Creamed Chicken and Biscuits Casserole

If you’re craving a hearty, soul-satisfying dish, look no further than this decadent creamed chicken and biscuits casserole. Velvety chicken and veggies are smothered in a luscious cream gravy and topped with fluffy, cheesy biscuits. It’s downhome comfort in every bite!

Nothing hits the spot like a bubbling hot casserole loaded with creamy chicken, tender vegetables, and buttery biscuits fresh from the oven. This classic recipe combines all the cozy, stick-to-your-ribs flavors you crave on a chilly evening. One taste of the velvety sauce loaded with juicy chicken, and you’ll be in comfort food heaven!

Why This Creamed Chicken Biscuit Bake Belongs in Your Repertoire:

It’s a fabulous way to utilize leftover chicken or turkey
Loaded with wholesome vegetables like carrots, celery, and peas
The ultimate creamy, indulgent chicken dinner casserole
Made 100% from scratch with no canned soups
Buttery, cheese-studded biscuits baked right on top

The ingredient list is simple but packs huge homestyle flavor. The all-star is the luscious gravy made with real cream, savory chicken broth, aromatic veggies, garlic, herbs, and a hint of nutmeg.

Ingredients Needed:

For the Creamy Chicken Filling:

Chicken broth or stock
Heavy cream
Butter
All-purpose flour
Yellow onion
Carrots
Celery
Garlic
Salt and pepper
Worcestershire sauce
Dried thyme
Nutmeg
Cooked chicken, shredded or diced
Frozen peas

For the Homemade Biscuit Topping:

All-purpose flour
Baking powder
Buttermilk
Cheddar cheese
Butter
Dried parsley
Garlic powder

How to Make Creamed Chicken and Biscuits Casserole

Make the Creamy Chicken Filling:

Sauté the veggies in butter until soft
Whisk in flour to create a roux
Pour in broth and heavy cream, whisking until thick and bubbly
Stir in shredded chicken, peas, and seasonings

Make the Cheesy Biscuits:

Cut cold butter into the dry ingredients until crumbly
Add buttermilk and shredded cheddar, mixing just until combined

Assemble and Bake:

Pour the chicken filling into a greased baking dish
Top with dollops of biscuit dough
Bake until biscuits are golden and filling is bubbly

Serve piping hot, smothered in creamy gravy!

Pro Tips and FAQs:

Use a rotisserie chicken for quick prep
Substitute cream of chicken or mushroom soup for the roux if desired
Swap frozen mixed veggies for the carrots/peas
Add cooked bacon or ham for extra smoky flavor
Serve with a side salad or cranberry sauce for a pop of freshness

Storage: Leftover creamed chicken biscuit casserole will keep in the fridge for 3-4 days. Reheat portions in the microwave or oven.

If you want pure comfort on a plate, this rich, indulgent creamed chicken with biscuits is sure to satisfy. The decadent gravy, tender chicken and veggies, and fluffy, cheesy biscuits are an irresistible combo! It’s the ultimate cozy family meal.

Creamed Chicken and Biscuits Casserole

If you’re craving a hearty, soul-satisfying dish, look no further than this decadent creamed chicken and biscuits casserole.

5 from 1 vote

Print
Pin

Course: Main Course

Cuisine: American

Prep Time: 35

Cook Time: 22

Total Time: 57

Servings:

Ingredients

Chicken Filling:

6 tbsp butter
1 cup chopped onion
1 cup chopped carrots
1 cup chopped celery
1 tbsp minced garlic
1/2 cup all-purpose flour
1 tsp salt
1/4 tsp black pepper
1 tbsp Worcestershire sauce
1 tsp dried thyme
1/8 tsp ground nutmeg
2 1/2 cups chicken broth
1 cup heavy cream
4 cups cooked chicken shredded
1/2 cup frozen peas

Biscuit Topping:

2 cups all-purpose flour
4 tsp baking powder
1/4 tsp dried parsley
1/8 tsp garlic powder
6 tbsp cold butter cubed
1/2 cup shredded cheddar
3/4 – 1 cup buttermilk

Instructions

Preheat oven to 350°F. Grease a 9×13 baking dish.
For the filling, melt butter in a skillet over medium heat. Sauté onions, carrots, celery, and garlic for 4 mins.
Whisk in flour, salt, pepper, worcestershire, thyme and nutmeg. Gradually whisk in chicken broth and heavy cream until thick and bubbly.
Remove from heat and stir in shredded chicken and frozen peas. Pour into prepared baking dish and bake for 10 minutes.
Meanwhile, make the biscuits: Whisk together flour, baking powder, parsley and garlic powder in a bowl. Cut in cold butter until crumbly.
Stir in cheddar and just enough buttermilk to form a soft dough.
Remove casserole from oven and top with dollops of biscuit dough.
Return to oven for 15 more mins until biscuits are golden brown.
Let cool 5 mins before serving creamed chicken topped with biscuits.