Homestyle Chicken and Biscuits

Creamy chicken and vegetables, all cooked in the same pan, topped with fluffy homemade drop biscuits, then baked until browned and bubbly!

Time for some down home comfort food!  This homestyle chicken and biscuits recipe will warm your soul and is hearty enough for even the hungriest crowd!

Homestyle Chicken and Biscuits | This Midwest and Southern comfort food recipe is made of savory chicken in rich cream sauce with vegetables, topped with fluffy Parmesan cheese drop biscuits, and baked until bubbly and perfect! | | #comfortfood #chickenandbiscuits #fromscratch #homestyle #chickenrecipe #dropbiscuits #easyrecipes

Y’all.  We have had like 2 weeks straight of sickness here in the Chunky Chef household.  Everyone has had some sort of virus, and we’ve all passed them around, no matter how many times I clean, sanitize and lysol the house.  To say we’re in need of some comfort food is a HUGE understatement!!

Plus, it’s just that time of year right?  The weather is cooling down, it gets dark sooner… it’s totally time for comfort!

Overheat shot of chicken and biscuits in pan

This chicken and biscuits recipe is straight from my friends Donna and Chad’s new cookbook, The Simple Kitchen.    They blog over at The Slow Roasted Italian.  This is their first cookbook, and after reading this one, I’m SURE it’ll be a huge hit.  I mean, page after page of fantastic recipes!  I had a really hard time narrowing down which recipe to share with you all.  I settled on this one, being a Midwestern gal myself, because not only is it a true down-home kind of meal, but one I hadn’t actually made for myself before.

Aside from this amazing recipe, there are SO many other great ones, like Triple Cheesy Mac and Cheese, Stacked Cantina Nachos, Honey Ginger Glazed Carrots, Legendary Pecan Pie Bars, and MORE!  Every kind of recipe is covered in this book… from Appetizers to Desserts, and my favorite section, the Everyday Kitchen Essentials.  You can buy their book HERE!  I promise, you won’t regret it!

Shot of chicken and biscuits in pan, with sprig of parsley

Have you ever had classic chicken and biscuits before?  It’s traditionally a Midwestern and Southern dish, but I’m sure it’s a favorite among other areas of the country as well 🙂  It’s sort of like chicken and dumplings, but with golden brown biscuits!  Which, in my opinion, is way better!  But then again, I’m totally biscuit obsessed… especially these!

Picture of a wooden spoonful of chicken filling, with biscuits around it

Donna and Chad’s cookbook boasts “quick and easy recipes bursting with flavor”, and man, they aren’t kidding!  I’ve tried some other chicken and biscuits before, and they can be a tad bland, but not this one.  It’s perfectly seasoned with plenty of mouthwatering flavors!

This recipe is also a 30 minute meal, which is perfect for this time of the year as well.  We’re all crazy busy basically from now until January, so a home cooked meal in 30 minutes?  Sign me up!  Plus, with the exception of the biscuits being mixed in a bowl, this dish cooks in one pan!  So less dishes to clean up, and less time in the kitchen… which means more time to spend with your family!  Win, win, win!

Chicken and biscuits in a black bowl with spoon

The next time you’re craving some classic comfort food, give this homestyle chicken and biscuits a try!  And don’t forget to pick up your copy of The Simple Kitchen!


  • Casserole Pan with Lid – Hands down, one of my favorite pans… easy cleanup, great size, pretty, and I love the clear lid!
  • Box Grater – make shredding that Parmesan super easy!




Homestyle Chicken and Biscuits | This Midwest and Southern comfort food recipe is made of savory chicken in rich cream sauce with vegetables, topped with fluffy Parmesan cheese drop biscuits, and baked until bubbly and perfect! | | #comfortfood #chickenandbiscuits #fromscratch #homestyle #chickenrecipe #dropbiscuits #easyrecipes

Homestyle Chicken and Biscuits

Creamy chicken and vegetables, all cooked in the same pan, topped with fluffy homemade drop biscuits, then baked until browned and bubbly!
4.9 from 28 votes
Prep Time 12 mins
Cook Time 18 mins
Total Time 30 mins
Servings 8 servings
Calories 580



  • 4 Tbsp unsalted butter
  • 1 cup diced carrots
  • 1 small shallot, diced
  • 1/4 cup all-purpose flour
  • 3/4 tsp dried rosemary
  • 3/4 tsp dried oregano
  • 3/4 tsp dried basil
  • 1/3 tsp dried thyme
  • 1/4 tsp dried marjoram
  • pinch dried sage
  • 2 tsp kosher salt
  • 1/2 tsp black pepper
  • 3 cups chicken stock (reduced sodium)
  • 2 lbs boneless skinless chicken breasts, cut into 1/2" pieces
  • 1 cup whole milk
  • 1 cup frozen peas


  • 4 Tbsp unsalted butter, divided
  • 2 cups all-purpose flour
  • 1 Tbsp baking powder
  • 1 Tbsp sugar
  • 1 Tbsp garlic powder
  • 3/4 tsp kosher salt, divided
  • 1 cup whole milk
  • 2 cups freshly shredded parmesan cheese
  • 1/2 tsp dried parsley



  • Preheat oven to 450 F degrees.  Melt butter in 4 qt braising pan or 12" oven safe skillet over MED-HIGH heat.  Add carrots and shallot.  Cook until the shallot is softened, 2-3 minutes, stirring occasionally.
  • Sprinkle the flour, rosemary, oregano, basil, thyme, marjoram, sage, salt and pepper over the vegetables and stir to coat completely.  Cook for 1 minute to cook out the floury taste.
  • Add the chicken stock, chicken pieces, milk and peas to the pan.  Bring to a boil, then reduce heat to simmer.  Cover the pan and cook 5 minutes.


  • While chicken mixture is simmering, add 2 Tbsp of the butter to a large microwave safe mixing bowl.  Microwave 30 seconds, or until the butter is melted.  Add flour, baking powder, sugar, garlic powder, and 1/2 tsp kosher salt.  Stir until combined.  Pour in the milk and stir until the flour is all wet; do not overmix.  Fold in the cheese


  • Uncover the pot and drop heaping spoonfuls of biscuits on top of the chicken stew.  Transfer to the oven and bake 10-12 minutes, until golden brown.
  • Melt remaining 2 Tbsp butter in a small bowl. Add the remaining 1/4 tsp kosher salt and dried parsley.  Stir with a pastry brush.  Remove pan from oven and brush the biscuits with the melted butter mixture.
Tried this recipe?Mention @the_chunky_chef or tag #thechunkychef!



Homestyle Chicken and Biscuits | This Midwest and Southern comfort food recipe is made of savory chicken in rich cream sauce with vegetables, topped with fluffy Parmesan cheese drop biscuits, and baked until bubbly and perfect! | | #comfortfood #chickenandbiscuits #fromscratch #homestyle #chickenrecipe #dropbiscuits #easyrecipes

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Recipe Rating

75 comments on “Homestyle Chicken and Biscuits”

  1. This is really good.  The first time I made it I made as is and it was good.  Everyone in my family ate without complaint.  Second time I made I made a few tweaks I eliminated marjoram – don’t really care for it.  I boiled/simmered bone in skin on chicken thighs and breasts until it was fall off the bone.  Then while chicken is cooling I follow the recipe without marjoram and add in the stock from my boiled chicken then add in my shredded chicken.  Oh my it was better the second time.  This is such a comfort food meal.  I highly recommend it – It has lots of flavor and it’s filling.  

  2. I thought the flavor was great. Surprised more people didn’t have trouble with the biscuits getting cooked through. I made half the suggested amount, and cooked 5 min extra [in a 11×7 dish] and they were still a little doughy on bottom. Will modify next time – may even cook separate and put on top of chicken mix when done. Thanks!

  3. I had to bake it for about 30 minutes, but I used a very small dish if that makes a difference.. 

  4. I’ve made this recipe several times. It is the BOMB!!! I’ve rated it based on the original recipe. Thank you.

    I have also changed a couple small things to make it to suit my liking. I use half AP flour and half cake flour for my biscuits. I also make more base. I like more gravy for the biscuits. 
    I just up the original spices and add more stock and milk. Fantastic meal. Comforting and filling. 

  5. Everyone in my family loved this recipe!! I did however add 2 potatoes cause I had them. Everything else I followed exactly. All 3 picky eater kiddos, my mom, my husband, and I. I will need to double this recipe because their was a disagreement about who should get the last helping.

  6. My second time making this I added 1 potatoe and 1 celery. It improved it. I also served plain rice to pour the yummy sauce over. So good!

    • Did you put it in the oven? I’m wondering if I can just cook it on the stovetop because I want to put it over rice too, rather than with biscuits 

  7. Hello. It turned out very tasteful and the chicken was very tender as well!. Next time I ll use a little less salt and make my biscuits a bit smaller. Thank you for offering your recipe to the world!

  8. Made this last night for me and my husband and we absolutely loved it! I didn’t make the biscuits as I had a pack of bisquick cheddar garlic but they also turned out great if you want a quicker turnaround. I will be making this many times again in the future! Many thanks!

  9. Super easy and very tasty. Thanks !!!!

  10. When you hide your recipe below pages of junk, you are negating it’s value.  

    • That “junk” is actually information about the recipe… none of which, you actually have to see. Perhaps you missed the “Go to Recipe” button, right there at the top of the page 🙂

  11. Can I use 2% milk? I want to use it up before it goes bad

  12. Another wonderfu!l recipe! I made this chicken and biscuit dish last night for dinner and it was perfect – easy and tasty!

  13. Fantastic recipe I had never heard of this before I’m in the uk and the recipe reads like a savoury scone , which I had not eaten before , so why not give it a try. what a hit my family love this I’ve made it a couple of time . My son would have this every week if I let him . I’m so glad I found it, thank you for sharing

    • Yep in North America, biscuits are similar to scones in texture. Most biscuits like tea biscuits for strawberry shortcake , are taller and blander , but drop biscuits like this are around the shape and size of scones.
      And , I’m sure you know, but your biscuit = our cookie 

      • Could I make the biscuit batter a few days ahead of time?

        • Without testing, I can’t say for certain. However, I would think the baking powder would begin working when you mix the wet and dry ingredients. If you allow the batter to sit before baking, you’re losing leavening power – meaning the gas created by the chemical interaction during cooking might not work as well and your biscuits won’t rise and puff up as expected.

  14. Could I use grated parmesan cheese instead of shredded Parmesan cheese????

  15. Help !! Can I use grated Parmesan cheese???? I’m making it now

  16. Can I use Pillsbury biscuits????

  17. This was delicious!!!

  18. This was delicious!  Here are my revisions…I used frozen sliced carrots, corn, and peas and rotisserie chicken .  I added both white and dark meat.  After cooking on the stove top for about 10 minutes,  I thought the sauce was too thin and added a tablespoon of cornstarch mixed with milk to thicken.  This was probably not necessary as the sauce thickened a little too much as it cooled on the table.  I stupidly did not remember the Parmesan cheese in the biscuit mixture and cursed a whole bunch and assumed at that point I had ruined the recipe.  Not true.  They were still delicious and fluffy.  I mixed garlic powder in with the butter/parsley/salt mixture and brushed that on the biscuits.  I will definitely be making This again!  

  19. Have you tried gluten free flour? The recipe is otherwise gluten free…for those with true Celiac Disease it looks awesome! Let me know please……

  20. Wow! Winner winner chicken and a biscuit dinner! Seriously I don’t think this could get any better. It’s truly spectacular. Now, the hard part. I must come up with a way to tell my dear mother that I will be making this version instead of hers from now on… 😬

  21. This recipe is wonderful. LOVE the biscuits!

  22. Well it’s fairly good…. the two of us consumed almost half of it before remembering that we didn’t take a pic just out of the oven. It smelled and looked so damn good! First class comfort food indeed!

  23. I made this tonight; it was a hit!  Thanks for sharing the recipe 

  24. Delicious have made it several times now substituted half and half and used some wine.

  25. How do you recommend reheating leftovers

  26. Great recipe! Lends itself very well to alternate veggie and spice options. It’s a keeper.

    • Way too much salt and too much pepper. After I doctored it up with more vegetables and liquid, we really enjoyed it. I will try it again but cut back on both salt and pepper.

  27. Do I add the chicken raw or cooked?

  28. Amazing! Made it for company( an excellent cook). She loved it and asked for the recipe…..

  29. loved this recipe, both my husband and I… the only thing I did different was used half and half instead of milk – would make this again in a heartbeat! Thanks!

  30. Really simple and great recipe! Turned out very nice and definitely fills the belly on a cold day. Would prefer to shred the chicken next time just for texture. I used Virginia’s Best self rising flour biscuits and they turned out great. Thanks for the great recipe!!

  31. Can I transfer the chicken mixture to a casserole dish before adding the biscuits and back? More the aesthetics. 

    • I haven’t tested it, but I would think that would work just fine.

    • Absolutely yes. I cooked mine in a deep pot on stove. When it was ready to go into oven, I transferred it to a shallow rectangle corning ware dish and put biscuits on top. It turned out great. Mine took a smidgen (10 min) longer in the oven. Not sure if my oven runs a little cool – or transferring it to a dish that was room temperature cooled it off, or maybe both. But that was the only issue and it made a great presentation..

  32. Biscuits didn’t bake. I guess it’s supposed to go in the oven uncovered? Recipe doesn’t specify.

  33. The chicken gets done in just 15 minutes in the oven?

  34. I want to make this recipe for a family that I nanny for. I usually cook them what they are having for dinner earlier in the day. Would this be good reheated? If so how would you suggest doing so? I’m worried that it will be sitting in liquid all day.

  35. This was so AMAZING! Flavor was delicious, chicken was so tender! We are a family of 7 so the absolute only thing I’m gonna do next time is make more biscuits! The biscuits were so fluffy and perfect! I also didn’t have enough parmesan cheese so I used a cheddar blend that I already had in the fridge! Thank you for sharing this recipe!

  36. Is the chicken called for in the ingredients list cooked or uncooked? Going back over the recipe, I realize it never really says? Just wondering.
    I made this last weekend with leftover roasted chicken, and it came out really really good!! Tons of flavor and really perfect for fall.

  37. I made these vegan! I replaced chicken with tofu, and milk and butter with vegan milk and butter. I also added blue potatoes and cauliflower. I haven’t had this since I stopped eating meat over a decade ago and I am so excited about this! It’s cooking in the oven right now and I cant stop checking on it because I just want to eat it so bad! Great recipe!

  38. Delicious – So flavorful!

  39. After a long hot day of construction and basketball camp
    I made your chicken and biscuits for the firs time the family says MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM
    thank you

  40. oh my goodness! I am in LOVE!!!
    This is the easiest chicken and biscuit meal to make, and it is by far the BEST I’ve ever eaten!!

    I WILL be making this again… and again… and again!

  41. Should the chicken mixture be watery or on the thicker side? Mine is watery so I think I will have to add more flour.
    Any suggestions please.

  42. Absolutely delicious! The only thing I changed was adding celery and made it in my Dutch oven. So, so good! Thank you for the recipe!

  43. Made this for dinner last night and it was amazing. Thank you for sharing!

  44. My biscuits were very gummy on the bottom side. Are they supposed to be fluffy all the way through? If so, how do you accomplish that without burning them on top? 450 is a very hot oven!!

  45. This looks absolutely perfect for fall! And side note, i have that pan and I adore it it’s perfect for one pan meals!

  46. What a delicious one dish dinner!

  47. This looks incredible and so comforting! I can’t wait to check out this cookbook! 🙂

  48. Love meals like this – this looks SO tasty!

  49. This is one of my husband’s favorite dishes! He’s traveling this week so I’m going to surprise him with it this weekend, thanks for the recipe!

  50. One pot dishes are the best! This one looks so good! I must make it asap!