My Chicken Casserole with Biscuits is a creamy, flavorful simple dinner that tastes similar to chicken pot pie, but it is easier to make and bakes up in one pan. Grab the chicken and biscuits casserole recipe for this cozy, comfort food and see all my tips for how to make it. Save the recipe now so you can always find it.
It is really cozy season in Michigan now. We have had our first snow and our nighttime temperatures are already dipping into the 20’s. Part of me is absolutely not ready for it. And then part of me is ready for the slowness and togetherness that comes from the colder seasons. I love how the holiday months and deep winter months always feel nostalgic in the most comforting ways. And when it comes to making homey and memorable dinners, my Chicken Casserole with Biscuits recipe is a favorite around here. Warm, hearty, comfort food is a must right now and my chicken and biscuits casserole recipe is one that satisfies all the criteria. With tender chicken, smooth and creamy sauce, fresh vegetable and flavorful herbs it is sure to be a dish that will be remembered.
Making the chicken casserole
The Chicken Casserole with biscuits recipe is made in two parts. The first part includes making the chicken casserole itself. This is the portion of the recipe that is very similar in taste and texture to a chicken pot pie. It is creamy, so flavorful from the dried and fresh herbs and uses tender, chicken thighs to create a thick, soup-like casserole that is cozy and comforting. before starting, I use a dried herb and seasoning mix to flavor this chicken. Half of this is used now and then half is used later. Then I add butter to a pan over medium heat. Once that is melted onions are added and then garlic, carrots and celery. This is all cooked down for about 10 minutes total.
Cooking the chicken
The chicken is then added to the pan and lightly browned. To do this, you might need to push the vegetables over to the sides of your pan to make space for the chicken on the bottom. This take about another 5 minutes and then I add the rest of the seasoning and flour to give it a beautiful flavor and thicken the sauce.
Creating the creamy sauce
The smooth and rich sauce gets its flavor from chicken stock and heavy cream. Using stock creates a more flavorful base than just using a broth. And the high fat content with the heavy cream helps to make the chicken more tender. Before the biscuits are added I like to include frozen peas and fresh herbs. You can also add in green beans, spinach or even broccoli if you like.
Buttermilk Drop Biscuits
When it comes to making the biscuits for the Chicken Casserole with biscuits recipe, you are making what is called drop biscuits. Basically, they are unfussy biscuits that are literally dropped into the pan and cook on top of the chicken casserole itself. They are delicious, simple and really create a beautiful chicken pot pie-like flavor. I make these with flour, baking powder, baking soda, fine salt, a little garlic powder, cold butter and buttermilk. It is important that the butter is cold because it helps to create more tender, flakey biscuits.
Texture and cooking of the biscuits
In the chicken and biscuits casserole recipe the biscuits themselves will cook on top of the casserole. So the bottoms of the biscuits will be more dumpling-like versus that solid bottom you will have when cooking them by themselves. I recommend checking the biscuits at the 15 minute mark when cooking these to see if they are done. To do this you will need a toothpick or bamboo skewer. Check the thickest biscuit and remember not to go all the way down. If the toothpick or skewer comes out clean then your dish is done.
Optional egg wash
I have included an optional egg wash in the recipe below. I did not use this in the video and you can see my biscuits are lighter, which is fine. The only thing the egg wash will do is brown the tops of the biscuits a little more. It will not alter the taste.
Tips for making my easy Chicken Casserole with Biscuits recipe
- My pan for this recipe is a 17-inch, 3.5 quart enamel pan. Make sure you are making this in something that size or larger to ensure you have enough room to fit the whole recipe. You can find my pan {HERE}.
- You can use heavy cream or half and half in the recipe. I prefer the flavor profile with the heavy cream and recommend that unless you have a diet restriction.
- There is part of the recipe that calls for coarse sea salt (when cooking the chicken) versus part of the recipe that calls for fine salt. Make sure not to mix these two up. The coarse sea salt will nicely flavor the chicken without being too much whereas the fine sea salt is needed to incorporate throughout the biscuits.
- The butter will need to be combined with the buttermilk and/or cut into the batter. I cheat and do this in the food processor by combining the butter and the buttermilk. You can see that in the video. I am using this food processor {HERE}. You can also do this by hand and cut the butter into the flour mix. However, you will need a pasty cutter for that. I have this one {HERE}.
Saving and reheating leftovers
If you have chicken and biscuit casserole leftovers, you can save them in an airtight container in the refrigerator. It can be reheated in the microwave or in the oven. If you are using the oven, place the leftovers in an oven safe pan and bake them on 350 until warmed. This should take about 10 minutes. Leftovers will keep for about 48 hours before the biscuits become a little too soggy.
Looking for more easy, cozy recipes?
If you love simple food that is also delicious like my chicken casserole with biscuits, try these too.
- Italian Meatballs in a Slow Cooker {HERE}
- Pork Tenderloin with Apples and Onions {HERE}
- Kielbasa and Cabbage {HERE}
- Parmesan Mushroom Orzo with Chicken {HERE}
- Easy Salisbury Steaks recipe {HERE}
- Homemade Sloppy Joes {HERE}
- Creamy Italian Sun Dried Tomato Pasta {HERE}
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Thank you so much for visiting today, friends! I hope you love my easy Chicken Casserole with Biscuits recipe. You can find a full, printable recipe below with all the ingredients and steps. Happy Eating.
Easy Chicken Casserole with Biscuits recipe
Equipment
- 17-inch, 3.5 Qt oven safe pan
- Wooden spoon
- Small food processor
- Mixing bowl
- Ice cream scoop
Ingredients
Ingredients for the easy chicken casserole
- 2 tsp dried oregano
- 2 tsp dried basil
- 2 tsp dried thyme
- 1 tsp garlic powder
- 1 tsp garlic salt
- 1 tsp dried rosemary
- 1/2 tsp coarse sea salt
- 1/4 tsp fresh cracked black pepper
- 4 tbsp salted butter
- 1 1/4 - 1 1/5 lbs chicken thighs, cut into 2 inch pieces
- 1 cup yellow onions, diced
- 4 cloves of garlic, minced
- 1 1/2 cups sliced carrots
- 1 1/2 cups sliced celery
- 5 tbsp flour
- 1 1/2 cups chicken stock
- 1 cup heavy cream You can also use half and half if you prefer.
- 4 sprigs fresh thyme
- 3 sprigs fresh oregano
- 1 cup frozen peas
- Additional to top: Sea salt and fresh cracked pepper to taste, fresh parsley, fresh oregano, fresh thyme and fresh basil.
Ingredients for the buttermilk drop biscuits
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp fine sea salt
- 1 1/2 tsp garlic powder
- 4 tbsp cold butter cut into small pieces
- 1 cup buttermilk
Optional Ingredients for an egg wash
- 1 egg
- 2 tbsp water
Instructions
- Preheat the oven to 350 degrees.
- Mix together the dried oregano, dried basil, dried thyme, garlic powder, garlic salt, dried rosemary, coarse sea salt and fresh cracked black pepper. Use half of the seasoning mix and sprinkle it over the cut chicken thighs. Then set those aside.
- In a large, oven safe pan melt the 4 tablespoons of butter over medium heat. Then add the onions and cook for 3-5 minutes or until they are softened and just translucent. Then add the garlic, carrots and celery to the pan. Cook everything for another 5 minutes until the celery has just started to soften.
- Push the vegetables over to the sides and then add the chicken to the pan. I push my vegetable around the edge of the pan and put the chicken in the middle. Sprinkle the rest of the dried seasoning over the chicken and vegetables. Cook until the chicken is lightly browned. This should take about 5 minutes.
- Once the chicken has browned lightly add in the flour and stir to coat everything in the pan. Add in the chicken stock and the heavy cream. Mix everything together and make sure the stock and cream has combined well. Then let this simmer for 5 minutes while you make the biscuits.
- In a large bowl, sift or gently whisk the flour, baking powder, baking soda, sea salt and garlic powder together.
- In a small food processor, combine the cold butter and buttermilk. Pulse until the butter is in small pieces. Then add that to the flour mixture and use a spoon or your hands to combine everything. The dough will be slightly shaggy but you want it to stick together when you squeeze it with your hands. See video to see how it should look. (If you so not have a food processor you can also combine the with the dry ingredients by using a pastry cutter and then adding the buttermilk.)
- Add the peas and the fresh herbs to the chicken casserole now.
- Then use an ice cream scoop to create dough balls the size of a small scoop of ice cream. Lightly flatten them a little and then place them on top of the chicken casserole. Optional: Combine the egg and water to create and egg wash and lightly brush it on top of the biscuit dough.
- Place the casserole in the oven uncovered for 15 - 18 minutes. At 15 minutes, check the biscuits with a toothpick at the thickest part. If the toothpick comes out clean, then the dish is completed. Remember, the biscuits are cooking in liquid so the bottoms will stay more dumpling-like. Do not go all the way down when you check.
- Serve with additional fresh herbs, sea salt and fresh cracked pepper to taste.
Video
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