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!
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.
How to Make Chicken and Biscuits
- In a skillet, cook the onion. Add broth and vegetables and simmer for a few minutes.
- Stir in the sauce and cooked chicken.
- Top with biscuits and bake for 22 to 25 minutes until bubbly and golden brown.
- 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!
Skillet Chicken and Biscuits
Equipment
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 cooked chopped chicken
- 2 tablespoons chopped fresh parsley
- 10.5 ounces condensed cream of chicken soup 1 can
- ½ teaspoon garlic powder
- 16.3 ounces refrigerated biscuits 1 can, see notes
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
- 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.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Entree
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I’m always seeing recipes that call for cream of chicken soups or other cream of XXX soups but no one ever mentions if you should add water as the can says or just use it without the water. Is there a clarification for this recipe? This looks like something even I could whip up. Thanks!
Unless otherwise specified we are just using the can of soup (no additional water needed). I can’t wait to hear what you think of this recipe!
Love this skillet recipe!! I did add the cheddar cheese and it was excellent.
Trying the skillet lasagna next!!
Debra, the cheese sounds like a delicious addition. I am glad you enjoyed the recipe.
I follow this exactly but use 2 cans cream of chicken soup. I have also made it with the cheddar cheese as suggested. I like both versions,
So glad you enjoyed it, Dawn!
Great recipe! But I think step 2 needs the word onion somewhere ;-)
Thanks for catching that Paul! Glad you enjoyed it.
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
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.
This is amazing! I tried it with Red Lobster Cheddar Bay Biscuit mix instead!
Great idea!
Looking forward to making some of these recipies
Excellent and very easy! I baked in individual ramekins and topped with rolled out crescent dough since I didn’t have biscuits and did not want to make from scratch. I will definitely make this again!
I had’nt tried any of these recipes but want to. They seem to be good nutrients and family hot meals.
We hope you and your family love them, Billie Jean!
So easy to make! So delicious!
I thought this was absolutely delicious. I did use an herbed flavored rotisserie chicken and “Immaculate” biscuits (sliced it horizontally).
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
I hope you love the recipe when you try it Sandi!
When is the chicken actually cooked? Or do you add to the broth raw?
This recipe calls for cooked chicken. I usually make extra baked chicken breasts or shredded Crock Pot chicken.
Absolutely perfect! So easy, and we all loved it!
Cutting biscuits in half, does that mean horizontally, or vertically?
Vertically so the pieces are just a little bit smaller for serving.
Looks good! Did you use the Pillsbury Grands biscuits, or the smaller ones? Also, is that an 10 or 12 inch skillet?
I used the smaller biscuits and a 10″ skillet.
Just made this, followed the recipe exactly, and everyone thought it was a great weekday meal..best of all no leftovers..
I’m so glad you enjoyed it Rick! :)
Quick, easy and full of flavor. I wanted to make this for dinner but didn’t have celery so I subbed frozen peas and carrots for veggies and added a sprinkle of italian seasoning. This will definitely go on my dinner rotation list.
I assume its a regular size can of cream of chicken soup is that correct?
Yes, 10.5oz.
What is the red thing in the picture? There isn’t anything red in the recipe.
There is nothing red in the recipe :) The only color I see is the orange carrots. Hope this helps.