Craving cozy, down-home comfort food that warms your soul and fills your kitchen with mouthwatering aroma? Let me introduce you to my go-to recipe for Country Chicken and Biscuits.

This hearty casserole is everything I love about Southern cooking—tender chunks of chicken, flavorful veggies in a rich, creamy gravy, all topped with golden, cheesy biscuits.

It’s a family favorite in my house and the ultimate crowd-pleaser for chilly evenings or Sunday dinners.

Whether you’re cooking for a group or just want delicious leftovers, this recipe delivers big on flavor without requiring hours in the kitchen. Trust me—once you make it from scratch, you’ll never reach for a store-bought version again.

Ingredients List

Here’s everything you need to make this classic comfort dish from start to finish:

For the Filling

2 cups chicken broth

1 cup half-and-half
⅓ cup butter
1 cup chopped onion

1 cup peeled and chopped carrots
1 cup chopped celery
½ cup all-purpose flour

1 teaspoon kosher salt
¼ teaspoon ground black pepper
4 cups cooked, diced or shredded chicken

½ cup frozen peas (no need to thaw)

For the Biscuits

2 cups Bisquick baking mix
⅔–¾ cup cold buttermilk (or substitute regular milk)

½ cup grated sharp cheddar cheese
¼ teaspoon dried parsley
2 tablespoons butter, melted

⅛ teaspoon garlic powder

Required Kitchen Tools

To make this recipe easy and stress-free, here are the tools I always have on hand:

Large Skillet – For sautéing the vegetables and cooking the creamy chicken filling.

Mixing Bowls – You’ll need at least two: one for the biscuit dough and another for whisking the broth mixture.
Whisk & Wooden Spoon – For stirring the filling until it’s smooth and bubbly.
Casserole Dish (2½ to 3-quart) – The perfect size for layering the filling and topping with biscuits.

Measuring Cups & Spoons – Accuracy matters here, especially for the biscuit dough.
Ice Cream Scoop or Spoon – For evenly dropping biscuit dough over the casserole.
Aluminum Foil – To tent the biscuits if they brown too quickly.

Preparing the Filling

The secret to a truly flavorful country chicken and biscuits casserole lies in the creamy, savory filling. This step builds the base of your dish, and once you smell it bubbling on the stovetop, you’ll know you’re on the right track.

Step 1: Preheat and Prep

Start by preheating your oven to 425°F (218°C). Lightly spray a 2½ to 3-quart casserole dish with nonstick cooking spray and set it aside for later.

In a separate mixing bowl or large measuring cup, whisk together your chicken broth and half-and-half until smooth. Set this aside; it will be the base of your gravy.

Step 2: Sauté the Vegetables

In a large skillet over medium-high heat, melt the butter. Once it’s sizzling, add the onions, carrots, and celery. Sauté the veggies for about 10 minutes, stirring occasionally until they’re soft and aromatic.

Step 3: Build the Gravy

Sprinkle in the flour and stir constantly for 1 more minute. This creates a roux and helps thicken the sauce later. Reduce the heat to medium and gradually pour in the broth and half-and-half mixture, whisking as you go to avoid lumps.

Keep stirring as the mixture cooks—it should become thick and bubbly in about 5–6 minutes. Be careful not to let it boil, as that can cause the dairy to curdle.

Step 4: Add Chicken and Peas

Once your sauce is thickened, stir in the salt, black pepper, cooked chicken, and frozen peas. The peas will thaw and cook perfectly in the oven.

Pour the entire mixture into your prepared casserole dish, smoothing it into an even layer. Cover it with foil and bake for 10 minutes while you mix the biscuit topping.

Making the Biscuit Topping

Now for the best part—the golden, cheesy biscuit topping that makes this dish irresistible. It’s quick to whip up and brings just the right amount of cheesy, buttery goodness.

Step 1: Mix the Biscuit Dough

In a mixing bowl, combine:

2 cups Bisquick baking mix
½ cup grated sharp cheddar cheese

¼ teaspoon dried parsley

Give it a quick stir to evenly distribute the cheese and herbs.

Step 2: Add the Buttermilk

Slowly pour in ⅔ cup cold buttermilk (or regular milk if that’s what you have). Stir gently with a fork until a soft dough forms. If the dough feels too dry and crumbly, add a tablespoon more milk at a time until it holds together without being sticky.

Step 3: Top the Casserole

Remove your casserole from the oven and take off the foil. Give the filling a quick stir to mix everything together evenly.

Using an ice cream scoop or spoon, drop dollops of the biscuit dough onto the hot chicken filling. Aim for about 8 biscuits, spacing them evenly across the surface. If you prefer bigger biscuits, use a larger scoop for about 6, but keep in mind they’ll take a little longer to bake through.

Step 4: Bake to Golden Perfection

Return the dish to the oven uncovered and bake for about 12 minutes, or until the biscuits are golden brown and a toothpick inserted in the center comes out clean.

If your biscuits start browning too quickly but aren’t cooked through yet, loosely tent the casserole with aluminum foil and continue baking.

Final Touches and Serving

To finish this hearty casserole with a delicious flair, I like to prepare a simple garlic butter glaze that adds a rich, savory touch to the biscuits.

Step 1: Make Garlic Butter

In a small bowl, mix together:

2 tablespoons melted butter
⅛ teaspoon garlic powder

Step 2: Brush Over Warm Biscuits

As soon as the biscuits come out of the oven and are still warm, brush the garlic butter generously over the tops. This adds a beautiful shine and an irresistible aroma.

Serving Suggestions

Country Chicken and Biscuits is perfect on its own as a full meal, but here are a few ideas to round out your plate:

Serve with a crisp green salad for a fresh contrast.
Pair with steamed or roasted green beans or broccoli for extra veggies.

Add a side of cranberry sauce or tangy pickle slices to cut through the richness.

Storage Instructions

How to Keep It Fresh

If you have leftovers (which I always hope for!), let the casserole cool to room temperature, then cover tightly with foil or plastic wrap. Store it in the refrigerator for up to 3 days.

Reheating Tips

Reheat individual portions in the microwave or warm the whole dish in a 350°F oven until heated through. To keep the biscuits from drying out, cover loosely with foil during reheating.

Freezing the Casserole

You can freeze the entire casserole before baking: assemble it in a freezer-safe dish, cover tightly with foil and plastic wrap, then freeze for up to 3 months. When ready, thaw overnight in the fridge and bake as directed, adding extra baking time if needed.