Introduction

This classic Chicken and Biscuits recipe delivers ultimate comfort in one delicious dish. Tender chicken and vegetables in a creamy sauce are topped with flaky, golden biscuits for a satisfying meal. If you enjoy cozy chicken dinners, you might also like this Ginger Chicken and Rice Soup with Bok Choy Recipe or this hearty Chicken Fajita Casserole Recipe. Perfect for family dinners and guaranteed to become a favorite.

Ingredients

The aroma of tender chicken and flaky, golden biscuits baking together creates the ultimate comfort food experience that warms you from the inside out.

• 2 cups cooked chicken, shredded
• 1 can (16.3 oz) refrigerated biscuits
• 1 cup frozen mixed vegetables
• 1 can (10.5 oz) cream of chicken soup
• 1/2 cup milk
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper

Timing

Prep Time	15 minutes
Cook Time	30 minutes
Total Time	45 minutes

Context: This Chicken and Biscuits recipe is about 20% faster than similar recipes, making it perfect for a quick, comforting weeknight dinner.

Step-by-Step Instructions

Step 1 — Prepare the Chicken

Season 1.5 lbs of boneless, skinless chicken thighs with salt, pepper, and a pinch of dried thyme. Heat 2 tablespoons of oil in a large oven-safe skillet or Dutch oven over medium-high heat.

Sear the chicken for 5–7 minutes per side until golden brown. The chicken does not need to be cooked through at this stage. Remove the chicken and set it aside on a plate.

Step 2 — Sauté the Vegetables

In the same skillet, add 1 diced onion, 2 sliced carrots, and 2 chopped celery stalks. Cook for 5–7 minutes until softened.

Stir in 2 minced garlic cloves and cook for 1 more minute until fragrant. This builds a flavorful base for your Chicken and Biscuits.

Step 3 — Make the Sauce

Sprinkle ¼ cup of all-purpose flour over the vegetables and stir for 1 minute to cook off the raw flour taste.

Gradually whisk in 3 cups of chicken broth and ½ cup of heavy cream or half-and-half. Bring to a simmer, stirring constantly, until the sauce thickens slightly.

Step 4 — Combine and Simmer

Return the seared chicken and any accumulated juices to the skillet. Add 1 cup of frozen peas and stir to combine.

Reduce the heat to low, cover, and let the mixture simmer gently for 15–20 minutes. The chicken should be fully cooked and tender enough to shred easily with a fork.

Step 5 — Shred the Chicken

Use two forks to shred the chicken directly in the skillet. For a richer flavor, you can also stir in a tablespoon of fresh chopped parsley.

Taste the filling and adjust seasoning with more salt and pepper if needed. The filling should be thick and creamy.

Step 6 — Prepare the Biscuits

While the filling simmers, prepare your biscuit dough. You can use a homemade buttermilk biscuit recipe or high-quality refrigerated biscuit dough.

If making from scratch, cut 6 tablespoons of cold butter into 2 cups of flour until the mixture resembles coarse crumbs. Stir in ¾ cup of buttermilk just until combined.

Step 7 — Assemble the Dish

Preheat your oven to 400°F (200°C). If your skillet isn’t oven-safe, transfer the chicken filling to a 9×13-inch baking dish.

Drop spoonfuls of biscuit dough over the top of the hot chicken filling, leaving some space between for expansion.

Step 8 — Bake to Perfection

Bake for 15–20 minutes until the biscuits are golden brown and cooked through. The internal temperature of the biscuits should reach 200°F (93°C).

The filling should be bubbly around the edges. If the biscuits brown too quickly, loosely tent the dish with aluminum foil.

Step 9 — Rest and Serve

Let the Chicken and Biscuits rest for 5–10 minutes before serving. This allows the filling to thicken slightly and makes serving easier.

Garnish with additional fresh parsley if desired. Serve warm for the ultimate comfort food experience.

Nutritional Information

Calories	520
Protein	32g
Carbohydrates	42g
Fat	24g
Fiber	3g
Sodium	980mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Turkey or Plant-Based Chicken — Leaner protein options that maintain the classic savory flavor of Chicken and Biscuits.
• Cauliflower Biscuits — A lower-carb, gluten-free alternative that adds a subtle vegetable note.
• Almond or Oat Milk Gravy — Creamy dairy-free gravy perfect for those avoiding lactose.
• Whole Wheat or Gluten-Free Biscuits — Higher fiber or celiac-friendly swaps that keep the dish comforting.
• Low-Sodium Broth — Reduces salt without sacrificing the rich base of your Chicken and Biscuits.
• Greek Yogurt Biscuits — Adds protein and tanginess while cutting back on traditional fats.
• Sweet Potato Topping — A nutrient-dense, lower-carb alternative to classic biscuits.
• Herb-Infused Gravy — Boosts flavor with fresh herbs, allowing for less salt in your Chicken and Biscuits.

Serving Suggestions

• Pair with a crisp green salad or steamed green beans for a balanced meal.
• Serve over mashed potatoes for an extra comforting, hearty dinner.
• Accompany with roasted root vegetables like carrots and parsnips.
• Offer a side of cranberry sauce for a sweet and savory contrast.
• Perfect for cozy family dinners or potluck gatherings.
• Serve in individual ramekins for an elegant, portion-controlled presentation.

These Chicken and Biscuits ideas will help you create a memorable and satisfying meal for any occasion.

Common Mistakes to Avoid

• Mistake: Using cold butter for the biscuits. Fix: Keep butter chilled but work quickly to create flaky layers without melting.
• Mistake: Overworking the biscuit dough. Fix: Mix just until combined to avoid tough, dense biscuits.
• Mistake: A thin, watery chicken stew. Fix: Thicken your filling with a roux or a cornstarch slurry for a hearty texture.
• Mistake: Overcooking the chicken. Fix: Simmer gently until just cooked through to keep the meat tender and juicy.
• Mistake: Underseasoning the entire dish. Fix: Taste and season both the chicken filling and biscuit dough separately.
• Mistake: Baking biscuits on a cold stew. Fix: Start with a hot, bubbling filling so the biscuits cook evenly from the bottom up.
• Mistake: Crowding the pan with biscuits. Fix: Leave space between them to allow for proper rising and browning.
• Mistake: Skipping the egg wash. Fix: Brush biscuit tops with an egg wash for a beautifully golden, glossy finish.

Storing Tips

• Fridge: Store Chicken and Biscuits in an airtight container in the refrigerator for up to 3-4 days.
• Freezer: Freeze Chicken and Biscuits in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Reheat Chicken and Biscuits in the oven at 350°F until the internal temperature reaches 165°F, ensuring food safety.

Always use shallow containers for quicker cooling and more even reheating of your Chicken and Biscuits.

Conclusion

This comforting Chicken and Biscuits recipe is perfect for a family dinner or cozy night in. Give it a try and share your thoughts in the comments below! For another classic comfort dish, try this Chicken and Dumplings.

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FAQs

Can I use store-bought biscuits for this Chicken and Biscuits recipe?

Yes, you can use refrigerated or frozen biscuits to save time. They will bake up fluffy and golden on top of the creamy chicken filling. This shortcut still yields a delicious and comforting Chicken and Biscuits meal.

How can I make my Chicken and Biscuits filling thicker?

To thicken the filling, make a slurry by mixing a tablespoon of cornstarch with two tablespoons of cold water. Stir this into the simmering chicken mixture until it thickens. This ensures your Chicken and Biscuits has a rich, hearty consistency.

Can I prepare Chicken and Biscuits ahead of time?

You can assemble the dish a day in advance and refrigerate it before baking. Let it sit at room temperature for 30 minutes before placing it in the oven. This makes your Chicken and Biscuits a convenient option for busy weeknights.