chicken-pot-biscuit-casserole-

This is like chicken pot pie in casserole form using biscuit dough. Biscuit scraps fluff up in a delicious creamy vegetable sauce creating one fairly quick and tasty casserole! This recipe is one of those staple recipes I make from time to time. It’s a keeper! 

Biscuit scraps work great here because if you’ve made homemade biscuits before, scraps just don’t make the same biscuits as the cut out ones. I like to make a big batch of my favorite biscuit recipe and freeze them on a tray or plate (including scraps.) Then transfer them to zip-loc bags and use when needed. You’ll have ready to use biscuits anytime this way.

You can opt for store-bought ones but let me say that these homemade ones get so fluffy in that creamy sauce that it’s like airy dumplings in a thick soup if I may say–the results are just delicious! The biscuit scraps also create more bite size pieces versus whole ones, either can work though.A must try recipe for a Chicken Pot Pie alternative!

biscuit-chicken-casserole-

Ingredients:

  • 6 tbsp butter
  • 1 onion
  • 1/3 cup flour
  • 3 cups of chicken broth (or 3 cups of water + 2 tsps chicken bullion powder)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup heavy cream
  • 1 (12 oz) bag frozen mixed vegetables (or 1 1/2 cups of frozen corn)
  • 10 oz of pre-cooked grilled chicken breast strips (or 1 chicken breast seasoned and cooked)
  • 8 uncooked biscuits (or the scraps of cut-out biscuits)

Directions:

1. Preheat oven to 350.°

2. Melt butter in a large frying pan and sauté onion until soft. Whisk in flour.

3. Add the broth, salt and pepper and bring to a boil. Add the cream, veggies and chicken and heat through. Pour mixture into a 13 by 9-inch casserole dish and top with biscuit dough.

4. Bake for 25 minutes then broil top just until golden brown.

biscuit-casserole-

Lazy Chicken Pot Biscuit Casserole

Cook Time: 25 minutes
Total Time: 25 minutes
Servings: 8 -10
Author: Alyona's Cooking
This is like chicken pot pie in casserole form using biscuit dough. Biscuit scraps fluff up in a delicious creamy vegetable sauce creating one fairly quick and tasty casserole! This recipe is one of those staple recipes I make from time to time. It's a keeper!

Ingredients

  • 6 tbsp butter
  • 1 onion
  • 1/3 cup flour
  • 3 cups of chicken broth or 3 cups of water + 2 tsps chicken bullion powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup heavy cream
  • 1 12 oz bag frozen mixed vegetables (or 1 1/2 cups of frozen corn)
  • 10 oz of pre-cooked grilled chicken breast strips or 1 chicken breast seasoned and cooked
  • 8 uncooked biscuits or the scraps of cut-out biscuits

Instructions

  • Preheat oven to 350.°
  • Melt butter in a large frying pan and sauté onion until soft. Whisk in flour.
  • Add the broth, salt and pepper and bring to a boil. Add the cream, veggies and chicken and heat through. Pour mixture into a 13 by 9-inch casserole dish and top with biscuit dough.
  • Bake for 25 minutes then broil top just until golden brown.

 

 

New Be featured here!

Hashtag #yesalyonascooking on both Instagram and Pinterest to be seen here!

Leave a comment

30 comments

    • Anna

    This is the best and the easiest chicken pot pie recipe ever! Thank you so much. Your homemade biscuits are a must in this recipe 👌🏻 Loved them. I will definitely keep coming back to this page.

      • Alyona’s Cooking

      😀 Thank you, Anna! I’m so glad to hear it’s the best with homemade biscuits!

    • maria machelski

    Loved this recipe. However I used pillsbury flaky biscuits that come in a canister. Not the best choice. They did not cook all the way through. I cut them in half and had to flip them over to have them cook all the way though. Also I used a rotisserie chicken but it didn’t have enough flavor. I had to add rosemary herb seasoning. Will definitely make this again. Simple & Delicious!

      • Alyona’s Cooking

      Hi Maria, glad its going to be another re-make again! You could try to just bake it longer so you don’t have to flip the biscuits, I never had to flip them they just fluff up right in the gravy.

    • Alannah

    Love this dish! Super flavorful. Only thing I would do differently is bake the biscuits separately as the bottom of the biscuits remain doughy when done together which is not a pleasant texture.

      • Alyona’s Cooking

      Hi, Alannah glad you love this dish! I love it baked with the gravy for a chicken and dumpling kind of effect (fluffy and soupy) but hey either way is possible perhaps someone can get an idea of what they want:)

    • Jeanie Carlson

    I have made this three times. First time was perfect but last two times it has been quite thin. Any ideas what I might be doing wrong?

      • Alyona’s Cooking

      Hi Jeanie, sounds like it could be the vegetables. Are you mix and matching the veggies or using frozen? Sometimes veggies vary and if throwing in any frozen ones that have frost that can do it. Also, if your tempted to add more than called for that can cause the problem. Be sure to drain all veggies very well.

        • Jeanie

        Thank you for the response. This is one of the best casseroles ever. I have been using Birds Eye frozen mixed vegetables. Next time, I will let them thaw a bit so I don’t have excess water. Thank you again.

          • Alyona’s Cooking

          Oh wonderful, Jeanie! Glad to hear!

    • DonnaConte

    It does not seem like one chicken breast would be enough chicken for the dish. I would use a whole rotisserie chicken from the store.

      • Al

      Hi Donna, this dish is very tasty! Chicken breasts can go a long way and this amount won’t overwhelm the dish and vegetables. But, if you prefer lots of meat certainly add more or Rotisserie chicken if you please. Let me know how that works out.

    • Kathy

    I buy frozen biscuits, I think I will bake them while the veggies are cooking for about 10-12 mins then cut them up and add to chicken and veggies. Should be close to your recipe.

      • Alyona’s Cooking

      Hi Kathy, I toss my frozen biscuit scraps right in so you do not need to cook first. It bakes up right with the dish. You could try to thaw and cut up biscuits to reduce the baking time but even frozen biscuits bake for around 25 minutes. Plus baking them uncooked with this dish creates a super fluffy biscuit texture similar to biscuits and dumplings so it may be on the drier side if you bake them separately.

    • Lesley

    I made this when my parents came to visit, and it was a hit! So good and so simple. I was thinking ahead about Thanksgiving; I like to do more with the leftovers, particularly freezer meals. Have you ever tried to freeze this casserole?

      • Alyona’s Cooking

      Hi Lesley, glad to hear it was a hit! I’m not so sure how well it would do as a freezer meal but if you do want to make this ahead without compromising on the outcome, you could try to prepare the gravy a few days in advance and keep it refrigerated. Then when you want to serve, just bake with the biscuits.

    • Tina

    Yummy!!! Great flavor and texture! I used canned biscuits – cut into 1/6’s. Turned out wonderful!

      • Alyona’s Cooking

      Thank you for the feedback, Tina! Glad to hear it turned out wonderful!

    • Stephanie

    Super easy recipe! The made recipe exactly listed besides adding a diced potato and one packet Of Chicken broth packet. Next I would probably use a third of onion instead of the entire thing. It was pretty over powering so that’s why I added the chicken broth packet. I boiled a huge chicken breast and just shredded it. Turned out great! Will definitely make it again. Thank you!

      • Alyona’s Cooking

      Hi Stephanie, sounds like you made it heartier with the addition of potatoes! It’s very easy to change up I’ve made this with only vegetables before and it still turned out delicious!

You might also like:

Explore Recipes

See What Others Made!
#yesalyonascooking on pinterest or instagram to be featured

Do NOT follow this link or you will be banned from the site!