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A bowl of chicken and biscuits with peas and carrots

Chicken and Biscuits Casserole

This family favorite easy, creamy chicken and biscuits casserole with tender homemade biscuits takes a couple of shortcuts without compromising on flavor. It's totally doable on a weeknight!
Course Main Dish
Cuisine American
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 servings
Calories 986kcal
Author Ann Otis



  • 6 tablespoons unsalted butter
  • 1 medium onion chopped
  • 6 tablespoons all purpose flour
  • 3 cups chicken broth
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup evaporated milk
  • 2 cups frozen peas and carrots
  • 1 rotisserie chicken shredded


  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt (more to taste)
  • 12 tablespoons unsalted butter cold
  • 1 ¼ cups buttermilk or 1 cup and 3 tablespoons milk stirred with 1 tablespoon white vinegar or lemon juice



  • Preheat the oven to 375 degrees F
  • In a large saute pan or skillet, melt the butter over medium heat. Add the chopped onions and cook until softened, but not browned, about 5 minutes. 
  • Whisk in the flour and cook, whisking constantly, for one minute. Slowly pour in the chicken broth, while continuing to whisk, to avoid clumping. Season with salt and pepper.
  • Slowly pour in the evaporated milk, whisking constantly, until smooth. Bring to a low simmer, letting the mixture thicken until it coats the back of a spoon (a couple of minutes)
  • Stir in the shredded chicken and frozen vegetables. Taste for seasoning and add salt and pepper if necessary. Spread the filling evenly in the bottom of a 9 x 13 inch baking dish.


  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt and sugar.
  • Cut the cold butter into ¼ inch cubes and add to the flour mixture. Using your fingers, squish the butter cubes into the flour until a coarse mixture forms. 
  • Add the buttermilk and stir until you can form the dough into a ball. Do not over-mix.
  • On a lightly floured surface, pat the dough into a rough square, about ½ inch thick. Fold the square into thirds, like a letter. Repeat the patting into a square and folding 2 more times. This will create the flaky layers in your biscuits.
  • Pat the dough into another ½ inch square and cut out 12 rounds, using a 2.5 inch biscuit cutter. You can re-roll the scraps to make more biscuits. Place the biscuits evenly across the top of the filling.
  • Bake the casserole in the preheated oven for 20-25 minutes, until the biscuits are golden brown and the filling is bubbling.


Calories: 986kcal | Carbohydrates: 70g | Protein: 58g | Fat: 53g | Saturated Fat: 28g | Cholesterol: 261mg | Sodium: 1994mg | Potassium: 1154mg | Fiber: 3g | Sugar: 9g | Vitamin A: 5730IU | Vitamin C: 15.6mg | Calcium: 323mg | Iron: 5.1mg