Savory Chicken Biscuit Casserole

I remember the first time I made this chicken and biscuit casserole, it was on a chilly Sunday afternoon when my kids came home from school famished. I wanted something warm and filling that would remind them of home-cooked comfort. As the aroma of baking biscuits filled the kitchen, I knew I'd stumbled onto something special—a dish that brings everyone to the table without fail.

There was this moment during my second attempt when unexpected guests texted saying they were nearby and could they stop by for dinner. I had just pulled this casserole from the oven—the biscuits golden brown, the filling bubbling at the edges. I set the table, opened a bottle of wine, and everyone sat down thinking I'd spent hours in the kitchen. That's when I knew this recipe was keeper material.

Ingredients

• Cooked chicken (3 cups, shredded or diced): I always reach for rotisserie chicken because it saves time and honestly tastes better than chicken I've poached myself. Make sure it's cooled before you start—warm chicken can make your sauce temperature unpredictable
• Carrots and celery (1 cup each, diced): These are your flavor foundation. Don't skip them, and try to keep the dice consistent so they cook evenly
• Frozen peas (1 cup): I use frozen because they stay bright and don't turn to mush. Fresh are lovely but require cooking first
• Onion (1 medium, finely chopped): The finer the chop, the more this melts into the sauce and becomes invisible yet flavorful
• Garlic (3 cloves, minced): This is where the magic starts to happen. Don't be shy—garlic at this stage is your friend
• Unsalted butter (4 tbsp for sauce, 6 tbsp cold for biscuits): I learned the hard way that cold butter is essential for flaky biscuits, so keep that portion in the fridge until the last moment
• All-purpose flour (1/3 cup for sauce, 2 cups for biscuits): The flour for the sauce acts as your thickening agent—this is when you're making a proper roux, so don't rush the cooking
• Chicken broth and whole milk (2 cups and 1 cup): Good quality broth makes a noticeable difference. Whole milk creates a richer sauce than low-fat, and that richness matters
• Thyme and sage (1 tsp dried thyme, 1/2 tsp dried sage): These herbs whisper in the background, giving everything an earthy, almost rustic quality
• Salt and black pepper (to taste): Taste as you go—the seasoning should feel balanced, not heavy
• Baking powder and baking soda (1 tbsp and 1/2 tsp): These are what make your biscuits rise and become fluffy rather than dense
• Cold buttermilk (3/4 cup): Cold is the key word here—it prevents the butter from melting before you get those biscuits in the oven

Instructions

Get Everything Ready:

Preheat your oven to 400°F and grease that 9x13-inch baking dish well. Having everything prepped and within arm's reach makes the next steps flow smoothly. Take your butter for the biscuits out of the fridge—you want it cold but not rock hard

Build Your Base Flavor:

Melt that 4 tbsp of butter in a large skillet over medium heat. Listen for the gentle sizzle as the onions, carrots, and celery hit the pan. Spend these 5 minutes getting the vegetables soft and fragrant—you're not rushing this, you're building. When they're tender, add the garlic and let it bloom for just a minute. The smell changes, deepens. That's your signal to move forward

Create the Sauce Foundation:

Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes. This is making your roux, and you want to cook out any raw flour taste without letting it brown. You're looking for a smooth paste that coats the vegetables

Bring It Together:

Slowly pour in the chicken broth while whisking—take your time so there are no lumps. Then add the milk in the same patient way. As the heat rises, watch it thicken before your eyes. This takes about 3-4 minutes and feels like kitchen magic when you get it right

Season and Combine:

Fold in the cooked chicken, peas, thyme, sage, salt, and pepper. Stir gently so you don't shred the chicken further. Taste it now—this is your chance to adjust the seasoning. Pour everything into your prepared baking dish

The Part Where Magic Happens:

In a separate bowl, whisk together the biscuit flour, baking powder, baking soda, and salt. Now cut in the cold butter—use a pastry cutter or two knives and work quickly so the butter stays cold and in small pieces. When it looks like coarse crumbs, you've nailed it. Stir in the cold buttermilk just until a dough forms. Don't overmix or your biscuits will be tough. The dough should be slightly shaggy

Top and Bake:

Drop spoonfuls of biscuit dough over the chicken mixture in roughly 6-8 mounds—they don't need to cover everything, they'll expand as they bake. Slide the whole thing into the oven and bake for 25-30 minutes. You'll know it's done when the biscuits are golden brown on top and you can see the filling bubbling up around the edges

The Rest is Important:

Let it stand for 5 minutes before serving. I know it's hard to wait, but this gives everything a chance to set slightly and makes serving cleaner

Save

This dish became my go-to when someone in the family wasn't feeling well, or when we needed something that felt celebratory without being complicated. There's something about a casserole that says 'I'm taking care of you' in a way fancier dishes never quite manage.

Keeping It Fresh

This casserole actually tastes better the next day—the flavors have time to meld together overnight. You can make the filling and biscuit dough separately, cover them, and refrigerate for up to 24 hours. When you're ready to bake, assemble it cold and just add 5-10 minutes to the baking time. If you've already baked it, leftovers reheat beautifully in a 350°F oven covered with foil until warmed through.

When You're Missing Something

Here's where this recipe shows its flexibility. Don't have sage? Use thyme. Missing peas? Add diced bell peppers, corn, or green beans instead. No buttermilk? Mix regular milk with a tablespoon of lemon juice or vinegar and let it sit for 5 minutes. Prefer a richer sauce? Swap the whole milk for half-and-half or even a splash of heavy cream. I've even made this with rotisserie turkey and it was perfect. The bones of the recipe are sturdy enough to handle your substitutions.

Serving Ideas That Clicked

A simple green salad alongside this is essential—the acidity cuts through the richness beautifully. A crusty bread to soak up the sauce is another winner. Some people serve it with roasted broccoli or asparagus on the side, and honestly, that's lovely too. I've even paired it with a light cranberry sauce when we were cooking for a more formal dinner, and the slight tartness was just right. Here are the things I always remember to mention as people are leaving the kitchen after trying this:

• If you make this ahead and refrigerate before baking, cover it loosely with foil for the first 15 minutes of baking so the biscuits don't brown too fast
• One spoon of filling to two spoonfuls of biscuit is the perfect ratio—don't be shy with the filling when you serve
• This freezes beautifully for up to three months, either baked or unbaked, so make a double batch and stash one away for a rainy day

Save

This is the kind of recipe that becomes part of your life—the one you make when you want to feel capable in the kitchen and feed people something that tastes like love. It never gets old.

Questions & Answers

→ Can I use rotisserie chicken for this dish?

Yes, rotisserie chicken works well and saves preparation time without compromising flavor.

→ What can I substitute for whole milk in the sauce?

Half-and-half or cream can be used for a richer sauce, while plant-based milks may alter the texture.

→ How do I know when the biscuits are done baking?

Look for a golden-brown color on top and edges, with the filling bubbling underneath.

→ Can I add fresh herbs to enhance flavor?

Adding parsley or dill brightens the flavors and complements the savory ingredients nicely.

→ Is it possible to prepare this in advance?

You can assemble the casserole a day ahead and refrigerate; bake when ready to serve for best results.