A rich, creamy chicken and vegetable casserole finished with tender, golden drop biscuits; warm, savory comfort food best served straight from the baking dish.
One-Pan Chicken and Drop Biscuits for Cozy Nights
A creamy, savory casserole piled with tender shredded chicken and golden drop biscuits—comfort food that comes together with pantry-friendly shortcuts.
This is the kind of dish that answers the question “What’s for dinner?” with a warm, delicious shrug. Shredded, browned boneless skinless chicken thighs nestle in a rich, velvety sauce studded with frozen mixed vegetables, then get topped with tender, golden drop biscuits that bake into soft, soak-worthy peaks. It’s the kind of tray dinner you want arriving at the table still bubbling and steaming from the oven.
A few technique choices make the difference: browning the thighs gives deep savory color, then simmering them briefly in chicken stock keeps the meat juicy while producing flavorful cooking liquid to stir back into the sauce. A simple roux of butter and flour, finished with whole milk and a splash of heavy cream, creates a silky base; thyme and a hit of sautéed onion and garlic keep it cozy rather than cloying. Using frozen veg means dinner is fast without sacrificing color or comfort.
This is an approachable weeknight casserole—about 20 minutes to prep and 45 minutes to finish—that doubles as a make-ahead crowd-pleaser. Assemble it ahead and refrigerate for up to a day (add a few extra minutes if baking from chilled), or bake straight away and serve family-style from the 9x13-inch dish. Leftovers reheat beautifully for a second round of comfort.
Serve it plain and spoonful-ready, or pair with a crisp green salad to cut through the richness. Either way, expect buttery biscuit tops, creamy pockets of sauce, and tender chicken in every spoonful—the kind of meal that makes you slow down and savor the simple, cozy things.
Ingredients
How to Make Southern-Style Southern Style Chicken and Biscuits Tray
- Preheat the oven to 400°F (200°C) and butter a 9x13-inch baking dish.
- Pat the chicken thighs dry and season with 1 tsp kosher salt and 1/2 tsp black pepper; heat 1 tbsp butter in a large skillet over medium-high heat and brown the thighs 2–3 minutes per side.
- Pour 1 cup of the chicken stock into the skillet, bring to a simmer, cover, and cook 12–15 minutes until the chicken reaches 165°F; transfer the chicken to a plate and shred with two forks, reserving the cooking liquid.
- Melt 2 tbsp butter in the same skillet over medium heat, add the diced onion and cook 5 minutes until softened, add the minced garlic and cook 30 seconds until fragrant.
- Sprinkle 3 tbsp flour over the onion mixture, stir and cook 1 minute to make a roux, then slowly whisk in the reserved cooking liquid plus the remaining 1/2 cup chicken stock, 1 cup whole milk, and the heavy cream until smooth and thickened, about 3–4 minutes.
- Stir in the shredded chicken, frozen mixed vegetables, thyme, and the shredded cheddar; simmer 2–3 minutes to warm through and taste, adjusting with the remaining 1/2 tsp salt and 1/2 tsp pepper if needed, then spoon the filling into the prepared baking dish.
- Make the drop-biscuit topping by whisking 2 cups flour, baking powder, granulated sugar, and a pinch of the remaining salt in a bowl, cut in 1 tbsp of the cold butter (from total listed) until the mixture is crumbly, then stir in about 1/3 cup whole milk (add a tablespoon at a time if needed) to make a soft, slightly sticky dough.
- Drop heaping spoonfuls of the biscuit dough over the chicken filling to cover most of the surface, dot the tops with the remaining melted butter, and bake 22–28 minutes until the biscuits are golden and the filling is bubbling; let rest 10 minutes before serving.
Recipe Card
Southern-Style Southern Style Chicken and Biscuits Tray
A rich, creamy chicken and vegetable casserole finished with tender, golden drop biscuits; warm, savory comfort food best served straight from the baking dish.
- Prep
- 20 min
- Cook
- 45 min
- Servings
- 4
Ingredients
Instructions
- Preheat the oven to 400°F (200°C) and butter a 9x13-inch baking dish.
- Pat the chicken thighs dry and season with 1 tsp kosher salt and 1/2 tsp black pepper; heat 1 tbsp butter in a large skillet over medium-high heat and brown the thighs 2–3 minutes per side.
- Pour 1 cup of the chicken stock into the skillet, bring to a simmer, cover, and cook 12–15 minutes until the chicken reaches 165°F; transfer the chicken to a plate and shred with two forks, reserving the cooking liquid.
- Melt 2 tbsp butter in the same skillet over medium heat, add the diced onion and cook 5 minutes until softened, add the minced garlic and cook 30 seconds until fragrant.
- Sprinkle 3 tbsp flour over the onion mixture, stir and cook 1 minute to make a roux, then slowly whisk in the reserved cooking liquid plus the remaining 1/2 cup chicken stock, 1 cup whole milk, and the heavy cream until smooth and thickened, about 3–4 minutes.
- Stir in the shredded chicken, frozen mixed vegetables, thyme, and the shredded cheddar; simmer 2–3 minutes to warm through and taste, adjusting with the remaining 1/2 tsp salt and 1/2 tsp pepper if needed, then spoon the filling into the prepared baking dish.
- Make the drop-biscuit topping by whisking 2 cups flour, baking powder, granulated sugar, and a pinch of the remaining salt in a bowl, cut in 1 tbsp of the cold butter (from total listed) until the mixture is crumbly, then stir in about 1/3 cup whole milk (add a tablespoon at a time if needed) to make a soft, slightly sticky dough.
- Drop heaping spoonfuls of the biscuit dough over the chicken filling to cover most of the surface, dot the tops with the remaining melted butter, and bake 22–28 minutes until the biscuits are golden and the filling is bubbling; let rest 10 minutes before serving.
Nutrition
- Carbohydrates
- 60
- Saturated Fat
- 15
- Sodium
- 980
- Fiber
- 4
- Unsaturated Fat
- 23
- Protein
- 45
- Fat
- 38
- Cholesterol
- 170
- Trans Fat
- 0.5
- Calories
- 860
- Sugar
- 8