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.
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.)
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.
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!
- 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, 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.
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.
- 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.
- Saute the mushrooms. Add the flour, then the milk. Simmer to thicken.
- Add the chicken, vegetables, and thyme. Transfer the mixture to a baking dish.
- Drop the biscuit dough over the top. Bake chicken and biscuits at 400 degrees F for 25 to 30 minutes. ENJOY!
- 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.
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.
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
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.)
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.)
Yes! If you have fresh veggies on hand, feel free to dice and use them in this recipe instead.
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
- 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.
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