(Serves 6 | 9×13-inch baking dish)
For the Filling:
- 3 cups (about 1 lb) cooked chicken, shredded or diced (rotisserie works great!)
- 2 tbsp butter
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 cup celery, finely chopped
- 1 cup frozen peas and carrots (or mixed veggies)
- ¼ cup (30g) all-purpose flour
- 2½ cups (600ml) chicken broth
- ½ cup (120ml) milk or half-and-half
- 1 tsp dried thyme
- ½ tsp poultry seasoning (or sage)
- Salt & pepper to taste
For the Biscuit Topping:
- 1 (16.3 oz) can refrigerated biscuit dough (8 biscuits)
- 2 tbsp melted butter
- Optional: Garlic powder, parsley, or grated Parmesan for extra flavor
Pro Tips:
- Don’t skip sautéing veggies—it builds deep flavor.
- Use full-fat milk or cream—makes the sauce richer.
- Cut biscuits in half for more topping coverage.
Step-by-Step Instructions (Creamy, Flaky, Foolproof)
1. Make the Filling
- Preheat oven to 375°F (190°C).
- In a large skillet or Dutch oven, melt butter over medium heat.
- Add onion, celery; cook 5 minutes until soft. Add garlic; cook 1 minute.
- Stir in flour; cook 1–2 minutes to remove raw taste.
- Gradually whisk in broth and milk. Bring to a simmer; cook 3–5 minutes until thickened.
- Stir in chicken, peas/carrots, thyme, poultry seasoning, salt, and pepper. Remove from heat.
2. Assemble the Casserole
- Pour filling into a greased 9×13-inch baking dish.
- Arrange biscuits on top (cut in half for even coverage).
- Brush with melted butter; sprinkle with optional seasonings.
3. Bake to Golden Perfection
- Bake 25–30 minutes, until biscuits are deep golden and filling is bubbly.
- Let rest 5–10 minutes before serving (sauce will thicken slightly).
Serving Suggestions
Classic pairing: With a simple green salad or steamed green beans
Extra comfort: Drizzle with extra melted butter or gravy
Spicy twist: Add a dash of hot sauce or red pepper flakes to the filling
For company: Serve in individual ramekins for a charming presentation
Make-Ahead & Storage Tips
- Fridge: Keeps up to 4 days—reheat covered with foil at 350°F.
- Freeze: Assemble unbaked casserole; freeze before baking. Thaw overnight, then bake as directed (+10 mins).
- Prep ahead: Make filling; store separately. Top with biscuits just before baking.
Frequently Asked Questions
Q: Can I use canned chicken?
A: Yes! Drain well and use 2 (12.5 oz) cans.
Q: Gluten-free?
A: Use GF biscuit dough (like Immaculate Baking Co.) and GF flour or cornstarch (mix 2 tbsp cornstarch + 2 tbsp cold water; stir in after broth).
Q: No frozen veggies?
A: Use fresh—just add 2–3 minutes to sauté time.
Q: Can I make it dairy-free?
A: Use plant-based butter, unsweetened almond milk, and GF biscuits.
The Heart of the Dish
Chicken Biscuit Casserole isn’t just dinner—it’s generosity in a dish. It’s what you make when you want to feed people well without fuss, or when you need a taste of home on a tired night.
So sauté those onions, shred that chicken, and bake with ease. Because the best comfort food isn’t complicated—it’s creamy, flaky, and made with love.
“Good casserole doesn’t need a recipe—it just needs chicken, biscuits, and someone hungry.”
