Potsie's Creamed Chicken and Biscuits Casserole

Comfort food takes center stage with Potsie's Creamed Chicken and Biscuits Casserole, a hearty, family-friendly dish perfect for weeknight dinners or cozy gatherings. This casserole combines tender shredded chicken in a rich, velvety cream sauce brimming with peas, carrots, and onions, all nestled beneath golden, flaky drop biscuits. Made from scratch with simple pantry staples like butter, flour, and chicken broth, this recipe layers classic flavors with easy-to-follow techniques, showcasing both creamy textures and buttery biscuit perfection. Ready in just over an hour, this one-pan wonder offers a satisfying balance of wholesomeness and indulgence. Garnish with fresh parsley for a pop of color and serve warm for a comforting culinary hug that’ll keep everyone going back for seconds. Search no further for your next baked casserole inspiration!

Nutriscore Rating: 65/100

Prep Time:25 mins

Cook Time:40 mins

Total Time:65 mins

Servings: 6

Ingredients

• 1.5 pounds boneless, skinless chicken breasts
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon garlic powder
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream
• 1.5 cups frozen peas
• 1 cup carrots, diced
• 1 medium onion, finely chopped
• 2 teaspoons baking powder
• 0.5 teaspoon salt (for biscuits)
• 2 cups all-purpose flour (for biscuits)
• 6 tablespoons unsalted butter, cubed and chilled
• 0.75 cup whole milk
• 2 tablespoons fresh parsley, chopped (optional)

Directions

Step 1

Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish and set aside.

Step 2

Season the chicken breasts with 1 teaspoon of salt, 0.5 teaspoon of black pepper, and 0.5 teaspoon of garlic powder.

Step 3

In a large saucepan, bring water to a boil and cook the chicken breasts until fully cooked, about 15 minutes. Remove the chicken, allow it to cool slightly, then shred it using two forks.

Step 4

In the same saucepan, melt 4 tablespoons of butter over medium heat. Stir in 4 tablespoons of all-purpose flour and cook, whisking constantly, for 1-2 minutes to create a roux.

Step 5

Slowly pour in 2 cups of chicken broth while whisking, followed by 1 cup of heavy cream. Continue whisking until the mixture thickens, about 5 minutes.

Step 6

Remove the sauce from heat and stir in the shredded chicken, 1.5 cups of frozen peas, 1 cup of diced carrots, and the finely chopped onion. Mix well and pour the creamed chicken mixture into the prepared baking dish.

Step 7

To prepare the biscuits, combine 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 0.5 teaspoons of salt in a large bowl. Add the cubed, chilled butter and use a pastry cutter or your fingers to incorporate the butter until the mixture resembles coarse crumbs.

Step 8

Gradually pour in 0.75 cups of milk, mixing until the dough just comes together. Do not overmix.

Step 9

Drop spoonfuls of the biscuit dough evenly over the creamed chicken mixture in the baking dish.

Step 10

Bake in the preheated oven for 25-30 minutes, or until the biscuits are golden brown and the casserole is bubbling around the edges.

Step 11

Remove from the oven and let cool for 5 minutes. Garnish with fresh parsley if desired and serve warm.

Nutrition Facts

Serving size	(2506.3g)

Amount per serving	% Daily Value*
Calories	4461.9

Total Fat 229.7g	0%
Saturated Fat 128.2g	0%
Polyunsaturated Fat 1.6g
Cholesterol 1157.9mg	0%
Sodium 6536.5mg	0%
Total Carbohydrate 294.7g	0%
Dietary Fiber 26.1g	0%
Total Sugars 35.1g
Protein 270.5g	0%

Vitamin D 138.3IU	0%
Calcium 542.5mg	0%
Iron 22.8mg	0%
Potassium 3918.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.8%

Protein: 25.0%

Carbs: 27.2%