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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

Creamed Chicken and Biscuits

20 mins

Shortcut Chicken Pot Pie with Biscuits

30 mins

Farmhouse Chicken and Bisquick Dumplings

1 hr 15 mins

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

Country Chicken and Biscuits

5 from 28 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:

  • 2 cups chicken broth
  • 1 cup half-and-half
  • cup butter
  • 1 cup chopped onion
  • 1 cup peeled and chopped carrots
  • 1 cup chopped celery
  • ½ cup flour
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 4 cups cooked, diced or shredded chicken
  • ½ cup frozen peas (not thawed)

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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Comments

  1. 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.

  2. 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.

  3. 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. 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!

  4. 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!

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

  6. 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.

  7. 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. 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.

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