Chicken and Biscuit Casserole with Creamy Skillet Filling

My kids always loved chicken and biscuit casserole for supper, but with six kids, life got busy fast, and a full home-cooked meal was not always realistic. That’s when I started making this easy skillet version with canned soup, leftover chicken, and refrigerator biscuits. It still tastes like something you made with love, but it’s on the table in under 30 minutes.

A skillet filled with creamy chicken and vegetable pot pie, topped with golden biscuit pieces. A serving has been scooped out onto a plate, with a spoon beside it. The skillet rests on a blue plaid towel. this for later
Serve this chicken-and-biscuit casserole on a busy weeknight when you need an easy, hearty meal everyone will enjoy.
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It’s perfect for a weeknight family dinner, but it also carries well to a potluck or to a neighbor who could use a warm meal. I like how it looks like you put in more effort than you actually did. There’s no rolling dough, no separate sauce to fuss over, just one skillet and simple ingredients that give you tender chicken, veggies, and soft biscuits all in one scoop.

Key Ingredients

A tray with a dish of shredded chicken, cans of condensed potato and chicken soup, a can of jumbo biscuits, a bowl of mixed vegetables, and a small bowl of spices, all on a blue plaid cloth.

Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, jump to the recipe card at the bottom of this post.

  • Condensed Cream of Potato Soup: Use a standard 10.5-ounce can and stir well so it blends smoothly with the milk. This adds body and helps create a thicker filling. 
  • Cream of Chicken Soup: Brings savory chicken flavor and richness. A full-fat version gives the best texture for a sturdy, creamy base.
  • Milk: Whole milk gives a slightly richer finish, but any standard milk works. Thins the soups into a pourable mixture that thickens as it heats. 
  • Frozen Mixed Vegetables: A blend of carrots, green beans, corn, and peas adds color and texture. Use them straight from frozen so they heat evenly in the skillet.
  • Chicken: Make sure your chicken is already cooked before adding it. I like to cube it small enough that you get chicken in every bite without big chunks crowding the biscuits. Rotisserie or leftover chicken works best, but if you’d rather cook it yourself (and have some leftovers ready for the week), you can make juicy, tender chicken in the Crock Pot or this quick Instant Pot Pulled Chicken.
  • Refrigerated Biscuits: Unbaked biscuit dough cut into quarters bakes quickly and covers the top evenly. Keep the dough cold until you’re ready to use it.

Smart Substitutions

You can swap the cooked chicken for cooked turkey, especially after the holidays, without changing anything else. If you only have cream of chicken soup on hand, go ahead and use two cans of that instead of splitting it with cream of potato. Fresh steamed vegetables can replace frozen; just keep them diced small, so they soften properly. 

How To Make Chicken and Biscuit Casserole

This comes together right in a 12-inch cast iron skillet, which means fewer dishes and easy oven transfer.

1

A blue-handled pan filled with creamy, light-colored sauce being whisked with a blue-handled whisk, shown from above on a light surface.
Add the condensed cream of potato soup, cream of chicken soup, milk, dried thyme, poultry seasoning, onion powder, salt, and black pepper to the skillet. Place it over medium-high heat and cook, stirring often, until the mixture comes to a boil.

Favorite Skillet For Chicken and Biscuit

2

A blue skillet filled with creamy chicken pot pie filling, featuring shredded chicken, peas, carrots, corn, and green beans in a thick white sauce.
Add in the frozen mixed vegetables and cooked chicken, and heat until the mixture gets hot and bubbly.

3

A blue skillet filled with creamy chicken and vegetable mixture, topped with uncooked biscuit dough pieces, ready to be baked.
Arrange the biscuit quarters evenly over the hot chicken mixture, then transfer the skillet to the oven. Bake for 10 to 15 minutes or until the biscuits are golden brown and cooked through.

Tip: The filling should be actively bubbling before you add the biscuits. That steady heat helps the biscuits cook through without a doughy center.

Variations and Recipe Tips

Let the casserole rest for about 5 minutes after baking so the filling settles slightly before serving. If you enjoyed this creamy chicken, you might also like my creamy chicken poppyseed casserole with cracker topping, which is also an easy, crowd-pleasing dish.

If you prefer larger biscuit pieces, cut them in half instead of quarters and allow a few extra minutes of baking time.

For a slightly crispier top, place the skillet on the middle oven rack rather than the top rack.

Add a small handful of shredded cheddar over the filling before topping with biscuits for extra savory flavor.

When making ahead, prepare and heat the filling first, then top with biscuits just before baking for the best texture.

A plate of creamy chicken and vegetable casserole topped with golden biscuit pieces, served in front of a casserole dish with more of the same dish. The dish sits on a blue plaid cloth.

How You Can Practice Hospitality with Chicken and Biscuit Casserole

Do you know someone who lives alone? Maybe a widow from church, a recently divorced neighbor, or a friend who works remotely. You could make this casserole, send a simple text like “Hey, I made dinner. Can I bring some over and hang out for a bit?” and actually plan to stay a while. Bring it over in the skillet so it feels like you’re sharing a meal, not making a drop-off, and maybe toss together a sweet-and-tangy black-eyed pea salad or bring a moist orange pound cake with citrus glaze for dessert so you can linger a little.

Sit at their table, scoop into those golden biscuits, and just let the conversation unfold. Remember, Jesus didn’t just feed people; He ate with them. So, don’t rush out the door the second the plates are empty. Help clear the table, offer to wash the dishes together, and linger a few extra minutes. If it feels natural, ask if there’s anything they’d like prayer for, or simply say, “I’m really glad I got to be here tonight,” before you leave.

Keep this chicken and biscuit casserole in your dinner rotation for a comforting dish that feels generous and satisfying. If you have any questions about making this recipe, feel free to ask in the comments below. I’m here to help! You can also snap a photo and tag @intentionalhospitality on Instagram.💛 I love seeing your creations!

A white plate holds a serving of creamy chicken and vegetable casserole topped with golden biscuit pieces. In the background, the rest of the casserole sits in a blue baking dish on a plaid cloth.
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Gina Dickson

Chicken and Biscuit Casserole (Easy One-Skillet Dinner)

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8 servings
This chicken and biscuit casserole is a creamy, savory skillet dinner baked with tender chicken and mixed vegetables under soft, golden biscuit pieces. The filling cooks thick and bubbling before baking, creating a hearty texture that scoops easily from one cast iron pan. With canned soup and refrigerated biscuits, it’s a simple one-skillet meal for busy weeknights or casual gatherings.
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Ingredients
 

  • 1 can Condensed Cream of Potato Soup, 10.5 ounces
  • 1 can Cream of Chicken Soup, 10.5 ounces
  • 1 1/4 cups milk
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon poultry seasoning
  • 1/2 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 cups frozen mixed vegetables, carrots, green beans, corn, peas
  • 4 cups cubed cooked chicken, you could also use rotisserie chicken or cooked turkey
  • 8 unbaked refrigerated biscuits, about 12 ounce can of biscuit dough, cut in quarters

Instructions
 

Prepare the Filling

  • Heat the oven to 400 degrees Fahrenheit.
  • While the oven heats, add the soups, milk, dried thyme, poultry seasoning, onion powder, salt and pepper to to a 12-inch cast iron skillet.
    1 can Condensed Cream of Potato Soup, 1 can Cream of Chicken Soup, 1 1/4 cups milk, 1/2 teaspoon dried thyme, 1/2 teaspoon poultry seasoning, 1/2 teaspoon onion powder, 1 teaspoon salt, 1 teaspoon black pepper
  • Place the skillet over medium-high heat and cook, stirring often, until the mixture comes to a boil.
  • Add in the frozen vegetables, and cooked chicken and heat until the mixture gets hot and bubbly.
    2 cups frozen mixed vegetables, 4 cups cubed cooked chicken

Add the Biscuits

  • Evenly arrange the biscuit quarters over the hot chicken mixture.
    8 unbaked refrigerated biscuits

Bake

  • Transfer the skillet to the oven.
  • Bake for 10 to 15 minutes or until the biscuits are golden brown and cooked through.

Gina’s Notes and Tips

  • Storage: Let the casserole cool completely, then cover tightly or transfer to an airtight container. Store in the refrigerator for up to 3 days.
  • Freezing: Freeze the filling only without the biscuits. Cool completely, place in a freezer-safe container, and freeze up to 2 months. Thaw overnight in the refrigerator before reheating and topping with fresh biscuits to bake.
  • Reheating: Reheat refrigerated leftovers in a 350°F oven until heated through, about 15 to 20 minutes. Individual portions can be microwaved, though the biscuits will be softer.

Equipment

Lodge Blue Cast Iron Skillet
Lodge Blue Cast Iron Skillet
Serving: 1g, Calories: 326kcal, Carbohydrates: 28g, Protein: 23g, Fat: 13g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Cholesterol: 62mg, Sodium: 1132mg, Potassium: 441mg, Fiber: 2g, Sugar: 4g, Vitamin A: 2504IU, Vitamin C: 5mg, Calcium: 96mg, Iron: 3mg
Cuisine: American
Course: Dinner
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A blue skillet filled with creamy chicken and vegetable pot pie topped with golden biscuit pieces, next to a plate with a serving of the dish, both resting on a plaid cloth.