Southern Chicken and Biscuits

Prep 20 mins
Cook 20 mins
Total 40 mins
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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!)

From top left: Milk, diced onion, celery, flour, garlic, chicken stock, butter, salt, carrots, baking powder, shredded chicken, chopped parsley, green onions, salt, and pepper.

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.
  • Salt
  • 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.

Recommended Equipment

A fork lifting a bite of chicken and vegetables toward the camera.

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.

A serving spoon resting in a Dutch oven of creamy chicken and drop biscuits.

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.
Spooning a biscuit and gravy out of a pot of chicken and biscuits.

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!
A bowl of creamy chicken and vegetables with biscuits.

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.

Yield: 4-6 Servings

Southern Chicken and Biscuits

A bowl of Southern chicken and biscuits with a fork and spoon.

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!

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes


  • 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


  1. Preheat oven to 375°F.
  2. 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.
  3. 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.
  4. 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.
  5. Drop the biscuit dough in 1/4 cup sized dollops onto the top of the chicken mixture (this will make about 6 large biscuits).
  6. 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.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 706Total Fat: 39gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 145mgSodium: 940mgCarbohydrates: 61gFiber: 4gSugar: 14gProtein: 28g


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21 Responses

    can wait to try this chicken biscuit ,never had chicken like that so I can’t tell if it’s good or not but i will make it tonight, love you blog;

  2. sarah

    hey there! just wanted to let you know that I made this for dinner last night and it was so delicious. Like roast chicken dinner in one pot. Will definitely make this part of our dinner rotation! thanks for a great, ‘homey’ recipe!

  3. Elizabeth

    I really appreciate that you make “normal” recipes that don’t always have 800 ingredients that don’t even really go together. That’s really trendy in food blogs these days I guess, but yours are so much more manageable. Love your blog :)

    1. A woman holding a camera standing in front of some shelves.

      This is the best comment I have received in a long time. It’s nice to hear that someone notices that I try to keep it real. Thank you Elizabeth for totally making my day!

  4. Deborah

    That crock looks great, but I have to say – I adore my pampered chef wooden spoons! I saw yours and that’s what I got excited about. I’m strange like that. :) Chicken and biscuits is one of my favorite comfort foods and this looks so perfect!!

  5. Jennifer T

    This was delish! Made it tonight for dinner….super easy and oh my gosh just YUMMY! Such comfort food…great recipe.

  6. Susie

    I just bought a RockCrok this week at a Pampered Chef party. I love the look of it!

    And I made this recipe yesterday in it for Sunday dinner with my family – there were ZERO leftovers! We all LOVED this! It’s now going into our weekly menu rotation!

  7. Andrea

    I made this last night and 3 hours after dinner, the man of the house was still talking about how good it was! Love your blog, thanks!

  8. Joanne

    i am definitely in need of a good stove-to-oven pan/pot and this looks fabulous! Definitely perfect for whipping up oodles of fall comfort food like this!

  9. Ashley | Spoonful of Flavor

    I definately need to try this recipe soon. I make something similar in the oven, but the crockpot sounds much easier. It is perfect for the cooler fall weather!

  10. Michele Gipson

    Looks so yummy and comforting! I’ve never had Chicken and Biscuits before, but the pictures make me want to try it :) Btw, I LOVE your blog! This is the first time I’ve commented, but I’ve been reading your posts for a while now. You inspire me to want to make more time for my blog and create new recipes! Thank you!



I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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