Chicken and Biscuits
When you need a comforting meal that feels like home without much fuss, Chicken and Biscuits has you covered. It’s cozy, creamy, and fits just as easily into a quiet weeknight as it does on a Thanksgiving dinner table or Christmas Eve gathering. You can prep the filling ahead, keep it in the fridge or freezer, and bake it fresh when you’re ready. It’s simple, satisfying comfort food that never goes out of style.
Equipment
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
Calories: 314kcalCarbohydrates: 19gProtein: 30gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 81mgSodium: 389mgPotassium: 444mgFiber: 2gSugar: 4gVitamin A: 2886IUVitamin C: 10mgCalcium: 54mgIron: 2mg
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