Chicken and Biscuits is the ultimate comfort food, with all the creamy, savory flavors of homemade chicken pot pie, but made quick and easy for busy weeknights. Tender chicken and vegetables simmer in a creamy sauce topped with golden, fluffy biscuits for a simple one-skillet meal.
Round out the meal with sautéed green beans and a simple green salad.
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Holly’s Recipe Highlights: Chicken and Biscuits
- Flavor: Creamy, savory chicken filling topped with buttery golden biscuits.
- Why Make It: This easy one-pan meal comes together with just 20 minutes of prep using cooked chicken and refrigerated biscuits, saving you time and dishes.
- Technique: Simmer the vegetables briefly before baking, so they’re tender without becoming mushy.
Total Time: 55 Mins Servings: 4 Cooking Method: Stovetop & Oven
- Total Time:
- 55 mins
- Serves:
- 4
- Rating:
- 5.0/5
Ingredient Notes
- Carrot and Celery: Fresh vegetables give the filling the best texture, but frozen mixed vegetables can replace both for a quicker option.
- Chicken Broth: Loosens the condensed soup into a smooth, creamy sauce while helping the vegetables cook until tender.
- Cooked Chicken: Rotisserie chicken, leftover roasted chicken, or cooked chicken breasts all work well. Chop or shred the chicken into bite-sized pieces.
- Condensed Cream of Chicken Soup: Makes the filling thick and creamy without the need to prepare a separate roux. Homemade condensed cream of chicken soup can also be used.
- Refrigerated Biscuits: Cutting the biscuits into quarters spreads the topping evenly and helps them bake through. Homemade biscuits can be used, but be careful not to overcrowd the skillet.
How to Make Skillet Chicken & Biscuits
- Sauté the onion, celery, and carrots in a skillet (full recipe below).
- Add the chicken, soup, parsley, and garlic powder.
- Top with biscuits and bake.
Save It for Later
- Refrigerator: Store leftovers in an airtight container for up to 4 days. The biscuits will soften as they sit in the creamy filling.
- Freezing: Freeze the chicken filling before topping it with biscuits, in an airtight container for up to 3 months. Thaw overnight in the refrigerator and finish assembling the casserole before baking.
- Reheating: Cover and warm in a 350°F oven until heated through. An air fryer or toaster oven will help crisp the biscuits again. For a quick lunch, the microwave works too, but the biscuits will remain soft.
Easy Dinner for Biscuit Lovers
Did you enjoy this Skillet Chicken & Biscuits Recipe? Leave a comment and rating below.
Chicken and Biscuits
This easy chicken and biscuits recipe combines a creamy chicken and vegetable filling with buttery biscuits baked until golden. It's a hearty one-pan dinner that's ready in under an hour.
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
- 1 (10.5 ounce) can condensed cream of chicken soup
- 2 tablespoons chopped fresh parsley
- ½ teaspoon garlic powder
- 1 (16.3 ounces each) can refrigerated biscuits 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 celery, carrot, and chicken broth and bring to a simmer. Cook 4 minutes or veggies are slightly softened.
- Remove from the heat and add the chopped 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 to 25 minutes or until the sauce is bubbly and the 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.
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
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Thank you so much Holly. I’ll let you know how it works out.
Hi Holly,I came across this recipe and thought it to be easy and want to try it but my problem is my oven is 70° off and was wondering if I could just cook it on top of the stove and pour over store bought biscuits fron the bakery. I’m 73 and tried to get my oven fixed or replaced but it cost too much, so I just cook on top of the stove or Crockpot. any ideas would be appreciated. thank you.
I am sure that would work just fine Debra! Keep it at a low simmer so you don’t get too much evaporation and add an extra splash of broth as needed if it gets too thick.
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.