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!

Creamy Chicken Biscuit Casserole
Creamy chicken and veggies nestled underneath a simple, homemade biscuit topping. Comfort food at it's finest!
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:
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In a pot over medium-high heat, cook chicken in olive oil. Season with salt and pepper to taste.
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When cooked through, remove chicken from pot and place on a cutting board.
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Add onion, carrots, celery and garlic to the same pot and reduce heat to medium. Stir frequently until vegetables are soft.
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Cut up cooked chicken into roughly 1” pieces and return to pot with vegetables.
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Sprinkle the flour over the chicken and vegetables and toss to coat.
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While continually stirring, add milk in a steady stream.
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Add remaining seasonings, salt to taste, and cook until thickened and just beginning to bubble.
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Turn off the heat and set aside.
For the Biscuit Topping:
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Whisk flour, baking powder, salt, and sugar together in a large mixing bowl.
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Cut butter into flour mixture until the pieces of butter are no larger than a pea.
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Fold in milk and gently press together with your hands into a rectangle.
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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.
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Using a sharp knife or pizza cutter, slice the biscuit dough into 12 squares.
Putting it all Together
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Preheat oven to 400*F.
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Grease a 9x13” pan and pour in creamy chicken mixture.
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Arrange biscuit squares evenly over the top and bake in preheated oven for about 20 minutes or until biscuits are golden brown on top.
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Serve while hot and enjoy!