This recipe for Chicken and Biscuits is like THE ULTIMATE comfort food! The luscious and creamy chicken filling is topped with fluffy cheesy biscuits. YUM!!! The end result is like if a chicken pot pie and chicken and dumplings had a baby.

This is the perfect meal to make for the whole family and even pleases the picky eaters at my house. It is so heartwarming and perfectly filling, and it's definitely a dinner-time staple the moment the weather turns cool.
Ingredients
While I typically stand for 100% homemade in most of my recipes, this is a perfect place to use a rotisserie chicken, some frozen veggies, and pretty much the only time I use a can of cream of chicken soup EVER!
But this is just one of those recipes that feels like childhood, so those ingredients are a must for achieving just the right flavor.
I justify the use of prepared ingredients by the fact that I make homemade biscuit dough for the topping. And I LOVE the addition of the cheese. It rounds everything out and just boosts the flavor a little bit.
Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.
Method
First, make the biscuit topping so it can rest in the fridge while you prepare the filling.
Beat the egg and buttermilk together and set aside. Then cut the butter into the flour mixture with your hands or a pastry blender till small pea-sized pieces remain. Then mix in the egg/milk till stick and fold the cheese in. Rest in the fridge for 20-30 minutes until needed to top the chicken mixture.
Next, prepare the chicken mixture by sweating some onions in butter till soft. Then whisk in the four to form a roux, for about 1 minute.
Whisk in the chicken stock and cream of chicken soup. Bring them to a boil for about five minutes, whisking ofter till slightly thickened.
Take the sauce mixture off the heat and stir in the chicken and frozen veg. Place it in a greased 9x13-inch pan and dollop or scoop the biscuit mixture over it. I like to use a 1-ounce scoop, but you can also just dollop it on with two spoons.
Bake until the biscuits are set and golden brown on top. Let it rest for 5-10 minutes to allow the biscuits to finish cooking and top with parsley if you like before dishing it out.
Notes & Tips
Making the biscuit topping needs to be the first thing you do because the mixture needs to chill in the fridge for 20-30 minutes. It's the perfect amount of time to make the filling, plus making the biscuits only takes like 5 minutes.
I like to grab a rotisserie chicken for this recipe. While you could use chicken leftovers and chop them up, or poach 3-4 chicken breasts to use, it just makes it super quick and easy. Shred it the moment you bring it home from the store while still a little warm to make it easy and keep it in the fridge for up to 3-4 days to use when needed.
The shortcut of having chicken ready, frozen veg, and a can of condensed soup, means I can assemble this whole recipe, even making the biscuits in about 30 minutes. That makes it a perfect weeknight dinner option for even the busiest days.
Letting the dish rest for 5-10 minutes after coming out of the oven is an important part of the recipe. The chicken mixture will be very loose, but when the biscuits cool, they 1. Finish Cooking, and 2. Soak up some of the excess liquid and thicken up the whole mixture. You will notice any leftovers will be much thicker than the day you eat it.
Store any leftovers in an air-tight container in the fridge for up to 5 days.
Substitutions
IF you don't want to make the biscuits, you can use 1 can of store-bought biscuits. BUT I encourage you, with the other shortcuts accounted for, to make them. They really take no time to make and are SO worth it!
If you have SUPER picky eaters, you can leave the onion out. But I would say just chop it super small and it will disappear, the flavor is worth having it there.
You can swap the store-bought chicken soup for homemade if you want to go the extra mile. I share a recipe HERE.
I use frozen vegetables out of convenience. If you have fresh of any of them around, absolutely use them. They will perform just as well.
Did you make this recipe? Let me know by leaving a review or comment! And be sure to sign up for my newsletter, and follow along on Instagram, Pinterest, and Facebook!
📖 Recipe
Chicken and Biscuits
This Chicken and Biscuits is like THE ULTIMATE comfort food! The luscious and creamy chicken filling is topped with fluffy cheesy biscuits. YUM!!
Ingredients
for the biscuit topping:
- 1 large Egg
- ¾ cup Buttermilk
- 2 cups Self-Rising Flour
- 1 tablespoon Baking Powder
- ½ teaspoon Baking Soda
- 12 tablespoons Unsalted Butter, room temp (1 ½ sticks)
- 1 cup White Cheddar Cheese
for the chicken filling:
- 4 tablespoons (½ stick) Unsalted Butter
- 1 small Yellow Onion, diced
- ¼ cup All-Purpose Flour
- One 32-ounce box Chicken Stock
- One 22.6-ounce can Condensed Cream of Chicken Soup
- 4 cups shredded Chicken Meat from 1 store-bought Rotisserie Chicken
- 1 bag frozen Peas and Carrots
- 1 cup frozen Corn
- Kosher Salt, Morton’s
- Freshly Cracked Black Pepper
Instructions
for the biscuit topping:
- Beat together the egg and buttermilk in a measuring cup.
- In a large bowl, whisk together the flour, baking powder, and baking soda. Cut the butter into the flour with your hands or a pastry blender until pea-sized pieces remain.
- Stir in the beaten egg and buttermilk until the dough comes together into a sticky mass. Fold in the cheddar cheese.
- Cover the bowl and refrigerate for 20-30 minutes while you prepare the filling.
!for the chicken filling:
- Preheat the oven to 375°F.
- Lightly coat a 9 × 13-inch pan with cooking spray.
- In a large soup pot or Dutch oven, melt the butter over medium-low heat and cook the onion until tender and translucent, 3 to 4 minutes. Stir in the flour and cook for 1 minute, stirring often and scraping the bottom of the pot.
- Whisk in the chicken broth and continue whisking until the flour is fully incorporated, then add the chicken soup and increase the heat to medium-high until the mixture reaches a gentle boil. Add some salt and pepper and adjust as needed to your liking. Simmer for about 5 minutes.
- Remove from the heat and stir in the shredded chicken and frozen peas, carrots, and corn. Taste and adjust the salt and pepper if needed.
- Pour the mixture into the prepared baking dish and top with 1-ounce scoops of the biscuit topping mixture, or just dollop it on as desired.
- Bake in the preheated oven for 30-35 minutes, until the biscuits, have puffed on top and gotten golden brown.
- Remove from the oven and let rest for at least 5-10 minutes before serving.
Notes
Notes & Tips
Making the biscuit topping needs to be the first thing you do because the mixture needs to chill in the fridge for 20-30 minutes. It's the perfect amount of time to make the filling, plus making the biscuits only takes like 5 minutes.
I like to grab a rotisserie chicken for this recipe. While you could use chicken leftovers and chop them up, or poach 3-4 chicken breasts to use, it just makes it super quick and easy. Shred it the moment you bring it home from the store while still a little warm to make it easy and keep it in the fridge for up to 3-4 days to use when needed.
The shortcut of having chicken ready, frozen veg, and a can of condensed soup, means I can assemble this whole recipe, even making the biscuits in about 30 minutes. That makes it a perfect weeknight dinner option for even the busiest days.
Letting the dish rest for 5-10 minutes after coming out of the oven is an important part of the recipe. The chicken mixture will be very loose, but when the biscuits cool, they 1. Finish Cooking, and 2. Soak up some of the excess liquid and thicken up the whole mixture. You will notice any leftovers will be much thicker than the day you eat it.
Store any leftovers in an air-tight container in the fridge for up to 5 days.
Substitutions
IF you don't want to make the biscuits, you can use 1 can of store-bought biscuits. BUT I encourage you, with the other shortcuts accounted for, to make them. They really take no time to make and are SO worth it!
If you have SUPER picky eaters, you can leave the onion out. But I would say just chop it super small and it will disappear, the flavor is worth having it there.
You can swap the store-bought chicken soup for homemade if you want to go the extra mile. I share a recipe HERE.
I use frozen vegetables out of convenience. If you have fresh of any of them around, absolutely use them. They will perform just as well.
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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 483Total Fat: 29gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 125mgSodium: 1162mgCarbohydrates: 30gFiber: 1gSugar: 3gProtein: 26g
This is an estimated caloric value, actual numbers may differ based on the ingredients used.
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