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Chicken and Biscuit Casserole Recipe

American · Main course · 55 min total

A comforting, creamy chicken filling topped with fluffy, golden biscuits—perfect for a cozy family dinner.

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1/3 cup all-purpose flour
• 2 cups chicken broth
• 1 cup whole milk
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 cups cooked chicken, shredded or diced
• 1 cup frozen peas
• 2 cups biscuit mix (such as Bisquick)
• 2/3 cup milk (for biscuits)

Instructions

1. Preheat oven to 400°F (200°C).
2. In a large oven-safe skillet or Dutch oven, melt butter over medium heat. Add onion, carrots, and celery; cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
3. Sprinkle flour over vegetables and stir to coat. Cook for 1-2 minutes.
4. Gradually whisk in chicken broth and 1 cup milk. Bring to a simmer, stirring constantly, until thickened, about 3-4 minutes.
5. Stir in thyme, salt, pepper, chicken, and peas. Remove from heat.
6. In a separate bowl, combine biscuit mix and 2/3 cup milk to form a soft dough. Drop spoonfuls of dough over the chicken mixture.
7. Bake until biscuits are golden brown and filling is bubbly, about 20-25 minutes. Let rest 5 minutes before serving.

Tips

• For a shortcut, use rotisserie chicken.
• Leftovers can be refrigerated for up to 3 days; reheat in the oven.

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