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bowl of chicken and drop biscuits ready to eat.

Chicken and Drop Biscuits Casserole

Easy to make chicken stew with fluffy drop biscuits.
Course main dish/casserole
Cuisine American
Keyword chicken and biscuits, chicken and drop biscuits, chicken stew
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 484kcal
Author Joe Boyle


  • 4 tbsp butter
  • 2 large carrots, diced
  • 1 small yellow onion, diced
  • 6 tbsp all-purpose flour
  • 1/2 tsp dried basil
  • 1/2 tsp rosemary
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1/2 tsp ground black pepper
  • 3 cups chicken broth, low sodium
  • 3 chicken thighs, boneless, skinless, trimmed of excess fat and chopped into 1/2" pieces
  • 1 cup frozen peas
  • 1/2 cup half and half


  • 2 cups flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 tsp garlic powder
  • 4 tbsp butter, cold, cut into pieces
  • 3/4 cup buttermilk


  • Using a large, oven safe skillet or casserole and melt 4 tablespoons of butter on medium heat and add the diced carrots and onion. Cook, stirring until softened, about 5 minutes. Then stir in the seasonings; basil, thyme, rosemary, oregano, and black pepper.
  • Add the chopped chicken thighs and cook stirring occasionally until the meat is cooked through and not pink, 6 to 8 minutes. Then sprinkle 6 tablespoons of flour over the chicken and stir to coat and cook for 1 minute to get rid of the raw flour flavor.
  • Next, stir in the chicken broth and half and half and bring to a boil to thicken, then stir in the frozen peas. Reduce the heat and keep warm while you mix the biscuit batter.


  • Preheat oven on convection bake to 350°, 375° for non-convection.
  • Place all the dry ingredients into a food processor and pulse to mix. Then add the cold butter pieces and pulse until the butter is broken down into pea sized pieces.
  • Run the food processor and pour the buttermilk in through the feed tube until a sticky batter is formed.
  • Use a small ice cream scoop, (#30, 2 tablespoon size), and drop the dough into the casserole leaving space between each drop for expansion.
  • Place the casserole in the oven for 12 to 14 minutes until the biscuits begin to brown and a toothpick comes out clean when inserted.
  • Serve hot.


  1. You may substitute whole milk or 2% for the buttermilk. In this case, use 3 teaspoons of baking powder and no baking soda.
  2. Leftovers should be stored in a sealed container in the refrigerator. Reheat in a microwave.
  3. Recipe inspired by Food and Wine.


Calories: 484kcal