If you’re searching for a hearty, comforting meal that feels like a warm hug on a plate, this Chicken and Creamy Mushroom Biscuits Bake Recipe is exactly what you need. Combining tender chicken, a luscious creamy mushroom sauce, and fluffy, golden biscuits baked right on top, this dish strikes the perfect balance between rich flavors and satisfying textures. It’s a crowd-pleaser that brings a little bit of luxury to your weeknight dinners without demanding complicated steps or exotic ingredients. Trust me, once you try this Chicken and Creamy Mushroom Biscuits Bake Recipe, it will become a go-to for cozy nights and family gatherings alike.
Ingredients You’ll Need
Creating the perfect Chicken and Creamy Mushroom Biscuits Bake Recipe is easier than you think because each ingredient is simple yet essential. From earthy mushrooms to flaky biscuit dough, every item plays a part in building layers of flavor, creaminess, and texture that make this dish unforgettable.
- Unsalted butter: Adds a rich base flavor and helps sauté the vegetables beautifully.
- Medium onion, chopped: Provides sweetness and depth when cooked gently.
- Garlic cloves, minced: Infuses the dish with its unmistakable savory warmth.
- Sliced mushrooms: Bring umami richness and a lovely tender bite to the creamy filling.
- All-purpose flour: Used to thicken the sauce and form the biscuits’ dough.
- Low-sodium chicken broth: Keeps the flavors savory without overwhelming the dish.
- Milk: Contributes creaminess to the sauce and moisture to the biscuits.
- Fresh thyme leaves: Offer a subtle herbal note that brightens the filling.
- Salt & black pepper: Essential seasonings to elevate every flavor.
- Cooked chicken, shredded or diced: The hearty protein base of the dish.
- Frozen mixed vegetables: Add pops of color, nutrition, and slight sweetness.
- Baking powder: Key to making the biscuits rise and become fluffy.
- Baking soda: Adds lift and lightness to the biscuit texture.
- Cold unsalted butter, cubed: Creates flaky layers in the biscuit topping.
- Cold buttermilk: Reacts with leavening agents and imparts tang for tender biscuits.
- Shredded sharp cheddar cheese: Introduces a wonderful savory richness in the biscuits.
- Chopped fresh parsley (optional): A fresh herbaceous touch that brightens the overall dish.
How to Make Chicken and Creamy Mushroom Biscuits Bake Recipe
Step 1: Prepare the Chicken Filling
Start by preheating your oven to 400°F (200°C) to get it ready for baking your masterpiece. In a large skillet, melt the butter over medium heat, then add the chopped onion. Cook it gently for about 3 to 4 minutes until it softens and starts to release sweetness. Next, stir in the minced garlic and sliced mushrooms, letting them cook for 5 minutes until tender and fragrant. These steps build a flavorful base that makes the creamy sauce so rich and inviting.
Step 2: Make the Creamy Sauce
Sprinkle the all-purpose flour evenly over the mushroom mixture and stir it in for about a minute to cook off the raw taste and help thicken the sauce later. Slowly whisk in the chicken broth and milk, bringing the mixture to a gentle simmer. Continue cooking for 5 to 7 minutes until it thickens into a smooth and creamy sauce. Then add the fresh thyme leaves, salt, and black pepper to season it perfectly.
Step 3: Add Chicken and Vegetables
Stir in the shredded or diced cooked chicken along with the frozen mixed vegetables. The blend of peas, carrots, green beans, and corn not only boosts color and texture but also makes this dish a balanced, wholesome meal. Let everything cook together for 2 to 3 minutes to warm the vegetables through before transferring the mixture to a greased 9×13 inch baking dish, forming the delicious, savory base of your bake.
Step 4: Prepare the Biscuit Dough
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Cut the cold cubed butter into the dry ingredients using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with buttery pockets. Stir in the sharp cheddar cheese and freshly chopped parsley if you’re using it—these bring extra flavor and a wonderful cheesy finish. Make a well in the center and gently pour in cold buttermilk, stirring carefully just until everything comes together. Remember, do not overmix; keeping the dough slightly lumpy means lighter, fluffier biscuits.
Step 5: Assemble and Bake
Drop generous spoonfuls of biscuit dough over the hot chicken and vegetable filling, spacing them slightly apart so they can rise beautifully. Place the baking dish in your preheated oven and bake for 25 to 30 minutes. You’ll know it’s ready when the biscuits are golden brown and the filling bubbles enticingly around the edges. Let your bake rest for about 5 minutes before serving to let the flavors meld and the filling set just right.
How to Serve Chicken and Creamy Mushroom Biscuits Bake Recipe
Garnishes
A sprinkle of freshly chopped parsley or a few extra thyme leaves can add a bright burst of color and freshness. For an indulgent touch, a light drizzle of melted butter over the biscuits brings an irresistible sheen and richness.
Side Dishes
While this bake is quite filling on its own, serving it with a simple crisp green salad or steamed green beans offers a refreshing contrast to the creamy texture. A light vinaigrette on the side can also cut through the richness for a well-rounded meal.
Creative Ways to Present
For a cozy family dinner, serve the bake straight from the dish with large spoons to scoop out generous portions of chicken, vegetables, and biscuit topping. For a dinner party, consider plating individual portions in small ramekins for an elegant presentation that keeps everyone’s serving warm.
Make Ahead and Storage
Storing Leftovers
After your feast, allow the Chicken and Creamy Mushroom Biscuits Bake Recipe to cool completely before covering it with airtight wrap or transferring to an airtight container. Store leftovers in the refrigerator for up to 3 to 4 days. When ready to enjoy again, simply reheat portions gently to keep the biscuits moist and the filling creamy.
Freezing
This casserole freezes well! Assemble the entire bake but hold off on baking. Cover tightly with plastic wrap and foil, then freeze for up to 2 months. When you want to enjoy it, thaw overnight in the fridge and bake as directed, adding a few extra minutes to the baking time if needed.
Reheating
Reheat leftovers in the oven at 350°F (175°C) for about 15 to 20 minutes, or until warmed through and the biscuit topping is crisp again. Avoid microwaving if possible to keep the biscuit texture intact, but in a pinch, a quick zap on medium power followed by a short rest works too.
FAQs
Can I use fresh vegetables instead of frozen mixed vegetables?
Absolutely! Fresh peas, carrots, green beans, and corn work wonderfully in this bake and can add a slightly crisper texture. Just make sure to blanch them lightly beforehand so they cook evenly with the filling.
Is there a substitute for buttermilk in the biscuit dough?
If you don’t have buttermilk on hand, you can make a quick substitute by mixing ¾ cup milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before adding to the dough. This gives the buttermilk’s tang and helps your biscuits rise perfectly.
Can I make this dish gluten-free?
Yes, simply use a gluten-free all-purpose flour blend that includes xanthan gum, and make sure your baking powder is gluten-free. The texture might vary slightly, but the flavors will still shine beautifully.
How long does this bake keep well in the refrigerator?
Stored in an airtight container, leftovers stay fresh for about 3 to 4 days. For best taste and texture, enjoy within this timeframe.
What’s the best way to reheat without drying out the biscuits?
Covering the dish loosely with foil while reheating in the oven helps retain moisture. Adding a few drops of water to the filling before reheating can also keep everything nice and creamy.
Final Thoughts
This Chicken and Creamy Mushroom Biscuits Bake Recipe is one of those cherished dishes that feels both special and effortlessly comforting. It’s perfect for bringing people together around the table with its rich flavors and flaky biscuit topping. I hope you enjoy making it as much as I do sharing it—once you try this recipe, you might just find your new favorite family classic!
Print
Chicken and Creamy Mushroom Biscuits Bake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This comforting Chicken and Biscuits recipe combines a savory chicken and vegetable filling with fluffy, cheesy biscuits baked on top. It’s a hearty and satisfying dish perfect for a family dinner, featuring tender chicken, mushrooms, and mixed vegetables in a creamy herb sauce, all topped with golden homemade cheddar biscuits.
Ingredients
Chicken Filling
- 2 tbsp unsalted butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups sliced mushrooms
- â…“ cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup milk (whole or 2%)
- 1 tsp fresh thyme leaves
- Salt & black pepper, to taste
- 3 cups cooked chicken, shredded or diced
- 2 cups frozen mixed vegetables (peas, carrots, green beans, corn)
Biscuits
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 6 tbsp cold unsalted butter, cubed
- ¾ cup cold buttermilk
- ½ cup shredded sharp cheddar cheese
- 2 tbsp chopped fresh parsley (optional)
Instructions
- Prepare the Chicken Filling: Preheat your oven to 400°F (200°C) to get ready for baking. This step ensures the oven is hot when you’re ready to cook the assembled dish.
- Sauté Aromatics: In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the chopped onion and cook for 3-4 minutes until it becomes soft and translucent.
- Add Mushrooms and Garlic: Stir in the minced garlic and sliced mushrooms, cooking for about 5 minutes until the mushrooms are tender and have released their moisture.
- Make the Base Sauce: Sprinkle â…“ cup of all-purpose flour over the mixture. Stir continuously for 1 minute to cook the flour and remove its raw taste. Gradually whisk in 2 cups of low-sodium chicken broth and 1 cup of milk. Let the mixture simmer for 5-7 minutes until it thickens to a creamy consistency.
- Incorporate Seasonings and Chicken: Add 1 teaspoon of fresh thyme leaves, salt, and black pepper to taste. Then fold in 3 cups of cooked, shredded or diced chicken and 2 cups of frozen mixed vegetables. Cook everything together for 2-3 minutes until heated through.
- Transfer to Baking Dish: Move the hot chicken filling into a greased 9×13-inch baking dish, spreading it out evenly for the biscuit topping.
- Prepare the Biscuits: In a medium bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon baking soda, and 1 teaspoon salt. Cut in the cold, cubed unsalted butter (6 tablespoons) using a pastry cutter or your fingers until the mixture looks crumbly.
- Add Cheese and Herbs: Stir in ½ cup shredded sharp cheddar cheese and 2 tablespoons chopped fresh parsley if desired for an herbal freshness.
- Mix buttermilk in Dough: Make a well in the center of the dry ingredients and pour in ¾ cup cold buttermilk. Stir gently just to combine without overmixing, keeping the dough tender and light.
- Assemble and Top: Drop spoonfuls of biscuit dough evenly over the chicken mixture in the baking dish, leaving small gaps so the biscuits can expand and bake properly.
- Bake: Place the dish in the preheated oven and bake for 25-30 minutes. The biscuits should be golden brown on top, and the filling should be bubbly and hot.
- Rest and Serve: Let the dish rest for 5 minutes after baking to set, then serve warm for a delicious, hearty meal.
Notes
- Ensure not to overmix the biscuit dough to keep the biscuits fluffy and tender.
- You can substitute the mixed vegetables with your favorite vegetables or fresh options if preferred.
- Use leftover cooked chicken or roast a chicken specifically for this recipe.
- For a richer biscuit topping, feel free to add a tablespoon of sugar or a pinch of paprika.
- Store leftovers covered in the refrigerator for up to 3 days and reheat before serving.
