Chicken and Biscuit Casserole {With Leftover Chicken or Turkey}

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You guys, I have literally made eight batches of this creamy comforting chicken casserole this fall! I am obsessed about it. It is so easy to make and the perfect way to use leftover cooked chicken or Thanksgiving turkey. Just cook down the veggies, make the drop biscuit dough, assemble and bake! I’ll walk you through how to do it.

How to Make Chicken and Biscuit Casserole

Make The Filling

The filling for this chicken and biscuits casserole is a lot like chicken pot pie. Here is how you make it:

1. Sauté the mirepoix (that’s a combo of two parts onions, one part each carrots and celery) with some salt and pepper and some fresh chopped garlic in a heavy large saucepan. Take your time here, and let the onions sweat and soften. It’ll take 10 minutes or so.
2. Next, sprinkle on the flour. Doing this, instead of making a butter roux will help to keep the calories in check. Just make sure to stir the flour into the veggies to coat them and let it dissolve. That will keep the flour from clumping once you add the broth. 
3. Add the chicken broth. I like to use a high quality organic chicken broth, or use homemade chicken stock. If you’re making this with your Thanksgiving leftovers, you can use turkey stock. Just make sure to add extra salt to taste if you’re using homemade stock. 
4. I want to point out that the mixture will seem a little loose at this point. But the thing is, that the biscuits are very absorbent, so you need to give them a little extra liquid. 
5. Add in some chopped herbs. Note that you’ll need extra herbs for the topping, but the total amount (2 tablespoons) is divided. I like to use a blend of rosemary, sage and thyme. Chives are great too.
6. Another note: if you want to make this a little more indulgent, you can stir in two tablespoons cold unsalted butter once the mixture comes off the heat. This will add about 36 calories per serving, but will make the mouthfeel a little more velvety. The nutrition facts below do not include the extra butter. I’ll let you decide.

Make Biscuits

On top of the chicken filling are simple drop biscuits which are made light and fluffy with buttermilk instead of butter. These fluffy biscuits are perfect for soaking up the creamy herb sauce.  

1. First whisk together the dry ingredients. I use a combination of white whole-wheat flour and all-purpose flour. Look for unbleached unbromated flour. I use King Arthur Flour. For leavening, I use both baking soda and baking powder. 
2. For the liquid ingredients, I used a combo of buttermilk, egg and oil. If you don’t have buttermilk on hand, you can make a substitute by placing a tablespoon of white vinegar or lemon juice in the bottom of a measuring cup. Then fill the cup up to the 1 cup mark with milk. Let it sit for a minute to “sour” and then continue on with the recipe. 
3. Here’s where you add in the herbs that you set aside earlier. They get mixed right into the biscuit dough to add a little more savory flavor. 
4. Just stir the buttermilk mixture and the flour mixture together until it is a shaggy dough. You don’t want to overwork it, but make sure that there aren’t big pockets of flour left unmoistened. 

Assemble Casserole

• Don’t forget to heat your oven!
• Once the chicken filling is made, transfer it to a large baking dish that’s been sprayed with cooking spray. This recipe fits into a 9 by 13 baking dish perfectly. 
• Top the chicken filling with the biscuits. I like to use two spoons. I scoop up the filling with one, and then use the other spoon to scrape it off onto the chicken filling. I try to fit three across and four down making twelve total biscuits. Don’t worry if they aren’t perfect! This is comfort food and perfection makes people uncomfortable! 

Bake Chicken and Biscuits

Once the biscuits are on top, pop it right into the oven. You’ll know the casserole is done when the biscuits are browned and the filling is bubbling all along the edges. I let it sit for about 10 minutes before serving. And it can sit even loger, because it will hold its heat for a while!