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.
No words can say, it was super delicious and easy to make.
Thank you!
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.
Thanks, Wes!
Delicious
Thank you, Tina!
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.
Thank you, Cynthia! Hope you enjoy the meal!
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?
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!
Best comfort food ever ❤️❤️❤️
Thanks, Susan! I agree. 🙂
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!
Thank you, Barbara! We’re so happy to hear this!
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!
We’re glad you enjoyed it, Hayley! Please let us know how it goes with the extra green chile mixed in.
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.
Thank you, Tammy! We’re so glad you enjoyed it.
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?
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.
My husband and I really love this recipe! So down home creamy and delicious comfort food! Thank you!
Thank you, Shirley! We’re so happy to hear this!
This was the perfect recipe to break in my new cast iron braiser on this cold rainy day!
Delicious, Thank you!
We’re so happy to hear it, Maryann! Thank you for trying it out!
Simple to make and tastes wonderful.
Thank you so much, Hedy!
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!
We’re so happy to hear this, Linda!
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!!!
Thank you, Liz!
A new favorite, so easy and delicious.
Thanks so much, Kathleen!
Great, simple and easy to make. Delicious. Made a few changes with veggies and spices but still turned out well
Awesome! Thanks, Robert!
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
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!
The casserole must be hot before adding bread to the top. I learned this the hard way 🙂
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.
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.
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!
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.
Those biscuits do not cook on the bottom side!
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!