This delicious and easy Chicken and Biscuits Recipe combines roasted chicken, onions, celery, carrots, and peas in a smooth creamy sauce all topped with golden brown homemade cheddar and chive drop biscuits. Think chicken pot pie with tender flavorful drop biscuits.
It is a tried and true family comfort meal that is always a welcome site on the dinner table. This recipes calls for already roasted rotisserie chicken which is readily available at almost all warehouse and grocery stores.
How to make Chicken and Biscuits
Start by melting the butter over medium low heat in a Dutch Oven or heavy pot. Then add the onions and celery and cook until softened. Now add the rosemary, black pepper, and poultry seasoning cooking for 1 minute while stirring constantly. Stir in the flour cooking for about 2 minutes while stirring continuously.
Now stir in the chicken broth and milk alternating between the two. Then add the carrots and simmer until the carrots are tender. Add salt and pepper to taste. Stir in the cooked chicken and frozen peas and remove from the heat. Then pour the mixture into a casserole dish and place in the oven while you make the biscuit dough.
In a bowl whisk together the flour, baking powder, and salt. Using a pastry knife cut in the butter until the mixture is crumbly. Stir in the buttermilk, cheddar, and chives. Drop the biscuit dough by rounded spoonfuls on to the hot chicken mixture. Bake for about 15 minutes or until the biscuits are browned and cooked through.
Recipe note and helpful tips
- Roasted rotisserie chicken works well for this recipe but you can substitute baked chicken breasts, poached chicken, grilled chicken, or even pan fried chicken in this recipe.
- Chop the onions, celery, and carrots finely so there is a little bit in every bite.
- Add the peas frozen so they do not overcook. Almost all frozen peas are blanched which means they have been plunged into boiling water for a few minutes.
- Make your own buttermilk by mixing a scant cup milk with 1 tablespoon lemon juice or white vinegar. Let it sit for 5 minutes and then proceed with the rest of the recipe.
- Feel free to add different vegetables like green beans, corn, or mushrooms.
- If you cook the chicken mixture in a Dutch oven simply add the drop biscuits on top of the warm stew. Then place the pot in the oven uncovered and bake the biscuits that way. That will save you from washing another dish.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Transfer to an oven safe dish covered with aluminum foil and reheat at 350 degrees for about 20-25 minutes.
- Freeze in a sturdy freezer container for up to 3 months. Defrost in the refrigerator overnight. Then transfer to an oven safe dish covered with aluminum foil and reheat at 350 degrees for about 20-25 minutes.
How to prepare Chicken and Biscuits in advance
Prior to Baking – prep the casserole per the instructions up to but not including the biscuit dough. Wrap the casserole several times with plastic wrap and freeze for up to 2 months. Defrost in the refrigerator overnight. Remove from the refrigerator 30-40 minutes prior to baking. Preheat oven to 425 degrees. Once preheated place the casserole dish in the oven.
Then prepare the biscuit dough according to recipe instructions. Remove the casserole from the oven and drop 8 rounded spoonfuls of dough on to the chicken vegetable gravy mixture. Bake for about 15 minutes or until the biscuits are browned and cooked through.
After Baking – prep the casserole and bake as instructed. Cool completely and cover with several layers of plastic wrap and freeze for up to 2 months. Defrost in the refrigerator overnight. Remove the plastic wrap and cover the dish with aluminum foil and reheat at 350 degrees for about 20-25 minutes or until heated through.
More chicken recipes you will love!
Chicken and Biscuits
Ingredients
- Chicken Filling
- 4 tablespoons butter
- 1 medium onion chopped
- 2 ribs celery chopped
- ¼ teaspoon dried rosemary
- ¼ teaspoon pepper
- ⅛ teaspoon poultry seasoning
- ¼ cup flour
- 2 cups low sodium chicken broth
- 1 cup whole milk
- 3 carrots peeled and chopped
- Salt and pepper to taste
- 3 cups cooked shredded or diced chicken
- ⅔ cup frozen peas
- Drop Biscuits
- 2 cups all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup butter cut in small cubes
- 1 cup buttermilk
- 1 cup cheddar cheese
- 1 teaspoon dried chives
Instructions
- Melt the butter over medium low heat in a Dutch Oven or heavy pot. Add the onions and celery; cooking until softened. Add the rosemary, black pepper, and poultry seasoning; cooking for 1 minute while stirring constantly. Stir in the flour cooking for 2 minutes while stirring continuously.
- Preheat oven to 425 degrees. Stir the chicken broth and milk into the pot alternating between the two. Add the carrots and simmer until tender. Add salt and pepper to taste. Stir in the cooked chicken and frozen peas. Remove from the heat. Pour the mixture into a 9x13 baking dish (or equivalent) and place in the oven while you make the biscuit dough.
- In a bowl whisk together the flour, baking powder, and salt. Using a pastry knife cut in the butter until the mixture is crumbly. Stir in the buttermilk, cheddar, and chives.
- Pull the casserole dish out of the oven and drop the biscuit dough by 8 evenly rounded spoonfuls on to the hot chicken mixture. Bake for 12-15 minutes or until the biscuits are browned and cooked through.
Notes
- Roasted rotisserie chicken works well for this recipe but you can substitute baked chicken breasts, poached chicken, grilled chicken, or even pan fried chicken in this recipe.
- Chop the onions, celery, and carrots finely so there is a little bit in every bite.
- Add the peas frozen so they do not overcook. Almost all frozen peas are blanched which means they have been plunged into boiling water for a few minutes.
- Make your own buttermilk by mixing a scant cup milk with 1 tablespoon lemon juice or white vinegar. Let it sit for 5 minutes and then proceed with the rest of the recipe.
- If you cook the chicken mixture in a Dutch oven simply add the drop biscuits on top of the warm stew. Then place the pot in the oven uncovered and bake the biscuits that way. That will save you from washing another dish.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Transfer to an oven safe dish covered with aluminum foil and reheat at 350 degrees for about 20-25 minutes.
- Freeze in a sturdy freezer container for up to 3 months. Defrost in the refrigerator overnight. Then transfer to an oven safe dish covered with aluminum foil and reheat at 350 degrees for about 20-25 minutes.
Nutrition
On the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Jenny
Hi, do I need to change the biscuit measurements if I’m leaving out the cheese? Thanks for the recipe!
Beth Pierce
Sorry about the delay. No you do not need to!
Tinesha
Hi! I’m in the middle of making this right now so hopefully someone can reply right away! 🙏🏾 The recipe doesn’t say how long to leave the chicken/veggie mix in the oven before adding the biscuit dough. Please help!
Beth Pierce
Sorry about that Tinesha. It has been a very busy Christmas and lately I have been a little ill so I am behind. It is just placed in the oven to keep it warm while you mix the biscuit dough. I hope you liked it.
Chris Liebman
Just made it on this blustery April night. Very good! My whole family enjoyed it.
Thanks!
Beth Pierce
My pleasure! So glad that you liked the chicken and biscuits!
Clarice
Such a great meal. It was so delicious. Thank you for sharing the recipe. It was quite easy, and I will make it again.
Fransic verso
Ok, never tried biscuits and chicken in the same recipe before in my life. But it looks so yummy and would love to try it. Thank you for sharing!
Nayna Kanabar
Your recipes are always so complete and delicious. A very tasty dish and perfect for dinner.
briannemanzb
This is such a classic down-home comfort food dinner! Those cheesy drop biscuits are for a hearty and delicious family-friendly meal. YUmm!!!
Stephanie
Yum! Just Yum!! Was glad this uses a pre-cooked chicken because I never seem to have enough time to make dinner. I will make this again for our next ‘snowstorm’ family dinner! So comforting.
Beth Pierce
Thanks, Stephanie! So glad that you liked it!
Leanne Wong
This was absolutely delicious! It’s like chicken pot pie but with biscuits. This is a keeper!
Julie
I love love love chicken pot pie so I know I need to try this recipe. Great job and thanks for sharing your talents!
Beth Pierce
The pleasure is all mine Julie!
Sharon
I’m known for making great chicken pot pie but this is even better. It is now one of my families favorites. My kid even ask for it for her birthday meal. Thank you for sharing.
Beth Pierce
The pleasure is all mine Sharon! So glad that you like it!
Marysa
I’ve never had chicken and biscuits before. Sounds like the perfect pairing! I love comfort food like this.
Lynndee
My whole family loved this recipe. This is comfort food at its best. Thanks for sharing.
Catalina
Oh my goodness! This looks so inviting! I will make it for the Sunday family brunch!
Tami Creates
I LOVE chicken & biscuits and this looks soo good! Definitely pinning for later 🙂