American
Biscuit-Topped Chicken Bake
Chicken, peas, and carrots sit in a pan gravy with refrigerated biscuits baked on top. The biscuits take most of the oven time, and the filling is a pot-pie style mix without a bottom crust.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- A flour-and-broth gravy keeps the chicken and vegetables saucy.
- Peas and carrots stop the filling from tasting only of meat and flour.
- The biscuit dough bakes on the casserole instead of on the side.
- A hot oven sets the dough before the filling dries out.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Heat the oven to 400°F.
- 2
Cut the chicken into bite-size pieces, season with half the salt and the pepper, and brown it in the oil over medium-high heat until the centers reach 165°F.
- 3
Add the carrots and cook until they are just tender, then stir in the peas until they are heated through.
- 4
Melt the butter in the same pan, whisk in the flour, and cook until the roux is blond and bubbling.
- 5
Whisk in the broth and milk and simmer until the gravy coats a spoon, then season with the thyme and remaining salt.
- 6
Scrape the filling into a baking dish, set the biscuits on top with small gaps, and bake at 400°F until the tops are deep golden and the centers are cooked through.
Pro tips
- Leave gaps between the biscuits so steam can escape and the tops brown.
- Simmer the gravy an extra minute if it still looks thin before it goes in the dish.
- Thighs stay moister under the dough; breast is fine if you stop it at 165°F.
Easy substitutions
- Chicken thighs
- Chicken breast
- Peas
- Green beans
- Refrigerated biscuit dough
- Homemade drop biscuits
Storage and reheating
Storage
Refrigerate leftovers in a covered container for up to 3 days; the biscuits soften as they sit.
Reheating
Reheat covered at 350°F until the chicken is hot, then uncover briefly if you want the biscuit tops firmer.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 610
- Protein
- 36 g
- Carbs
- 44 g
- Fat
- 28 g
- Fiber
- 4 g
Moderate · Oven · High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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