Chicken Stew with Biscuits

Total Time:
1 hr 15 min
Prep:
30 min
Cook:
45 min

Yield:
8 servings
Level:
Intermediate

Ingredients
  • 3 whole (6 split) chicken breasts, bone in, skin on
  • 3 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 5 cups chicken stock, preferably homemade
  • 2 chicken bouillon cubes
  • 12 tablespoons (1 1/2 sticks) unsalted butter
  • 2 cups chopped yellow onions (2 onions)
  • 3/4 cup flour
  • 1/4 cup heavy cream
  • 2 cups medium-diced carrots (4 carrots), blanched for 2 minutes
  • 1 10 -ounce package frozen peas (2 cups)
  • 1 1/2 cups frozen small whole onions
  • 1/2 cup minced fresh parsley
  • For the biscuits:
  • 2 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • 1/4 pound (1 stick) cold unsalted butter, diced
  • 3/4 cup half-and-half
  • 1/2 cup chopped fresh parsley
  • 1 egg mixed with 1 tablespoon water, for egg wash
Directions

Preheat the oven to 375 degrees F.

Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream. Add the cubed chicken, carrots, peas, onions, and parsley. Mix well. Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper. Bake for 15 minutes.

Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half-and-half and combine on low speed. Mix in the parsley. Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8-inch thick. Cut out twelve circles with a 2 1/2-inch round cutter.

Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly.

Note: To make in advance, refrigerate the chicken stew and biscuits separately. Bake the stew for 25 minutes, then place the biscuits on top, and bake for another 30 minutes, until done.


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Pairs Well With
Chardonnay

Rich, buttery white wine

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4.8 409
Not to be cliché, but this is just another wonderful, delicious, easy Ina-dish that makes preparing dinner a joy.  The instructions are simple to follow and the prep is straight forward.  I cheated and used Bisquick biscuits to save time but will follow the matron-of-the-kitchen's biscuits next time.  I would highly recommend this dish as a bring-along to a pot luck.  So good! item not reviewed by moderator and published
Another winner. Was surprised at how good. Usually don't like chicken pot Pies, nut this was perfect on a cold winter night. Used 1 stick of butter, may try even less next time. Froze half of it, freezes very well. Used store bought biscuit dough the second time around to save time, still very good, homemade a touch better. item not reviewed by moderator and published
This recipe was outstanding! I reduced the butter slightly in the stew, added about a tablespoon of fresh thyme, and used frozen biscuits to save a little time. I made this with my 10 year old son; the whole family loved this and he was so proud of himself. Next time we'll make the biscuits too. :-) item not reviewed by moderator and published
Yum! The only changes I made were 1 stick of butter in the filling instead of 1 1/2 and I baked in 2 9 x13 pans. This one is a keeper! Can't wait to try it with leftover turkey. item not reviewed by moderator and published
This is one of my go-to dishes. My family luvs it. I do cheat a bit and use refrigerator biscuits instead of making my own. Thanks, Ina, for another fab recipe. item not reviewed by moderator and published
This is, has been and always will be one of my favorite comfort foods. Knowing cold weather is coming I just had to make it. Thanks Ina! item not reviewed by moderator and published
Delicious! I didn't make the biscuits this time because husband is not fond of them, but I'll make them next time, and serve it for company. This is so versatile - would make an excellent chicken pot pie filling. item not reviewed by moderator and published
I've been making this for years, it's a family favorite. To cut down on the prep time, I roast boneless chicken breasts and then cut them up. I also use store bought chicken broth. I also cook the carrots with the chicken broth and bouillon to save a step and a pot. I like to add some worcestershire sauce to it as well for some added flavor. Once, because I had only white whole wheat flour I used it for 3/4 cup needed making the stew, it did not taste good. So stick with white to thicken the stew. item not reviewed by moderator and published
I tossed in raw snap peas that I had de-stringed instead of frozen peas. Fresh! item not reviewed by moderator and published
I have been making this for years. F&F request it all the time. I poach boneless/skinless breasts in the stock. I have started to freeze them in single serve ramekins with parchment on top and make the biscuits fresh. Comes out great! - give them as house warming and get well gifts to friends and family - they love it! item not reviewed by moderator and published

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