Chicken and Biscuits Recipe – Comfort food is the name of the game when it comes to this Chicken and Biscuits Recipe, combining two southern favorites into one!

For more delicious Chicken Dinner Recipes, be sure to check out my Crockpot Mississippi Chicken, Honey Dijon Chicken Thighs, and Air Fryer Whole Chicken.

a bowl of chicken with a biscuit on top.

When you want a good, stick to your bones, home cooked dinner, this Chicken and Biscuits Recipe is where it’s at. This starts with a creamy chicken casserole base that’s topped with fluffy homemade biscuits, all baked together similar to a pot pie. 

a baking dish of chicken and biscuits.

I love this so much more than a traditional chicken pot pie though, since it’s topped with biscuits instead of crust. And, every bit of this delicious Chicken and Biscuits Recipe is made from scratch, from the filling all the way to the easy drop biscuits!

This is a favorite at our house, and it’s the perfect cozy meal for the cooler weather ahead over the next few months.

This also makes a perfect recipe for using up leftover turkey from the holidays! Just use the same amount in place of the chicken and you’re set. 

a baking dish full of chicken, vegetables, and biscuits.

Ingredients for this Chicken and Biscuits Recipe

Ingredient measurements and full instructions are located in the recipe card below.

  • unsalted butter
  • onion
  • celery
  • carrots
  • frozen peas
  • garlic
  • cooked chicken
  • all purpose flour
  • chicken broth
  • heavy cream
  • baking powder
  • granulated sugar
  • milk
  • sharp cheddar cheese
  • Dry spices: salt, pepper, thyme, parsley, seasoned salt, garlic powder, poultry seasoning
ingredients in bowls on a counter top.

How to Make Chicken and Biscuits Recipe – Step by Step

Ingredient measurements and full instructions are located in the recipe card below.

Step 1: Preheat oven

Preheat the oven to 400 degrees and spray an 11×7-inch baking pan with cooking spray.

Step 2: Cook vegetables

Cook the onion, celery, carrots, and peas in melted butter until tender. Add in the garlic and cook, followed by the chicken and stir everything well.

Step 3: Add flour and cream

Add flour and stir until everything is evenly coated. Cook for 2 more minutes, then add the chicken broth. Stir until the mixture starts to thicken. Season with the thyme, parsley, seasoned salt, poultry seasoning, garlic powder, and some pepper to taste. Stir in the heavy cream and cook until thick. Pour into baking pan.

Step 4: Make biscuits

To make the biscuits, combine the flour, baking powder, salt, and sugar in food processor and pulse to combine. Add the butter and process until crumbly. Add the milk and shredded cheddar and process until the dough comes together in one large clump. Make 6 large rounds of dough and place on top of the chicken mixture. 

Step 5: Bake

Bake until filling is bubbly and biscuits are golden brown on top and cooked through.

Chicken and Biscuits Recipe – Tips and Notes

  • What kind of chicken to use: I like to use leftover cooked and shredded chicken, or rotisserie chicken. You can also poach 2 chicken breasts in boiling water for about 12 minutes then shred the meat.
  • What size baking dish to use: I prepare this in an 11×7 inch baking dish, but any dish of similar size will work fine.
  • For a short cut, you can use a small bag of frozen veggies instead of fresh in this chicken and biscuits recipe. You can also use prepared store-bought biscuits, but your baking time will vary.
  • Use leftover turkey instead of chicken. I always make this when I have leftover Thanksgiving turkey to use up!
a baking dish full of chicken, vegetables, and biscuits.

Making in advance

This makes a great meal to prep and serve at a later time. Make both the filling and the biscuit dough and store separately, covered, in the refrigerator for up to three days. Continue with the recipe as directed when you’re ready to bake.

chicken and vegetables in a bowl topped with a biscuit and fork.

Storing Leftovers

Any leftover chicken and biscuits can be stored in an airtight container in the fridge for up to four days. Reheat in the microwave or in the oven at 325 degrees just until warmed through, about 10-15 minutes.

Freezer Option

I love to make this Chicken and Biscuits Recipe as a freezer meal for a later date. Make as directed through step 4, and place in a freezer safe baking dish. Cover with both plastic wrap and aluminum foil and freeze for up to three months. Allow your chicken and biscuits to thaw in the fridge over night before baking as directed in step 5.

chicken and vegetables in a bowl topped with a biscuit and fork.

If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!

chicken and vegetables in a bowl topped with a biscuit and fork.
5 from 26 ratings

Chicken and Biscuits Cobbler

Yield: 6 servings
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Comfort food is the name of the game when it comes to this Chicken and Biscuits Cobbler, combining two southern favorites into one.

Ingredients

Filling:

  • 3 Tablespoons butter
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 2 medium carrots, chopped
  • 1/2 cup frozen peas
  • 4 garlic cloves, minced
  • 2 cups cooked and shredded chicken
  • 1/4 cup all purpose flour
  • 1 1/2 cups chicken broth
  • 1/2 teaspoon dried thyme
  • 2 teaspoons dried parsley
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon poultry seasoning
  • 1/2 teaspoon garlic powder
  • pepper, to taste
  • 3/4 cup heavy cream

Drop Biscuits:

  • 2 cups all purpose flour
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 cup (1 stick) cold unsalted butter, sliced
  • 1 cup whole milk
  • 1/2 heaping cup shredded sharp cheddar cheese

Instructions
 

  • Preheat the oven to 400°F (200°C). Spray an 11×7-inch baking pan with cooking spray and set aside.
  • Melt the butter in a large skillet over medium high heat. Add the onion, celery, carrots, and peas, and cook until the vegetables are tender, about 5-7 minutes. Add in the garlic and cook for 1 minute more until nice and fragrant. Add the chicken and stir everything well.
  • Sprinkle the flour over the top of the chicken and vegetables and stir until everything is evenly coated. Cook for 2 more minutes, then add the chicken broth to the pan. Stir constantly for 2-3 more minutes until the mixture starts to thicken. Season with the thyme, parsley, seasoned salt, poultry seasoning, garlic powder, and some pepper to taste. Stir in the heavy cream and cook for 2-3 more minutes until nice and thick. Pour into the prepared baking pan.
  • To make the biscuits, combine the flour, baking powder, salt, and sugar in the bowl of a food processor and pulse a few times to combine. Add the butter and process the ingredients together until crumbly. Add the milk and shredded cheddar and process until the dough comes together in one large clump. Use a large spoon or measuring cup (about 1/3 cup) to scoop 6 equal mounds of the dough from the bowl. I then use my hands to make them into roundish balls before placing them on top of the chicken mixture in the baking pan. 
  • Place in the oven and bake for 25-30 minutes until filling is bubbly and biscuits are golden brown on top and cooked through. Let it cool slightly before serving. Enjoy!

Notes

  • What kind of chicken to use: I like to use leftover cooked and shredded chicken, or rotisserie chicken. You can also poach 2 chicken breasts in boiling water for roughly 12 minutes then shred the meat.
  • What size baking dish to use: I prepare this in an 11×7 inch baking dish, but any dish of similar size will work fine.
  • For a short cut, you can use a small bag of frozen veggies instead of fresh. You can also use prepared store-bought biscuits, but your baking time will vary.
  • Use leftover turkey instead of chicken. I always make this when I have leftover Thanksgiving turkey to use up!
Cuisine: American
Course: Main
Calories: 624kcal, Carbohydrates: 46g, Protein: 19g, Fat: 40g, Saturated Fat: 22g, Cholesterol: 136mg, Sodium: 1257mg, Potassium: 597mg, Fiber: 2g, Sugar: 5g, Vitamin A: 4680IU, Vitamin C: 12.3mg, Calcium: 191mg, Iron: 3.5mg
Did you make this recipe?Let me know! Mention @TheBelleoftheKitchen on Instagram or tag #BelleoftheKitchen.