Description
This comforting Chicken and Biscuits recipe combines tender chicken and vegetables in a creamy sauce topped with flaky, golden biscuits. Perfect for a cozy family dinner, it features a rich, savory filling made with sautéed onions, celery, garlic, and herbs, simmered in broth and milk, then baked with biscuit pieces for a crispy, fluffy crust.
Ingredients
Scale
Filling
- 2 tablespoons butter
- 2 tablespoons oil
- 1 medium-large onion, finely chopped (about 1 heaping cup)
- 2 sticks celery, finely chopped (about 1 cup)
- 3 cloves garlic, minced
- 1 pound boneless chicken breast or chicken thighs, cut into bite-sized pieces
- Salt & pepper, to taste
- 1/2 cup flour
- 1/2 cup white wine (or more chicken broth)
- 2 cups chicken broth
- 1 cup half-and-half (or whole milk)
- 1/2 teaspoon dried thyme
- 1.5 cups frozen mixed vegetables (carrots and peas suggested)
Topping
- 1 can refrigerated biscuits (or 1 batch homemade, cut into bite-sized pieces)
To Serve (optional)
- Melted butter
- Chopped parsley
- Lemon wedges
Instructions
- Sauté vegetables: In a 3.5-quart oven-safe skillet, heat butter and oil over medium heat. Add the chopped onion and celery and cook for 6-8 minutes until softened but not browned. Stir in minced garlic and cook for an additional minute to develop aroma.
- Add chicken: Add diced chicken pieces to the skillet. Season lightly with salt and pepper. Cook for 1-2 minutes, just until the exterior loses its raw appearance; it does not need to cook through at this stage.
- Add flour and deglaze: Reduce heat to medium-low. Sprinkle flour evenly over the chicken and vegetables and stir continuously until all dry flour is absorbed. Pour in the white wine (or 1/2 cup chicken broth if preferred) and stir until the mixture thickens, deglazing any browned bits from the pan.
- Make sauce: Slowly pour in the remaining chicken broth while stirring to avoid lumps. Stir in half-and-half (or whole milk), dried thyme, and frozen mixed vegetables. Let the mixture simmer gently over medium heat for 4-5 minutes until thickened. Taste and adjust seasoning with salt and pepper as needed. Remove from heat and allow the filling to cool slightly while preheating the oven—this helps the biscuits bake up flakier.
- Prep biscuits: Preheat oven to 400°F (200°C). Prepare the biscuits by cutting canned biscuits into bite-sized pieces, or cut up homemade biscuit dough into similar pieces.
- Assemble: Scatter the biscuit pieces evenly over the slightly cooled filling in a single layer. Leave small gaps between biscuit pieces to allow steam to escape during baking.
- Bake: Place the skillet in the oven and bake at 400°F for 20-25 minutes, or until the biscuit topping is golden brown and the filling is bubbly. Remove from oven and optionally brush the biscuits with melted butter. Let the casserole sit at room temperature for 5-10 minutes to allow the gravy to thicken before serving. Garnish with chopped parsley and lemon wedges if desired.
Notes
- Note 1: Using white wine or chicken broth to deglaze adds deeper flavor to the sauce.
- Note 2: Taste the filling before baking and adjust salt and pepper to your preference.
- Note 3: Homemade biscuits cut into small pieces work just as well as canned biscuits for topping.
- Note 4: Leaving space between biscuit pieces prevents sogginess and ensures even baking.
- Note 5: Allowing the casserole to rest after baking thickens the gravy and improves serving consistency.
