Chicken and Biscuits Casserole

A white bowl filled with an untouched serving of chicken and biscuits with a glass of iced tea just behind the bowl.

Course: Entree

Cuisine: American Southern

Prep Time: 30

Cook Time: 1

Resting time: 10

Total Time: 1 40

Servings:

Calories: 672kcal

Author: Kris Longwell

Chicken and Biscuits Casserole is a cozy classic with creamy chicken pot pie filling topped with fluffy Southern buttermilk biscuits for the ultimate comfort food.

Print Recipe

Equipment

biscuit cutter 3¼-inch
9x13-inch baking dish

Ingredients

For the Filling

5 cups chicken broth See NOTES
2 chicken bouillon cubes
3 cups chicken roasted, cut into bite-sized pieces
6 tablespoon unsalted butter
1 cup onion chopped
1 cup carrots thinly sliced
8 oz mushrooms sliced
½ cup all-purpose flour
½ cup heavy cream
½ cup sweet peas frozen
¼ cup Italian parsley fresh, chopped, plus extra for garnish
1½ teaspoon Kosher salt
1 teaspoon black pepper

For the Biscuits

½ cup unsalted butter 1 stick
2¼ cups self-rising flour preferably Lily's
1 cup buttermilk cold
2 tablespoon unsalted butter melted

Instructions

Do Ahead

Put two sticks of butter in the freezer (you'll only use half of each stick). You'll need to remove them from the freezer about 15 minutes before you start preparing the biscuits.
½ cup unsalted butter
Brush oil over two skin-on, bone-in chicken breasts and season with salt and pepper. Roast at 350°F until the internal temperature reaches 165°F. Once cool enough to handle, remove the skin and then cut out the meat. Cut into bite-sized pieces. Set aside. Or, use rotisserie chicken.
3 cups chicken

Make the Filling

Add the broth to a pan and crumble in the bouillon cubes. Heat the broth over medium-low heat.
5 cups chicken broth, 2 chicken bouillon cubes
Melt the butter in a large pot over medium heat. Add the onions and carrots and sauté, stirring often, until soft, about 5 minutes. Add the sliced mushrooms and sauté until they are soft and beginning to release liquid, about another 4 to 6 minutes.
6 tablespoon unsalted butter, 1 cup onion, 1 cup carrots, 8 oz mushrooms
Stir in the flour and cook, stirring often, for another 1 to 2 minutes.
½ cup all-purpose flour
Gradually and carefully add the warm stock to the pot, whisking constantly. Continue stirring until all lumps are gone. Simmer for a few minutes.
Stir in the cream and cook for another couple of minutes.
½ cup heavy cream
Stir in the chicken (3 cups), peas, parsley, salt, and pepper. Simmer, stirring often, for about 15 minutes. Taste and add a pinch more salt, if needed. The filling should thicken to the point that it coats the back of your spatula. Set aside.
See NOTES to make filling thicker if too thin.
½ cup sweet peas, ¼ cup Italian parsley, 1½ teaspoon Kosher salt, 1 teaspoon black pepper

Make the Biscuits

Grate the cold butter with a box grater onto a cutting board. To make this easier, grate just half of each partially frozen stick of butter.
Place the flour in a large bowl and quickly toss it with the grated butter. Place in the freezer for 15 minutes.
2¼ cups self-rising flour
Use a wooden spoon to work the cold buttermilk into the flour/butter mixture. It will be a shaggy (loose) dough.
1 cup buttermilk
Turn the dough out onto a floured surface. Use your hands to quickly knead the dough until mostly cohesive (it will still be a bit shaggy).
Roll the dough into an 8x10-inch rectangle. Use a bench scraper or a large knife to cut the rectangle into fourths. Stack the quarters on top of each other and again roll the dough into an 8x10-inch square. Repeat one more time.
Use a biscuit/cookie cutter to cut the dough into three biscuits. Roll the scraps into another square and cut out two more biscuits. Use the remaining dough to create one last biscuit; you should have 6 biscuits. Place the biscuits in a cake pan and place them in the freezer for 15 minutes.

Assemble and Bake the Casserole

Preheat the oven to 450°F.
If the filling has cooled off, reheat over medium heat until heated through. Transfer the warm filling into a 9x13-inch baking dish.
Remove the biscuits from the freezer and space them evenly over the filling. Brush melted butter over the tops of each biscuit.
2 tablespoon unsalted butter
Bake for 15 to 20 minutes, or until the tops are golden brown, turning the dish around halfway through baking.
Remove from the oven and brush more melted butter over the tops of each biscuit. Let the casserole rest for 10 minutes before serving. Serve hot, garnish with chopped parsley, if desired.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.

If you want a thick filling, reduce the broth quantity to 4 cups. You can also thicken the filling by adding a cornstarch slurry, which is 2 tablespoon of cornstarch mixed with 2 tablespoon of water. NOTE: The filling will thicken after it rests for 10 minutes after baking.

Make Ahead: Prepare the filling up to a day in advance, then top with biscuits and bake just before serving.
Substitutions: Swap chicken with turkey, add your favorite veggies, or use store‑bought biscuits for a quick shortcut.
Storage: Store leftovers in the fridge for up to 3 days and reheat gently in the oven to keep the biscuits tender.

Nutrition