Some meals feel right at the end of a long week, and Chicken and Biscuits has that kind of comfort. It’s that classic, old-fashioned kind of dinner you can set on the table and feel instantly at ease, with buttery biscuits on top and creamy, savory chicken filling underneath. A small, clever step in the process gives the sauce its rich, homemade flavor you can taste in every bite.
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I love how this dish fits perfectly right into cozy weeknight dinners, and it’s just as perfect for Thanksgiving or Christmas when you want something warm and comforting on the table. You can make the filling ahead, keep it in the fridge or freezer, and still serve a homemade meal that feels hearty and special every time.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Chicken and Biscuits with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Follow my simple steps, and you’ll see how easily this protein-packed Chicken and Biscuits recipe comes together for a hearty, comforting meal with simple ingredients.
Sauté the Vegetables
Preheat your oven to 350°F (180°C). Heat olive oil in a Dutch oven or oven-safe skillet over medium heat. An enameled cast-iron Dutch oven like this one keeps heat even and works beautifully from stovetop to oven without extra cleanup.
Add the diced onion and cook for about 5 minutes until soft and translucent; this builds the base flavor for your filling. Stir in the garlic, carrots, and celery, and let them cook together for another 7 minutes until everything starts to soften and smell amazing.
If you want evenly sliced veggies in seconds, a mandoline slicer is a total time-saver. A wooden spoon is also a must-have here if you don’t want to scratch your pan while stirring.
Build the Sauce
Stir in the tomato paste and cook for a minute or two, until it darkens slightly and releases a deeper, roasted flavor. Add the cream of chicken soup, milk, thyme, salt, and pepper, and whisk until everything blends into a creamy, smooth sauce that coats the vegetables evenly.
Freshly ground seasoning really makes a difference here, so I love using a salt and pepper grinder set to finish the sauce. A heat-resistant silicone whisk makes it easier to get rid of any lumps quickly.
Add the Chicken and Peas
Fold in the shredded chicken breast and peas (if you’re using them), stirring gently until the mixture is evenly combined. The creamy sauce should wrap around the chicken and veggies, creating that comforting base we’re going for.
Make sure you scrape down the sides of the pan clean with a rubber spatula, so everything’s mixed well. If you’re starting with cooked chicken breasts, a shredder like this can tear through them easily.
Top with Biscuits and Bake
Arrange the pieces of uncooked canned biscuit dough right over the top of the filling, spacing them out evenly so each one has room to rise and bake properly. Brush each one generously with melted butter for a golden crust and glossy finish.
It’s easiest to get an even coat using a silicone pastry brush. Transfer the pan to the oven and bake for about 25 minutes, or until the biscuits are golden brown and cooked through.
Finish and Serve
When it comes out of the oven, sprinkle the top with fresh parsley for a pop of color and freshness. A pair of herb scissors makes quick work of adding freshly chopped herbs right over the dish.
Once garnished, serve it while it’s hot and enjoy!
If you’re taking this dish to a potluck or gathering, use a leakproof portable container to prevent any spills. To keep it warm and just as comforting until serving time, I’d also recommend slipping the container into an insulated casserole tote like this one.
Chicken and Biscuits
Add Preferred SourceEquipment
Ingredients
- 1 tablespoon olive oil
- ½ onion diced
- 1 garlic clove minced
- 2 carrots diced
- 2 celery stalks diced
- 2 tablespoons tomato paste
- 1 10.5 oz can cream of chicken soup
- ⅓ cup whole milk
- 1 teaspoon thyme
- Salt and pepper to taste
- 1½ pounds cooked chicken breast shredded
- 1 cup peas optional
- 8 uncooked canned biscuits
- 2 tablespoons melted butter
- Fresh parsley chopped (for serving)
Instructions
- Preheat oven to 350°F (180°C).
- In a Dutch oven or oven-safe skillet, heat olive oil over medium heat. Add onion and cook for about 5 minutes, until soft and translucent.1 tablespoon olive oil, ½ onion
- Stir in garlic, carrots, and celery, and cook for another 7 minutes, until vegetables begin to soften. Add tomato paste and cook until slightly browned.1 garlic clove, 2 carrots, 2 celery stalks, 2 tablespoons tomato paste
- Stir in the cream of chicken soup, milk, thyme, salt, and pepper until well combined. Add the shredded chicken and peas, stirring to mix evenly.1 10.5 oz can cream of chicken soup, ⅓ cup whole milk, 1 teaspoon thyme, Salt and pepper to taste, 1½ pounds cooked chicken breast, 1 cup peas
- Arrange the biscuits on top of the mixture and brush them with melted butter.8 uncooked canned biscuits, 2 tablespoons melted butter
- Transfer the skillet to the oven and bake for 25 minutes, or until the biscuits are golden brown and fully cooked.
- Sprinkle with fresh parsley before serving.Fresh parsley
Video
Notes
- Build flavor in the base: Sauté the onions until translucent to create a savory foundation. Let the tomato paste darken slightly before adding the soup and milk, to deepen the overall flavor and give the sauce a richer, more balanced taste.
- Adjust the sauce consistency: Sprinkle a bit of all-purpose flour over the sautéed vegetables to lightly thicken the chicken mixture. If it seems too thick, stir in liquid like a splash of broth before baking.
- Customize the creamy base: For extra depth, you can whisk together a quick gravy using butter, all-purpose flour, and broth instead of cream of chicken soup. Or, for a tangier flavor, replace regular milk with buttermilk when mixing the sauce.
- Add garlic powder for flavor: A pinch of garlic powder mixed into the sauce boosts the overall savory flavor and complements the fresh vegetables and thyme.
- Save time with mixed vegetables: If you’re short on time, toss in frozen mixed vegetables you can buy from your local grocery store. They cook perfectly in the sauce and make this feel even more like a quick biscuits casserole.
- Use cooked chicken for convenience: You can choose from pre-cooked shredded chicken, store-bought rotisserie chicken, or even leftover chicken. Each works well in this recipe; they blend easily, stay tender, and soak up the creamy sauce.
- Bake and serve with care: Bake until bubbling; that’s how you know it’s fully heated through. Give it a few minutes to settle before serving so the sauce thickens slightly and the biscuits hold their shape.
- Garnish last: Sprinkle chopped herbs like parsley or thyme over the top just before serving. Adding them at the end keeps their color vibrant and their flavor bright, giving the dish a fresh, homemade finish that balances the creamy sauce and buttery biscuits.
Nutrition
Recipe Notes and Expert Tips
I’ve learned a few simple techniques over time that make this easy Chicken and Biscuits recipe turn out perfectly creamy and golden.
- Build flavor in the base: Sauté the onions until translucent to create a savory foundation. Let the tomato paste darken slightly before adding the soup and milk, to deepen the overall flavor and give the sauce a richer, more balanced taste.
- Adjust the sauce consistency: Sprinkle a bit of all-purpose flour over the sautéed vegetables to lightly thicken the chicken mixture. If it seems too thick, stir in liquid like a splash of broth before baking.
- Customize the creamy base: For extra depth, you can whisk together a quick gravy using butter, all-purpose flour, and broth instead of cream of chicken soup. Or, for a tangier flavor, replace regular milk with buttermilk when mixing the sauce.
- Add garlic powder for flavor: A pinch of garlic powder mixed into the sauce boosts the overall savory flavor and complements the fresh vegetables and thyme.
- Save time with mixed vegetables: If you’re short on time, toss in frozen mixed vegetables you can buy from your local grocery store. They cook perfectly in the sauce and make this feel even more like a quick biscuits casserole.
- Use cooked chicken for convenience: You can choose from pre-cooked shredded chicken, store-bought rotisserie chicken, or even leftover chicken. Each works well in this recipe; they blend easily, stay tender, and soak up the creamy sauce.
- Bake and serve with care: Bake until bubbling; that’s how you know it’s fully heated through. Give it a few minutes to settle before serving so the sauce thickens slightly and the biscuits hold their shape.
- Garnish last: Sprinkle chopped herbs like parsley or thyme over the top just before serving. Adding them at the end keeps their color vibrant and their flavor bright, giving the dish a fresh, homemade finish that balances the creamy sauce and buttery biscuits.
How to Store Leftovers
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 to 4 days. Reheat in the oven or microwave until warmed through. I like using these airtight glass containers to portion them easily and keep them fresh; they’re also oven and microwave-safe.
If you’d like to freeze it, freeze only the chicken filling for 2 to 3 months. A freezer-safe container helps keep it safe from freezer burn. Skip the biscuits, as they soften and lose their flakiness after thawing. Once you’re ready, thaw the filling, add the biscuits, and bake fresh.
More Easy Recipes for You to Try at Home
I’ve got plenty of cozy, family-style meals like this one that come together easily and always hit the spot:
