Savory Chicken Biscuit Casserole (Printable)

Hearty casserole with tender chicken, vegetables, and fluffy biscuits baked in a creamy sauce.

# What You'll Need:

→ Chicken Filling

01 - 3 cups cooked chicken, shredded or diced
02 - 1 cup carrots, diced
03 - 1 cup celery, diced
04 - 1 cup frozen peas
05 - 1 medium onion, finely chopped
06 - 3 cloves garlic, minced
07 - 4 tablespoons unsalted butter
08 - 1/3 cup all-purpose flour
09 - 2 cups chicken broth
10 - 1 cup whole milk
11 - 1 teaspoon dried thyme
12 - 1/2 teaspoon dried sage
13 - 1/2 teaspoon ground black pepper
14 - 1 teaspoon salt

→ Biscuits

15 - 2 cups all-purpose flour
16 - 1 tablespoon baking powder
17 - 1/2 teaspoon baking soda
18 - 1/2 teaspoon salt
19 - 6 tablespoons cold unsalted butter, cubed
20 - 3/4 cup cold buttermilk

# How To Make:

01 - Preheat the oven to 400°F and grease a 9x13-inch baking dish.
02 - Melt the butter in a large skillet over medium heat. Sauté onions, carrots, and celery for 5 minutes until softened, then add garlic and cook for 1 additional minute.
03 - Stir in the flour and cook, stirring constantly, for 1 to 2 minutes to form a roux.
04 - Gradually whisk in chicken broth and whole milk. Bring to a simmer and cook for 3 to 4 minutes until the sauce thickens.
05 - Add shredded chicken, frozen peas, dried thyme, dried sage, salt, and black pepper. Stir to combine, then transfer the filling to the prepared baking dish.
06 - In a large bowl, whisk together flour, baking powder, baking soda, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Stir in buttermilk just until dough forms.
07 - Drop spoonfuls of biscuit dough evenly over the chicken filling, creating 6 to 8 mounds.
08 - Bake for 25 to 30 minutes until biscuits are golden brown and filling is bubbling.
09 - Allow to stand for 5 minutes before serving to set.

# Expert Tips:

01 -
  • It comes together in just an hour—perfect when you want something impressive without spending all day in the kitchen
  • The creamy sauce and fluffy biscuits create a textural contrast that feels indulgent yet somehow wholesome
  • It's the kind of dish that tastes like someone fussed over it, but honestly, the technique is forgiving enough that even a tired weeknight works
02 -
  • If your sauce seems too thin after simmering, don't panic—give it another minute or two. If it's still not thickening, make a slurry with a tablespoon of flour and a few tablespoons of cold broth, whisk it in, and cook a bit longer
  • Cold butter for biscuits is non-negotiable if you want them fluffy. Room temperature butter will give you dense biscuits, and that's a different dish entirely
  • Don't skip tasting the filling before it goes in the oven—seasoning now means you won't have bland spots later
03 -
  • Make a double batch of biscuit dough and freeze half in ice cube trays—then you can drop frozen biscuit dough onto soups or stews anytime without thawing
  • If your biscuits are browning too quickly while the filling is still cold, tent them with foil for the final 10 minutes of baking
  • The difference between a good casserole and a great one is patience—don't skip the simmering time for the sauce or rush the biscuit assembly

Go Back