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This Small Batch Chicken and Biscuits Casserole is made from scratch with tender chicken, a creamy sauce, and buttery drop biscuits baked until golden. It uses easy ingredients and serves one or two people.
Featured Comment
“Very tasty! Rich creamy sauce and flaky biscuit topper. I’ve made several of your recipes and have not been disappointed”
– Mary
Quick Look
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Equipment: 5×7-inch baking dish, 10-inch skillet
- Cook Method: Stovetop and oven
- Servings: 1-2
- Difficulty: Easy
- Flavor Profile: This casserole tastes rich and savory, with a creamy sauce, tender chicken, and soft, buttery biscuits.
Every part of this chicken and biscuits casserole is homemade, and it skips the canned soup and refrigerated dough most versions use.
Why You’ll Love This Homemade Chicken And Biscuits Casserole
This chicken biscuit bake is what I make when I want a warm, homemade dinner. It’s a small dish of creamy chicken under soft, golden biscuits, with enough for tonight and a serving left for tomorrow.
I cooked the full-sized chicken and biscuits for my family for years, and when I sized it down, the one thing I refused to change was making it from scratch. I simmer the sauce from broth and cream until it’s thick enough to coat a spoon, and I stir the biscuits together by hand and drop them right over the filling. I do this instead of reaching for canned soup or a tube of dough, and that’s the difference you taste.
It bakes until the edges bubble and the biscuits turn golden on top and soft underneath where they meet the sauce. You eat it warm by the spoonful, a little biscuit and tender chicken in every bite, and it tastes like you spent real time on it even though most of the work is a quick sauce before it goes in the oven.
For more small chicken dinners like this one, try my Chicken Pot Pie For One, Chicken and Rice Casserole For One, or Small Batch King Ranch Chicken Casserole.
Table of Contents
Ingredient Notes
If you have any ingredients leftover from this baked chicken and biscuits recipe, check out our Leftover Ingredients Recipe Finder.
Casserole Ingredients
Cooked chicken: Leftover or rotisserie chicken keeps this fast, or you can bake a single chicken breast and shred it. It’s an easy way to turn extra chicken into a full dinner.
Mushrooms: I use baby bella (cremini) for their earthy flavor and meaty bite. Slice them fresh for the best texture, and put any extra into a small Mushroom Casserole or Chicken Marsala For One.
Chicken broth: This is the base of the sauce and gives it a savory backbone. Leftover broth is good in Risotto For One.
Heavy cream: Cream gives the sauce its richness and thickens it as it bakes, thanks to its high fat. Extra cream works in Chicken Divan For One or Fettuccine Alfredo For One.
Sour cream: A few spoonfuls add a gentle tang and help the sauce finish thick and creamy. Use the rest in Twice Baked Potato Casserole or Small Batch Corn Muffins.
Frozen mixed vegetables: Peas, carrots, green beans, and corn go straight in from the freezer, which keeps waste down when you cook small. Fresh works too, just sauté it with the mushrooms first. Use whatever is in the fridge, like a chopped carrot, celery, or green beans. Leftovers are good in Cottage Pie For One.
Italian seasoning: A half teaspoon warms the sauce with dried herbs and ties the whole dish together.
For the Biscuits
All-purpose flour: This gives the biscuits their structure and body.
Baking powder: This is the lift that makes the biscuits rise. Fresh baking powder gives you the tallest, softest results.
Cold butter: Keep the butter cold and work it into the flour until the mixture looks like coarse sand. Those bits of butter melt as the biscuits bake and make them tender.
Milk: Milk brings the dry ingredients together into a soft dough. Whole or 2% both work.
Recipe Variations
You can take this chicken casserole with biscuits in a few directions, depending on what’s in your kitchen and how you like it.
Cheesy Chicken and Biscuits: Use our small batch cheddar biscuits in place of the plain drop biscuits for a sharp, cheesy topping.
Add Vegetables: Swap the cup of frozen mixed vegetables for a cup of chopped broccoli, or stir some in alongside. Add it fresh with the mushrooms so it softens, or use frozen straight from the bag.
Turkey and Biscuits: Use 2 cups of cooked turkey in place of the chicken. It’s a good way to use up what’s left after a holiday.
Make It Spicy: Stir 1/8 teaspoon of cayenne, or a dash of hot sauce, into the sauce. For more heat, add a pinch of red pepper flakes.
Biscuit-Free (Pot Pie Style): Skip the biscuits and top the filling with a small batch of mashed potatoes for a chicken pot pie-style dish. The filling also works over cooked rice or buttered noodles.
How To Make Baked Chicken And Biscuits Casserole
The photos below show how to make this chicken casserole with biscuits on top. See the recipe card for the full ingredient amounts and instructions.
Preheat and prep
- Heat the oven to 400°F (200°C) and butter a 5×7-inch baking dish.
Make the biscuits
- Whisk the flour, baking powder, sugar, and salt in a bowl.
- Cut in the cold butter with your fingers or a pastry blender until the mixture looks like coarse sand.
- Stir in the milk just until the dough comes together, then set it aside.
Make the casserole
- Melt the butter in a 10-inch skillet over medium heat. Add the onions and cook until translucent, about 2 minutes.
- Raise the heat to medium-high. Add the mushrooms, garlic, salt, and pepper, and cook 3 to 4 minutes, until the mushrooms soften.
- Pour in the broth and bring to a simmer.
- Stir in the cream and Italian seasoning and simmer 2 minutes. Add the sour cream and cook 2 to 3 minutes more, until the sauce thickens.
- Stir in the chicken and frozen vegetables. Taste and adjust the salt.
- Spoon the filling into the prepared baking dish.
- Drop the biscuit dough over the top in rounded spoonfuls, spacing them evenly. Some filling will peek through.
- Bake 15 to 17 minutes, until the biscuits are golden and cooked through. Let it rest a few minutes before serving.
Expert Tips
Use the right size dish: A 5×7-inch, 6×6-inch, or 7-inch round dish gives you the right biscuit-to-filling ratio. A bigger dish spreads the filling too thin, and a smaller one can overflow.
Thicken the sauce before you add the biscuits: The sauce should be thick enough to coat the back of a spoon. A thick filling holds the biscuits up so their bottoms cook through instead of turning gummy.
Keep the biscuit mounds small: Drop the dough in small, evenly spaced spoonfuls. Small mounds bake through by the time the tops turn golden, where large ones can stay raw in the middle.
Don’t overmix the biscuit dough: Stir just until it comes together. Overmixing works the flour too much and makes the biscuits tough.
Set the dish on a rimmed baking sheet: A small dish this full can bubble over as it bakes. The sheet catches drips and makes the dish easier to move in and out of the oven.
Let it rest before serving: Give the casserole about 5 minutes out of the oven. The sauce thickens as it cools, so it holds together on the plate.
Troubleshooting
If your chicken and biscuits casserole isn’t turning out quite right, here’s how to fix common issues like doughy biscuits, a runny filling, or a filling that’s too thick.
Why are my biscuits doughy on top of the casserole?
The filling underneath was too thin, so the biscuits steamed instead of baking through. Make sure the sauce coats the back of a spoon before you add the dough, and keep the mounds small. If they’re already doughy, bake 5 minutes longer and tent the tops with foil if they start to brown.
Why is my filling runny?
The sauce didn’t simmer long enough to thicken before baking. The heavy cream and sour cream need a few minutes on the stove to reduce. Simmer until it coats the back of a spoon, then add the biscuits, since it won’t thicken much more in the oven.
Why is my filling thick or pasty?
The sauce over-reduced on the stove or sat too long before baking. Stir in a splash of warm broth or cream, a tablespoon at a time, until it turns creamy again. That loosens it without thinning the flavor.
Frequently Asked Questions
No, this sauce needs heavy cream. The richness and body come from the fat in the cream and the sour cream, and milk doesn’t have enough to thicken it, so the filling turns out thin. Use the heavy cream the recipe calls for.
Yes, rotisserie, leftover, or canned chicken all work. You need about 2 cups of cooked, diced or shredded chicken, which makes this a quick weeknight dinner.
Yes, make the filling up to a day ahead and keep it covered in the fridge. When you’re ready to eat, stir together the biscuit dough, drop it over the filling, and bake as directed. Hold off on the biscuits until baking so they stay light.
Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce thickens as it chills and loosens again when you reheat it.
Reheat in the microwave for about a minute, or warm the whole dish in a 350°F oven until heated through. Cover it with foil in the oven so the biscuits don’t over-brown.
Yes, freeze the filling on its own for up to 2 months. Let it cool completely, store it airtight, then thaw it in the fridge and top with fresh biscuits before baking. The biscuits bake best fresh rather than frozen.
Yes, double all the ingredients and bake in an 8×8-inch dish. The larger pan gives the filling and biscuits room to cook through evenly.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve made this chicken and biscuits recipe, please leave a star rating and a comment below to let me know how it turned out. And if you take a photo, tag us on Instagram t (@onedishkitchen). I love seeing what you make.
Small Batch Chicken And Biscuits Casserole
Equipment
Ingredients
For the biscuits
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon granulated sugar
- ½ teaspoon salt
- 3 tablespoons cold butter cut into ¼ inch pieces
- ½ cup milk
For the casserole
- 1 tablespoon butter
- ½ cup chopped onions
- ½ cup sliced mushrooms
- 2 cloves garlic -minced
- ¼ teaspoon kosher salt (or use ⅛ teaspoon regular salt)
- ¼ teaspoon coarsely ground black pepper
- ¾ cup chicken broth
- 6 tablespoons heavy cream
- ½ teaspoon Italian seasoning
- 4 tablespoons sour cream
- 2 cups cooked, diced or shredded chicken
- 1 cup frozen mixed vegetables
Instructions
- Heat the oven to 400°F (200°C). Butter a 5×7-inch baking dish and set it aside.
Make the biscuits
- Whisk together the flour, baking powder, sugar, and ½ teaspoon salt in a bowl.
- Cut in the 3 tablespoons cold butter with your fingers or a pastry blender until the mixture looks like coarse sand.
- Stir in the milk just until the dough comes together, then set it aside.
Make the casserole
- Melt 1 tablespoon butter in a 10-inch skillet over medium heat, then add the onions and cook until translucent, about 2 minutes.
- Raise the heat to medium-high. Add the mushrooms, garlic, ¼ teaspoon salt, and the pepper, and cook until the mushrooms soften, 3 to 4 minutes.
- Pour in the broth and bring to a simmer.
- Stir in the cream and Italian seasoning and bring to a simmer, then cook, stirring frequently, for 2 minutes.
- Add the sour cream and stir until smooth, then cook until the sauce thickens, 2 to 3 minutes.
- Stir in the chicken and frozen vegetables, then taste and add more salt if needed.
Assemble and bake
- Spoon the filling into the prepared baking dish.
- Drop the biscuit dough over the top in rounded spoonfuls, spacing them evenly. Some filling will peek through.
- Bake until the biscuits are golden and cooked through, 15 to 17 minutes. Let it rest a few minutes before serving.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I had all the ingredients and decided to give it a shot. I am so glad I did! It is reminiscent of a pot pie and I will definitely be making this recipe again! I didn’t drop the biscuit dough, but added the batter and smoothed it out so it completely covered the top of the casserole. Joanie you never disappoint! Thank you for posting.
I’m so glad you gave it a try and loved it! I love that you smoothed the biscuit batter over the top, that sounds like such a delicious, pot pie style finish. Thank you for your kind words, they truly mean so much.
If i doubling It using the 4 servings wouldn’t the baking dish size change? I’m noticing that it’s not changing when I select 2 servings and everything else changes?
You’re right — the recipe card’s 1x/2x feature doesn’t include baking dish recommendations, just ingredient amounts. When doubling the recipe, most people simply use a pan that’s about twice as large so it bakes evenly. An 8×8-inch dish usually works well.
Another winning recipe!
I ended up using canned chicken breast and followed the receipe as stated. This is a very easy, rich, delicious, comforting and satisfying meal. I found that two servings were too much, so I split into even smaller portions. I am glad to see in the comments it can be frozen … love that for future meals!
I’m so glad you enjoyed the recipe! Using canned chicken is such a smart shortcut, and it’s great to hear you portioned it out for future meals — that’s the perfect way to make the most of it.
Joanie; Will this recipe still thicken if I use milk instead of heavy cream? I do not normally have cream on hand and this is a great recipe for last minute dinner idea. Maybe make a bit of rue?
Milk alone won’t thicken the sauce the way heavy cream does, since it has a much lower fat content. The richness and thickness in this recipe come from the combination of sour cream and heavy cream, which create that luscious, creamy base as it bakes.If you’d like to use milk instead of cream, making a quick roux is a smart idea. You can melt 1 tablespoon of butter in a saucepan, whisk in 1 tablespoon of flour, and cook for a minute or two. Then slowly whisk in the milk until it thickens slightly before combining it with the sour cream and the rest of the ingredients. It won’t be quite as rich, but it should still give you a creamy and comforting casserole.
Let me know how it turns out if you give that a try!
Very tasty! Rich creamy sauce and flaky biscuit topper. I’ve made several of your recipes and have not been disappointed
Excellent easy recipe. I had to laugh, a week or so ago my daughter told me she was making chicken pot pie for dinner and I thought that’s a good idea but I don’t want to mess around with a pie crust. And and so what shows up in my inbox just two days later? Your chicken and biscuits recipe. Are you hacking into my emails? Spooky! Anyway instead of biscuits I use a package of Pillsbury crescent rolls and let them flat putting half in the bottom of my 8×8 baking pan pre-baked for 10 minutes added the sauce and put the other half flat on top. Turned out great. What I like is your use of spices and your recipes. In this case the Italian seasoning was perfect. Thank you
Sounds like perfect timing—maybe I do have secret recipe-reading powers! 😉 I love how you made it your own with the crescent rolls, and prebaking the bottom layer was a great idea. I’m so glad you enjoyed it, and I completely agree—the Italian seasoning adds just the right touch. Thanks for sharing!
I’m gonna try this with frozen Pillsbury Grands biscuits (Paula Deen’s favorite, too). I usually bake them ~25 minutes, so maybe 10-12 and then use them like your crescent rolls. We’ll see.
I am new to this cooking thing and have found it really fun. I really like Joanie’s recipes and have printed out a bunch of them. Having her Mexican street corn salad for lunch today. Yum.
Thanks for the idea on the biscuits. As JP says, “Happy cooking!”
Can I half this recipe? I have a small freezer and I do not want to eat it for a week nor freeze part of it. If yes, what size of pan would I use?
Thank you
You can halve the recipe, but finding the right baking dish might be tricky. A 5×5-inch dish could work, but the liquid won’t come up as high, and there may not be enough biscuits to fully cover the top. This recipe is designed to serve two, so you may find that it may not last as long as you think. If you’re open to freezing, it stores well—just let the filling cool completely, then transfer it to an airtight container for up to 2 months. That way, you’ll have a quick and easy meal for another day.
Good recipe.