This easy chicken and biscuits recipe is the ultimate comfort food dinner! With tender chicken and veggies in a creamy sauce and fluffy cheddar Bisquick biscuits on top, the cozy, family-friendly meal is ready in about an hour.
For more family dinners, try this chicken pot pie with biscuits and Bisquick chicken and dumplings, or browse our vast collection of chicken recipes.
Table of Contents
Before You Get Started
A few quick tips will help you pull together a perfect casserole every time:
- Use cooked chicken. Rotisserie chicken, leftovers, slow cooker shredded chicken, and poached chicken work perfectly.
- Keep those peas frozen. Adding them straight from the freezer keeps them firm and green and prevents brown, mushy peas at the end.
- Pick the right pan. If you have a large (3-quart) oven-proof skillet or braiser, you can prepare the filling and bake the casserole all in the same dish. I often use a 12-inch cast iron skillet. For a thicker filling with biscuits that are closer together, use a smaller, deeper 2-quart baking dish.
- Go gentle on the mixing. Stir the biscuit dough just until it comes together for the most tender topping.
How to Make Chicken and Biscuits
Think of this section like standing beside me at the stove. Here’s how to get it done, with little kitchen secrets tucked in along the way.
Step 1: Sauté the Vegetables
Melt your butter in a skillet, then toss in the onion, carrot, and celery. Let the veggies soften for about 10 minutes. Sprinkle with flour and stir constantly for one minute to cook off the raw flour taste. This is the start of the roux, which thickens your filling.
** Pro Tip: Stir slowly but steadily. Don’t let the flour scorch, which can give the filling an unpleasant flavor.
Step 2: Add the Liquid
Pour in the broth and half-and-half a little at a time, whisking as you go. Keep it at a gentle simmer until the sauce turns creamy and coats the back of a spoon. Avoid boiling or it can separate.
** Texture Tip: This is a very thick, creamy filling. If you find that you’d like your sauce even thicker, 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.
Step 3: Add Chicken and Peas
Stir in your cooked chicken and frozen peas. Once it’s combined, spread the filling in a greased baking dish or oven-safe skillet.
** Mom Tip: If you’ve got a big cast iron skillet, use that. You’ll sauté the veggies, build the filling, and bake the whole casserole in one pan. Less cleanup is always a win!
Step 4: Bake the Filling
Cover the dish with foil and pop it in the oven for about 10 minutes. This lets the filling set and heat through a little so the biscuits sit nicely on top instead of sinking.
Step 5: Prepare the Biscuit Dough
In a bowl, stir together the Bisquick, buttermilk, cheese, and parsley until a soft dough forms.
** Substitution Note: Buttermilk helps tenderize the biscuits and gives them a nice slightly tangy flavor, but you can substitute with regular milk if that’s what you have on hand.
Step 6: Add the Biscuits on Top
Scoop the dough onto the hot filling in little mounds, about a quarter cup each. Seven or eight biscuits is just about right.
Step 7: Bake Until Golden and Cooked Through
Return the dish to the oven and bake uncovered until the biscuits are golden brown and a toothpick in the center comes out clean. If the tops brown before the middles are cooked, just tent with foil and keep going.
When you pull it out, brush the warm biscuits with melted garlic butter for that final touch of flavor.
Variations
- Add herbs like thyme, sage, or rosemary for a cozy flavor twist.
- Mix up the cheese. For instance, try freshly-grated Parmesan, mozzarella, Colby, or Swiss.
- Stir in a dash of cayenne or hot sauce for gentle heat.
- Make it gluten-free with a gluten-free biscuit mix and GF flour.
- Use turkey or leftovers from Thanksgiving instead of chicken.
- Bake in ramekins or mini cast irons for individual servings.
Preparation and Storage Tips
- Refrigerator: Store leftovers covered or in an airtight container for 3 to 4 days.
- Reheating: Warm in the oven at 325°F or pop in the microwave just until heated through.
- Freezing filling only: Freeze the creamy chicken base for up to 3 months. Thaw in the fridge, then bake with biscuits when ready.
- Freezing the whole dish: Assemble, cover tightly, and freeze. Bake from frozen, adding extra time and tenting with foil if needed.
- Make-ahead: Prepare the filling the night before. Reheat it gently, then drop biscuits on top right before baking.
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!
– Haley
Serving Suggestions
Pair the chicken and biscuits with:
- Extra veggies: a house salad with candied pecans, roasted broccoli, or roasted asparagus.
- Southern classics: Southern collard greens, Southern-style green beans, Arkansas green beans, or fried apples.
- Hearty starches: Mashed potatoes or rice on the side makes the meal even more filling.
Frequently Asked Questions
Why are my biscuits raw in the middle?
They just need to bake a little longer (cover the dish loosely with foil if the tops of the biscuits are getting too dark). Try using smaller scoops, make sure your oven is fully preheated, and bake in a larger dish so the biscuits are spread out enough and the heat circulates evenly.
What if my filling is too thin?
Simmer uncovered for a few extra minutes, or whisk in a bit of flour to thicken.
Can I swap half-and-half for milk?
Yes; it will be slightly less rich.
I don’t have frozen peas. What can I use instead?
Fresh peas (blanched), corn, frozen mixed vegetables, or frozen cut green beans are all good substitutes.
How do I prevent soggy biscuits?
Don’t cover the dish tightly while baking, use smaller biscuit scoops, and make sure your filling is nice and thick before topping it.
Related Recipes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Chicken and Biscuits
Equipment
- 3-Quart Casserole Dish or a 12-inch cast iron skillet
Ingredients
FOR THE FILLING
- 2 cups chicken broth
- 1 cup half-and-half
- ⅓ cup butter
- 1 cup chopped onion
- 1 cup peeled and chopped carrots
- 1 cup chopped celery
- ½ cup flour
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 4 cups cooked, diced or shredded chicken
- ½ cup frozen peas (not thawed)
FOR THE BISCUITS
- 2 cups Bisquick
- ⅔-¾ cup cold buttermilk (or sub with regular milk)
- ½ cup grated sharp cheddar cheese
- ¼ teaspoon dried parsley
- 2 tablespoons butter, melted
- ⅛ teaspoon garlic powder
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.
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.
- 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.
- 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.
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 often use a 12-inch cast iron skillet.
- For a thicker filling with biscuits that are closer together, use a smaller, deeper 2-quart baking dish.
- Use a smaller scoop (about ¼-cup or less) to make smaller biscuits, which will cook through easier than larger biscuits.
- Sub regular milk for buttermilk in the biscuits.
- Use cooked chicken such as rotisserie chicken or slow cooker shredded chicken, or try it with leftover turkey.
- Store leftovers in the fridge for 3 to 4 days.
- Warm leftovers in the oven at 325°F or pop in the microwave just until heated through.
- Make ahead: Prepare the filling the night before. Reheat it gently, then drop biscuits on top right before baking.
Nutrition
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.
– Gabrielle
Originally published in September, 2020, this recipe was updated in October, 2025.
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.
Wonderful! Thanks for letting me know, Gabrielle! 🙂
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.
Thank you, Brittany! We’re so glad you were able to make it work for you.
Followed exactly, except made biscuits into 12 instead of 8. Yummy!
That’s great, Kathleen! Thank you for your note. I’m so glad that you enjoyed it!
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!
Sounds like a great addition. Thanks, Michelle!
I made this for dinner yesterday and the entire family LOVED it. Next time I plan to double to recipe so we have leftovers.
That’s awesome, Nikki! Thanks so much for letting me know!
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
Excellent! Thanks, Clarissa! I’m glad that you were able to tweak it and enjoy it! 🙂
Excellent! Family raved about the gravy and the biscuits.. Very easy recipe. Clean up as you go so very easy clean up. Thank you.
Yay! Thanks, Sherri! I’m so glad that the family approved, too!
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!!!
Oh, that’s so good to hear, Kristin. The recipes that bring back good memories are always the best! Thank you for your note. 🙂
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!
Awesome, Sarah! It will be the perfect cozy meal with your family! Have a great holiday. 🙂
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.
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.
That’s amazing! So glad that everyone was looking for seconds. 🙂 Thanks for your note, Jill!
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?
Hi, Sarah! That should work fine, so long as the biscuits are just in a single layer. Enjoy!
Made this last night and it was so good! The family loved it. Easy to make and followed the recipe exactly as above. Thanks
Oh, I’m so glad to hear that, Ryan. Thanks for taking the time to come back here and let me know. 🙂
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!
I’m so glad to hear that! Thanks, Haley!
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.
That’s awesome, Beth! I’m so happy to that you love it! 🙂
Delicious!!! My picky eater daughter loves it!
Thank you so much, Len’a!
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.
Yes, I think that would work well. Hope you all enjoy it!
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.
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!
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!!
Thank you, Marlene! I appreciate you taking the time to leave a note. So glad that you liked it!
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?
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!
This tasted fantastic. So much better than using cream of chicken soup in the filling. Thank you for this recipe!
Thanks, Nadia! I’m so glad that you enjoyed it! 🙂
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! )
Thank you so much, Jilean! That makes me so happy to hear. Glad that your 6 year old even approves! 🙂
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!
Thank you, Annie! Your changes sound delicious. 🙂
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.
Hi, Lin! It’s just the Original Bisquick, which is called the “Pancake & Baking Mix.” You can use it to make pancakes or to make the biscuits. Here’s the link: https://www.bettycrocker.com/products/bisquick/bisquick-original
Hope you enjoy the meal!
Wonderful. If in a bind- is there a way you recommend to use frozen veggies? What kind and how to prepare? Thank you.
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!
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.
Oh, I’m so happy to hear that, Heather! Thank you!
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!
Thanks, Heather. Your Red Lobster biscuit shortcut sounds delicious!!!