Cozy Chicken & Biscuits Casserole: Comfort in Every Bite

Some meals just wrap you up like a warm hug, and this Chicken & Biscuits Casserole is one of them. Growing up, Sunday dinner at my grandma’s house always meant something bubbling in the oven, filling the house with rich, savory smells.

She had a way of making simple ingredients feel special—flaky, buttery biscuits layered over creamy, homemade chicken stew.

Now, when life gets hectic, this is the dish I turn to. It’s hearty, packed with fresh veggies, and so satisfying that it turns any dinner into a feel-good moment.

Plus, it’s a one-pan wonder—less mess, more time to sit back and enjoy!

Let’s get cooking!

Tips for the Best Flavor

✔ Use fresh herbs if you have them—it makes the dish taste even richer.
✔ Sauté your veggies well before adding liquid—this brings out their natural sweetness.
✔ Got leftover turkey? Swap it for chicken!

Variations & Substitutions

🔹 No buttermilk? Mix regular milk with 1 tsp vinegar and let it sit for 5 minutes.
🔹 Gluten-free? Use gluten-free flour for both the filling and biscuits.
🔹 Dairy-free? Swap butter for olive oil and use almond or oat milk.

Serving Suggestions

This casserole is a meal on its own, but I love pairing it with a simple side salad or steamed green beans to balance things out. A drizzle of honey over the biscuits? Game changer.

Dig in and enjoy this cozy, homemade classic!

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Chicken & Biscuits Casserole

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• Author: Chelsea Catalan
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: American

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Description

A comforting, oven-baked casserole with creamy chicken, fresh veggies, and buttery homemade biscuits.

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Ingredients

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For the Chicken Filling:

• 2 tbsp butter
• 1 small onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 3 tbsp all-purpose flour
• 2 cups chicken broth (preferably homemade or low sodium)
• 1 cup whole milk
• ½ tsp dried thyme
• ½ tsp dried rosemary
• Salt & pepper to taste
• 2 cups cooked, shredded chicken (rotisserie works great!)
• 1 cup frozen peas

For the Biscuits:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 6 tbsp cold butter, cut into cubes
• ¾ cup buttermilk (or milk with 1 tsp vinegar)

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Instructions

1. Prep the Chicken Filling

1. Preheat your oven to 400°F.
2. In a large oven-safe skillet, melt butter over medium heat.
3. Add onion, carrots, and celery—sauté for about 5 minutes until they soften. Toss in the garlic and cook for another 30 seconds.
4. Sprinkle in the flour and stir constantly for 1 minute to remove the raw flour taste.
5. Slowly pour in the chicken broth while stirring. Then add milk, thyme, rosemary, salt, and pepper.
6. Let the mixture simmer and thicken for 5 minutes, then stir in the shredded chicken and frozen peas. Turn off the heat.

2. Make the Biscuits

1. In a bowl, whisk together flour, baking powder, baking soda, and salt.
2. Cut in the cold butter using a pastry cutter (or your hands) until it looks like coarse crumbs.
3. Pour in buttermilk and stir until a dough forms.
4. Turn the dough onto a floured surface, pat it down, and cut into 6-8 biscuits using a round cutter (or a glass).

3. Assemble & Bake

1. Arrange the biscuits on top of the chicken mixture.
2. Brush the biscuits with melted butter for a golden crust.
3. Bake for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbly.

Notes

Make ahead-friendly! Assemble, cover, and refrigerate for up to 24 hours before baking.

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Nutrition

• Serving Size: 1 portion
• Calories: 410 kcal
• Sugar: 6g
• Sodium: 720mg
• Fat: 18g
• Saturated Fat: 9g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 4g
• Protein: 25g
• Cholesterol: 75mg