Creamed Chicken and Biscuits Casserole Recipe
Introduction
This dish is like a hug in a casserole dish. It blends the flavors of a rich chicken pot pie filling with the comfort of buttery biscuits. The chicken is cooked in a savory cream sauce with onions, carrots, peas, and celery, then topped with biscuit dough that bakes to golden perfection. It’s budget-friendly, filling, and always a hit with kids and adults alike.
Prep time: 20 minutes
Cook time: 35–40 minutes
Total time: 55–60 minutes
Servings: 6
Ingredients
For the creamy chicken filling:
2 tbsp butter
1 tbsp olive oil
1 medium onion, diced
2 medium carrots, diced
2 celery ribs, diced
2 garlic cloves, minced
3 tbsp all-purpose flour
2 cups chicken broth (low-sodium)
1 cup whole milk (or half-and-half for richer flavor)
3 cups cooked chicken, shredded or diced (rotisserie works well)
1 cup frozen peas
1 tsp salt (to taste)
½ tsp black pepper
½ tsp dried thyme (or 1 tsp fresh thyme leaves)
½ tsp paprika (optional, for flavor and color)
For the biscuits (or use canned refrigerated biscuits):
2 cups all-purpose flour
1 tbsp baking powder
1 tsp salt
½ cup (1 stick) cold butter, cubed
¾ cup whole milk (plus 1–2 tbsp if needed)
Instructions
Make the creamy chicken filling:
In a large skillet or saucepan, melt butter with olive oil over medium heat.
Add onion, carrots, and celery. Sauté for 5–6 minutes until softened. Add garlic and cook 1 more minute.
Sprinkle flour over vegetables and stir well, cooking for 1 minute to remove raw flour taste.
Slowly whisk in chicken broth and milk, stirring until smooth. Simmer for 5 minutes until thickened.
Stir in chicken, peas, thyme, paprika, salt, and pepper. Let simmer 2–3 minutes. Remove from heat.
Make the biscuits (skip if using store-bought):
In a large bowl, whisk flour, baking powder, and salt.
Cut in cold butter with a pastry cutter or fork until mixture looks like coarse crumbs.
Stir in milk until a soft dough forms. Don’t overmix.
Turn dough onto a floured surface, pat to 1-inch thickness, and cut out biscuits with a round cutter.
Assemble the casserole:
Preheat oven to 400°F (200°C).
Spread chicken mixture evenly in a greased 9×13-inch casserole dish.
Arrange biscuits on top (they should cover most of the surface but leave a little space for steam to escape).
Bake:
Bake uncovered for 30–35 minutes, until biscuits are golden brown and filling is bubbly.
If biscuits brown too quickly, loosely cover with foil for the last 10 minutes.
Tips & Variations
Shortcuts: Use canned biscuits or frozen puff pastry for an easier topping.
Veggie swap: Add green beans, corn, or mushrooms for extra flavor.
Make-ahead: Prepare filling 1 day in advance and refrigerate; add biscuits and bake when ready.
Creamier option: Stir in ¼ cup heavy cream before baking.
Serving Suggestions
Serve hot, straight from the oven, with a side salad or roasted green beans. It’s a one-dish meal but pairs beautifully with a crisp coleslaw or garlic butter broccoli.