There’s something incredibly comforting about Chicken And Biscuits that makes it the ultimate cozy meal. Imagine tender, juicy chicken nestled in a creamy vegetable-filled sauce, all topped with fluffy, golden biscuits fresh from the oven. This dish is the perfect combination of savory flavors and soft textures, delivering a homestyle meal that warms the heart and satisfies the soul. Whether you’re cooking for family or simply craving a comforting dinner, this Chicken And Biscuits recipe will quickly become a favorite in your kitchen.
Why It Works Every Time
Chicken And Biscuits is a classic for a reason. The magic lies in the balance of flavors and textures. The vegetables—onions, carrots, and celery—create a flavorful base that is thickened with flour, then enriched with chicken broth, milk, and cream for a luscious sauce. The shredded chicken adds protein and heartiness, while the peas bring a pop of sweetness and color. But the real star? The biscuits. Using refrigerated biscuit dough means you get soft, buttery biscuits with minimal effort, baked right on top of the creamy chicken filling. This method locks in moisture, creating a dish that’s both rich and light, perfect for any season.
What You’ll Need
- 4 tablespoons unsalted butter
- 1 cup chopped onion
- 1 cup chopped carrots
- 3/4 cup chopped celery ribs
- 5 tablespoons all-purpose flour
- 2 cups reduced-sodium chicken broth
- 2/3 cup whole milk
- 1/3 cup heavy cream
- 3/4 teaspoon kosher salt, or to taste
- 1/4 teaspoon ground black pepper, or to taste
- 4 cups cooked chicken, shredded or diced
- 3/4 cup frozen peas
- 1 package refrigerated biscuit dough (about 8-10 biscuits)
- Fresh parsley, chopped, for optional garnish
What’s in the Gear List
- Large oven-safe skillet or 9×13-inch baking dish – perfect for cooking the filling and baking the biscuits right on top.
- Wooden spoon or spatula – for stirring and combining ingredients.
- Measuring cups and spoons – to ensure precise measurements for the best flavor.
- Knife and cutting board – to prep your veggies and chicken.
- Oven mitts – to safely handle hot dishes coming out of the oven.
Cooking Chicken And Biscuits: The Process
Step 1: Sauté the Vegetables
Melt the unsalted butter in your skillet over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables have softened and the onions are translucent—about 5 to 7 minutes. This builds the flavor foundation for your filling.
Step 2: Create the Roux
Sprinkle the all-purpose flour over the sautéed vegetables. Stir constantly for about 2 minutes to cook the flour and prevent any raw taste. This step thickens the sauce while adding a subtle nutty flavor.
Step 3: Add Liquids and Seasoning
Slowly whisk in the chicken broth, followed by the whole milk and heavy cream. Continue stirring until the mixture thickens and bubbles gently. Season with kosher salt and ground black pepper to taste. This creamy sauce is the heart of your Chicken And Biscuits.
Step 4: Stir in Chicken and Peas
Fold in the cooked chicken and frozen peas. Mix until everything is well combined and heated through. The peas add a burst of color and a sweet contrast to the savory sauce.
Step 5: Prepare the Biscuits
Open your refrigerated biscuit dough and separate the biscuits. Arrange them evenly on top of the chicken mixture in the skillet or baking dish. The biscuits will rise and bake into soft pillows of deliciousness.
Step 6: Bake Until Golden
Place the dish in a preheated oven at 375°F (190°C). Bake for about 20 to 25 minutes, or until the biscuits are golden brown and cooked through. The filling will be bubbling around the edges—an inviting sign that your Chicken And Biscuits are ready.
Step 7: Garnish and Serve
Remove from the oven and let it rest for a few minutes. Sprinkle fresh chopped parsley on top for a pop of color and fresh flavor. Serve warm and enjoy a comforting bowl of goodness.
In-Season Flavor Ideas
- Add roasted garlic or caramelized onions for a deeper, sweeter flavor.
- Swap peas for fresh green beans or asparagus tips during spring.
- Incorporate fresh thyme or rosemary into the sauce for an herbal note.
- Use sweet potatoes or butternut squash instead of carrots for a fall twist.
- Top with shredded sharp cheddar or Parmesan cheese for an extra cheesy bite.
Behind the Recipe
This Chicken And Biscuits recipe is inspired by the classic Southern comfort food that’s been enjoyed for generations. The use of refrigerated biscuit dough makes it approachable and quick without sacrificing any of the home-cooked charm. The creamy, savory filling balances perfectly with the light, fluffy biscuits, creating a meal that’s both hearty and inviting. This dish also serves as a fantastic way to use leftover cooked chicken, making it practical and delicious. For those who love creamy pasta dishes, you might also enjoy trying Creamy Tuscan Chicken Pasta With Spinach or the comforting One Pot Garlic Parmesan Chicken Pasta. And if you’re craving a baked pasta option, check out the rich and cheesy Baked Chicken Parmesan Pasta Casserole.
Storage & Reheat Guide
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the Chicken And Biscuits in a baking dish, cover with foil, and warm in a 350°F (175°C) oven for about 15-20 minutes until heated through. Avoid microwaving as it can make the biscuits chewy instead of fluffy. For best results, reheat gently to preserve the creamy texture and biscuit softness.
Chicken And Biscuits Q&A
Can I use homemade biscuit dough instead of refrigerated biscuits?
Absolutely! Homemade biscuit dough works wonderfully if you prefer making biscuits from scratch. Just make sure your dough is slightly chilled before placing it over the filling, so it bakes evenly without becoming soggy.
Is it okay to use leftover chicken for this recipe?
Yes, this recipe is perfect for using leftover cooked chicken. Whether shredded or diced, leftover chicken adds great flavor and saves time.
Can I make this recipe dairy-free?
You can substitute the butter with a dairy-free alternative, and use plant-based milk and cream substitutes. Keep in mind the flavor and texture might vary slightly, but it will still be delicious and creamy.
What can I do if I don’t have frozen peas on hand?
You can substitute frozen peas with other vegetables like corn, green beans, or even diced bell peppers for a different flavor and texture profile.
More Recipes You’ll Love
- Baked Chicken Parmesan Pasta Casserole
- Creamy Tuscan Chicken Pasta With Spinach
- One Pot Garlic Parmesan Chicken Pasta
Ready to Cook?
Gather your ingredients, preheat your oven, and get ready to enjoy the ultimate comfort food experience with this easy-to-make Chicken And Biscuits recipe. It’s the perfect dish to cozy up with any night of the week!
Share on Pinterest
Chicken And Biscuits
Equipment
- Large oven-safe skillet or 9x13-inch baking dish
- Wooden Spoon or Spatula
- Measuring cups and spoons
- Knife and cutting board
- Oven mitts
Ingredients
- 4 tablespoons unsalted butter
- 1 cup chopped onion
- 1 cup chopped carrots
- 3/4 cup chopped celery ribs
- 5 tablespoons all-purpose flour
- 2 cups reduced-sodium chicken broth
- 2/3 cup whole milk
- 1/3 cup heavy cream
- 3/4 teaspoon kosher salt or to taste
- 1/4 teaspoon ground black pepper or to taste
- 4 cups cooked chicken shredded or diced
- 3/4 cup frozen peas
- 1 package refrigerated biscuit dough about 8-10 biscuits
- Fresh parsley chopped, for optional garnish
Instructions
- Melt the unsalted butter in your skillet over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables have softened and the onions are translucent—about 5 to 7 minutes.
- Sprinkle the all-purpose flour over the sautéed vegetables. Stir constantly for about 2 minutes to cook the flour and prevent any raw taste.
- Slowly whisk in the chicken broth, followed by the whole milk and heavy cream. Continue stirring until the mixture thickens and bubbles gently. Season with kosher salt and ground black pepper to taste.
- Fold in the cooked chicken and frozen peas. Mix until everything is well combined and heated through.
- Open your refrigerated biscuit dough and separate the biscuits. Arrange them evenly on top of the chicken mixture in the skillet or baking dish.
- Place the dish in a preheated oven at 375°F (190°C). Bake for about 20 to 25 minutes, or until the biscuits are golden brown and cooked through.
- Remove from the oven and let it rest for a few minutes. Sprinkle fresh chopped parsley on top for a pop of color and fresh flavor. Serve warm.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven covered with foil at 350°F (175°C) for 15-20 minutes to keep biscuits fluffy.
- Substitute peas with green beans, corn, or bell peppers for variety.
- Use homemade biscuit dough if preferred, just ensure it's chilled before baking.
- Add herbs like thyme or rosemary for an herbal twist.
