Chicken and Biscuits

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.

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Chicken and Biscuits

This Chicken and Biscuits casserole is comfort food at its best with roasted chicken in a rich creamy gravy with onions, celery, carrots and peas all topped with tasty cheddar drop biscuits.

 

5 from 25 votes

Print Pin Rate

Course: main meal chicken

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Servings: 8 servings

Calories: 534kcal

Author: Beth Pierce

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

Calories: 534kcal | Carbohydrates: 37g | Protein: 26g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 670mg | Potassium: 799mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5151IU | Vitamin C: 12mg | Calcium: 301mg | Iron: 3mg

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