Chicken and Biscuits Casserole

Note from my kitchen: I make this casserole every time the weather turns cold and I need something cozy but still somewhat simple to make. The white cheddar sauce is richer than traditional pot pie gravy, and those store-bought biscuits somehow taste better here than they do on their own.

This is what happens when you want chicken pot pie but refuse to deal with pastry dough on a Tuesday night. Turns out quartered biscuits on top of a creamy chicken filling is actually the superior method. They’re fluffy, golden, and beautiful.

What You’ll Need

I don’t like mushrooms so I sometimes do an extra half-cup of each carrots and peas. My husband loves them in this dish though so sometimes I leave them.

For the Filling:

• 4 tablespoons butter
• 1 medium onion, diced
• 8 ounces sliced baby bella mushrooms (can leave out entirely or substitute)
• 1 large carrot, diced
• ¼ cup all-purpose flour
• 1½ cups chicken broth
• 1 cup heavy cream
• 1 teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup shredded white cheddar cheese (shred it yourself!!!!)
• 2 cups cooked and shredded chicken (rotisserie chicken works perfectly and saves time, and so does leftover turkey)
• 1 cup frozen peas

For the Topping:

• 1 (12-ounce) can refrigerated biscuit dough (you’ll quarter each biscuit before placing on top. Brands like Pillsbury Grands or store brand both work great. Any basic homemade biscuit dough will work too, just drop it in small pieces over the filling)

For Garnish:

• Sliced green onions

How to Make

Step 1: Get Your Oven and Dish Ready: Set your oven to 375°F. While it’s heating up, grab your 9×13-inch casserole dish and grease it with butter or cooking spray. This prevents sticking and makes cleanup easier.

Step 2: Sauté The Vegetables: Melt your butter in a large skillet over medium heat—a 12-inch skillet works best here. Toss in your diced onion, mushrooms, and carrot all at once. You want everything roughly the same size so it cooks evenly.

This takes about 5-7 minutes, and you’ll know they’re ready when the onions are translucent and the mushrooms have released their moisture and started to brown. Properly softened vegetables really do make a difference in the final texture.

Step 3: Make Your Roux Sprinkle that flour right over your cooked vegetables and stir it around to coat everything. It’s going to look clumpy and that’s okay. Cook this for 1-2 minutes, stirring constantly.

You’re making a roux here, which is what thickens your sauce. If it seems dry, that’s normal. The flour needs to cook briefly to cook out the raw flour taste.

Step 4: Build The Creamy Sauce Pour your chicken broth in slowly while whisking (or stirring vigorously with a wooden spoon). The mixture will look thin at first. Once the broth is incorporated, pour in the heavy cream and keep stirring.

In about 3-5 minutes, it’ll thicken up nicely. You’ll know it’s ready when it coats the back of your spoon.

Step 5: Season and Add the Cheese Add your garlic powder, salt, and pepper. Now stir in the white cheddar until it’s completely melted and smooth. The sauce should be thick and creamy at this point.

If it seems too thick, add a splash more broth. If it’s too thin, let it simmer another minute or two.

Step 6: Add Your Chicken and Peas Fold in your shredded chicken and frozen peas (no need to thaw the peas—they’ll cook in the oven). If you’re using rotisserie chicken, make sure you’ve removed all the skin and shredded it into bite-sized pieces.

Everything should be evenly coated in sauce. You can taste it now and add more salt and pepper if needed.

Step 7: Assemble and Add the Biscuits Pour the mixture into your prepared casserole dish. Now take each biscuit and tear or cut it into quarters. Don’t make them too small or they’ll sink into the filling. Press each piece lightly into the top of the filling.

They should be resting on top of the sauce, not sinking. (They’ll sink a little, but you should still see the tops). Leave a little space between them because they’ll puff up as they bake.

Step 8: Bake Into the oven for 15-20 minutes. You’re looking for the biscuits to be beautifully golden brown on top and cooked through. If they’re browning too quickly but still doughy underneath, tent some foil over the top.

The filling should be bubbling around the edges when it’s done. When it’s ready to come out of the oven, the dish will be gorgeous.

Step 9: Let It Rest and Serve Give it 5 minutes to cool slightly before serving. Sprinkle sliced green onions on top for color and a bit of fresh flavor, then serve while it’s still warm.

Storage Instructions

Storing Leftovers: Let the casserole cool completely, then cover tightly with foil or transfer portions to airtight containers. It’ll keep in the refrigerator for up to 3 days. The biscuits will soften a bit as they sit, but it will still be good.

Reheating: For individual portions, microwave for 1-2 minutes until heated through. For larger amounts, cover with foil and reheat in a 350°F oven for about 15-20 minutes.

Making Ahead: You can absolutely prep the filling ahead of time, but not the finished dish. Make everything through Step 6 (with the chicken and peas added), then let it cool and refrigerate for up to 24 hours. When you’re ready to bake, let it sit at room temperature for about 30 minutes while the oven preheats, then add fresh biscuit pieces on top and bake as directed. You might need an extra 5 minutes of baking time if the filling is still a bit cold.

Freezing: I don’t recommend freezing this once it’s assembled. Soggy biscuits. But you can freeze just the filling for up to 2 months. Thaw overnight in the fridge, warm it up in a skillet with a splash of cream to loosen it, then transfer to your baking dish, top with fresh biscuits, and bake. This might seem more trouble than it’s worth but if I have carrots I want to use up and I’m already chopping everything, this is actually a handy shortcut for your future self.

What to Serve on the Side

We already have a lot going on in here with biscuits, veggies, and a protein. So keep it simple with a green salad, fresh fruit, or (my personal favorite), a bit of homemade cranberry sauce.

Troubleshooting

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