Creamed Chicken and Biscuits Casserole

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Creamed Chicken and Biscuits Casserole: A Comforting Classic Made Easy

There’s something timeless and soul-warming about a dish that combines tender chicken, rich creamy sauce, and golden, flaky biscuits. The Creamed Chicken and Biscuits Casserole is one of those homestyle meals that feels like a warm hug after a long day. It’s hearty, flavorful, and incredibly easy to make — a perfect recipe for busy families or cozy weekend dinners.

Below, we’ll take you step by step through how to create this comforting casserole that brings the best of chicken pot pie and buttery biscuits together in one bubbling dish.

Ingredients You’ll Need

For the filling:

3 cups cooked chicken, shredded or diced
2 tablespoons butter
1 medium onion, finely chopped
2 cloves garlic, minced
1 cup diced carrots
1 cup frozen peas
1 cup corn (optional for extra sweetness)
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup heavy cream (or half-and-half for a lighter option)
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried thyme
½ teaspoon poultry seasoning (optional)

For the biscuit topping:

2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon salt
6 tablespoons cold butter, cubed
¾ cup buttermilk (or milk with 1 teaspoon vinegar added)

Step-by-Step Method

Step 1: Prepare the Chicken Filling

Start by melting the butter in a large skillet or saucepan over medium heat. Add the chopped onion and sauté for about 3–4 minutes until soft and translucent. Stir in the garlic and cook for another 30 seconds, just until fragrant.

Next, toss in the diced carrots, peas, and corn. Cook for about 5 minutes, allowing the vegetables to soften slightly but still keep their color and texture.

Sprinkle the flour over the vegetables and stir well to coat everything evenly. This will help thicken the sauce. Let it cook for about 1 minute to remove the raw flour taste.

Gradually whisk in the chicken broth, stirring constantly until smooth. Add the cream, salt, pepper, thyme, and poultry seasoning. Bring the mixture to a gentle simmer and cook until it thickens — about 4–6 minutes.

Finally, fold in the cooked chicken and stir until well combined. The sauce should be rich and creamy, with a consistency similar to thick soup. Taste and adjust seasoning if needed.

Remove from heat and pour the creamy chicken mixture into a 9×13-inch baking dish.