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Chicken and Biscuits is the ultimate creamy, comforting casserole. It’s the place where chicken pot pie and fluffy homemade biscuits intersect—a.k.a. exactly the place we should all be hanging right now.

Two bowls of chicken and biscuits next to a baking dish

This healthy chicken and biscuits casserole is so rich and satisfying, Ina Garten and Paula Deen would both approve.

It offers full-on, from-scratch comfort (we can do better than easy chicken and biscuits with cream of chicken soup), but it’s both lightened up and sped up where possible.

I took a few shortcuts in today’s version (ahem, frozen veggies) to make it even quicker and easier.

Creamy chicken and biscuits in a baking dish with a spoon

5 Star Review

“ARE YOU KIDDING ME?! It’s warm. It’s comforting. It’s HEALTHY. I was VERY happy to eat chicken and biscuits and feel great about it. We scraped our bowls clean!”

— Victoria —

Why I Love this Chicken and Biscuits Recipe

Here are just a few of the reasons why this chicken and biscuits recipe is worth a spot on your dinner table this week:

  • Serving this chicken and biscuits casserole is deeply gratifying. Whether for guests or for myself, I love the sensation of sinking the serving spoon down through the golden butter biscuit topping into the rich, herby filling.
  • The biscuits’ fluffy undersides are made even more moist and tender by their contact with the creamy filling, and the flaky biscuit tops make a pleasing textural contrast.
  • Even though this recipe has clear chicken pot pie vibes, the biscuits make the entire experience fresh without losing its homey, “I’m sitting down to eat my grandma’s creamy chicken and biscuits” type of familiarity.

(Crockpot Chicken and Dumplings, Stovetop Chicken Dumpling Soup, and Instant Pot Chicken and Dumplings recipes provide a similar crockpot chicken and biscuits vibe.)

A creamy and delicious casserole in a baking dish

How to Make the Best Chicken and Biscuits Recipe

My goal was to make this taste like a chicken and biscuits restaurant-style recipe using much healthier ingredients and faster prep.

This easy chicken and biscuits uses simple ingredients to create exceptional flavor.

The best part? Like many of the other delicious recipes you’ll find here, it can be on your table in just over an hour!

The Ingredients

  • Chicken. Chicken breasts are an excellent source of lean protein, and they’re always a hit. Using pre-cooked, shredded chicken helps make this recipe quick.


Cut this recipe time even further by swapping in precooked chicken or leftover chicken made with one of these easy methods (or use store-bought rotisserie chicken):

  • Biscuits. I used my simple Easy Drop Biscuits recipe. It’s a zero (and I mean ZERO) fuss biscuit dough that you’ll dollop over the chicken casserole filling, then bake into fluffy, buttery, golden-topped bliss.


To take this casserole next level, follow the biscuit recipe suggestion of adding cheddar cheese. It will melt a little inside the biscuits and be super scrumptious.

  • Mushrooms. Mushrooms help build flavor right from the start. Plus, they’re rich in fiber and antioxidants.

Market Swap

Not a fan of mushrooms? You can leave them out or swap them for a chopped medium onion and celery for another dimension of flavor.

  • Frozen Veggies. I love using a bag of frozen mixed veggies (which combines frozen peas, carrots, green beans, and corn) to help make prep simple and quick.
  • Flour. How you thicken chicken and biscuits. The flour helps create a luscious and creamy chicken and biscuits sauce.
  • Milk. I used nonfat milk to create the chicken and biscuits gravy-like sauce, but you can use any milk you have on hand.
  • Fresh Thyme. Adds an earthy flavor that pairs wonderfully with the other ingredients.

The Directions

  1. Sauté the mushrooms. Add the flour, then the milk. Simmer to thicken.
  2. Add the chicken, vegetables, and thyme. Transfer the mixture to a baking dish.
  3. Drop the biscuit dough over the top, then bake the chicken and biscuits at 400 degrees F for 25 to 30 minutes. ENJOY!
Old fashioned chicken and biscuits in a baking dish

Storage Tips

  • To Store. This recipe tastes best the day it is made, but you can refrigerate leftovers in an airtight container for up to 4 days.
  • To Reheat. Reheat gently in the microwave or in a baking dish in the oven at 350 degrees F.
  • To Freeze. Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

Meal Prep Tip

The filling can be prepared ahead of time and stored in the refrigerator for 3 days or frozen for up to 3 months (let thaw overnight in the refrigerator). The biscuit batter can be refrigerated and stored separately up to 1 day ahead.

Easy chicken and biscuits in a bowl and baking dish

What to Serve with Chicken and Biscuits

Honestly, we eat homemade chicken and biscuits as a standalone meal. The filling has a plentiful serving of veggies, so you hardly need a side. That said, here’s what goes well with biscuits for dinner:

  • Baking Dish. Perfect for making old fashioned chicken and biscuits.
  • Dutch Oven. You’ll use this for so many different recipes.
  • Whisk. Using a small whisk helps you control splashing.

It’s important to me that you feel like you can regularly prepare healthy meals that don’t demand too much of your time and that you genuinely relish eating.

I hope this healthy chicken and biscuits recipe quickly becomes a go-to, much-loved dinner for you!

Frequently Asked Questions

Can I Make Chicken and Biscuits Vegetarian?

To make the recipe vegetarian, substitute an additional 2 cups of chopped vegetables for the chicken. (You could also make my Vegetarian Pot Pie instead.)

Can I Use Turkey Instead of Chicken?

Yes, you can swap the cooked chicken in this simple chicken and biscuits recipe for cooked turkey instead. (Turkey fans, don’t miss my scrumptious Turkey Pot Pie too.)

Can I Swap the Frozen Vegetables for Fresh Vegetables?

Yes! If you have fresh veggies on hand, feel free to dice and use them in this recipe instead.

Should I Serve Anything Over Chicken and Biscuits?

No, this recipe is plenty flavorful and moist without any type of sauce or gravy. (If you’d like to know what you can serve over biscuits, use my Mushroom Gravy over plain biscuits instead.)

Chicken and Biscuits

4.69 from 22 votes
Easy homemade chicken and biscuits casserole is old-fashioned comfort. Creamy chicken and vegetable filling topped with fluffy, golden biscuits.

Prep: 30 minutes
Cook: 50 minutes
Total: 1 hour 20 minutes

Servings: 6 servings


  • 1 1/2 tablespoons extra-virgin olive oil divided
  • 8 ounces sliced baby bella (cremini) mushrooms
  • 1 1/2 teaspoons garlic powder
  • 1/2 teaspoon kosher salt
  • 3/4 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • 2 1/2 cups milk (I used nonfat milk; unsweetened almond milk, 1%, 2%, or whole milk would all work well here)
  • 2 cups cooked and shredded boneless, skinless chicken breasts* about 8 ounces or 2 small breasts
  • 1 (16-ounce) bag frozen mixed vegetables (I used a blend of carrots, peas, and green beans)
  • 1 tablespoon chopped fresh thyme
  • 1 prepared Easy Drop Biscuits batter leave the batter unbaked


  • Preheat the oven to 400 degrees F. Lightly coat an 8×10 or similar 2 1/2-quart casserole dish with nonstick spray. Set aside.
  • Heat a large dutch oven or similar deep, heavy-bottomed pot over medium-high heat. Add 1 tablespoon of the oil to the pan. Once hot but not smoking, add the mushrooms and cook for 8 minutes, until the mushrooms are beginning to brown, stirring occasionally. Add the garlic powder, salt, and pepper. Cook until the mushrooms have browned more deeply, about 3 additional minutes.
  • Sprinkle the flour over the top of the mushrooms. Drizzle in the remaining 1/2 tablespoon oil. Stir and cook until any white bits of flour disappear and the flour looks light golden, about 1 to 2 minutes. The mixture will seem dry. Slowly pour in the milk. Switch to a whisk and stir constantly. Bring to a low, gentle boil, continuing to whisk and scraping any brown bits from the bottom of the pan. Continue to let bubble until thickened and reduced by about half, about 7 minutes, whisking very often. Turn off the heat. Stir in the chicken, frozen vegetables, and thyme. Taste and add additional salt and pepper as desired. Spoon the chicken mixture into the prepared dish.
  • Drop the biscuit dough by rounded spoonfuls over the top, dispersing the biscuits evenly over the surface. Some of the filling will peek through.
  • Bake until the biscuits are golden brown on top and cooked through, 25 to 30 minutes. Let cool a few minutes. Serve hot.



  • *To cook the chicken in the Instant Pot, see this post for Instant Pot Chicken. To cook it in the slow cooker, see this post for Crock Pot Shredded Chicken. To bake it in the oven, see this post for Baked Chicken Breast. To make it on the stovetop, see this post for How to Cook Shredded Chicken. To cook it in the air fryer, see this post for Air Fryer Chicken Breast
  • TO MAKE AHEAD: The filling can be prepared ahead of time and stored in the refrigerator for 3 days or frozen for up to 3 months (let thaw overnight in the refrigerator). The biscuit batter can be refrigerated and stored separately up to 1 day ahead.
  • TO STORE: This recipe tastes best the day it is made, but you can store leftovers in the refrigerator for up to 4 days.
  • TO REHEAT: Reheat gently in the microwave or oven at 350 degrees F.
  • TO FREEZE: Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 
  • TO MAKE VEGETARIAN: Substitute an additional 2 cups of chopped vegetables for the chicken.


Serving: 1(of 6)Calories: 430kcalCarbohydrates: 50gProtein: 25gFat: 14gSaturated Fat: 6gCholesterol: 56mgFiber: 6gSugar: 9g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

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  1. This was delicious!! I subbed half the frozen veggies with a cup fresh carrots and celery, the other half just frozen peas. Left the filling in the Dutch oven and spooned biscuits on top for a one pot meal!5 stars

  2. This was so perfect for a Sunday night. We seasoned/grilled the chicken before shredding it so it had more of a grilled chicken flavor. The only thing I will do different next time is use an 8×8 dish and cut the biscuit recipe by half so that the filling is thicker. We only have 1 child still living home so this would still be plenty for us. For a larger family, I would double the filling recipe and prepare the biscuits as described. So yummy and a create twist for chicken pot pie!5 stars

  3. ARE YOU KIDDING ME?! It’s warm. It’s comforting. It’s HEALTHY— as someone who tracks macros I was VERY happy to eat chicken and biscuits and feel great about it. My husband was also super impressed. Definitely a “make again” and probably one I’d make for friends coming over for dinner too. We scraped our bowls clean!5 stars

  4. So I made this recipe for the first time, and it was so simple! It turned out relatively well, but I would appreciate your advice on two things.

    One: I followed your directions to the letter, but when it came out of the oven, the biscuit part came out much thicker than the vegetable/chicken/mushroom admixture. Is that normal? I’ve never actually had this dish before, but I guess in my mind I was seeing the ratios a bit differently than how it turned out.

    Two: I only put in the salt amounts included for the biscuits and then for the actual rest of the dish, but I feel like I couldn’t taste any salt at all. I’m not normally a huge fan of salt, but it felt like this was too little salt for the entire dish. I didn’t read the entire recipe, so I’m wondering if I missed a part about how this may be low-sodium?

    Lastly, I forgot to put in the thyme, which surely would have made a difference!

    Overall, however, it turned out quite tasty, and I’ll certainly make it again soon (but with more salt and the thyme, too!) Thanks!4 stars

    1. Hi Dan! The biscuit part is slightly thicker than the filling for this recipe. For how it tasted when it comes to salt, this is really based on preference. The amounts work well for myself but feel free to adjust it to your taste. So glad you enjoyed it!

  5. This was absolutely amazing! Made it gluten and dairy free due to dietary restrictions and everyone went back for more. Perfect comfort food. Subbed diced potatoes for mushrooms because mushrooms are my least favorite food and used fresh carrots. So good!!!5 stars

    1. Hi Ginny, you probably could. I just haven’t tested it myself. f you decide to experiment with it, let me know how it goes! Hope you enjoy it!

  6. Loved this – winner for a cold snow day. Split in two dishes and going to pop the biscuits on the second one tomorrow to bake and take to my father-in-law. Substituted unsweetened almond milk for the whole milk and the sauce was delicious still.5 stars

  7. This recipe is too dry. My daughter and I felt it would have been better with a more creamy filling. I even added more milk.3 stars

    1. I’m sorry to hear that you had trouble with the recipe, Lynn. The amounts, flavorings and timing have worked well for myself (and others) so I wished it would have been a hit for you too! I know it can be so disappointing to try a new recipe and it does not turn out for you.

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