This Chicken and Biscuits Casserole recipe is comfort food at its best. Every part of this dish is made from scratch making it full of flavor and goodness all at the same time.
I had this recipe in my “to try” folder for a very long time. Probably at least 2 years and I really wish I’d made it sooner.
So does my family! When I made chicken and biscuits recently during a rare cold snap here in Florida, my family thought this was a brand new recipe. It’s been that long since I made it.
I realized though, this isn’t just a cold-weather meal.
By now, you’re probably seeing a trend here…I have a lot of chicken recipes on the site. This is a totally made from scratch recipe. I love to make meals from scratch but I like shortcuts along the way too.
Turkey biscuit stew is a similar recipe but uses refrigerated biscuits. Such a great shortcut even though the biscuits are so easy to make. So much more flavorful than store-bought too.
If you really wanted, you could use Pillsbury refrigerated biscuits but it just won’t be the same. You’ve already committed to making the filling, go all the way, and make the biscuits! You’ll be glad you did. This is delicious comfort food perfect for cooler evenings.
Save prep time by cooking the chicken ahead and pulling it. Make the filling and biscuits ahead too. The biscuits should be made no more than an hour or two in advance though and kept in the fridge until ready to cook the dish. You want to keep the butter in the biscuits cold so they will be fluffy.
I do not suggest putting the biscuits on top of the filling until you are ready to bake the dish. You don’t want them getting soggy by sitting on top for too long.
I guess you could look at this recipe as a stew or pot pie with the biscuit topping. The filling is flavorful, creamy, and delicious. The vegetables are perfectly cooked and the chicken is moist.
If you do make the filling ahead, store it in a plastic container, not in your baking dish. You don’t want the dish to go from the refrigerator to the oven and potentially crack.
For the Stew
- 6 chicken breasts, bone-in, skin on
- 3 tablespoons olive oil
- Salt and freshly ground black pepper
- Garlic Powder
- 5 cups chicken broth
- 2 chicken bouillon cubes
- 1-½ sticks unsalted butter
- 2 cups chopped yellow onions
- 2 cups medium diced carrots
- ¾ cup flour
- ¼ cup heavy cream
- 2 cups frozen peas
- 1 ½ cups frozen small whole pearl onions
- ½ cup minced fresh parsley
For the Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- ¼ pound (1 stick) cold unsalted butter, diced
- ¾ cup half-and-half
- ½ cup chopped fresh parsley
- 1 egg mixed with 1 tablespoon water, for egg wash
- Preheat the oven to 375° F.
- Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle with salt, pepper, and garlic powder. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
- In a saucepan over medium-high, heat the chicken broth and dissolve the bouillon cubes in the stock. In a Dutch oven, melt the butter and sauté the onions and carrots over medium-low heat for 10 to 15 minutes, until onions are translucent and carrots are soft. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, ½ teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions, and parsley. Mix well.
- Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper. Bake for 15 minutes.
- Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix at low speed until the butter is the size of peas. Add the half-and-half and combine at low speed. Mix in the parsley.
- Dump the dough out on a well-floured board and, with a rolling pin, roll out to ⅜ inch thick. Cut out twelve circles with a 2-½ inch round cutter.
- Remove the baking dish from the oven and gently place the biscuits on top of the filling. DO NOT PRESS THEM INTO THE FILLING.
- Brush them with the egg wash, and return the baking dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the chicken mixture is bubbly.
This post was originally published on August 29, 2015 and updated February 28, 2021. Adapted from Ina Garten, aka The Barefoot Contessa.