Simple Chicken and Biscuits Recipe

Skillet with cream of chicken and biscuits topped with chopped fresh parsley.

5 from 2 votes

Simple Chicken and Biscuits Recipe

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!

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: American

Servings:

Author: Lorie Yarro

Ingredients

1 can cream of chicken condensed soup (10.5 oz.)
⅓ whole milk
2 garlic cloves, minced or 1/2 tsp garlic powder
1 tsp thyme
½ tsp parsley
½ tsp cracked pepper
salt to taste
1 ½ lb chicken breast, cubed uncooked
3 carrots
2 celery stalks
½ c peas optional
Can of ready biscuit dough approx. 16 oz. package (8 biscuits)
olive oil
2 T butter, melted

Instructions

Preheat oven to 350°F.
Chop celery and carrots. Heat a drizzle of olive oil over medium high heat in a cast iron skillet. (or oven safe skillet--if you don't have one, that is ok, you can transfer to a baking dish before cooking biscuits)
When oil is hot and glistening, add in carrot and celery and sauté until celery is soft. Add another drizzle of olive oil and add chicken. Cook chicken over medium high until cooked through and 165°F internal temperature.
In a small mixing bowl, whisk together cream of chicken soup, milk and seasonings. When chicken is cooked through, set heat to low and stir in soup mixture to coat evenly.
Remove pan from heat and place 6-8 biscuits over top of the chicken mixture, allowing space around the edges of the biscuits. (If your skillet isn't oven safe, transfer to a baking dish. Brush the top of each biscuit with melted butter.
Bake at 350°F for about 25 minutes or until the biscuits are golden brown and baked through. If the tops become brown too quickly, you can loosely lay foil over top of the skillet and bake until biscuits are done.
Cool for 5 minutes before serving.

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 1/2 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!

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