Ultimate Creamed Chicken & Biscuits Casserole

This comforting, creamy chicken casserole topped with flaky, buttery biscuits is the perfect cozy meal—great for weeknight dinners or feeding a crowd!

Ingredients

For the Creamed Chicken Filling:

3 cups cooked chicken, shredded or diced (rotisserie works great!)
3 tbsp butter
1 small onion, diced
2 cloves garlic, minced
1/3 cup all-purpose flour
2 1/2 cups chicken broth
1 cup heavy cream (or half-and-half for lighter option)
1 tsp poultry seasoning
1/2 tsp dried thyme
1/2 tsp black pepper
1 tsp salt (adjust to taste)
1 cup frozen peas & carrots (optional)
1/2 cup frozen corn (optional)

For the Biscuit Topping:

2 cups all-purpose flour
1 tbsp baking powder
1 tsp sugar
1/2 tsp salt
1/2 cup cold butter, cubed
3/4 cup buttermilk (or whole milk + 1 tsp vinegar)

Optional Garnish:

Fresh parsley, chopped
Extra black pepper

Instructions

1. Make the Creamed Chicken Filling

Preheat oven to 400°F (200°C).
In a large oven-safe skillet or Dutch oven, melt butter over medium heat.
Sauté onion until soft (5 mins), then add garlic and cook 30 sec.
Whisk in flour and cook 1-2 mins (don’t let it brown).
Slowly pour in broth & cream, whisking until smooth.
Add seasonings (poultry seasoning, thyme, salt, pepper) and simmer 3-5 mins until thickened.
Stir in chicken and veggies (if using).

2. Prepare the Biscuit Topping

In a bowl, whisk flour, baking powder, sugar, and salt.
Cut in cold butter until crumbly (pea-sized pieces).
Stir in buttermilk just until combined (don’t overmix!).

3. Assemble & Bake

Drop biscuit dough in 8-10 spoonfuls over the creamed chicken.
Bake 20-25 mins until biscuits are golden and filling is bubbly.
Let cool 5 mins, then garnish with parsley.

Tips for Perfection

✔ Use cold butter for flaky biscuits.
✔ Rotisserie chicken saves time!
✔ Make ahead: Assemble filling, refrigerate, and add biscuits before baking.

Serve with a crisp salad for the ultimate comfort meal! 🍗🥧