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

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This healthy chicken and biscuits casserole is so rich and satisfying, Ina Garten and Paula Deen would both approve. (Even though I didn’t make this an easy chicken and biscuits with cream of chicken soup.)

My Healthy Chicken Pot Pie and Crock Pot Chicken Pot Pie were the inspiration recipes 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!

The best part?

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 butter 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.

(Both Crockpot Chicken and Dumplings and Instant Pot Chicken and Dumplings recipes provide a similar crockpot chicken and biscuits vibe.)

Creamy chicken and biscuits in a baking dish with a spoon

5 Star Review

“My 10-year-old declared this her favorite meal of all time! Thank you for this recipe–we loved it!”

— Lauren —

How to Make Chicken and Biscuits

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.

Tip!

Cut this recipe time even further by swapping in precooked chicken, made with one of these easy methods (or even 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.

Tip!

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. Helps create a luscious, thick, 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. Saute 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. Bake chicken and biscuits at 400 degrees F for 25 to 30 minutes. ENJOY!
A creamy and delicious casserole 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.

Old fashioned chicken and biscuits in a baking dish

What to Serve with 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, here’s what goes well with biscuits for dinner:

Easy chicken and biscuits in a bowl and baking dish

Recommended Tools to Make this Recipe

  • 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.

The Best Baking Dish

This beautiful and high-quality baking dish will last you a lifetime. It’s dishwasher-safe, so cleanup is a breeze!

Chicken and biscuits in a baking dish and served in two bowls

Did you make this recipe?

Let me know what you thought!

Leave a rating below in the comments and let me know how you liked the recipe.

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 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.

Chicken and biscuits in a baking dish and served in two bowls

Chicken and Biscuits

4.75 from 16 votes
Healthy Chicken and Biscuits Casserole. Easy and comforting! Creamy chicken and vegetable filling topped with fluffy biscuits, baked to golden perfection.

Prep: 30 mins
Cook: 50 mins
Total: 1 hr 20 mins

Servings: 6 servings

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

  • *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.

Nutrition

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 wellplated.com 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!

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46 Comments

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  1. Oh, boy, I can’t wait to try this! I love the comfort food aspect. Yes, we (especially us Midwesterners) are in great need of great comfort! My husband loves chicken ‘n dumplings, but the crispy biscuits appeal more to me. I’m sure he will love it, too! Thanks, Erin! 

  2. Wow, interesting I have never had a comfort food dish like this before. Very intrigued by the biscuit topping!

  3. I have seen this recipe first time on your site…..it’s really amazing and unique !!
    Can’t wait to try it !!5 stars

  4. This sounds amazing! However, I am not a lover of mushrooms so I’d like to omit those. Any reccomendations/substitutes?

  5. Hello Erin! I haven’t left a review in a while, I apologize, however, I am in love with your recipes. Many of your recipes have become family favorites, so I want to thank you! I am American, my husband is French (and very picky), and we live in France, so sometimes I have to tweak your recipes as some of the ingredients are harder to find. I made this recipe for dinner tonight, and the whole family loved it! I followed the recipe exactly, except I added a finely chopped onion in with the mushrooms. I was worried it would be a bit bland with just the thyme, but I decided to trust you and went with what you said (it was perfectly simple.) I was also worried that two chicken breasts wouldn’t be enough, but two provided a perfect chicken to veggie ratio! Everything turned out great! What do you think about replacing 1/2 cup of milk with white wine? Or, would this cause the filling to be too runny? Je vous remercie!5 stars

    1. Hi Aislinn, I’m so glad to hear you enjoyed this recipe! I haven’t experimented with using wine, but you could give it a try. It should thicken up since the sauce is a roux base. If you do decide to experiment, I’d love to hear how it goes.

  6. This was delicious and straightforward to make! I made this when a friend was coming over for dinner, and it turned out perfectly. Your directions are always so helpful and clear, thank you! 5 stars

  7. How about replacing the milk w/chicken broth. I’m going to try that next time because I plan on omitting the garlic & basil because my hubby says he doesn’t like the taste of either of those ingredients. He likes things a little more bland than savory. So I thought the chicken broth might add a lot of flavor lost by omitting those spices.
    And by the way, this is a delicious comforting casserole!

    1. Hi Lynda! Actually, I don’t think replacing chicken broth would boost the flavor much. I’d stick with the milk for the creaminess and maybe just add a pinch of extra salt and pepper to taste. The herbs do add a lot, so you should just know that it will be different. You could even try sprinkling some on your own serving if you like.

  8. I was so ready to love this, but I’m afraid in whole it did not turn out because of the biscuits. I followed both recipes to a T and the chicken and veggie mix was great, albeit a bit heavy on the pepper. The biscuits (using the mix of WW pastry flour and AP flour with buttermilk) even after 30+ minutes of cooking, were not baked all the way through and still had a gummy texture everywhere except the very top which crisped up. My husband declared he didn’t care and ate it all anyway — the mix is really that good! I tried separating the biscuits out and baking them 7 minutes longer, but still a gummy uncooked center. Pretty disappointed about that part, but I’ll be keeping the recipe and trying out a different drop biscuit next time.4 stars

    1. Hi Jessica, I’m sorry to hear the biscuits didn’t finish cooking! This hasn’t happened to me personally, but it might help for next time to try to drop the biscuits in smaller portions to make a thinner layer. I hope you have success next time!

  9. I made this tonight for dinner,omg! It was really really good!i used butter instead of olive oil. My husband doesn’t like mushrooms so I add more veggies.my friend and his son who always had dinner with us loved them too! It’s a keeper.thank you for sharing your recipe!5 stars

  10. This recipe is so delicious! I love that it doesn’t use “cream of” soup, and is lightened up with skim milk! This is my second time making it, and I’m subbing mashed potatoes as a topping instead of biscuits (to use up some leftovers)! Can’t wait to see how the variation turns out! I’m planning to make a double batch of the filling and freeze for easier family meal prep! Thanks!5 stars

    1. Hi Allyson! I’ve never tried this recipe without the drop biscuits, so I’m not sure how it might turn out. If you decide to experiment, I’d love to hear how it goes!

  11. Hi Erin,

    Great recipe! I appreciate that it is made with a home made sauce instead of cream soup. I did one thing differently though. Since I loathe dirty dishes, I used the dutch oven to bake in so that there was no need to dirty another dish. Admittedly, I halved the recipe since it was just for DH and myself so the filling was not too deep in the dish. Turned our great!4 stars

    1. Hi Gabrielle! I’ve never tried this recipe without the drop biscuits, so I’m not sure how it might turn out. If you decide to experiment, I’d love to hear how it goes!

  12. Thank you for all of the great recipes on your blog! I’m going to make this soon and I had a question. Approximately how many drop biscuits should I expect to put on top? I was thinking of dividing them up ahead of time so that I can arrange them evenly on top. If you don’t know, that’s ok, but I thought I would ask. Thank you again!

    1. Hi Sarah! I can’t say for certain, but based on the photo, it looks like there were about 24 biscuits on top. As long as the top of your casserole is generally covered, it should be perfect. I hope you enjoy the recipe!

  13. This was so easy and fast! I didn’t have mushrooms on hand (but I LOVE mushrooms) so I used potatoes, russet and sweet, cut really thin in replacement of the mushrooms. So delicious! Your site is my go to site, thank you for all the deliciousness! I tell everyone about it!5 stars

  14. My 10-year-old declared this her favorite meal of all time! Thank you for this recipe–we loved it! I poached boneless skinless chicken breasts and used that for the chicken. We love so many of your recipes. Thank you!5 stars

  15. I loved it. We added some spice to heat up the flavors and ? yumm.
    Not a 5 star because it was summer time and the kitchen was hot already. Bad idea to bake5 stars

  16. The flavor was very good. but I had to make to changes. Cooking any type of dough on top of a slurry will cause the bottom of that dough to be gooey regardless of how long you cook it. I would recommend cooking the biscuit dough separately and put your biscuit on top of your cooked slurry (what I did). Secondly, the slurry needed more moisture. I added an extra 3/4 cups of milk, and you can add extra milk to get the consistency that you like.3 stars

  17. 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

  18. 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