Chicken and Biscuits Casserole from overhead

chicken and biscuit casserole

  • Author: Katie Webster
  • Prep Time: 40 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings 1x
  • Category: Main Course
  • Method: Baked
  • Cuisine: American


Chicken and Biscuit Casserole made from scratch with carrots, peas and fresh herbs and an easy whole-grain buttermilk drop biscuit topping. Yum!



  • 2 large chicken breasts, about 1 pound 4 oz.
  • 3 tablespoons canola oil, divided
  • 2 cups diced onion
  • 1 1/2 cups diced carrots
  • 1 1/2 cups chopped celery
  • 3 cloves garlic, minced
  • 1 teaspoon salt, divided
  • 1/2 teaspoon freshly ground pepper
  • 1 1/4 cup all-purpose flour, divided
  • 3 cups reduced-sodium chicken broth
  • 1 cup frozen peas
  • 2 tablespoons chopped mixed fresh herbs, such as sage, parsley, thyme and/or chives, divided
  • 1 cup white whole-wheat flour, or whole-wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 egg
  • 1 cup buttermilk


  1. Place chicken breast in a medium saucepan and cover completely with cold tap water. Place over high heat and bring to a simmer. Reduce heat to maintain a gentle simmer and cook, turning in the poaching liquid occasionally until the chicken is no longer pink in the center and cooked through, 15 to 18 minutes, depending on thickness of the meat. Remove the chicken and let cool. Cut chicken into cubes.
  2. Preheat oven to 400 degrees F. Coat a 9 by 13-inch baking dish with cooking spray.
  3. Heat 2 tablespoons oil in a large saucepan over medium heat.  Add onion, carrots, celery, garlic, 3/4 teaspoon salt and pepper and cook, stirring occasionally until the vegetables are softened and starting to brown, 10 to 12 minutes. Sprinkle 1/4 cup all-purpose flour over the vegetable mixture and stir to coat. Add broth and bring to a boil, stirring often. Stir in the chicken, peas and 1 tablespoon plus 1 teaspoon herbs and return to a simmer, stirring often. Transfer the chicken mixture to the prepared baking dish.
  4. Whisk the remaining 1 cup all-purpose flour, white-whole wheat flour, baking powder, baking soda and the remaining 1/4 teaspoon salt in a medium bowl.  Whisk egg, buttermilk, the remaining 1 tablespoon canola oil and the remaining 2 teaspoons herb mixture in a large bowl. Add the flour mixture into the buttermilk mixture and stir until a shaggy dough forms. Drop by spoonfuls over the chicken mixture. Transfer to the oven and bake until the biscuits are puffed and golden and the sauce is bubbling, about 25 minutes.


To substitute cooked chicken or leftover turkey, skip step one and use 3 cups cubed or shredded chicken or turkey.

To make this casserole in advance: Make a wet mix and a dry mix for the biscuits. Store the wet mix in the fridge in a resealable container. Make the filling completely, and let it cool. Then cover it and store it in the fridge for up to two days. To make the casserole, rewarm the filling on the stove top over medium-low heat until it bubbles, or in the microwave, stirring occasionally for 4 minutes (depending on how powerful your microwave is.) Mix together the biscuit dough. Then transfer the chicken mixture to a prepared baking dish and top with the biscuits and bake as directed.


  • Serving Size: 1/8 casserole
  • Calories: 298
  • Sugar: 6 grams
  • Sodium: 542 mg
  • Fat: 8 g
  • Saturated Fat: 1.3 grams
  • Carbohydrates: 37 grams
  • Fiber: 5 grams
  • Protein: 19 grams