Savory Chicken and Buttery Biscuits Casserole

This casserole is comfort food in a pan: tender savory chicken stewed in a buttery, creamy sauce, topped with pillowy biscuits that get golden and slightly crisp around the edges. It’s the kind of dinner that feels like a hug after a long day — familiar, forgiving, and somehow fancy enough for company if you want to pretend you planned it all along.

My husband calls this “the microwave casserole” because he can reheat a slice and pretend he cooked. True story: the first time I made it, I used leftover roast chicken and a can of something-thick-and-mysterious from the pantry, and the kids practically staged a sit-in until every last crumb was gone. Now it’s a staple on rainy nights and when we want something that feeds everyone with minimal drama. I’ve burned the biscuits once (whoops), over-salted it once (double whoops), and still learned how forgiving this dish is — which is why we keep coming back.

Kitchen Talk

MORE EASY DINNER RECIPES...

DINNER

Easy Vegan Curry Recipes

DINNER

Gordon Ramsay’s Ground Turkey Pasta Recipe

DINNER

Spicy Burrata Rigatoni Recipe

DINNER

Easy Carbonara Recipe by Gordon Ramsay

I’ll be honest: this recipe was born from laziness and necessity. One night I had a sad bag of frozen veggies, two-thirds of a rotisserie chicken, and a pack of store-bought biscuits collecting shame in the fridge. I threw it all together and the result became family legend. Little tricks I learned: letting the filling cool a bit before topping keeps the biscuits from turning to mush, and grating a little extra cheese over the top at the end gives the whole dish a restaurant-y vibe. Also — don’t skip browning the bits in the skillet; those brown bits are flavor gold.

Shopping Tips

– Protein: Rotisserie chicken is your best friend here — tender, seasoned, and no-shred drama. Boneless thighs or leftover roast chicken work great too.
– Dairy: Use whole milk or a mix of milk and cream for richness; low-fat milks can make the sauce thin and sad.
– Cheese: A sharp cheddar or a melty Monterey Jack adds depth; avoid pre-shredded if you can — it melts better and tastes fresher if you grate it yourself.
– Baking Basics: If you’re short on time, canned biscuit dough is legit; for scratch biscuits, keep butter cold for flakier layers.
– Vegetables: Onions and carrots are classic; pick firm carrots and a sweet onion for the best flavor payoff.
– Canned Goods: If using canned soups or broths, opt for low-sodium labels so you control the salt level.

Prep Ahead Ideas

– Shred the chicken and chop the veggies a day ahead; store in airtight containers in the fridge so assembly is minutes.
– Mix the sauce (without adding milk if it thickens overnight) and refrigerate, then warm gently before assembly.
– Par-bake biscuits or make the biscuit dough ahead and keep it chilled; top and bake right before serving for fresher texture.
– Use shallow, oven-safe meal prep containers for individual portions if you want grab-and-go reheats.

✔Time-Saving Tricks

– Use a rotisserie chicken and frozen mixed vegetables to cut down on hands-on time.
– Make the sauce in the same pan you sauté the veggies in — fewer dishes and more flavor from stuck bits.
– Shortcut: canned biscuit dough or even crescent dough works in a pinch and bakes faster.
– Don’t rush the final rest — letting it sit 10 minutes after baking helps the sauce thicken and makes serving cleaner.

✔Common Mistakes

– Adding raw-biscuits directly on piping-hot filling will sometimes result in undercooked centers — let the filling cool a notch or par-bake biscuits a bit.
– I once dumped in too much liquid because I worried about dryness; the fix was a quick slurry of flour and water simmered into the sauce.
– Over-salting is easy with canned broth plus salty cheese — taste before you add more salt.
– If the biscuits brown too fast, tent with foil and finish baking so the middle cooks through without burning the top.

What to Serve It With

– A quick green salad with tangy vinaigrette to cut the richness.
– Roasted Brussels sprouts or a simple sautéed green like garlicky spinach.
– For something cozy, mashed potatoes or buttered peas are nostalgic winners.
– Crusty bread if you want to make it extra saucy.

✔Tips & Mistakes

– Use a room-temperature egg wash on biscuits for a shiny, golden top.
– Salt the filling gradually and taste as you go — cheeses and canned goods hide salt.
– If sauce seems thin after baking, simmer it on the stove for a few minutes to reduce, or stir in a small cornstarch slurry.
– Too-browned biscuits? Loosen with foil and finish at lower heat.

✔Storage Tips

Leftovers keep well in an airtight container in the fridge for 3–4 days; reheat covered in a 350°F oven until warmed through to keep the biscuits from getting rubbery. Cold leftovers are fine for a quick snack or even breakfast with an egg on top — no shame. You can also freeze assembled (uncooked) for up to 2 months — thaw overnight in the fridge before baking.

✔Variations and Substitutions

– Swap chicken for shredded turkey after Thanksgiving — same vibe, different party.
– Use gluten-free flour and store-bought GF biscuit dough to accommodate wheat-free diets.
– Dairy-free? Try a full-fat canned coconut milk with a touch of mustard and dairy-free cheese, though the flavor will shift.
– Skip canned soup and make a simple roux with butter and flour, then whisk in chicken stock and milk for a less processed version.
– Add mushrooms, spinach, or leeks for extra veg; stronger herbs (rosemary, thyme) pair beautifully with the buttery biscuits.

Frequently Asked Questions

Savory Chicken and Buttery Biscuits Casserole

Creamy chicken and vegetables bake under a blanket of golden, buttery biscuits for the ultimate cozy casserole. It’s hearty, comforting, and weeknight-friendly.

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 55 minutes minutes

Servings: 8

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 1 tbsp olive oil
• ▢ 3 tbsp unsalted butter
• ▢ 1 cup diced yellow onion about 1 medium
• ▢ 0.75 cup diced carrots
• ▢ 0.75 cup diced celery
• ▢ 2 tsp minced garlic
• ▢ 0.33 cup all-purpose flour
• ▢ 2.5 cup low-sodium chicken broth warm
• ▢ 1 cup whole milk or half-and-half
• ▢ 4 cup cooked shredded chicken rotisserie works great
• ▢ 0.75 cup frozen peas no need to thaw
• ▢ 1 tsp dried thyme
• ▢ 2 tbsp chopped fresh parsley divided
• ▢ 1.25 tsp kosher salt to taste
• ▢ 1 tsp black pepper
• ▢ 16 oz refrigerated biscuit dough split large biscuits in half if needed
• ▢ 0.5 cup shredded cheddar cheese optional

Instructions

Preparation Steps

• Heat oven to 400°F. Grease a 9x13-inch baking dish.
• Warm olive oil and 1 tbsp butter in a large skillet over medium heat.
• Sauté onion, carrots, and celery until slightly tender, 5–6 minutes. Stir in garlic for 30 seconds.
• Melt remaining butter in the pan. Sprinkle in flour and cook, stirring, 1–2 minutes to form a roux.
• Slowly whisk in warm broth, then milk. Simmer, stirring, until thick and silky, 3–5 minutes.
• Fold in chicken, peas, thyme, salt, pepper, and half the parsley. Taste and adjust seasoning.
• Spread the filling in the dish. Sprinkle cheddar over the top if using.
• Arrange biscuits evenly over the filling. Split large biscuits in half for more coverage.
• Bake until biscuits are deep golden and the filling bubbles, 22–28 minutes. Rest 10 minutes.
• Finish with remaining parsley and serve warm.

Notes

Variation: Swap peas for a mixed vegetable blend or add a pinch of smoked paprika to the gravy. For a cheesy crust, brush biscuit tops with a little milk and sprinkle with Parmesan before baking. Storage: Cover leftovers and refrigerate up to 3 days; reheat at 350°F until hot.

This recipe is an original creation inspired by classic Savory Chicken and Buttery Biscuits Casserole flavors. All ingredient ratios and instructions are independently developed.