This simple Chicken and Biscuits Recipe is a warm, comforting meal to share with family. A creamy chicken and vegetable filling topped with flaky biscuits and baked until golden — an easy, satisfying dinner everyone will love.
This recipe was originally published February 2019 and updated September 2023.
This cozy chicken and biscuits skillet is comfort food at its best. Tender chicken and sautéed vegetables are combined in a creamy condensed chicken soup base, then topped with ready-made biscuits and baked until the biscuits are golden and flaky. It’s straightforward to prepare and perfect for weeknights or a relaxed weekend meal.
Why We Love This Chicken and Biscuits Recipe
- Simple to make: Sauté the vegetables, cook the chicken, stir in the soup mixture, top with biscuits, and bake. Minimal steps and big flavor.
- Comforting and nostalgic: The buttery biscuits and creamy chicken-vegetable filling recall classic pot pie flavors and homey dinners.
- Make-ahead friendly: Prepare the chicken and vegetable filling a day in advance, then top with biscuits and bake just before serving.
- Shortcuts work great: Use rotisserie or leftover chicken and frozen or pre-chopped vegetables to save time without sacrificing taste.
A one-skillet dinner means fewer dishes and a hearty, satisfying meal that stretches to feed the whole family.
Recipe Ingredients
- Chicken breast: 1 1/2 lb, cubed and uncooked. You can substitute cooked or rotisserie chicken to save time.
- Biscuit dough: One can of ready biscuit dough (about 16 oz, 8 biscuits). You may use fewer biscuits depending on pan size.
- Vegetables: Carrots and celery are classic here. Peas are optional; frozen mixed vegetables also work well.
- Cream of chicken soup: One condensed can (10.5 oz) creates a thick, creamy base. Use low-sodium if you want to control saltiness.
- Milk: About 1/3 cup; whole milk gives a richer result.
- Seasonings: Garlic (fresh or powder), thyme, parsley, salt, and cracked black pepper.
- Olive oil and butter: Olive oil for sautéing; melted butter to brush on the biscuit tops for a golden finish.
Step-By-Step Instructions
Preheat the oven to 350°F. In a bowl, whisk together the cream of chicken soup, milk, thyme, parsley, garlic, salt, and pepper; set aside.
Heat a drizzle of olive oil in a large oven-safe skillet over medium-high heat. Add chopped onions (if using), carrots, and celery. Sauté until the onions are translucent and the carrots begin to soften.
Add the cubed chicken to the skillet and cook until no longer pink and the internal temperature reaches 165°F. Drain any excess liquid if needed.
Reduce heat to low and stir in the prepared soup-and-milk mixture. Add frozen peas if using and stir to combine. Remove the skillet from the heat.
Arrange the biscuits on top of the chicken mixture, leaving space between them. Brush the tops with melted butter. Transfer the skillet to the oven and bake for about 25 minutes, or until the biscuits are cooked through and golden brown. If the tops brown too quickly, loosely cover with foil and continue baking until done.
Remove from the oven and cool for 5–10 minutes before serving.
Time-Saving Tips
If you’re short on time, try one of these shortcuts:
- Use rotisserie or leftover chicken: Add pre-cooked chicken after the vegetables are softened to cut cooking time by 10–12 minutes.
- Bake biscuits separately: Baking canned or homemade biscuits on a sheet pan while you make the filling speeds up the meal.
- Use pre-chopped or frozen vegetables: Many stores sell ready-to-use mixes that save prep time and still deliver good flavor.
Recipe Notes
- Want it saucier? Add an extra 1/2 cup of cream of chicken soup before baking for a creamier, saucier filling.
- Switch up the vegetables: Broccoli, green beans, or a frozen mixed vegetable blend work well and give the dish a pot-pie-like feel.
- Homemade biscuits: Homemade biscuits often need longer to bake than canned ones, which can dry the chicken layer. If using homemade biscuits, consider baking them separately and adding them just before serving.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for 3–4 days. The filling reheats well, but the biscuit texture changes—freshly baked biscuits alongside leftovers work nicely.
You can also freeze the chicken filling (without the biscuits) for best texture. Allow the filling to cool completely, transfer to a freezer-safe container, and seal. Thaw and reheat before adding freshly baked biscuits to serve.
Other Dinner Recipes
- Simple Beef Pot Pie
- The Easiest Pot Roast
- Spinach Ricotta Chicken
- One-Pot Chili Mac and Cheese
- Slow Cooker Creamy Chicken and Rice Soup
- Instant Pot Creamy Garlic Parmesan Chicken
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Simple Chicken and Biscuits Recipe
Ingredients
- 1 can cream of chicken condensed soup (10.5 oz)
- 1/3 cup whole milk
- 2 garlic cloves, minced (or 1/2 tsp garlic powder)
- 1 tsp thyme
- 1/2 tsp parsley
- 1/2 tsp cracked pepper
- salt to taste
- 1 1/2 lb chicken breast, cubed
- 3 carrots, chopped
- 2 celery stalks, chopped
- 1/2 cup peas (optional)
- 1 can ready biscuit dough (approx. 16 oz, 8 biscuits)
- olive oil for sautéing
- 2 T butter, melted, for brushing
Instructions
- Preheat oven to 350°F.
- Chop celery and carrots. Heat a drizzle of olive oil in an oven-safe skillet over medium-high heat.
- Sauté carrots and celery until softened. Add chicken and cook until internal temperature reaches 165°F.
- Whisk together cream of chicken soup, milk, garlic, thyme, parsley, salt, and pepper. Reduce heat to low and stir the mixture into the cooked chicken and vegetables. Add peas if using.
- Remove from heat and arrange 6–8 biscuits on top, leaving space between them. Brush tops with melted butter. If your skillet is not oven-safe, transfer to a baking dish before adding biscuits.
- Bake at 350°F for about 25 minutes, until biscuits are golden and cooked through. If tops brown too quickly, loosely cover with foil and continue baking.
- Let cool for 5 minutes before serving.
Notes
- If you prefer a saucier filling, add an extra 1/2 cup of cream of chicken soup before baking.
- Feel free to vary the vegetables—broccoli, green beans, or a frozen vegetable blend all work well.
- If using homemade biscuits, bake them separately and add when serving to prevent the filling from drying out.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.