Chicken and Biscuits Casserole from Scratch

Chicken and Biscuits Casserole from Scratch

ByDorothy Miller
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I think of this as chicken pot pie without the fuss of a crust. A creamy filling of chicken, potatoes, carrots and mixed vegetables goes into a baking dish, and spoonfuls of homemade buttermilk biscuit dough bake right on top.

It feeds six to eight, it reheats well, and the biscuits soak up just enough of the sauce underneath to taste like dumplings on the bottom and flaky bread on top.

Biscuit dough, gently

Keep the butter cold and stop stirring as soon as the dough comes together. Overworked biscuit dough bakes up tough. Lumpy and shaggy is exactly right.

Make sure the filling is hot when the dough goes on. A warm base helps the bottoms of the biscuits cook through. For more comfort-food chicken, browse my chicken dinner recipes.

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Chicken and Biscuit Casserole

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A hearty chicken and vegetable casserole topped with homemade buttermilk biscuits.

  • Author: Dorothy Miller
  • Prep Time: 20 minutes
  • Cook Time: 25-30 minutes
  • Total Time: 45-50 minutes
  • Yield: 6-8 servings 1x

Ingredients

Scale
  • 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
  • 2 tablespoons butter
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 2 medium potatoes, peeled and diced
  • 1 cup frozen mixed vegetables
  • 1 cup chicken broth
  • 1/2 cup milk
  • 2 teaspoons dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups all-purpose flour (biscuits)
  • 4 teaspoons baking powder (biscuits)
  • 1 teaspoon salt (biscuits)
  • 1/2 cup cold butter, cut into small pieces (biscuits)
  • 3/4 cup buttermilk (biscuits)

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Melt the butter in a large skillet over medium heat. Add the onion, garlic, carrots and potatoes and cook until tender, about 10 minutes.
  3. Add the chicken and cook until browned, 5-7 minutes.
  4. Stir in the frozen vegetables, broth, milk, thyme, salt and pepper. Bring to a boil, then simmer 5 minutes.
  5. For the biscuits, whisk the flour, baking powder and salt. Cut in the cold butter until the mixture looks like coarse crumbs.
  6. Stir in the buttermilk just until a dough forms.
  7. Transfer the chicken mixture to a 9×13-inch baking dish and drop spoonfuls of dough on top.
  8. Bake 25-30 minutes, until the biscuits are golden brown.

Notes

Do not overmix the biscuit dough for the flakiest results.

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Frequently Asked Questions

Can I use store-bought biscuits?

Refrigerated biscuits work fine. Place them on the hot filling and bake according to the package time.

Can I use leftover chicken?

Yes. Skip the browning step and stir the cooked chicken into the filling with the broth.

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