Easy Chicken and Biscuits

We LOVE a good down-home recipe here at Mom’s Dinner, and I don’t know that it gets more down-home than this Chicken and Biscuits Casserole. I recently updated this recipe and it is better than ever…like make you weak in the knees, delicious! This recipe is like a mic drop. Nothing else needs to be said. It’s THAT good. Promise 🎤

You will start by making one of the best chicken stews ever. Start with butter, which is always a good start. It’s full of carrots, peas, onions, garlic, celery, and seasonings. A roux is made with Better Than Bouillon Chicken Base and a little flour. Then chicken broth and heavy cream make it a “stew”. Bake it all in the oven topped with store bought biscuits and viola, dinner is ready.

Jump to:

• Why You Are Going To Fall In Love with This Recipe
• Chicken N Biscuits Ingredients
• How to Make Chicken and Biscuits
• How To make Ahead
• Storing
• How To Reheat
• Chicken and Biscuit Recipe FAQ’s
• More Comfort Food Recipes
• Did you make this recipe?
• Chicken and Biscuits Casserole
• Leave a comment and rate this recipe!

Why You Are Going To Fall In Love with This Recipe

If it’s comfort food, we take it very seriously here at Mom’s Dinner! BUT we also believe that really good food doesn’t need to be complicated. Here are 8 other reasons (like you needed more reasons) to make this recipe asap:

1. Perfect dinner for a cold night. Aren’t cozy dinners the best!?
2. The chicken filling is bursting with flavor from the chicken base.
3. A little heavy cream added to the filling makes it extra luscious.
4. The recipe has the perfect amount of filling to biscuit ratio.
5. Use a store bought biscuit to make dinner a little easier.
6. Make Ahead Friendly! Instructions below.
7. Great recipe for a rotisserie chicken (Helloooo Costco) or leftover shredded chicken.
8. The chicken filling is the perfect amount of thickness. It is creamy and hearty without being gluey and glumpy.

Chicken N Biscuits Ingredients

Chicken – this is a great time to use a rotisserie chicken from the store or leftover chicken! If not you can cook up a combo of chicken breasts and chicken thighs to shred for the filling. Poached chicken or Instant Pot Chicken works really well too. I find that I prefer shredded chicken over chopped chicken for the stew.

Biscuits – this recipe calls for store bought biscuits, but you can certainly make your own biscuits, if you prefer that. This Easy Drop Biscuit Recipe would be a great option. The biscuits stay a little “wet” on the bottom, which makes them like a biscuit/dumpling combo. If you are totally opposed to that you can cook the biscuits separate and place them on top of the stew for serving.

Butter – Perfect start to the recipe, the veggies cook up beautifully in the butter. It also makes a roux with the flour to thicken the stew. Salted butter is the only butter we recognize here at Mom’s Dinner. If you use unsalted butter you will want to add an extra dash or two of salt to the dish.

Onion, Carrots, Celery – along with the frozen peas, these are the veggies for the Chicken and Biscuit filling. Cut the veggies all about the same size (similar to the peas). I have found that this veggie chopper does a great job!!!!

Frozen Peas – make sure to use frozen peas, not canned peas. If you use canned peas they will be too mushy once everything is cooked. No need to thaw your peas, they will warm through in the oven. Add the peas last into the stew so they retain their texture and color.

Seasonings – a mix of kosher salt, black pepper, onion powder is all you need to season the chicken stew perfectly. You want the flavor of the chicken and veggies to shine.

Chicken Base – SECRET INGREDIENT, always!!! If I am making any kind of chicken stew, chicken soup or chicken casserole, you better bet there is going to be Better Than Bouillon in it! It is a staple in my kitchen. This is what gives this Chicken and Biscuit recipe a blast of flavor.

Chicken Broth – you can use a chicken stock or chicken broth for the filling. A stock will have a little more flavor than a broth. If you make your own chicken stock from leftover rotisserie chicken bones, that is great too!

Heavy Cream- this helps thicken the chicken stew and makes it more luscious when it cooks in the oven.

How to Make Chicken and Biscuits

This is a quick overview of how to make this Chicken and Biscuit Casserole. For more detailed instructions and ingredient amounts, pop down to the recipe card.

How To make Ahead

This can be a great meal prep or make ahead meal for a family dinner.

• Make the chicken filling completely.
• Pour into a 9×13 baking dish and let cool.
• Cover and pop in the fridge for up to 2 days.
• Place on a rimmed baking sheet and place in a 350°F oven for 25 minutes.
• Remove from the oven and top with biscuits. Bake for another 20 minutes.

Storing

Store any leftover Chicken and Biscuits in the fridge, covered, for up to 4 days. The stew will thicken as it sits in the fridge. It will thin when you reheat.

How To Reheat

To reheat the stew, simply microwave each portion in a microwave safe bowl for 1 minute. I like to cover with a damp paper towel. Give it a stir and add a biscuit on top, microwave for an additional 15-20 seconds.

To reheat the whole casserole, cover with foil and place in a 350°F oven for 20-25 minutes. Make sure the center is warmed through before serving.

Chicken and Biscuit Recipe FAQ’s

These are some common questions we get about Chicken and Biscuits. I hope this helps!

How To Thicken The Stew?

If you follow the recipe as written the stew should be perfectly thick. But I know that things don’t always go as planned in the kitchen.

If you haven’t baked the Chicken and Biscuits yet and want to thicken the stew a little more, you can add some more heavy cream and simmer a little longer. Another options is to stir in a mixture of 1 tablespoon cornstarch combined with 1 tablespoon cool water (called a cornstarch slurry) while the stew is simmering, that will thicken it very quickly.

If you have already cooked the entire dish and the stew doesn’t seem thick enough, wait about 10 minutes. As it cools the stew should thicken up perfectly.

If you waited the 10 minutes and it still isn’t thick enough, remove the biscuits from the top, pour the stew into a pot over medium heat, in a separate bowl stir together 1 tablespoon cornstarch and 1 tablespoon cool water. Once the stew simmers stir int he cornstarch slurry. It should thicken up very quickly. Reassemble the dish and serve!

Can I Use Crescent Rolls?

The answer here is two fold…You can use crescent rolls BUT I wouldn’t recommend baking the crescent rolls ON TOP of the Chicken and Biscuits. They are a more delicate roll that may stay too soggy if cooked on top. BUT you can cook them separately and then serve them on top.

Can I Use Homemade Biscuits?

Hell yeah, you can use homemade biscuits. Can I come over for dinner? Use any homemade biscuit recipe you would like. However, if the cook time for those biscuits is more than 20 minutes, adjust the cook time after you add them to the top of the casserole.

What Spices & Seasonings Enhance Chicken and Biscuits?

You really want the chicken, veggies and biscuits to shine here, so this is not the time for curry or paprika etc… We think that the Better Than Bouillon Chicken Base adds such amazing flavor to the stew. Then just some of the standby’s are great seasoning – salt, pepper, onion powder, garlic powder. However, if you still want to add some extra flavor, here are some things that will work:

• Extra Black Pepper
• Thyme
• Rosemary
• Sage
• Poultry Seasoning
• Chicken Stock instead of Chicken Broth
• Garlic Powder

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