Chicken and Biscuits – Cozy, Creamy, and Comforting

There’s something special about a bubbling skillet of chicken and biscuits that makes a kitchen feel warm and welcoming. Tender chicken in a creamy sauce topped with golden, buttery biscuits—this is comfort food at its best. It’s simple enough for a weeknight and cozy enough for a Sunday dinner.

The ingredients are familiar, the method is straightforward, and the results are always a hit. If you’re craving a hearty, satisfying meal, this one’s hard to beat.

Why This Recipe Works

• Balanced texture: Creamy filling meets crisp, flaky biscuits for a satisfying bite every time.
• One-skillet convenience: Cook the filling on the stove, then add the biscuit topping and bake. Fewer dishes, more flavor.
• Flexible ingredients: Use rotisserie chicken, fresh or frozen veggies, and pantry staples to make it work with what you have.
• Make-ahead friendly: The filling can be prepared in advance, so dinner comes together quickly.

Ingredients

• For the filling:
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 celery stalks, diced
• 2 carrots, diced (or 1 cup frozen mixed vegetables)
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups low-sodium chicken broth
• 1 cup whole milk or half-and-half
• 3 cups cooked chicken, shredded or cubed
• 1/2 cup frozen peas
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
• 1 teaspoon fresh chopped rosemary (optional)
• 1 bay leaf (remove before topping)
• Salt and black pepper, to taste
• 2 tablespoons chopped fresh parsley or chives

• For the biscuits:
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 6 tablespoons cold unsalted butter, diced
• 3/4 cup cold buttermilk (plus 1–2 tablespoons more if needed)
• 1 egg, beaten with 1 tablespoon water (for egg wash, optional)

Instructions

1. Preheat and prep: Heat the oven to 400°F (200°C).

   If you have an oven-safe skillet or Dutch oven, use it. Otherwise, transfer the filling to a baking dish before topping with biscuits.
2. Sauté the aromatics: In the skillet, melt butter with olive oil over medium heat. Add onion, celery, and carrots.

   Cook 5–7 minutes, stirring, until the vegetables soften. Add garlic and cook 30 seconds.

3. Make the roux: Sprinkle in the flour. Stir for 1–2 minutes until it coats the vegetables and smells toasty.

   This thickens the sauce and prevents a floury taste.

4. Add liquids: Slowly whisk in the chicken broth, then the milk. Stir constantly to avoid lumps. Add thyme, rosemary if using, bay leaf, and a pinch of salt and pepper.

   Simmer 3–5 minutes, stirring, until thick and creamy.

5. Add chicken and peas: Stir in the cooked chicken, peas, and parsley. Taste and adjust seasoning. Remove the bay leaf.

   If the filling seems too thick, splash in more broth; if too thin, simmer a few minutes more.

6. Make the biscuit dough: In a bowl, whisk flour, baking powder, baking soda, and salt. Cut in the cold butter with a pastry cutter or your fingertips until the mixture looks like coarse crumbs with pea-sized bits of butter.
7. Add buttermilk: Pour in the cold buttermilk and stir just until the dough comes together. If dry, add another tablespoon of buttermilk.

   Do not overmix.

8. Shape the biscuits: Turn the dough onto a lightly floured surface. Pat into a 3/4-inch-thick slab. Use a biscuit cutter or a floured glass to cut rounds, reshaping scraps as needed.

   Alternatively, drop rustic spoonfuls directly on top.

9. Top the filling: If your skillet isn’t oven-safe, transfer the filling to a 9×13-inch baking dish. Arrange biscuits on top, leaving small gaps for steam. Brush with egg wash for extra color if you like.
10. Bake: Bake 20–25 minutes until the biscuits are golden and cooked through, and the filling bubbles at the edges.

    If the tops brown too quickly, tent with foil.

11. Rest and serve: Let it sit 5–10 minutes so the sauce settles. Sprinkle with more herbs and serve warm.

Storage Instructions

• Refrigerate: Store leftovers covered in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through, or microwave in short bursts.
• Freeze: The filling freezes well for up to 3 months.

  Cool completely, then freeze in an airtight container. Thaw overnight and top with fresh biscuits before baking.
• Make-ahead: Prepare the filling up to 2 days in advance. Keep chilled and reheat gently before adding biscuits and baking.

Health Benefits

• Lean protein: Chicken provides high-quality protein for muscle repair and satiety.
• Vegetable boost: Carrots, peas, celery, and onions add fiber, vitamins A and C, and antioxidants.
• Customizable fats: You can control the richness by choosing milk, half-and-half, or even a lighter dairy option.
• Portion control: Individual biscuits make it easy to serve balanced portions alongside a salad or steamed greens.

Pitfalls to Watch Out For

• Overmixing biscuit dough: This creates tough biscuits.

  Mix just until combined and keep ingredients cold.

• Runny filling: If the sauce doesn’t simmer after adding broth and milk, it may not thicken. Give it time and stir often.
• Undercooked centers: Biscuits need room to bake. Leave gaps and bake until fully set in the middle.
• Bland seasoning: Taste as you go.

  Add salt, pepper, and herbs to bring the flavors forward.

Recipe Variations

• Cheddar and chive biscuits: Add 1/2 cup shredded sharp cheddar and 2 tablespoons chopped chives to the biscuit dough.
• Mushroom thyme: Sauté 8 ounces sliced mushrooms with the onions for a deeper, savory flavor.
• Dairy-light: Use 2% milk and a touch more broth. The sauce will be slightly thinner but still comforting.
• Gluten-friendly: Use a 1:1 gluten-free flour blend for both the roux and biscuits. Results vary by brand, so add a splash more liquid if needed.
• Turkey or leftover roast: Swap in cooked turkey or leftover roast chicken for an easy post-holiday dinner.
• Herb-forward: Stir in fresh tarragon or dill at the end for a bright twist.

FAQ

Can I use canned biscuits?

Yes.

Place canned biscuit rounds over the hot filling and bake according to package directions, adding time if needed until the centers are cooked through.

What chicken works best?

Rotisserie chicken is a convenient choice. Poached or roasted chicken breast or thighs also work well. Thighs add extra tenderness and flavor.

How do I thicken the filling without flour?

Use cornstarch: mix 1–2 tablespoons with cold milk or broth, then stir into the simmering sauce.

Cook until thickened.

Can I make it vegetarian?

Swap the chicken for white beans or sautéed mushrooms and use vegetable broth. The method stays the same.

How do I keep the biscuits from getting soggy?

Make sure the filling is hot and thick before adding the biscuits. Leave small gaps between biscuits so steam can escape and the tops bake evenly.

What sides go well with this?

A crisp green salad, roasted green beans, or simple garlic sautéed spinach balance the richness nicely.

Final Thoughts

Chicken and biscuits is the kind of meal that brings people to the table and keeps them there.

It’s familiar, cozy, and easy to tailor to your taste or what’s in your fridge. With a creamy, well-seasoned filling and tender, golden biscuits on top, it delivers comfort in every bite. Keep this recipe in your back pocket for busy nights, lazy Sundays, or any time you want a warm, satisfying dinner.