Chicken and Biscuit Pizza

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Homemade pizza can come together quickly with a biscuit crust and a chicken and alfredo style topping. It’s like chicken and biscuits in pizza form.

chicken alfredo biscuit pizza

Friday is our typical pizza night. Oh, for awhile I switched to French Fridays, but old habits die hard. Friday just screams pizza to me.

Now when I say Pizza Night, I mean homemade pizza. It’s rare that we get pizza from somewhere other than my kitchen. For awhile Costco was the thing, but even that lacks luster now. My people are conditioned to homemade now.

But, some Friday afternoons I’m just too lazy to make the dough or I simply run out of time. We got through two batches a week of regular pizza dough these days, so freezing the dough isn’t efficient either. Pita bread pizza works as does French Bread Pizza, but those crusts aren’t as economical as homemade. That’s when biscuit pizza comes to save the day.

Chicken And Biscuit Pizza

I’ve been making a biscuit crust off and on for the last year or so. It’s a different texture than traditional dough, but it’s still yummy. And it comes together in less than 30 minutes. This version features a chicken and gravy topping that is supper delicious.

Winner, winner, chicken dinner.

Try pizza this way soon. You can thank me later.

Tools I use for this recipe:

9×13 Pyrex pan
Ergo Chef chef’s knife
nonstick skillet
Ergo Chef cooking tongs
box grater for cheese
stainless steel mixing bowls

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Chicken and Biscuit Pizza
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
This 30-minute pizza has a quick biscuit crust and a delicious alfredo style sauce topped with chicken and cheese. Like chicken and biscuits on pizza.
Course: Main Course
Cuisine: American
Keyword: biscuit pizza, pizza recipe
Servings: 8 servings
Calories: 318 kcal
Author: Jessica Fisher
  • 2 tablespoons olive oil plus 1/4 cup olive oil
  • 1/2 pound chicken tenders
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Italian herbs
  • fine sea salt and freshly ground black pepper
  • 2 cups flour plus 2 tablespoons flour
  • 3/4 cup milk
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup buttermilk
  • 2 roma tomatoes chopped
  • sliced red onion
  • 2 cups shredded mozzarella cheese
  • chopped fresh basil for garnish
  1. Preheat the oven to 400°F. Grease a 9 x 13-inch baking pan with nonstick cooking spray.
  2. In a large nonstick skillet, heat the 2 tablespoons oil. Add the chicken and season with the garlic powder, Italian herbs and salt and pepper to taste. Cook the chicken until cooked through, about 5 minutes. Remove the chicken from the pan.
  3. Add the 2 tablespoons flour to the drippings in the pan and stir well to combine. Over low heat, cook the roux until bubbly. Slowly whisk in the milk and cook until thickened. Season the white sauce with salt and pepper to taste.
  4. In a large bowl, whisk together the 2 cups flour, the baking powder, and the ONE teaspoon salt. Add the olive oil and the buttermilk, stirring gently until just combined. Pat this mixture into the bottom of the prepared pan.
  5. Chop the chicken into bite-sized pieces.
  6. Spread the white sauce over the biscuit dough. Sprinkle the chopped chicken, chopped tomatoes, and red onion to taste. Sprinkle the cheese over all.
  7. Bake the pizza for 12 to 15 minutes. The crust will be cooked through and the toppings will be golden. Sprinkle the chopped basil over the top before slicing and serving.
Recipe Notes

Leftovers can be stored in the fridge for up to 4 days.

Nutrition Facts
Chicken and Biscuit Pizza
Amount Per Serving
Calories 318 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 6g38%
Cholesterol 44mg15%
Sodium 528mg23%
Potassium 398mg11%
Carbohydrates 28g9%
Fiber 1g4%
Sugar 3g3%
Protein 17g34%
Vitamin A 389IU8%
Vitamin C 2mg2%
Calcium 259mg26%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.



About Jessica Fisher

I believe anyone can prepare delicious meals—no matter their budget.

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  1. Melissa says

    This certainly my looks awesome! Just wondering why the crust on a traditional crust is time prohibitve? Is it the rising? The crust I use is from an old Parents magazine and doesn’t require a rise and double easily.

    • I typically like to let my pizza dough rise for 60 to 90 minutes. I’d be curious to try yours out!

  2. Alison says

    Looks great! We will definitely try this. It looks much easier than my chicken pot pie (with a biscuit crust).
    We do pizza night every Friday, too. We have 7 kids and two adults who eat real food (the twins just nurse, lol), so I make two double batches of pizza dough in the food processor. I do it right after lunch. Dd 15, can now make the pizzas on her own I after I have preped the dough! I love pizza Friday’s because I never have to think about the dreaded “what’s for dinner” question ha ha!

  3. Jodie says

    I use this recipe, and it works great! Although chicken biscuit pizza sounds delicious.

  4. Courtney says

    This looks delicious – can’t wait to try it! I make a traditional pizza crust that does not require a rise (it’s very similar to the recipe posted above by Jodie).

  5. Belinda says

    I would never have thought of making a white sauce pizza topping … but this sounds amazing!! Going to have to try it this Friday!

  6. Susan says

    I think my husband will like this as long as I call it something other than pizza — he’s rather a purist.

  7. I make similiar things for my family – our bubble up pizza is cheap biscuits (that come in the roll) as a crust with pepperoni, sauce and cheese. Our chicken biscuit casserole is leftover chicken mixed with cream of chicken soup and a bag of mixed frozen veggies. You top this with a bag of grated cheddar then dot the whole casserole pan on top with the cheap biscuits than come in a roll and bake at 350 until bottom is bubbling and biscuits are golden. It is cheap, easy and really good.

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