Homemade Chicken and Biscuits

The Spruce
Prep: 30 mins
Cook: 45 mins
Total: 75 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
746 Calories
40g Fat
52g Carbs
43g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4
Amount per serving
Calories 746
% Daily Value*
Total Fat 40g 52%
Saturated Fat 18g 88%
Cholesterol 136mg 45%
Sodium 1779mg 77%
Total Carbohydrate 52g 19%
Dietary Fiber 6g 23%
Protein 43g
Calcium 373mg 29%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This delicious homemade chicken and biscuit casserole recipe is surprisingly easy to prepare and it cooks quickly. Plus, you'll end up with enough biscuits to save or freeze for another meal.


  • For the Chicken
  • 2 large chicken breast halves (bone-in)
  • 3 cups chicken broth
  • 1 small onion (chopped)
  • 1/2 teaspoon dried leaf thyme
  • 1/4 teaspoon ground black pepper
  • 4 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1/4 to 1/2 cup heavy cream (or whipping cream)
  • 1 to 1 1/2 cups frozen peas (cooked; or peas and carrots)
  • Dash salt (or to taste)
  • Dash pepper (or to taste)
  • For the Biscuits
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • Optional: 2 teaspoons sugar
  • 2 tablespoons fresh parsley (chopped)
  • 1 1/2 cups heavy cream (or whipping cream)

Steps to Make It

Note: while there are multiple steps to this recipe, this chicken and biscuit recipe is broken down into workable categories to help you better plan for cooking.

Prepare the Chicken

  1. Gather the ingredients.

    Chicken and homemade biscuits ingredients
    The Spruce
  2. Put the chicken in a large saucepan with the chicken broth, onion, thyme, and pepper. Bring to a boil.

    Put the chicken in a large saucepan with the chicken broth, onion, thyme, and pepper
     The Spruce
  3. Reduce heat to low, cover, and continue cooking at a low simmer for 25 to 30 minutes, until the chicken is cooked through and no longer pink.

    Reduce heat and cook chicken
    The Spruce
  4. Remove the chicken from the broth; reserve the broth and set aside. When the chicken is cool enough to handle, remove the meat from the bones and chop coarsely or shred.

    Chop chicken
    The Spruce
  5. Grease an 8 or 9-inch baking dish or spray it with nonstick cooking spray. Heat the oven to 375 F.

  6. Put the chicken in the baking dish.

    Add chicken to greased baking dish
    The Spruce
  7. Sprinkle the cooked peas or peas and carrots over the chicken in the baking dish.

    Add peas over chicken in baking dish
    The Spruce
  8. In a saucepan over medium heat, melt the butter.

    Melt butter in saucepan
    The Spruce
  9. Stir in the flour and cook, stirring, for 1 to 2 minute.

    Add flour to melted butter
    The Spruce
  10. Gradually add the 3 cups of chicken broth and continue cooking until thickened, stirring frequently. Add 1/4 to 1/2 cup of heavy cream to the sauce. Taste and add salt and pepper, as needed.

    Add chicken broth and heavy cream to broth and butter
    The Spruce
  11. Pour the sauce over the chicken and vegetables in the baking dish.

    Pour sauce over chicken and vegetables
    The Spruce
  12. Follow the next steps to prepare the biscuits.

Prepare the Biscuits

  1. In a large bowl, whisk the flour with the baking powder, 3/4 teaspoon of salt, sugar (optional), and parsley. Blend well.

    Whisk the flour with the baking powder, salt, sugar, and parsley
     The Spruce
  2. With a fork, stir in the heavy cream until moistened. Turn the dough mixture out onto a floured surface and, with floured hands, knead 3 or 4 times, just until the dough holds together.

    Stir heavy cream in dough
    The Spruce
  3. Pat into a circle about 1/2 inch thick and cut out with 1 3/4 to 2-inch biscuit cutters.

  4. Arrange the biscuits over the hot chicken and sauce mixture in the baking dish.

    Arrange biscuits over chicken
    The Spruce
  5. Gather the dough scraps together and cut out more biscuits, placing on the chicken mixture or on a greased baking sheet or pan. Repeat until all of the dough is used. You may also freeze extra raw, cut-out biscuits on the baking sheet. Put the frozen biscuits in a freezer bag and bake them at another time.

  6. Bake the chicken and biscuits and the plain biscuits until browned, about 20 to 24 minutes. 

    Finished homemade chicken and biscuits
    The Spruce
  7. Serve this dish with a tossed salad for a tasty family dinner.


  • To add more flavor to your chicken broth, add a teaspoon of chicken bouillon granules or chicken base, or use part condensed chicken broth in the cooking liquid. Don't add salt until the sauce has thickened.

Recipe Variation

  • The pictured dish was made with 2 large chicken breast halves, but cooked leftover chicken or a rotisserie chicken may be used. If you use leftover chicken, make the sauce with a good quality chicken stock.

You Might Also Like