Creamy Chicken Biscuit Casserole

Sometimes you just need a warm bowl of comfort food.

This is the kind of meal I want when the weather starts getting colder. Chicken and veggies in a creamy sauce are just the right pairing for fresh baked biscuits. The biscuit topping will soak up some of the sauce underneath them, taking on a dumpling like texture on the bottom, then brown up nicely on top.

I like to leave the biscuits pretty rustic looking. Just pat the dough out into a rectangle and cut it into squares. The benefits are that it dirties less dishes, saves time, and doesn’t waste any dough. I think it looks nice too.

I’ve found that even picky eaters love this Creamy Chicken Biscuit Casserole. All four of my kids ate this without complaining, which is a win around here!

This hearty casserole makes quite a few servings, so you may even have enough for leftovers!

I’d love to hear from you if you try this recipe! Leave a comment here or use the hashtag #thehomecookbook on Instagram. Enjoy!

Print

Creamy Chicken Biscuit Casserole

Creamy chicken and veggies nestled underneath a simple, homemade biscuit topping. Comfort food at it's finest!

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 8

Ingredients

Creamy Chicken

• 1 ½ lbs. Boneless skinless chicken thighs
• 1 T. olive oil
• 1 onion diced
• 1 cup carrots diced
• 3 ribs celery diced
• ½ tsp. Minced garlic
• ¼ cup flour
• 2 cups whole milk
• 2 tsp. Salt or to taste
• ½ tsp. Pepper
• ¼ tsp. Sage
• ¼ tsp. thyme

Biscuit Topping

• 2 cups flour
• 1 T. baking powder
• 1 tsp. Salt
• 1 tsp. Sugar
• 1 stick butter cold and cut into ½” cubes
• ¾ cup milk

Instructions

For the Creamy Chicken:

1. In a pot over medium-high heat, cook chicken in olive oil. Season with salt and pepper to taste.
2. When cooked through, remove chicken from pot and place on a cutting board.
3. Add onion, carrots, celery and garlic to the same pot and reduce heat to medium. Stir frequently until vegetables are soft.
4. Cut up cooked chicken into roughly 1” pieces and return to pot with vegetables.
5. Sprinkle the flour over the chicken and vegetables and toss to coat.
6. While continually stirring, add milk in a steady stream.
7. Add remaining seasonings, salt to taste, and cook until thickened and just beginning to bubble.
8. Turn off the heat and set aside.

For the Biscuit Topping:

1. Whisk flour, baking powder, salt, and sugar together in a large mixing bowl.
2. Cut butter into flour mixture until the pieces of butter are no larger than a pea.
3. Fold in milk and gently press together with your hands into a rectangle.
4. If you like your biscuits to have layers, fold the rectangle in half, pat it back out, and fold it in half again, up to three times.
5. Using a sharp knife or pizza cutter, slice the biscuit dough into 12 squares.

Putting it all Together

1. Preheat oven to 400*F.
2. Grease a 9x13” pan and pour in creamy chicken mixture.
3. Arrange biscuit squares evenly over the top and bake in preheated oven for about 20 minutes or until biscuits are golden brown on top.
4. Serve while hot and enjoy!