair says:

      Awesome, Sarah! It will be the perfect cozy meal with your family! Have a great holiday. 🙂

      1. Ke Carlo says:

        5 stars
        I’m so excited to make this recipe for chicken and biscuits. I’ve wanted to try this recipe for a while. Thank you for having this recipe and the instructions so easy to follow.

    2. Jill says:

      5 stars
      This was delicious!! Followed recipe other than omitting the peas (I’m the only one who likes them). Next time i will double this because there wasn’t enough for seconds and everybody wanted more. Thanks so much for sharing.

      1. Blair Lonergan says:

        That’s amazing! So glad that everyone was looking for seconds. 🙂 Thanks for your note, Jill!

  5. Sarah Massimi says:

    If I double the biscuit recipe and bake it with all of them on top, will it work out ok or will they not bake through?

    1. Blair says:

      Hi, Sarah! That should work fine, so long as the biscuits are just in a single layer. Enjoy!

  6. Ryan Bridgen says:

    5 stars
    Made this last night and it was so good! The family loved it. Easy to make and followed the recipe exactly as above. Thanks

    1. Blair says:

      Oh, I’m so glad to hear that, Ryan. Thanks for taking the time to come back here and let me know. 🙂

  7. Haley says:

    5 stars
    I made this tonight for my family and everyone went back for seconds (and thirds!). Delicious easy recipe. I will certainly be making this again. Thanks!

    1. Blair says:

      I’m so glad to hear that! Thanks, Haley!

  8. Beth says:

    Absolutely love this recipe. I needed to make more sauce, but it is so easy to make, I can whip it up in 10 minutes.

    1. Blair says:

      That’s awesome, Beth! I’m so happy to that you love it! 🙂

  9. Len'a Dominy says:

    5 stars
    Delicious!!! My picky eater daughter loves it!

    1. Blair says:

      Thank you so much, Len’a!

  10. Maggie says:

    Can you prep the filling in advance and refrigerate it, then just reheat and add the biscuits later? Once my kids and granddaughter come to visit, I don’t like to spend a lot of time in the kitchen.

    1. Blair says:

      Yes, I think that would work well. Hope you all enjoy it!

  11. Linda says:

    5 stars
    This is absolutely phenomenal. Easy and tasty. This is the ultimate comfort dish. I use the crockpot for my chicken and include all the suggested herbs. I also put the same bunch of herbs in the veggies as they’re cooking. Thanks for such an awesome addition to my meal planning.

    1. Blair Lonergan says:

      Thank you, Linda! I’m so glad that you like it, and I appreciate you taking the time to leave a note. The slow cooker is a great idea for the chicken!

  12. Marlene says:

    5 stars
    This was delicious! And so easy. I cut the recipe in half for just the two of us. I won’t do that again!! We both had seconds and have just a tiny bit for leftovers.
    I didn’t have carrots or celery on hand. So I added more frozen mixed veggies at the end. It was very tasty!
    This recipe is a keeper!!

    1. Blair Lonergan says:

      Thank you, Marlene! I appreciate you taking the time to leave a note. So glad that you liked it!

  13. Mary says:

    I would like to make this and take it hot to a grieving family. It will take about 45 minutes to get there. Will the biscuits get soggy in that amount of time? I was thinking of baking the biscuits separately. Any suggestions?

    1. Blair Lonergan says:

      Hmmm…that’s a great question, Mary! Since you’ll need to cover the dish to keep it warm, there’s a good chance that the tops of the biscuits will get soft (not sure they’ll be totally “soggy,” but likely softer) from the steam. If you want to be sure that the biscuits are really firm and crisp, then yes — I would bake them separately. Then just tell your recipients to arrange them on top of the dish and warm in the oven for a few minutes so that everything is heated through again.

      Hope that helps to answer your question. In the end, I think the dish will be good either way. You’re very thoughtful!

  14. Nadia says:

    5 stars
    This tasted fantastic. So much better than using cream of chicken soup in the filling. Thank you for this recipe!

    1. Blair Lonergan says:

      Thanks, Nadia! I’m so glad that you enjoyed it! 🙂

  15. Jilean says:

    5 stars
    Ok, so I’ve been making my own homemade chicken pot pie/or biscuits for many years. This recipe simplified & improved it. It’s a really good recipe! Thank you! Love these biscuits & they’re so easy. I double this recipe every time & I still can’t stretch it into enough leftovers for the family the next day. My 6 year old will eat 2 servings of this & she’s picky! A great way to get protein into her diet.
    I’m going to try to add little pieces of cooked potatoes to try to get it to stretch 2 nights. I’m not trying to cook every night for the rest of my life! Ha
    (& even cooked in the fridge & then reheated the biscuits hold up great! )

    1. Blair Lonergan says:

      Thank you so much, Jilean! That makes me so happy to hear. Glad that your 6 year old even approves! 🙂

  16. Annie says:

    5 stars
    Delicious! I added a cup of chopped mushrooms, 1/2 tsp of dry poultry seasoning, and put 2 Tbsp of additional Parmesan in the biscuits. The technique was easy to follow and my whole family raved about it. I will definitely make this again. Thanks!

    1. Blair Lonergan says:

      Thank you, Annie! Your changes sound delicious. 🙂

  17. Lin says:

    What kind of bisquick mix do I need? Is it the pancake mix or the biscuit mix? I can’t find the biscuit mix anywhere.

  18. TCoop says:

    5 stars
    Wonderful. If in a bind- is there a way you recommend to use frozen veggies? What kind and how to prepare? Thank you.

    1. Blair Lonergan says:

      Thank you! Yes, frozen veggies will absolutely work. I would try a frozen mixed vegetable blend (such as peas, carrots, corn, and green beans) or just a blend of peas and carrots. If you’re using small frozen veggies like that, you don’t even need to thaw them first. Just stir them into the filling like you would the peas in the original recipe. If you’re using something larger like frozen broccoli florets, I would steam them until crisp-tender (in the microwave is fine) before adding them to the filling. Hope that helps!

  19. Heather Giorgianni says:

    5 stars
    I will never choose a different chicken and biscuit recipe ever again. This was incredibly satisfying and everything you could ever want with this type of dish. I never leave reviews, but this was phenomenal and made my day after an afternoon hike with friends. Prepared exactly as instructed,except I added corn.

    1. Blair Lonergan says:

      Oh, I’m so happy to hear that, Heather! Thank you!

  20. Heather A says:

    5 stars
    Made this as instructed (with extra suggested herbs) but used a box of red lobster cheddar biscuit mix instead of making my own mix. It worked well, very yummy and easy!

    1. Blair Lonergan says:

      Thanks, Heather. Your Red Lobster biscuit shortcut sounds delicious!!!

  21. Blitzo says:

    5 stars
    No words can say, it was super delicious and easy to make.

    1. Blair Lonergan says:

      Thank you!

  22. Wes says:

    5 stars
    This was so good and easy to make. I couldn’t really taste the cheddar cheese in the biscuits but I used mild. Next time I’ll be sure to use sharp cheddar.

    1. Blair Lonergan says:

      Thanks, Wes!

  23. Tina says:

    5 stars
    Delicious

    1. Blair Lonergan says:

      Thank you, Tina!

  24. Cynthia says:

    Thank you Blair for all you do. Happy 10th anniversary . Can’t wait to try the country chicken and biscuits recipe. I enjoy hearing about all your adventures. Fan for sure.

    1. Blair Lonergan says:

      Thank you, Cynthia! Hope you enjoy the meal!

  25. Jen Turner says:

    My son has requested this recipe for his birthday at the end of the month. I’m due any day with a baby. Do you think I could make the filling in advance and freeze it? Then just thaw and make the biscuits the day of?

    1. Blair Lonergan says:

      Hi, Jen! Congrats on the upcoming baby!!! I haven’t tried freezing the filling, but I think it would work well. It’s similar to a chicken pot pie filling, which freezes fine. Happy birthday to your son!

  26. Susan Beard says:

    5 stars
    Best comfort food ever ❤️❤️❤️

    1. Blair Lonergan says:

      Thanks, Susan! I agree. 🙂

  27. Barbara Nichols says:

    5 stars
    Awesomeness melt in your mouth deliciousness! I made 2 and froze one for another day. Next time I will hold off on the biscuits when freezing. Family raved about it. Thank you!

    1. The Seasoned Mom says:

      Thank you, Barbara! We’re so happy to hear this!

  28. Hayley says:

    5 stars
    This was a quick, easy recipe and was quite yummy. I am from New Mexico, the land of chile and spicy food. So I found it a bit bland. But I think that’s because I put chile on everything. I’m going to try it with a bit of green chile mixed in next. Overall, great recipe!

    1. The Seasoned Mom says:

      We’re glad you enjoyed it, Hayley! Please let us know how it goes with the extra green chile mixed in.

  29. Tammy says:

    5 stars
    We loved these. I didn’t use celery because I didn’t have any and I’m not too fond of the texture, but I used celery flakes in the gravy for flavor. I also added a little parmesan cheese. I loved the garlic butter on top of the biscuits. These came out perfect. Thank you we will be using this recipe on a regular basis.

    1. The Seasoned Mom says:

      Thank you, Tammy! We’re so glad you enjoyed it.

  30. roxanne doherty says:

    If I need to make this in the morning and serve for dinner any recommendations like make the biscuits right before baking? Add peas right before baking?

    1. The Seasoned Mom says:

      Hi Roxanne,
      If you want to prepare it in advance, we recommend making the dish up until adding the biscuits. Then, let it sit at room temperature for 30 minutes, cover, and heat in the oven until bubbly before adding the biscuit topping. Or, you can prepare the entire recipe and warm it up when you’re ready to eat. To do so, let it sit at room temperature for at least 30 minutes. Cover it loosely with foil, and warm in a 350°F oven for about 20 minutes.

  31. Shirley Moseng says:

    5 stars
    My husband and I really love this recipe! So down home creamy and delicious comfort food! Thank you!

    1. The Seasoned Mom says:

      Thank you, Shirley! We’re so happy to hear this!

  32. Maryann says:

    This was the perfect recipe to break in my new cast iron braiser on this cold rainy day!
    Delicious, Thank you!

    1. The Seasoned Mom says:

      We’re so happy to hear it, Maryann! Thank you for trying it out!

  33. Hedy says:

    Simple to make and tastes wonderful.

    1. The Seasoned Mom says:

      Thank you so much, Hedy!

  34. Linda says:

    5 stars
    Made it as a meal to also share with shut-in in-laws. Absolutely a huge hit, also with husband. Definitely is going in with my keepers. Loved the biscuits!

    1. The Seasoned Mom says:

      We’re so happy to hear this, Linda!

  35. Liz says:

    5 stars
    Wonderful and easy! I added a can of cream of chicken soup and dry white wine. Also, I added garlic and parsley.
    We had Bisquick biscuits without the cheese, just to cut down on fat content.
    Yum!!!

    1. Blair Lonergan says:

      Thank you, Liz!

  36. Kathleen says:

    5 stars
    A new favorite, so easy and delicious.

    1. The Seasoned Mom says:

      Thanks so much, Kathleen!

  37. Robert A Floyd says:

    5 stars
    Great, simple and easy to make. Delicious. Made a few changes with veggies and spices but still turned out well

    1. Blair Lonergan says:

      Awesome! Thanks, Robert!

  38. Ellen F says:

    Hello! My question is: Whenever I attempt to make a dish with biscuits or biscuit dough on top of the dish and then bake it, the are still doughy either in the middle, or too brown on top with the biscuits still doughy. I’m not sure how to deal with this?! I usually just bake the biscuits separately as per usual then put them on top to further bake. Whatever dish I’m making tastes good but as I said, the biscuits just never seem done all the way through but most of the time they will turn too brown on top. (Thank you for the tin foil tip if that happens) Do you or others fun into this problem with biscuit dough when baking the dough on top of casseroles, etc? ny suggestions will be appreciated! Thanks so much! Ellen

    1. The Seasoned Mom says:

      Hi Ellen,
      We’re sorry you haven’t had success with biscuit recipes! There are variations in every recipe that could be causing this. However, we recommend making sure your oven rack is in the center (not super high which could cause the biscuits to burn) and to keep an eye on the oven, utilizing the tenting method mentioned. We’re happy to help troubleshoot any issues you run into with this specific recipe!

    2. Bet says:

      The casserole must be hot before adding bread to the top. I learned this the hard way 🙂

      1. Blair Lonergan says:

        That’s right! 🙂 If it’s not, you could bake the dish longer to make sure that the biscuits are cooked underneath; however, you’d likely need to tent the dish with foil to prevent them from browning too much on top.

      2. Bet says:

        Wanted to add. Next time I make this I’m going to double or triple the filling and freeze. That would make a super quick meal. Would just have to get it hot and mix the bread.

        1. The Seasoned Mom says:

          Thank you, Bet! We’re so glad you and your husband enjoyed it. Making extras is a great way to have quick, easy meals on hand!

  39. Bet says:

    Thank you for this easy, yummy recipe. Toyed with using frozen biscuits. Glad I didn’t. Made exactly as written. Hubby said “right tasty’ lol. I agree. This going in my keeper book.

  40. Juliet Parson says:

    2 stars
    Those biscuits do not cook on the bottom side!

    1. Blair Lonergan says:

      Hi, Juliet! The bottom of the biscuits will be softer (almost like dumplings), since they’re in the sauce, but they will definitely cook through. If they’re not done, it just means that the dish needs more time in the oven. You can tent the top of the biscuits with foil to prevent them from getting too dark while you wait for the undersides to cook through. Hope that helps!

  41. Vanessa Herrmann says:

    5 stars
    This recipe is a must make! Everyone in the family loved it and it was so easy to make!! I slowcooked the chicken (high for 6hrs) in chicken broth and a homemade all seasoning, substituted peas for grn beans, and used pop can buttermilk biscuits, made the rest of the recipe just as is! DELISH!!!

    1. The Seasoned Mom says:

      Thank you, Vanessa!

  42. Jen says:

    2 stars
    Chicken and vegetables tasted good, but despite cooking twice as long as the recipe called for, the biscuits were raw on the bottom. Finally had to flip the biscuits and cook some more. Then, the filling was way too thick from overcooking and the biscuits were chewy! Strongly recommend baking biscuits separately and adding to the finished casserole for any hope of a decent meal. And yes, I am an experienced cook!

  43. Virginia Herring says:

    5 stars
    Easy & very tasty! My family love this ! Very good on a cold rainy/snowy night!

    1. The Seasoned Mom says:

      Thank you, Virginia! We’re so glad you enjoy it.

  44. Doug says:

    4 stars
    I made this last night with no adjustments. I know there are some who say the biscuits don’t cook through. So, I did have some concerns there, but tried it anyway; based on so many other positive reviews. What I did do was drop the biscuits on the filling as soon as it came out of the oven. So, it was very hot. Also, I just barely dropped them on top, making sure I didn’t push them down into the fillings. My biscuits were cooked through very nicely. Just didn’t have the crunchy top that regular biscuits have. If that is a showstopper for you, then you should probably cook your biscuits separately and just top the filling with them after cooking.
    My only issue was the filling was too thick. Something I could have easily remedied with less flour or more stock. You can make the filling as thick or thin as you like. That’s just you cooking.
    If I were to make one adjustment, I might add some corn and/or potatoes to the filling; more like a traditional pot pie. And add some chives to the biscuit batter. That might be good. Otherwise, a very easy, yummy, comfort dish, for sure.

    1. Blair Lonergan says:

      Thanks, Doug. Glad that you enjoyed the meal!

  45. Juliann Kostoff says:

    5 stars
    Delicious. I had some fresh green beans that I added. Came out perfect.

    1. The Seasoned Mom says:

      Yum! We’re so glad you enjoyed it, Juliann.

  46. Russell says:

    5 stars
    Blair, this is EXCELLENT! It’s now my wife’s favorite meal. Thank you so much so much for sharing.

    1. The Seasoned Mom says:

      We’re so happy to hear it. Thank you for trying it out, Russell!

  47. Holly says:

    5 stars
    This recipe is amazing! I’ve made it several times and is always a hit! I double up on the sauce mixture and biscuits! This recipe is definitely a keeper!

    1. Blair Lonergan says:

      Thank you, Holly!

  48. Cheyenne Miller says:

    5 stars
    So so good-the biscuits are the perfect addition. My whole family loved it!

    1. The Seasoned Mom says:

      Thank you, Cheyenne!