Is there anything more comforting than a bubbling hot casserole fresh from the oven? This Creamy Chicken and Biscuit Casserole is everything you crave in one dish—tender chicken, hearty vegetables, a velvety cream sauce, and buttery golden biscuits baked right on top.

This family-friendly recipe combines the warmth of a classic pot pie with the ease of a one-pan casserole. Whether you’re using leftover rotisserie chicken or starting from scratch, this dish is a life-saver on busy weeknights and a hit at weekend gatherings. The rich, creamy filling pairs perfectly with the fluffy, golden biscuits, making it a meal that’s as satisfying as it is simple.

We love how versatile this casserole is—you can swap in seasonal vegetables, use gluten-free biscuit dough, or add herbs for extra flavor. And best of all? It’s a complete meal in a single pan. Less cleanup, more comfort.

If you love cozy meals like this, check out our Classic Chicken Pot Pie—another hearty favorite made for sharing.

So grab your baking dish and let’s get started!

Ingredients for Creamy Chicken and Biscuit Casserole

Here’s what you’ll need to bring this satisfying dish to life. This recipe includes a creamy filling and an easy biscuit topping.

For the Filling:

• 3 cups cooked, shredded chicken (rotisserie or homemade)
• 2 cups mixed frozen vegetables (peas, carrots, corn, green beans)
• 1 small onion, finely chopped
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 2 cups chicken broth
• 1 cup whole milk (or heavy cream for extra richness)
• ½ tsp garlic powder
• ½ tsp dried thyme
• Salt and black pepper to taste

For the Biscuit Topping:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• ½ cup (1 stick) cold unsalted butter, cubed
• ¾ cup buttermilk (plus extra if needed)

Ingredient Tip: Use low-sodium chicken broth to control the saltiness of the dish.
Optional Add-Ins: Add sautéed mushrooms or chopped spinach for extra nutrition.
Learn More: Guide to Choosing the Right Flour for Baking

How to Make Creamy Chicken and Biscuit Casserole

This recipe comes together in three parts: the creamy base, the biscuit dough, and the final bake.

1. Make the Creamy Chicken Filling

1. Preheat oven to 400°F (200°C).
2. In a large skillet or saucepan, melt butter over medium heat. Add chopped onions and cook until translucent (about 4–5 minutes).
3. Stir in flour and cook for 1–2 minutes to form a roux.
4. Slowly whisk in chicken broth and milk. Bring to a simmer until thickened (5–7 minutes).
5. Add garlic powder, thyme, salt, and pepper.
6. Stir in shredded chicken and mixed vegetables. Simmer for another 3–4 minutes.
7. Pour mixture into a greased 9×13-inch baking dish.

2. Make the Buttermilk Biscuit Topping

1. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
2. Cut in cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
3. Stir in buttermilk until a soft dough forms. Do not overmix.
4. Drop spoonfuls of biscuit dough evenly over the filling.

3. Bake the Casserole

1. Place the baking dish in the preheated oven and bake for 25–30 minutes, or until the biscuits are golden and cooked through.
2. Let rest for 5 minutes before serving.

Pro Tip: Brush the biscuit tops with melted butter and a sprinkle of parsley for a golden finish.
Pair with this: Try it with our Easy Green Chile Chicken Casserole for a vibrant side.

Expert Tips for Perfect Creamy Chicken and Biscuit Casserole

• Chicken Shortcut: Use pre-cooked rotisserie chicken to save time.
• Make it Gluten-Free: Substitute with gluten-free flour and gluten-free biscuit mix.
• Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezing: Assemble the filling and freeze it (without the biscuits). When ready to eat, thaw and add fresh biscuit dough before baking. USDA Guidelines on Freezing Casseroles
• Reheating: Reheat in the oven at 350°F for 15–20 minutes, covering loosely with foil to prevent overbrowning.

Frequently Asked Questions About Creamy Chicken and Biscuit Casserole

Can I use canned biscuits?

Yes! Canned biscuits are a great shortcut. Just space them out evenly to allow room for rising.

Can I make this ahead of time?

Absolutely. You can prep the filling a day in advance and refrigerate. Add biscuit dough just before baking.

Can I use fresh vegetables?

Yes. Sauté them first to ensure they cook through—especially root veggies like carrots or potatoes.

How do I keep the biscuits from getting soggy?

Make sure the filling isn’t too watery and bake uncovered so the tops crisp up nicely.

What can I serve with this casserole?

A fresh green salad, roasted vegetables, or Roasted Root Vegetables Recipe make perfect sides.

Conclusion

This Creamy Chicken and Biscuit Casserole is the kind of hearty, satisfying meal that brings everyone to the table. With its buttery biscuits and rich, savory filling, it’s comfort food at its finest—easy enough for weeknights, impressive enough for guests.

Give it a try this week, and let us know how it turns out in the comments below! Don’t forget to share your photos and tag us on Instagram.

Looking for more cozy meals? Try our Burrito Bowl Casserole next—it’s another one-pan wonder.