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Chicken and Sage Biscuit Bake with Creamy Gravy

Chicken and sage biscuit bake pairs creamy chicken gravy with tender, golden sage biscuits baked right on top. A 9x13-inch dish makes it easy to serve bubbling chicken, vegetables, and biscuits together.
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Prep Time 20 minutes
Cook Time 36 minutes
resting 10 minutes
Total Time 1 hour 6 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the creamy chicken gravy
  • 2 tbsp olive oil 1 teaspoon for the baking dish; use the remaining oil in the skillet
  • 1 yellow onion small, diced
  • 2 carrots medium, diced
  • 2 ribs celery diced
  • 2.33 cups all-purpose flour divided: 1/3 cup for the gravy and 2 cups for the biscuits
  • 2 cups chicken broth
  • 1 cup whole milk
  • 3 cups cooked chicken shredded or diced
  • 1 cup frozen peas
  • 1 tsp kosher salt divided: 1/2 teaspoon for the gravy and 1/2 teaspoon for the biscuits
  • 0.25 tsp black pepper
For the sage biscuits
  • 1 tbsp baking powder
  • 6 tbsp unsalted butter cold, cut into small cubes
  • 1 tbsp fresh sage finely chopped
  • 0.75 cup buttermilk cold

Equipment

  • 1 9x13-inch baking dish
  • 1 12-inch skillet

Method
 

Make the creamy chicken gravy
  1. Heat the oven to 425°F.
  2. Brush a 9x13-inch baking dish with 1 teaspoon of the olive oil.
  3. Heat the remaining olive oil in a 12-inch skillet over medium heat.
  4. Add the onion, carrots, and celery and cook, stirring occasionally, until softened, 6 to 8 minutes.
  5. Sprinkle 1/3 cup flour over the vegetables and cook, stirring, for 1 minute.
  6. Gradually whisk in the chicken broth until smooth, then whisk in the milk.
  7. Bring the gravy to a gentle simmer and cook, stirring, until thickened, 3 to 5 minutes.
  8. Stir in the chicken, peas, 1/2 teaspoon salt, and pepper; cook until hot, 1 to 2 minutes.
Make the sage biscuits
  1. In a medium bowl, whisk together the remaining 2 cups flour, baking powder, remaining 1/2 teaspoon salt, and sage.
  2. Cut in the cold butter with a pastry cutter or your fingertips until the pieces are about pea-sized.
  3. Pour in the buttermilk and stir just until a shaggy dough forms.
Assemble and bake
  1. Transfer the hot chicken gravy to the prepared baking dish.
  2. Drop the biscuit dough in 8 evenly spaced mounds over the filling, using about 1/4 cup dough per mound.
  3. Bake for 20 to 25 minutes, until the biscuits are golden and cooked through, the filling is bubbling, and the center of the filling reaches 165°F.
  4. Let the bake rest for 10 minutes before serving.

Notes

Keep the butter and buttermilk cold for tender biscuits. Refrigerate leftovers for up to 3 to 4 days; freezing is possible, though the biscuits may soften when reheated. For a dairy-free variation, use plant-based milk, dairy-free butter, and a dairy-free buttermilk substitute.