Chicken and Biscuit Casserole with Silky Veggie Gravy

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes

Quick Ingredients

• 3 cups cooked shredded chicken
• 4 tbsp unsalted butter (gravy) + 6 tbsp melted butter (biscuits) + 1 tbsp for brushing
• 1 medium onion, 2 carrots, 2 celery ribs (all diced); 2 garlic cloves (minced)
• 1/3 cup all-purpose flour (gravy) + 2 cups all-purpose flour (biscuits)
• 3 cups low-sodium chicken broth; 1/2 cup whole milk
• 1 tsp fresh thyme (or 1/2 tsp dried); 1 bay leaf; 1 cup frozen peas
• 2 tsp baking powder; 1/2 tsp baking soda; 1 tsp kosher salt; 1 tsp sugar
• 1 1/2 tsp freshly ground black pepper (biscuits) + extra for tops
• 1 1/4 cups cold buttermilk; chopped parsley and/or chives for garnish
• 1 tbsp lemon juice (optional, to brighten)

Do This

• 1) Heat oven to 425°F. Butter a 9×13-inch baking dish.
• 2) Sauté onion, carrots, and celery in 4 tbsp butter until tender; stir in garlic 30 seconds.
• 3) Sprinkle in 1/3 cup flour; cook 1 minute. Whisk in 3 cups broth, then 1/2 cup milk, thyme, and bay; simmer until silky.
• 4) Stir in shredded chicken and peas; season with salt, pepper, parsley, and lemon. Transfer to dish.
• 5) Mix biscuits: whisk dry ingredients and pepper; stir in cold buttermilk and 6 tbsp melted butter to form a thick batter.
• 6) Drop 12 mounds over hot filling; brush tops with 1 tbsp melted butter and crack on more pepper. Bake 22–25 minutes until golden and bubbling.

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Why You’ll Love This Recipe

• All the comfort of chicken pot pie with faster, no-roll peppered drop biscuits.
• Silky veggie-packed gravy that’s rich but not heavy, brightened with a splash of lemon.
• Perfect for rotisserie chicken—weeknight-easy, company-worthy results.
• One pan, big flavor, and those golden, craggy biscuit tops you can’t stop picking at.

Grocery List

• Produce: 1 onion, 2 carrots, 2 celery ribs, 2 garlic cloves, parsley, chives (optional), 1 lemon (optional)
• Dairy: Unsalted butter, whole milk, buttermilk
• Pantry: Cooked shredded chicken, low-sodium chicken broth, all-purpose flour, baking powder, baking soda, sugar, kosher salt, black pepper, thyme, bay leaf, frozen peas

Full Ingredients

For the Chicken & Silky Veggie Gravy

• 4 tbsp unsalted butter
• 1 medium yellow onion, finely diced
• 2 medium carrots, finely diced
• 2 celery ribs, finely diced
• 2 garlic cloves, minced
• 1/3 cup all-purpose flour
• 3 cups low-sodium chicken broth
• 1/2 cup whole milk
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• 1 bay leaf
• 3 cups cooked shredded chicken (about 1 lb)
• 1 cup frozen peas
• 1 1/4 tsp kosher salt, or to taste
• 1/2 tsp freshly ground black pepper
• 2 tbsp chopped fresh parsley
• 1 tbsp fresh lemon juice (optional, to brighten)

For the Peppered Drop Biscuits

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp kosher salt
• 1 tsp granulated sugar
• 1 1/2 tsp freshly ground black pepper, plus more for topping
• 6 tbsp unsalted butter, melted and cooled slightly
• 1 1/4 cups cold buttermilk
• 2 tbsp thinly sliced chives (optional)
• 1 tbsp melted unsalted butter, for brushing

To Finish

• Extra chopped parsley or chives, for garnish

Step-by-Step Instructions

Step 1: Preheat and prepare your pan

Heat the oven to 425°F. Lightly butter or spray a 9×13-inch (3-quart) baking dish. Have all ingredients measured and ready; the biscuit batter goes on a hot filling for best rise.

Step 2: Sauté aromatics for flavor

In a large deep skillet or Dutch oven over medium heat, melt 4 tbsp butter. Add the onion, carrots, and celery with a pinch of salt. Cook, stirring often, until softened and lightly translucent, 6–8 minutes. Stir in the garlic and cook 30 seconds until fragrant.

Step 3: Make a silky roux-based gravy

Sprinkle the 1/3 cup flour over the vegetables and stir to coat; cook 1 minute to remove raw flour flavor. Gradually whisk in the chicken broth, then the milk, whisking constantly to avoid lumps. Add thyme and bay leaf. Bring to a gentle simmer and cook, stirring, until thick and silky enough to coat a spoon, 4–6 minutes.

Step 4: Fold in chicken and peas

Stir in the shredded chicken and frozen peas. Season with 1 1/4 tsp kosher salt and 1/2 tsp pepper (adjust to taste). Remove from heat, stir in parsley and optional lemon juice, and discard the bay leaf. Transfer the hot filling to the prepared 9×13-inch dish and spread evenly.

Step 5: Mix the peppered drop biscuits

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and black pepper. In a measuring cup, combine the cold buttermilk and 6 tbsp melted butter (the butter will form tiny curds). Pour into the dry ingredients; add chives if using. Stir just until no dry spots remain; the batter will be thick and shaggy. Do not overmix.

Step 6: Top and bake

Using two spoons or a 2-tbsp scoop, drop 12 mounds of biscuit batter evenly over the hot filling. Brush tops with 1 tbsp melted butter and add a little extra cracked pepper. Bake at 425°F until the biscuits are deep golden and the edges of the filling are bubbling, 22–25 minutes.

Step 7: Rest and serve

Let the casserole rest 5–10 minutes so the gravy settles. Garnish with more parsley or chives. Serve warm, scooping through the biscuits to capture that silky gravy in every spoonful.

Pro Tips

• Keep the buttermilk cold and the filling hot—this contrast helps the drop biscuits puff and stay tender.
• Season in layers: lightly salt the veg, then adjust the gravy at the end after adding chicken and peas.
• If the gravy ever feels too thick, whisk in a splash of hot broth or milk to loosen.
• Use a cookie scoop for evenly sized, craggy-topped biscuits and consistent baking.
• Let it rest before serving; the gravy thickens slightly and becomes extra luxurious.

Variations

• Cheddar-Jalapeño: Fold 3/4 cup shredded sharp cheddar and 1 tbsp minced jalapeño into the biscuit batter; reduce added pepper to 1 tsp.
• Turkey & Herbs: Swap chicken for shredded turkey and add 1 tsp minced fresh rosemary to the gravy.
• Vegetarian Mushroom: Replace chicken with 20 oz sautéed cremini mushrooms and 1 can white beans; use vegetable broth.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container up to 4 days. Reheat covered at 350°F for 15–20 minutes (uncover for the last 5 minutes to re-crisp biscuits). Make-ahead: Cook the gravy and assemble in the dish without biscuits up to 2 days in advance; refrigerate. When ready to bake, warm the filling on the stovetop or in the oven until hot, then add fresh biscuit batter and bake (add 5–10 minutes if the filling is not piping hot). Freeze: The cooled casserole (baked) freezes up to 2 months; thaw overnight and reheat as above.

Nutrition (per serving)

Approximate: 560 calories; 21 g fat; 56 g carbohydrates; 25 g protein; 3 g fiber; 980 mg sodium.