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This image shows a golden-brown Chicken Biscuit Casserole in a white 9x13-inch ceramic baking dish, resting on a clean white marble countertop. The biscuit topping is perfectly baked and slightly puffed, covering the creamy filling beneath.

Chicken Biscuit Casserole Recipe

Chicken Biscuit Casserole is a cozy and satisfying dish where a creamy, savory chicken and vegetable filling is baked beneath soft, golden biscuits. Perfect for family dinners, it brings comfort food to the table with a simple yet delicious homemade touch.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Course
Cuisine American
Servings 6 people
Calories 451 kcal

Ingredients
  

  • ½ cup chopped onion
  • ¼ cup butter
  • 4 cups diced, cooked chicken meat
  • 4 cups chicken broth
  • 2 tsp white sugar
  • ½ cup chopped celery
  • 2 cloves garlic, minced
  • ½ cup chopped baby carrots
  • 1 tsp dried basil
  • ½ cup all-purpose flour
  • 1 can of peas, drained
  • ½ tsp ground black pepper

Biscuit

  • 2 tsp dried basil
  • 2 cups buttermilk baking mix
  • ⅔ cups milk

Instructions
 

  • Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
    This image shows a preheated oven at 350°F with a white ceramic 9x13-inch baking dish lightly greased with butter, resting on a white marble cooktop.
  • In a large skillet over medium-high heat, melt the butter, then cook and stir the onion, celery, carrots, and garlic until tender.
    This image shows a black non-stick skillet on a white marble cooktop, melting butter and sautéing chopped onions, celery, carrots, and minced garlic over medium-high heat.
  • Stir in flour, sugar, salt, basil, and pepper.
    This image shows a black non-stick skillet on a white marble cooktop, with flour, granulated sugar, dried basil, salt, and pepper sprinkled over sautéed vegetables.
  • Let it boil for 1 minute, then reduce the heat and stir in the peas.
    This image shows a black skillet on a white marble cooktop, with chicken broth added to the vegetable mixture, bubbling and boiling.
  • Simmer for 5 minutes before adding the cooked chicken and stirring to combine.
  • Pour the chicken mixture into the prepared baking dish.
    chicken-mixture-poured-into-greased-white-baking-dish
  • For the biscuits, mix baking mix and basil in a large bowl, then stir in milk to form a dough.
    This image shows biscuit dough divided into rounds and flattened on floured wax paper, on a white marble cooktop.
  • Divide the dough into 6 to 8 balls and flatten each one using your palm on floured wax paper to create rounds.
    This image shows flattened biscuit dough rounds placed evenly on top of the creamy chicken mixture in a white baking dish, on a white marble cooktop.
  • Arrange the biscuit rounds on top of the chicken mixture.
  • Bake for 30 minutes, then cover with foil and bake for an additional 10 minutes.
    This image shows the casserole baking in the white ceramic dish, now covered with foil after 30 minutes uncovered and 10 minutes covered baking.
  • Serve by spooning the chicken mixture over the biscuits.
    This image shows a serving of the creamy chicken mixture spooned over a biscuit on a white plate placed on the white marble cooktop

Notes

  • Rotisserie chicken works great here—it's flavorful and a time-saver.
  • Add a pinch of cayenne for subtle heat and depth.
  • Use frozen mixed veggies as a shortcut instead of chopping fresh.
  • Flatten biscuits slightly thinner for extra golden, crisp edges.