Chicken and Biscuits
Little did you know that over the last few days, I’ve been setting you up for something spectacular: Chicken and Biscuits. A creamy, comforting casserole, this healthy chicken and biscuits recipe is the place where chicken pot pie and fluffy homemade biscuits intersect—a.k.a. exactly the place where we should all be hanging out right now.
Successful, less-stress cooking is attainable in part by combining tidbits of the different recipes we try. With each recipe you follow, you can learn something new, then apply that tasty nugget to your next dinner adventure.
Primo example: this heathy Chicken and Biscuits recipe. Over the last week, I’ve shared individual recipes that you can a) make and love for their own merit, then b) assemble into a dreamy pan of hug-you-from-the-inside casserole success.
Let’s take a look at those recipes, then talk about how they unite to create a family-friendly weeknight meal that will gain the approval of picky eaters and discerning diners alike.
Making the Best Healthy Chicken and Biscuits
Here are the recipes that we’ll draw from to bake a healthy chicken and biscuits casserole that’s so rich and satisfying, Ina Garten and Paula Deen (both of whom have popular chicken and biscuits recipes) would both approve:
- Healthy Chicken Pot Pie: The inspiration recipe for the creamy chicken-and-biscuits casserole filling. I took a few shortcuts in today’s version (ahem, frozen veggies) to make it even quicker and easier too!
Idea: Double the filling in this recipe, freeze part, then use half of it to make a chicken pot pie and the other half to make Chicken and Biscuits.
- Instant Pot Chicken: My new favorite way to cook the shredded chicken you’ll need for the filling. It’s foolproof and perfect for meal prep.
No Instant Pot? You can use this method for how to cook shredded chicken instead.
- Easy Drop Biscuits: 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.
Serving this Chicken and Biscuits casserole is deeply gratifying—not as gratifying as eating it (don’t be crazy), but I did love the sensation of sinking the serving spoon down through the golden biscuit topping into the rich, herby filling, then scooping a generous portion of both right onto my plate.
The biscuits’ fluffy undersides are made even more moist and tender by their contact with the chicken 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.
What to Serve with Healthy Chicken and Biscuits
Honestly, we eat Chicken and Biscuits as a standalone meal. The filling has a plentiful serving of veggies, so you hardly need a side. That said, if you would like to add one, I highly recommend:
- A big, green salad. This anytime arugula salad is a quick and easy choice.
- Roasted vegetables. Oven roasted brussels sprouts are our go-to.
- Sautéed vegetables. Recipes like this simple Sautéed Zucchini are perfect if you don’t want to share the oven.
- For the ultimate comfort meal, try this Mashed Cauliflower Colcannon.
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, along with the building-block shredded chicken, chicken pot pie, and drop biscuit recipes it pulls from, quickly becomes a go-to, much-loved dinner for you!
Chicken and Biscuits
- 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 (you can also cook it via this method for Instant Pot Chicken)
- 1 (16-ounce) bag frozen mixed vegetables — I used a blend of carrots, peas, and green beans
- 1 tablespoon chopped fresh thyme
- 1 recipe prepared Easy Drop Biscuits batter — leave the batter unbaked
Preheat the oven to 400 degrees F. Lightly coat an 8x10 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.
- 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.
- This recipe tastes best the day it is made, but you can store leftovers in the refrigerator for up to 4 days. Reheat gently in the microwave or oven.
- To make the recipe vegetarian, substitute an additional 2 cups of chopped vegetables for the chicken.
Nutrition InformationAmount per serving (1 of 6) — Calories: 430, Fat: 14g, Saturated Fat: 6g, Cholesterol: 56mg, Carbohydrates: 50g, Fiber: 6g, Sugar: 9g, Protein: 25g
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