Freezer-Friendly Chicken and Gravy Biscuit Bake

Individual freezer-friendly chicken and gravy casseroles baked in white ramekins with golden biscuit tops, garnished with parsley and fresh thyme.

Freezer-Friendly Chicken and Gravy Biscuit Bake

Creamy chicken, hearty veggies, and a golden biscuit topping—this freezer-friendly chicken and gravy casserole is comfort food you can stash now and bake later.

Course Main Dish - Chicken

Cuisine American - Southern

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 434kcal

Author Marye Audet-White

Ingredients

For the base:

2 cups cooked chicken shredded or chopped
10.5 ounces cream of chicken soup
½ cup sour cream
½ cup milk
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon black pepper or more if you’re feeling feisty
4 ounces cheddar cheese shredded - 1 cup. Optional but highly recommended
1 cup frozen peas & carrots or mixed vegetables

For the biscuit topping (Add just before baking if making ahead):

16.3 ounce refrigerated flaky biscuits like Pillsbury Grands
2 tablespoons butter melted
½ teaspoon dried parsley optional, but makes it look like you went to culinary school

Instructions

🥣 Make-Ahead Instructions:

Mix the base: In a big ol’ bowl, stir together the soup, sour cream, milk, seasonings, cheese, chicken, and veggies. This is your creamy casserole base.
Portion it out: Grab a jumbo silicone muffin pan and lightly spray it with nonstick spray. Spoon the mixture evenly into each cup, filling to about ¾ full. You should get 6–8 big servings depending on your scoopin' style.
Freeze: Pop the whole silicone pan into the freezer uncovered for 4–6 hours, or until solid. Then pop those glorious frozen hunks of comfort out of the cups, and store in a large freezer bag or airtight container. label with the date and “Top with biscuits before baking,” then freeze for up to 3 months.

🔥 To Bake from Frozen:

Preheat oven to 375°F and place frozen portions into individual ramekins (sprayed or buttered, of course).
Top with a biscuit (or a half, if you want to cut some of the carbs) straight from the can. Press it gently on top like a little biscuit hat.
Brush with butter and sprinkle with parsley like you’re the main character in a Southern baking montage.
Bake for 25–30 minutes, or until bubbly around the edges and the biscuit is golden and cooked through.
Let it cool for a few minutes before you dig in—unless you enjoy scalding your mouth on molten gravy. (We’ve all been there.)

Notes

Storage:

If you’re not freezing, cover and refrigerate the filling (without biscuits) for up to 2 days. Add the biscuits right before baking so they don’t turn into soggy regrets.
Reheat reality. Once baked, leftovers keep 3–4 days in the fridge. Warm them in the oven so the biscuit topping stays crisp instead of limp and sad.

Tips:

Pro tip: Remember to write “Top with biscuits before baking” right on the freezer bag. Because future-you will absolutely forget, and then curse present-you.
Label like a boss. Sharpie the bag with the name and date so you’re not playing “Freezer Roulette” three months from now.

Nutrition