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Cozy chicken and biscuit casserole

Hearty food that warms you from your toes up? This cozy chicken and biscuit casserole is just the way to get that done. One pan and frozen biscuits make this typically slow-cooked classic make-ahead easy even on a weeknight. Add in your family’s favorite blend of vegetables and savor a hearty bowl together. 

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a bowl of chicken, vegetables, and a biscuit in a bowl on a napkin

Wouldn’t it be nice to put a hearty bowl of something warm and comforting on the table for your family? To watch them eat it, and (all praise to the heavens) ask for more. You’d be like “BOOM! I did that!”

And you can.

True to what I strive to give you–this cozy chicken and biscuit casserole drives home versatility by allowing you to swap in your favorite vegetables like broccoli or peas, change the chicken for leftover holiday turkey you’ve got in the fridge and uses frozen biscuits so you don’t have to get all Betty-Crocker on a Wednesday night. If you want to make your own biscuits though, you can have my recipe.

This meal is just, spot on. The biscuits soak up some of the yummy creamy chicken broth and makes everything soft. It just screams warm blanket and a Netflix binge.

a pot of chicken and biscuits a table with a small bowl of chicken and biscuits on the side

I know that this isn’t the shortest recipe list ever, but it’s just so worth it. And like I always say, buy fresh herbs in your produce department. They cost less than $2 and make such a difference in the way your final product will taste. And one final recommendation? If you don’t have an enameled cast iron dutch oven, now is the time to get one. Here’s the one I love–I know it’s a little of an investment but it’s something you can use again and again. You won’t be sorry you have it.

One pan, ultra cozy creamy chicken and soft biscuits you can enjoy any night of the week. Make ahead friendly too!

Cozy chicken and biscuit casserole

Creamy sauce, herbs and tender chicken come together in this cozy chicken biscuit casserole. It's heartwarming and soul comforting. 
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 5 Serves 6-8
Author Rachel Ballard


  • 3 tablespoons butter
  • 1 cup carrots peeled and sliced into 1/4 inch thick circles
  • 1 medium white onion chopped
  • 2 6 ounce packages baby portobello mushrooms wiped, stems removed and cut to quarters
  • 2 cloves garlic chopped
  • 1/2 cup white wine you can use extra chicken broth if you don't want to use the wine
  • 3 cups chicken broth
  • 1/3 cup all purpose flour
  • 3/4 cup whipping cream
  • 1 tablespoon white wine vinegar
  • 2 teaspoons chopped fresh rosemary
  • 2 teaspoons chopped fresh parsley
  • 1 teaspoon salt
  • 1/2 teaspoon crushed black pepper
  • 8 cups cooked chicken shredded or in cubes
  • 8 small frozen biscuits or 6 large frozen biscuits like Pillsbury Grands still frozen


  • Preheat the oven to 400 degrees.
  • In an oven proof deep pan with a lid (like a cast iron dutch oven), melt the butter and add the carrots and onion and cook 5 minutes.
  • Add the mushrooms and cook 5 minutes more.
  • Add the garlic and cook about 30 seconds.
  • Add the wine and cook 1 minute.
  • Add the flour and stir to cook out the raw flour flavor, about 1 minute.
  • Add the chicken stock and bring to a boil. Cook until the sauce thickens and coats the back of a spoon--about 6 or 7 minutes.
  • Turn off the heat and add the cream, vinegar, rosemary, parsley, salt and pepper and the chicken and stir well.
  • Top with the biscuits and cover slightly with your dutch oven lid.
  • Bake 30-35 minutes until the biscuits are cooked through. You can remove the lid for the last 5 or 6 minutes of baking if you wish to help the biscuits brown.


Adapted from Southern Living's chicken biscuit cobbler: http://www.myrecipes.com/recipe/chicken-biscuit-cobbler


Calories: 935kcal
Tried this recipe?Tag us on Instagram @feastandfarm and hashtag it #feastandfarm
Course Main Course
Cuisine American

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  1. 5 stars
    This is about a year after the last comment, and I think about 8 years since the original posting? Well, it still holds up cuz it was De-licious!
    It used up all the ingredients I already had and had to use. Instead of white wine, or white wine vinegar, I had an ancient open bottle of long forgotten white wine in the back of my fridge, and it was perfect for both! Yay! I also had to cut out the mushrooms (personally I love them, but people in the house did not:() and I really had nothing else to pad it with except canned sliced potatoes? Well, it worked out great. Also, I’m growing tons of rosemary outside, had it for years, so, only a small pinch goes a long way of that stuff, whew! Lol
    Anyway, it was amazing and I will be making it again!

    1. Hey Jessica! Even if the post has been around a while it’s still great, I promise 😉 I love this one too and I’m so glad you enjoy it! –Rachel

  2. Do you have to use white wine vinegar or can you simply not use it at all? Also, why do you need vinegar in there?

    1. Hi Erin, it sounds like maybe you aren’t a fan of vinegar and that’s absolutely fine. It’s not a predominant flavor, but in cream sauces like this the dairy can be a bit bland and vinegar adds an acid that lifts and brightens the dish without being tart or tangy. Lemon juice is another great acid for this if you like it more or you can leave it out. It won’t be quite the same but it will still be tasty. –Rachel

  3. 5 stars
    I made this a few times and always get rave reviews from family and friends. Can the filling be made ahead of time and refrigerated for a day or two before putting the frozen rolls on and tossing in the oven?

  4. Rachel – any chance you can use canned biscuits from the fridge, and just cook shorter time-frame? Thanks! This looks deliscious!

    1. Hmmm…I don’t use canned biscuits Jamie but I’d think that would work. You could also cook it part way then add the biscuits and cook it the rest of the time. –Rachel

  5. Hi Rachel. Could you clarify if the chicken needs to be cooked prior to placing in the Dutch oven or am a I putting it in raw and it’s cooking for the 35min all together? Thank you! This looks delicious

    1. Hey Carrie, so yes it needs to be cooked before using it in the recipe. If you’ll notice that in the list of ingredients it says “8 cups cooked chicken”. If it had just said “8 cups chicken” then we would want to read the instructions to see how to cook the meat. But if you see ingredients that say (for example) “3 cups chopped celery” that means it needs to be chopped before measuring it and proceeding with the recipe. You can boil a couple of boneless skinless chicken breasts then cut them in to bite size pieces or you can roast some bone-in, skin-on chicken breasts in the oven then pull it off the bone and chop OR you can as a last resort, get a rotisserie chicken and shred that and use it in the recipe. All will work! –Rachel

    2. @Rachel Ballard, wow what a sarcastic reply, I’m thinking long and hard about making this recipe. You sound nasty.

    3. Really? Wow that was 100% just me explaining. Many times new cooks are unsure about the way a recipe is written so it was just that explanation. There wasn’t an ounce of rude in me when I wrote it. –Rachel

  6. 4 stars
    I am so excited for this dish – looking for something easy for Christmas Eve and this is the perfect meal! Merry Christmas.

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About the Author

Rachel Ballard, RN, BSN brings more than 20 years of professional nursing expertise to Feast and Farm. With a love for nutrient dense foods that support wellness, she works to distill complex health information and current trends into recipes that fuel the best version of yourself. Read more about Rachel here.