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This simple Chicken and Biscuits Recipe is a perfect warm and comforting meal to share with the ones you love! A creamy chicken and vegetable mixture with flaky biscuits baked right on top. A great dinner for the whole family!

Chicken and biscuit dinner on plate with fork.

This recipe was originally published February 2019 and updated September 2023.

This cozy chicken and biscuits recipe is comfort food at its finest! It's like a big hug in dinner form. A creamy chicken and vegetable mixture with biscuits baked right on top. What more could you want?!

Need a simple, warm hug that comes in the form of dinner? Yep, that's what this dinner recipe is. And if pot pie like dinners are what you are looking for, make sure to check out this simple beef pot pie as well!

Why You Will Love This Chicken and Biscuits Recipe:

It's super simple to prep. Just sauté the veggies, cook the chicken and toss with a creamy chicken soup mixture. Top with biscuits and bake--there really isn't much to it!
So cozy and comforting. As I said, it's like a hug in dinner form. This recipe is a lot of nostalgia for me as well as it reminds me of chicken pot pie nights as a kid, it was one of my favorites. Buttery, flaky biscuits and creamy chicken and veggie mixture--can't ask for much more!
Easy to make ahead of time. You can easily prepare the chicken mixture up to a day in advance. Then top with the biscuits and bake just before serving. I sometimes will make the chicken and veggies in the morning and then bake the dish just before dinner.
Lots of shortcuts to help make this recipe even more simple! I am the queen of cutting corners in the kitchen. You can slash 10 minutes if you are in a pinch by using meal prepped chicken breast that is already cooked! Frozen chopped veggies? Oh yes, no shame!

Your entire dinner in one skillet is always a good thing when it comes time to do the dishes. This chicken and biscuits recipe is the dinner that just keeps on giving!

Chicken and biscuits in skillet topped with freshly chopped parsley.

Recipe Ingredients:

chicken breast: uncooked and cubed. But to save time you could have already cooked chicken. Then you would just toss it in with the soup mixture. A rotisserie chicken will work great if you prefer!
biscuit dough: You may or may not use all 8 of the biscuits in the container depending on the size of your pan.
veggies: carrots and celery for me! I like to add peas, but not everyone in my house is a fan, so I only add them half the time when making this. Feel free to add in some other veggies to the mix. You could even use frozen mixed veggies.
Cream of chicken soup: the condensed soup is where it's at with this recipe. Makes this chicken and biscuit recipe nice and thick. Use low or reduced sodium to have full control of the saltiness of this dish.
milk: I opt for whole milk. You should be ok with another milk if desired.
seasonings: a little parsley, a little thyme and a touch of garlic. Just right!
butter: brush a touch of salted or unsalted butter on the tops of the biscuits before and after baking for that buttery golden goodness!

Step-By Step Instructions:

Start by preheating the oven to 350°F. Whisk together the the chicken soup, milk, thyme, parsley, garlic, salt and pepper and set aside.

Heat olive oil over medium high heat until glistening. Add onions, carrots and celery and cook until onions become translucent and carrots are slightly softened.

Add the cubed chicken and heat until cooked through and an internal temperature of 165°F is reached. Drain any liquid if necessary.

Lower the heat to low and stir in the chicken soup mixture along with frozen peas. Stir to combine.

Remove from heat, lay the biscuits on top of the chicken mixture and bake for about 25 minutes or until biscuits are cooked through and tops are golden brown. If the sides or bottoms of the biscuits are not cooked and the tops are getting too brown, loosely cover with foil and bake until the biscuits are done! Cool for 5-10 minutes and then serve.

Carrots, celery and onions sautéed in skillet.

Diced chicken cooked in skillet with carrots, celery and onion.

Chicken and biscuit chicken mixture in skillet before baking.

Biscuit dough laying on top of chicken mixture in skillet.

Time Saving Tips:

If you are short on time but want to enjoy this chicken and biscuits recipe, there are several shortcuts you can certainly take to help get this dinner on the table more quickly.

Use rotisserie chicken or leftover chicken. You can shred or cube chicken and then toss it into the skillet after the carrots, onion and celery have softened and you are ready to add the chicken soup mixture to the pan. This will easily save you about 10-12 minutes!
Bake the biscuits separately while making the chicken and vegetable mixture. If the biscuits aren't baked on top of the mixture, it actually takes less time to bake them. If you bake them while working on the chicken mixture, you will easily have the entire meal un about 20-25 minutes!
Use pre-chopped or frozen vegetables. This is a great time saver when you don't have a lot of time on your hands. There are lots of options these days at the grocery for ready to go dinner starters.

Skillet with chicken and biscuits and serving spoon scooping into it.

Recipe Notes:

If you want your chicken mixture saucier, add a touch more chicken soup. The chicken mixture is not overly saucy once baked. If you prefer it creamier and with a bit more sauce like texture, add an extra ½ cup or so of cream of chicken soup
Feel free to vary the vegetables. You don't have to stick to carrots and celery—change up the veggies if desired! I have a feeling some broccoli would be great. Also, you can add the frozen mixed vegetable mixture with corn, peas, green beans, etc. to have a bit more pot pie like base.
Can you use homemade biscuits? Homemade biscuits take longer to bake over top of the chicken mixture than canned. This can cause the chicken layer to dry out. If you want to make homemade biscuits I suggest baking them separately and then laying on top of the chicken mixture when ready to serve!

Storage Instructions:

You can store this chicken and biscuit skillet dinner for about 3-4 days even though it is best eaten freshly cooked. The biscuits are the only reason for this as they are never quite the same leftover. Store in an air tight container. I like to bake some fresh biscuits to go along with leftovers, but usually will do one of the small cans with only about 5 smaller biscuits versus the grands.

You can also freeze this dish with actually pretty good results. The chicken mixture is great thawed and reheated. The biscuit texture is not quite the same, but still enjoyable in my opinion. Allow the dish to cool completely and then. transfer to an air tight, freezer safe container. I like to cover the container with plastic wrap before sealing it with the lid.