Chicken & Biscuits Casserole


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Chicken and Biscuits
serves 4-6

1/4 C butter
4 boneless, skinless chicken breasts, cut into 1/2" pieces
1/2 C chopped onion
1/2 t dried thyme
1/2 t paprika
1/2 t black pepper
1 (14 oz) can chicken broth, divided
1/3 C all purpose flour
10 oz frozen peas
2-3 carrots, sliced
1 can (12 oz) refrigerated biscuits

Preheat oven to 375 degrees.

Melt butter in a large skillet over medium heat. Add the chicken, onion, thyme, paprika, and pepper. Cook at least 5 minutes until chicken is browned.

Combine 1/4 C chicken broth with flour in a small bowl; stir until smooth. Set aside.

Add remaining chicken broth to skillet. Bring to a boil. Gradually the remaining flour/broth mixture so lumps form, making small dumplings. Simmer 5 minutes. Add peas and carrots. Continue cooking 2 minutes.

Transfer mixture to 1 1/2 quart casserole. Top with biscuits. (If you are using "grands" slice the biscuits in half widthwise so biscuits heat through, and use a larger casserole dish.

Bake 25-30 minutes or until biscuits are golden brown.


I've made this twice and its really yummy. I've been baking uncovered with good results, but is this correct or should I bake covered?


Active Member
Trader Group
I bake mine uncovered. Sometimes the biscuits start to brown too much on top and they aren't done yet on the bottom, so if that happens I will tent some foil over it to slow the browning on top. I'm glad you're enjoying it.