This Southern Chicken and Biscuits recipe is a comforting casserole with homestyle biscuits, shredded chicken, and tender veggies, all in a creamy sauce. Perfect for cold weather!
A Cozy, Southern Classic That’s Perfect for Winter Evenings
Are you into seasonal cooking? I love matching the food I make to the weather and season – although, here in Florida, that means a lot of warm-weather food. So it’s extra special when a cold front actually moves in! That’s when it’s time to dust off all of those amazing fall and winter recipes, like Southern chicken and biscuits.
Similar to Chicken and Dumplings, this recipe features a creamy base of tender chicken and colorful vegetables, cooked in a thick, creamy sauce – almost like a soup or chowder. Instead of dumplings, this one is topped with fluffy drop biscuits. I only make Chicken & Biscuits when it’s cold outside…it’s one of those meals that is only good when there is a chill in the air.
(More in the mood for chicken and dumplings? I’ve got you covered – try these Easy Chicken and Dumplings with Biscuits, Instant Pot Chicken and Dumplings, and my classic Homemade Chicken and Dumplings Recipe from scratch. I also have a Chicken and Dumplings Casserole!)
The Ingredients You’ll Need
This recipe is kid-approved, man-approved…and after a little accident today, I found out it’s also dog-approved. While the ingredients list may look a little daunting, I promise it’s an easy dish that the whole family will enjoy!
For the Chicken
- Butter: You can use salted or unsalted.
- Garlic: Minced fresh garlic, or you could use garlic powder in a pinch.
- Onion: Chopped yellow onion adds so much flavor. White onion or sweet onion would also work.
- Celery: Washed and chopped.
- Carrots: Peel the carrots and chop them, too.
- Flour: To thicken the sauce.
- Milk: I use 2% milk, but you can use any kind you like.
- Chicken Stock: Homemade bone broth or stock would be fantastic, but boxed broth is also fine.
- Chicken: Shredded (or chopped) cooked chicken. You can use white meat, dark meat, or a mix of the two.
- Salt and Pepper
For the Biscuits
- Flour: I use all-purpose flour to make the biscuits.
- Baking Powder: Make sure you use baking powder, not baking soda, or the biscuits won’t rise correctly.
- Sugar: A little granulated sugar adds a touch of sweetness, but you can omit that if you prefer.
- Pepper: Black pepper isn’t usually a biscuit ingredient, but boosts the savory taste of the biscuits here and goes well with the chicken.
- Butter: Make sure the butter you use for biscuits is very cold and diced into small cubes.
- Milk: Again, whichever milk you like.
- Fresh Parsley: Chopped.
- Green Onions: Minced.
What Is the Best Way to Shred Chicken?
Okay, so you can definitely shred chicken effectively using a couple of forks, but my favorite way to shred chicken is actually in my stand mixer! Just toss warm (not piping hot) chicken in the mixer, fitted with the paddle attachment. Mix on level two for a minute or less – and watch it, because the chicken shreds really easily this way and you don’t want to overdo it.
How to Make Chicken and Biscuits, Southern-Style
Although the home-y recipe tastes like an all-day cooking deal, it is actually a pretty quick dish to make. Here are the steps for making Southern chicken and biscuits:
- Saute the Vegetables. In a large Dutch oven, melt the butter. Next, add the garlic, onion, celery, and carrots, and saute those ingredients over medium heat until they are softened, about 7 minutes.
- Add the Flour, Followed by the Liquids. Once the vegetables are soft, add the flour to the pot. Cook for about 2 minutes, stirring or whisking it well to get rid of any lumps. Whisk in the milk and chicken stock, and simmer the sauce over low heat for a minute or two, stirring constantly, until it is nice and thick.
- Add the Chicken. Now add the shredded chicken to the pot, and season the mixture to taste with salt and pepper. Take the pot off of the heat and set it aside while you make the biscuits.
- Combine the Dry Biscuit Ingredients and Butter. Preheat your oven to 375°F. Then, in a food processor, pulse the dry biscuit ingredients (flour, baking powder sugar, salt, and pepper) to mix. Drop in the butter, and pulse again until you have a sandy mixture with little pea-sized bits of butter throughout.
- Add the Milk. Pour the milk into the food processor, and pulse a few more times until a dough forms. Add the parsley and green onions, and pulse to mix.
- Drop Biscuits Over the Chicken. Scoop ¼ cup-sized spoonfuls of dough out of the food processor, and dollop them on top of the chicken mixture to make drop biscuits. You should get about 6 large biscuits.
- Bake! Place the chicken and biscuits into the preheated oven and bake for about 20 minutes, or until the biscuits are golden and cooked through.
- Serve. Serve the chicken and biscuits hot, with whatever sides you like. Enjoy!
Tips for Success
When it comes to making Southern chicken and biscuits, there are a few helpful tips that are helpful to know before you start. These are my best pieces of advice for making this comfy dinner:
- Chicken: You can use rotisserie chicken, leftover chicken, make Instant Pot Shredded Chicken Breast, or try this stovetop method for The Best Shredded Chicken.
- More Veggies: If you want to add more veggies to this dish, frozen peas or corn (or both) are easy, tasty options.
- Biscuit Options: You could take a shortcut in this recipe and use packaged biscuit mix to make the drop biscuits, if you like.
- Biscuit Add-Ins: Feel free to spice things up with some minced jalapeño, or by adding shredded cheese!
- Oven Safe Pot: I recommend using a dutch oven for this recipe, as it can safely go from the stove top to the oven. However, if you do not have an oven safe pot, you can make the filling on the stove top and then transfer the filling to a casserole dish. Top with biscuits and bake as directed in the recipe.
Side Dish Ideas
This recipe definitely qualifies as a one-pot meal, with plenty of chicken, vegetables, and wholesome carbs in every bite. But it also makes a great main dish to go with some healthy sides, like these:
- Green Beans: These Easy Sautéed Green Beans with Garlic are a fresh, flavorful side dish that’s great with any meal.
- Calabacitas: Tender Mexican squash (or zucchini, if you need an easy substitute) takes on an incredibly savory flavor, thanks to tomatoes, onions, corn, and a few scrumptious toppings. This classic recipe for Calabacitas is the best!
- Asparagus: Perfectly-cooked, vibrant Air Fryer Asparagus is so easy to make, it might just be your new favorite veggie dish!
Storing and Reheating Chicken and Biscuits
If you have leftovers, you can store them in your fridge for up to 5 days. Make sure to cover them tightly or transfer them to an airtight container to keep them as fresh as possible.
To reheat, place the desired amount in your microwave, or reheat the whole thing in a heatproof dish in your oven (this is the best way to keep the biscuits tender and heat the chicken evenly). Bake at 375°F until heated through.
Can I Freeze This?
Sure! Just spoon any leftovers into a freezer-safe container, mark with the date, and freeze for up to three months. Thaw in your refrigerator overnight before reheating.
- 6 tablespoons butter
- 2 cloves garlic, minced
- 2 cups chopped yellow onion (about 1 large yellow onion)
- 1 cup chopped celery
- 1 cup peeled and chopped carrots (about 3 large carrots)
- 1/2 cup flour
- 2 cups 2% milk
- 1 cup chicken stock
- 3 cups shredded cooked chicken
- kosher salt and freshly ground black pepper, to taste
For the Biscuits
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 tablespoon granulated sugar
- 1/2 teaspoon fresh ground black pepper
- 1 stick cold unsalted butter, diced
- 3/4 cup milk
- 1/4 cup chopped fresh parsley
- 2 green onions, minced
- Preheat oven to 375°F.
- In a large dutch oven, over medium heat, melt the butter and then add the garlic, onion, celery and carrots. Saute until softened, about 7 minutes.
- Add the flour and cook, stirring constantly, for 2 minutes. Add the milk and chicken stock to the sauce. Simmer over low heat for about 2 minutes, stirring constantly, until thick. Add the chicken and season to taste with salt and pepper. Remove from the heat and set aside.
- In a food processor, combine the flour, baking powder, sugar, salt and pepper. Add the butter and pulse until the butter is the size of peas. Add the milk and pulse until a dough forms. Mix in the parsley and green onions.
- Drop the biscuit dough in 1/4 cup sized dollops onto the top of the chicken mixture (this will make about 6 large biscuits).
- Place pot into the preheated oven and bake for 18-20 minutes, until the biscuits are golden and cooked through. Serve immediately.
- Chicken: I like to use a rotisserie chicken for this recipe. It is the perfect amount of chicken and cuts down on my cooking time. But you could also make Stovetop Shredded Chicken or Instant Pot Shredded Chicken.
- Dutch Oven: If you do not have a dutch oven, you can make this in a large deep sided skillet. If your skillet is not oven safe, transfer the filling to a casserole dish and then top with biscuits and bake.
- Leftovers: If you have leftovers, you can store them in your fridge for up to 5 days. Make sure to cover them tightly or transfer them to an airtight container to keep them as fresh as possible.
Amount Per Serving: Calories: 706Total Fat: 39gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 145mgSodium: 940mgCarbohydrates: 61gFiber: 4gSugar: 14gProtein: 28g
More Easy Chicken Dinners
- Chicken Fettuccine Alfredo
- Baked Honey Mustard Chicken
- Crockpot Mississippi Chicken
- Loaded Cajun Chicken Pasta
- Crockpot Chicken and Rice
- King Ranch Chicken Casserole
- Creamy Cajun Chicken Pasta
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