Chicken and biscuits are creamy and delicious and bake up in no time at all!

A hearty and creamy skillet dish with soft, fluffy biscuits and cooked chicken keeps it quick and easy.

Add a simple salad, and dinner is served!

Chicken and Biscuits in the pan

Ingredients for Chicken and Biscuits

This comfort food is the perfect combination of quick and delicious.

  • Chicken – Use leftover baked chicken or rotisserie chicken for quick prep.
  • Veggies – I use carrots and celery, but you can use any vegetables you have on hand or frozen vegetables. Green beans, peas, or corn are great additions.
  • Sauce – The creamy sauce is similar in flavor to chicken pot pie and it’s really quick to make. Use canned condensed soup or make homemade condensed cream of chicken soup for this recipe.
  • Biscuits – To keep it fast, use canned biscuits – if you’ve got time, you can make your own homemade biscuits.
broth , butter , biscuit dough , onion , carrot , celery , parsley , chicken and cream of chicken soup with labels to make Chicken and Biscuits

How to Make Chicken and Biscuits

  1. In a skillet, cook the onion. Add broth and vegetables and simmer for a few minutes.
  2. Stir in the sauce and cooked chicken.
  3. Top with biscuits and bake for 22 to 25 minutes until bubbly and golden brown.
  4. Brush biscuits with additional melted butter if desired and serve warm.

Leftovers?

Store leftovers in the fridge in an airtight container for up to 4 days. Reheat portions in the microwave or the oven until heated through.

Freezing Leftovers: Cool completely and divide into individual portions. Wrap portions tightly in plastic wrap or place them in airtight containers. Freeze for up to 2-3 months.

To Reheat after Freezing: Thaw portions overnight in the fridge. Reheat portions in the microwave or the oven until heated through.

Savory Skillet Dinners

Did you make this Skillet Chicken and Biscuits recipe? Be sure to leave a rating and a comment below!

Chicken and Biscuits in the pan
5 from 15 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Skillet Chicken and Biscuits

An easy one-pan dinner loaded with veggies and chicken in a creamy sauce, topped with biscuits and baked until golden.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 4 servings
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Ingredients  

  • ½ tablespoon butter additional for serving, optional
  • 1 small onion diced
  • 2 ribs celery sliced
  • 1 large carrot sliced
  • 1 cup chicken broth
  • 2 cups chopped cooked chicken
  • 2 tablespoons fresh parsley
  • 1 can condensed cream of chicken soup
  • ½ teaspoon garlic powder
  • 1 can Pillsbury biscuit dough (see note below)

Instructions 

  • Preheat the oven to 350°F.
  • In a 12-inch cast iron skillet or oven-proof pan, melt the butter over medium heat. Cook the onion for 3 to 4 minutes or until softened.
  • Add carrot, celery, and chicken broth and bring to a simmer. Cook 4 minutes or veggies are slightly softened.
  • Remove from the heat and add the diced chicken, cream of chicken soup, parsley, and garlic powder. Mix well to combine.
  • Cut each biscuit into quarters and place in the skillet on top of the chicken mixture.
  • Transfer to the oven and bake for 22-25 minutes or until the sauce is bubbly and biscuits are browned.
  • Brush biscuits with additional melted butter if desired and serve warm.

Notes

Biscuits can be purchased in the refrigerator section of most grocery stores (any variety will work in this recipe). If you cannot find canned biscuits, you can substitute homemade biscuits in their place. If using homemade biscuits, ensure that the pan is not overcrowded. Extra biscuits can be baked on the side if needed.
Variations:
  • I find the broth and condensed soup add enough salt but as always, season to taste with salt and pepper.
  • Feel free to add 1 cup of sharp cheddar cheese to the filling if desired.
  • This can be baked in a 2.5 qt casserole or baking dish, you may need additional baking time.
5 from 15 votes

Nutrition Information

Calories: 582 | Carbohydrates: 66g | Protein: 15g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 1903mg | Potassium: 546mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4487IU | Vitamin C: 10mg | Calcium: 95mg | Iron: 5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Entree
Cuisine American
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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. I’m sad to see that this recipe was changed. I had a printed copy that has been lost and came here to print a new copy- does anyone have the old recipe that calls for condensed soup and refrigerated biscuits? guess I will test my memory lol

    1. Here is the original Amanda!

      Ingredients

      ½ tablespoon butter or olive oil
      ¼ cup chopped onion
      ¾ cup each chopped celery & carrot
      1 cup chicken broth
      2 cups cooked chopped chicken
      2 tablespoons fresh parsley
      1 can cream of chicken soup
      1 can Pillsbury biscuits (see note below)
      Instructions
      1. Preheat oven to 350 degrees.
      2. In an ovenproof or cast iron skillet, cook onion in olive oil/butter over medium heat for about 4 minutes
      or until softened.
      3. Add carrot, celery, and chicken broth. Let simmer for about 4 minutes until veggies are slightly softened. In
      a bowl, combine chicken, cream of chicken soup, and parsley. Stir into the carrot mixture in the skillet.
      4. Cut each biscuit in half and place in a skillet on top of chicken mixture. Bake for 15 minutes; cover with foil
      and bake for an additional 10 minutes. Serve warm.
      Notes
      Pillsbury Biscuits can be purchased in the refrigerator section of most grocery stores (any variety will work
      in this recipe). If you cannot find pillsbury biscuits, you can substitute homemade baking powder biscuits in
      their place.

  2. I had’nt tried any of these recipes but want to. They seem to be good nutrients and family hot meals.

  3. I thought this was absolutely delicious. I did use an herbed flavored rotisserie chicken and “Immaculate” biscuits (sliced it horizontally).5 stars

  4. Looks delicious and if you can’t boil water, you should be capable of making this, it’s clear and cut for Chicken and dumplings from Facebook

  5. Looks good! Did you use the Pillsbury Grands biscuits, or the smaller ones? Also, is that an 10 or 12 inch skillet?

  6. Just made this, followed the recipe exactly, and everyone thought it was a great weekday meal..best of all no leftovers..