Chicken and Biscuits

4.83 from 45 votes

A hearty, creamy chicken and vegetable filling baked under cheesy drop biscuits for a satisfying Southern comfort meal.

Course Dinner

Cuisine American, Southern

Keyword Chicken and Biscuits, chicken and biscuits recipe, chicken biscuits, chicken biscuits recipe

Prep Time 35

Cook Time 22

Total Time 57

Servings people

Calories 443kcal

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.

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.

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.