Chicken and Biscuits

This delicious and easy Chicken and Biscuits Recipe combines roasted chicken, onions, celery, carrots, and peas in a smooth creamy sauce, all topped with golden-brown homemade cheddar drop biscuits. Think chicken pot pie with tender, flavorful drop biscuits.

It is a tried-and-true family comfort meal that is always a welcome sight on the dinner table. This recipe calls for already roasted rotisserie chicken, which is readily available at almost all warehouse and grocery stores.

Ingredient Notes and Substitutions

See the complete list of ingredients on the recipe card below.

• Vegetables: Feel free to add different vegetables like green beans, corn, or mushrooms.
• Rosemary: This can be substituted for sage, thyme, or oregano.
• Poultry Seasoning: If you do not have this, you can use these at equal parts sage, marjoram, thyme, and rosemary.
• Chicken Broth: You can replace this with vegetable broth, chicken bullion already mixed with water, or chicken stock.
• Chicken: Roasted rotisserie chicken works well for this recipe, but you can substitute baked chicken breasts, poached chicken, grilled chicken, or even pan-fried chicken.
• Butter: Use unsalted or salted. If you use salted, cut back to ¼ teaspoon in every half cup of butter.
• Buttermilk: You can make your own by mixing a scant cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes and then proceed with the rest of the recipe.  

How to Make Chicken and Biscuits

This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.

1. In a Dutch oven or heavy pot, melt butter over medium-low heat. Toss in the onions and celery, and cook.
2. Add the rosemary, black pepper, and poultry seasoning, and cook for a minute. Stir in the flour and cook for about 2 minutes. Stir in the chicken broth and milk.
3. Add the carrots and simmer until tender. Stir in the cooked chicken and frozen peas. Add salt and pepper to taste. Remove from heat.
4. Pour the mixture into a casserole dish and place it in the oven.
5. In a bowl, whisk together the flour, baking powder, and salt. Using a pastry knife, cut in the butter until the mixture is crumbly. Stir in the buttermilk, cheddar, and chives.
6. Drop the biscuit dough by rounded spoonfuls onto the hot chicken mixture. Bake for about 15 minutes or until the biscuits are browned and cooked through.

Preparation Tips

• Chop the onions, celery, and carrots finely so there is a little bit in every bite.
• Add the frozen peas so they do not overcook. Almost all frozen peas are blanched, meaning they have been plunged into boiling water for a few minutes.
• If you cook the chicken mixture in a Dutch oven, add the drop biscuits on top of the warm stew. Then place the pot in the oven, uncovered, and bake the biscuits. That will save you from washing another dish.

How to Prepare Chicken and Biscuits in Advance

Before Baking: Prep the casserole per the instructions up to but not including the biscuit dough. Wrap the casserole several times with plastic wrap and freeze for up to 2 months. Defrost in the refrigerator overnight. Remove from the refrigerator 30-40 minutes before baking. Preheat oven to 425 degrees. Once preheated, place the casserole dish in the oven.

Then prepare the biscuit dough according to recipe instructions. Remove the casserole from the oven and drop 8 rounded spoonfuls of dough onto the chicken, vegetable, and gravy mixture. Bake for about 15 minutes or until the biscuits are browned and cooked through.

After Baking: Prep the casserole and bake as instructed. Cool completely, cover with several layers of plastic wrap, and freeze for up to 2 months. Defrost in the refrigerator overnight. Remove the plastic wrap, then cover the dish with aluminum foil, and reheat at 350 degrees for about 20-25 minutes or until heated through.

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