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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4.8 411
This has been a favorite for years. Updating previous review. Tried using the refrigerator biscuits from market. While the ones made from scratch taste better to me, the others save time and work. They suck up more liquid than the homemade. So don't use more than 8 on top, bake more on a sheet in oven. item not reviewed by moderator and published
Loved this recipe.  I added  celery, garlic, potatoes, fresh thyme and a little poultry seasoning, <div>My husband said this is definitely his favorite chicken stew recipe ever.  Thanks Ina for sharing.</div><div><br /></div><div>Nbow58</div> item not reviewed by moderator and published
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&amp;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
This recipe is delicious! It does take time to make, so do this one when you have a little extra time. Well worth it! item not reviewed by moderator and published
Its good, but I wouldn't add pearl onions (way to much onion) And add rice to the dish to make it less soupy. but it is a stew so maybe its suppose to be a little soupy. Wanted to make to the T so I can review her recipe not the re-invented version. item not reviewed by moderator and published
This is my "go to" recipe when friends are coming for dinner. I have been GF for 15 years and out of habit do not find it difficult to modify recipes I really like to fit my needs. This gets rave reviews every time I serve it and no one knows it's made GF which is even better. I do not , however make the biscuits on top, I do them separately and serve the stew over creamy mashed potatoes, which by the way- who doesn't love mashed potatoes? item not reviewed by moderator and published
This tastes amazing. My family really liked it. To comment on some previous reviews, I did not find it too salty and I definitely wouldn't pair down on the butter and cream. Live a little and enjoy! item not reviewed by moderator and published
Fantastic recipe. You can cut down on the amount of butter and cream in the stew, but I wouldn't skimp on the biscuits! item not reviewed by moderator and published
Ina, this was the best chicken stew by far. Adding the chicken bullion is key to this recipe. item not reviewed by moderator and published
Great recipe as always from Ina. Very good for entertaining and totally foolproof if you follow the recipe. More of a weekend recipe because of the amount of dishes/steps involved, but totally worth it. For a healthier version: You can cut down on the butter in the stew part of the recipe by a half stick without sacrificing too much. The sauce gets a bit thinner, but is still very flavorful and obviously more healthy this way. item not reviewed by moderator and published
I HAVE NEVER TRIED A RECIPE OF HERS THAT I HAVENT GIVEN 5 STARS! This was the best pot pie I have ever made... I cant vouch for the biscuits though, I cheated and bought Pillsburry...I was in a hurry. item not reviewed by moderator and published
I followed this recipe exactly as written and thought it was very yummy! A little rich with all of the butter but good. My biscuits did not rise as much as I thought they would but they were still very good, i think i rolled them out a little too thin. If i wouldnt have used all of the flour it would have turned out more soupy then like a stew. I also cubed up two potatoes into small chunks and added two stalks of celery, instead of blanching the carrots, i threw the carrots, onion celery and potatoes into the pot with all of the butter and let them saute for the 15 minutes. item not reviewed by moderator and published
Too much flour in the roux. Cut it down to a tablespoon per cup of liquid. Otherwise too cloying. Also, oven too hot to cook the biscuits for more than 15/16 minutes (my oven is accurate). Better idea is to bake the chicken mixture and biscuits separately and then combine before serving. This is what I did the second time around and it came out much better! item not reviewed by moderator and published
I love this recipe. I've made it a few times. The first time I made this I didn't change a thing. We thought it was too rich. This time I cut the butter to 4 Tablespoons and used 2% milk in the stew. Much better! item not reviewed by moderator and published
finally made this for mt hubby and it was so good. I used a whole chicken I had on hand. biscuits were super easy to make. another keeper. item not reviewed by moderator and published
Superb! This recipe is worthy of special company. It never fails to wow the crowd. Sure you can use a little less butter or a little less full fat cream, but for a special meal its perfection just as it is. item not reviewed by moderator and published
I thought that this was a very very good recipe. I was glad that I read the other reviews first before making it. There is no reason to put 12 tablespoons of butter in anything, I cut that by half. I also used half and half instead of cream like some other reviewers mentioned. I didn't think it really needed the heavy cream. I didn't have enough chicken stock on hand and used vegetable stock. Could there be that much of a difference, I doubt it. All and all worth it, but lots of prep work. item not reviewed by moderator and published
HEAVY, HEAVY, HEAVY ! This might be good if you were out in the woods and it was freezing out and you had just hiked 5 miles. But, for a typical evening meal. Fa-get-about-it. Terribly rich and cloyingly mucky. If you make the biscuits - cut some salt - too salty to enjoy. item not reviewed by moderator and published
Another winner! I also used Grand biscuits, original (not flaky). Very, very good. A hit with my family this past Sunday dinner. I will make this again. Thank, Ina! item not reviewed by moderator and published
to Lisa Lu the biscuits get dipped into the stew but do not get overly soggy. I don't like dipping my bread into stews but this was ok. item not reviewed by moderator and published
This recipe is delicious. I used less butter in the roux and cooked my carrots (as well as the addition of celery) along with the onions at the begging. I didn't use the pearl onions. It was phenomenal! I will be making this many more times. item not reviewed by moderator and published
HELP! I want to make this. I have a question to those who have already made the recipe: are the biscuits soggy on the bottom? I just wonder how they bake through sitting on liquid. I have not made yet, but will rate a 5 as per the majority reviews, since a rating is required. item not reviewed by moderator and published
First time I made something that resulted in a spontaneous "Oh my God this is good!" before I had time to ask. Added chopped up potatoes and broccoli which I sautéed first. Used half and half instead of cream in stew. Simply fabulous- will be a keeper. item not reviewed by moderator and published
My husband, who normally doesn&amp;#39;t think much of chicken pot pie, couldn&amp;#39;t stop eating this. I cut the recipe in half and used an 8x8x2 baking dish and it worked out fine. I used a pre-roasted chicken from the grocery deli, and from that I got 3 cups of diced white meat, which was plenty for the 1/2 recipe. I used fresh pearl onions instead of frozen. I boiled them a couple of minutes, cut off the roots and then popped them out of the skins and sauted them with the chopped onions. I used a food processor to make the biscuits. I thought that maybe I messed up on something because the dough was super sticky. But i just rolled it out with a bunch of flour on the board and on top of the dough and it turned out just fine. It&amp;#39;s tasty, but extremely rich, so I&amp;#39;ll try cutting back on the butter next time like other reviewers have suggested. item not reviewed by moderator and published
A perfect comfort food recipe. Warm, tasty, and delicious! I am keeping this recipe. item not reviewed by moderator and published
This is a wonderful, rustic yet elegant chicken stew, fitting for weeknights or guests. The presentation, with those golden biscuits sitting atop the bubbly stew, is eye-catching. My one and only concern/question is: why so much butter? Since my husband is trying to lower his cholesterol level, I reduced the butter by half and if this detracted from the stew in any way, neither I nor my family noticed. Keeping this one on file for sure. item not reviewed by moderator and published
Didn't care much for the stew but the biscuits were absolutely delicious. item not reviewed by moderator and published
I used regular milk instead of cream and less butter and the recipe was delicious. It is versatile and takes minor changes well and still tastes good! item not reviewed by moderator and published
I've made this to recipe many times, yes, perfection! But in case anyone wonders, I made it with barely any butter, no cream, still perfect, and made the biscuits with no half and half but used skim milk, still fab!! So it's a great recipe no matter how you play with it!! item not reviewed by moderator and published
One of my favorite all time recipes! It is more work then it seems, but well worth it! I now deviate with the veggies depending on what I have in the freezer. The first few times I would recommend making it exactly as the recipe is written. When I'm not feeling so ambitious I use Pillsbury biscuits and bake them on top the last ten-twelve minutes until they are done. Can't go wrong with this one! Delicious, feel good comfort food at its best! And it feeds a hungry family! item not reviewed by moderator and published
So good! Everyone loved it! item not reviewed by moderator and published
It was amazing! Such a great tasting winter meal. Biscuits were super easy and delicious! Loved it, made it many more times. item not reviewed by moderator and published
Made 1/2 recipe, no pearl onions. Sauteed carrots with onions. Otherwise, followed recipe. Biscuits were tasty, but heavy, never really rose. Overall, good enough, but not up to my expectations of the Contessa! item not reviewed by moderator and published
Perfect, classic and delicious. Everyone at the table (age 8-82 loved it. item not reviewed by moderator and published
Family Favorite! I have made it directly from the recipe (great; but I usually change up the biscuit recipe based on what's usually in the pantry. Over summer, I bake chickens, shred the meat, freeze it, and use it in recipes like this. item not reviewed by moderator and published
I made this tonight for my husband and I for dinner. Cut the recipe in half for just us two. It was yummy! Although I am disapointed that I just spent $35.00 for her cookbook and I could of found it here. Next time I'll check here first. item not reviewed by moderator and published
I love it the way it is! My wife asked for a healthy version so.. 1/2 the flour &amp; no cream. Added Cannellini Beans and used whole grain flour in the biscuits. Didn't mention the stick of butter in the biscuits : item not reviewed by moderator and published
Made a LOT (enough for 8 easy very tasty. very time consuming, but can prep by making the day before (see Ina's note at the end of the recipe. but Biscuits gave me trouble.. I'm not good at working with flour, etc..and I don't have a KitchenAid mixer, so I tried it in the food processor.. just did not work.. ended up using Grands,, which were fine... Love her recipes... item not reviewed by moderator and published
Perfect dish to make on a cold Monday night and eat it until Wednesday! I kept looking for a "chicken pot pie" type recipe, and this fills that bill nicely. No need for a full crust when you have the biscuits and the texture of the stew was creamy and wonderful. I wanted to make it again right away. I did not make any changes to this great recipe. I am sure not the healthiest of dishes, but who cares? And at least there are veggies ... item not reviewed by moderator and published
Wow, this recipe is delicious! I wanted to follow it exactly, but couldn't find frozen onions. I bought these frozen organic mushrooms instead, there were 3 different types in the bag. SO good. I had extra dough for the biscuits and threw it out like an idiot. Next time I'll bake the extra separately. Time consuming, clean as you go along, and make believe butter is good for you as you cook the onion. Pretend like you don't ever need to go on a diet and just enjoy yourself. Mine thickened up a bit overnight, I was glad. Tasted even better the next day. item not reviewed by moderator and published
I love this recipe, it's so good for these cold winter days and nights. It was delicious but I did make a few alterations and that is what is so great about this recipe is that you really can use what is on hand. I did omit the pearl onions and reduced the peas and carrots to 1 cup each and then added 1 cup of celery and a fairly large russet potato. I also didn't add parsley because I simply forgot to get some and used Grand biscuits because I was short on time. I do plan on making the biscuits in the future but it came out wonderfully with the Grand's. Thanks Ina for some great home cooking and will be making this delicious take on the pot pie many more times. One note though: you really need to blanch the carrots a bit longer if you prefer them soft although some in my family liked it with a bit of crisp to them. Individual preference I guess. item not reviewed by moderator and published
It was just okay...it was very thick! Put a crust on it and call it what it is... Chicken Pie...sorely disappointed in this one, Ina :-( Don't think I'll be making this again. item not reviewed by moderator and published
This was delicious! Perfect for winter. Never made biscuits before and it totally made this recipe. So flavorful and tasty. Easy to make too. item not reviewed by moderator and published
I am giving this recipe a 2 on overall presentation and a 5 for taste. I made the recipe the day before Christmas Eve. On Christmas Eve, I took it out for over an hour to get to room temp. The casserole turned out very soupy even after sitting for 20 plus minutes and my biscuits never really rose. It was a bit embarrassing to serve to my in-laws but thankfully, it tasted yummy. I would NOT recommend making this the day before. My sauce was very thick when I made it. I did cook the carrots for double the time(4 minutes because a previous reviewer had said the 2 minutes wasn't enough. item not reviewed by moderator and published
This is my husband's favorite comfort dish! He loves biscuits and chicken pot pie so when you put them together, it's the perfect dish to make when you have to tell him bad news. Have to admit, the process is pretty long, but well worth it. I also omitted pearl onions. item not reviewed by moderator and published
Very good. I would definitely make it again. item not reviewed by moderator and published
It was an okay dish. I don't mind the work, but it was a little too rich for me. It ended up being a little soupy, but the next day, it was a good consistency. I don't think I'll make this again. item not reviewed by moderator and published
Was good but a lot of work. Will make again! item not reviewed by moderator and published
I also followed the recipe and left out the pearl onions. I did half the recipe, since it is just my husband and I. He LOVED it! Thank you for the recipe, Ina! item not reviewed by moderator and published
Followed the recipe exactly but left out the pearl onions and added a little dried basil to the biscuits. This was delicious. The prep time was a little longer than the recipe stated but well worth it! item not reviewed by moderator and published
I thought it was just ok. From start to finish, this dish took me 2 1/2 hours to make. The chicken took a whole lot longer to cook for me than what was posted. But, it was delicious and so were the biscuits. On the whole though, I thought this dish was pretty bland. And it was also very soupy and I'm not sure what I did wrong. I ended up making rice to serve along with it. item not reviewed by moderator and published
This is such a great dish and it is comfort food at it's best! My whole house smelled wonderful the whole time this was in the oven. You gotta try this one and the bisuits on top are what rocks this dish out! Absolutely a hit at my house. Thanks Ina! item not reviewed by moderator and published
I made this tonight based on the reviews and it was lovely and very tasty. I changed it slightly by halving the recipe as there are only three of us and I added garlic when I sauteed the onion. I also used a bisquick packet mix of cheddar and garlic biscuits which cut out a lot of work and these were equally good. I will definitely make it again and my only criticism was that the carrots were still hard so I really think they need a little pre cooking prior to adding them to the mixture. item not reviewed by moderator and published
This recipe is baking in the oven now and I cannot stop opening the door and eating it. LOL I know its bad but its that good. I cannot wait to sit down and eat it with the biscuits. I love all of Ina's recipes but this one is her best "homestyle" one yet. Thanks Ina....Its already a keeper and its not even out of the oven!!!! item not reviewed by moderator and published
A little time-consuming, but sooooo worth it!! I was afraid to bake the biscuits on top of the stew, but, they baked just fine, except for the fact, that it was a humid day, and as Ina always says, when making breads, everything needs to stay as cold as possible and you have work quickly to get them into the oven. My biscuits didn't rise very well, but they were still delicious. My family just raved over this meal. I served it over mashed potatoes and if I had noodles on hand, that would've been an additional side. This is definitely a keeper!! Thanks, Ina!! item not reviewed by moderator and published
Totally yummy and a great way to use up leftover baked chicken. I typically divide it in two dishes because it makes a lot. Make one for you and one to feed a neighbor! They’re become your best friends after tasting this phenomenal stew. item not reviewed by moderator and published
Very good comfort food. I would have preferred it to be a little more soupy, but, nonetheless, it was delicious. I did not blanch the carrots. Instead, I added them in with the onions. Also, I couldn't find frozen pearl onions, so I increased the amount of fresh chopped onions. I, personally, would recommend making extra biscuits because we couldn't get enough of them. item not reviewed by moderator and published
Words cannot even describe how delicious this was. Will definitely be added to monthly rotation. Because many said it took quite a while to prepare, I made chicken stock the day before and used that chicken in the recipe rather than baking chicken breasts. Two birds with one stone, so to speak. Also, I could not find frozen pearl onions, so I substituted broccoli florets. The biscuits were wonderful as well, and I think next time I might try adding a little tarragon. item not reviewed by moderator and published
This recipe took me about 4 hour plus clean up time to make. I did it in parts and made it an all day project. Believe it or not, it is absolutely worth the time. I doubled the recipe and am sharing it with a friend who just had a baby. I'm sure her family will love it, I know my family always does : item not reviewed by moderator and published
This was fantastic! I have friends that I try new recipes out on and they all loved it! The flavoring was perfect. Ina always suggests roasting the chicken in the oven --it makes it so flavorful. I followed the recipe for the stew exactly. I used Stonewall Kitchen cheddar and herb biscuits for the top. item not reviewed by moderator and published
I've been making for the past 7-8 yrs, it's good but a lot of work. I saute potatoes, carrots, onions &amp; garlic then add after mixture is thick, my family calls it "chicken pot pie", biscuits are wonderful! Concerned it would be too salty adding bouillon so I've skippd that part, it's always a winner in our family. Left over turkey works well too, allow yourself several hours to make this dish. item not reviewed by moderator and published
The funniest thing was my dad kind of busted my chops for serving chicken stew when they were coming over for dinner. Well, he had to take back every snarky remark after he ate it. It is fabulous. item not reviewed by moderator and published
My husband made this last night, and this has to be one of the best dishes I have EVER had. We are committed to making this twice a month now. Its SO good and the leftovers, amazing! It only gets better the day after. Will use this for now on! item not reviewed by moderator and published
One of Ina's top 10 recipes. I have had friends request this as their gift. item not reviewed by moderator and published
My family loves this recipe, my sons often request it! It does take more prep time than the recipe states, even after cooking it many times. I use boneless, skinless chicken breasts and roast them as directed. If possible, do this either the day before or earlier in the day. While you're at it, make the biscuit dough while the chicken is in the oven. So much easier at the end of a long day to just cut up the chicken and have the dough ready to cut. In fact!! The biscuits puff up more when the dough has been chilling down in the fridge for hours. item not reviewed by moderator and published
WONDERFUL!! I haven't made any of Ina's recipes that aren't terrific and this one is no different. We had family over and everyone loved it! The flavors were great. I did just use regular chicken breasts w/out bones and diced them, it worked great. It really wasn't that time consuming or difficult but I think it takes a little longer than the guideline says. item not reviewed by moderator and published
The taste is amazing! I've substituted ingredients and it still taste the same. I do cook the chicken the day before to help with the time. My mother hosted four girls from the African Childrens Choir visiting her church. I made this for the girls. I overheard them ask their chaperone what it was called. She told them chicken stew but if they asked for it somewhere else it wouldn't taste as good as this one! It's my family's favorite. item not reviewed by moderator and published
This was a lot of work, but I did it in two days. First making the chicken and then the rest. I've never made biscuits before but they were so easy. We absolutely loved it. But who wouldn't its Ina. Love you! item not reviewed by moderator and published
Really, really liked this recipe! Didn't have frozen onions but I added mushrooms; didn't have parsley but substituted with rosemary...the dish was a huge hit. Next time I am going to omit the cubes of bouillon. Just a tad bit salty for me. item not reviewed by moderator and published
I am about to put this in the oven, and while I am sure it will be great the 30 minutes prep time is entirely misleading - plan on an hour! item not reviewed by moderator and published
I thought this was good. I was REALLY worried because there were no spices in it but it was good. My honey is not big on peas so, I substituted fresh diced green beans that I blanched just after the carrots. I also added fresh corn because the kids love it. I had JUST cleaned the house and did not want the added mess of making biscuits..... so I cheated and put grands on top. 12 filled the top just right I know it seems like a lot but my kids are teens and love biscuits brushed the tops of them and it worked just FINE. item not reviewed by moderator and published
Great recipe. Better when made one day and cooked the next day. item not reviewed by moderator and published
LOVE this recipe! Like many others I left out the pearl onions and replaced it with some diced red potatoes; it definitely helped make the dish. I followed the recipe as written for everything else and it was highly successful. I will say time-wise it was a bit more involved than I thought it would be (between the chopping/blanching, etc, but it was well worth it. Make sure you have a decent block of time set aside before you begin this recipe or spread things out over a day. I look forward to making this recipe again! item not reviewed by moderator and published
So delicious! The biscuits are flaky and melt in your mouth. The easiest stew/pot pie recipe. Will definitely serve this for dinner guests! item not reviewed by moderator and published
Just made this recipe on Saturday, and it was wonderful! I only made a few minor changes for my own taste. I used all fresh veggies. I substituted green beans for the peas, because my husband refuses to eat peas. And I left out the pearl onions. Also I used my own homemade chicken stock and found that the chicken boullion cubes were not needed. The bisquits are delicious and easy to make. Well worth making them and not using premade ones. This recipe is definately going to be saved to my favorites! Thank you Ina !! item not reviewed by moderator and published
A household favorite for 10 years now. I make the chicken breasts with the herbed goat cheese(love using my own herb mixand serve it to hungry happy guests just like that. In the stew, with the biscuits?? OMG to die for! I don't change a thing in this recipe. item not reviewed by moderator and published
Made this tonight. Instead of the pearl onions, I used potatoes. I just used chicken stock, without bouillon cubes. Didnt have any, and they are pretty salty anyway. Other than that I made it all as specified. Hubby gave many compliments to the chef (me! and its for sure going to be on the favorites list! item not reviewed by moderator and published
Delcious! I served it when my fiance's parents were visiting and it got rave reviews! I omitted the bouillon, but otherwise followed the rest of the recipe. i probably had some extra veggies, but it just made it heartier. I will do it again! item not reviewed by moderator and published
Simple and very rich.. . a few tablespoons of sherry adds a wonderful element. item not reviewed by moderator and published
This stew was AMAZING!!!!!!!!!! item not reviewed by moderator and published
I made this for my elderly mother when I was visiting her in Vero Beach, FL for Christmas. She eats like a bird! When she tasted this, she loved it so much, she had a second helping. I haven't seen her eat this much in years. There was a lot of leftovers for it makes quite a bit, so I made individual servings and froze them for to eat later on. When I got back to NY (Hamptons, I again made it for friends on a cold winters night, they also loved it. Great recipe, easy and economical. I also tweeked it by using the Pilsbury biscuits in the dairy section of the grocery store insted of making the dumplings myself for time reasons. Baked it till hot and bubbly, then put the biscuits on top, kind of pushed them down, and followed the directions on the package. Was really good. Genial! Thanks Ina, this is a keeper. item not reviewed by moderator and published
This recipe is delicious. I tweaked it a bit by replacing the whole onions with diced potatoes and using milk instead of cream. Had it for company and everyone loved it. Definitely a do again. item not reviewed by moderator and published
Did not disappoint. item not reviewed by moderator and published
This recipe is absolutely divine! I cannot get enough of it. So delicious and easy. item not reviewed by moderator and published
This was dinner tonight! SOOO good. The addition of the cream was a nice touch..and the biscuits were the best! My 5yr old who has an aversion to all veggies ate two bowls! And if Ina can get my kid to eat veggies...well, thats just amazing! Thanks Ina! item not reviewed by moderator and published
This was soooo good!!!!!!! Everybody loved it. It took 30 min in the oven and and even though it was done, I had to put on the broiler for a few minutes for the biscuits to brown. I definitely will make this again. item not reviewed by moderator and published
FOOD THAT WARMS THE SOUL! MADE THIS TONIGHT WITH THE BISCUITS, I YIELDED 9 BISCUITS FROM THIS RECIPE. I PUT 4 ON TOP OF THE STEW AND THE OTHER 5 BAKED ON A COOKIE SHEET AND MINE CAME OUT DECENT BOTH WAYS. I ENJOYED THIS BUT PREFER IT WITH THE POT PIE CRUST WHICH IS INA'S SAME RECIPE FOR THE FILLING. I ALWAYS ADD FRESH ROSEMARY &amp; THYME AND THIS TIME ADDED CELERY AND 1 DICED POTATO. YUMMY OVERALL! : MADE HER CARROT CAKE TODAY TOO, BUT HAVEN'T TASTED IT YET BUT SMELLS LOVELY LOL! item not reviewed by moderator and published
My daughter made this last night and I tell you it was amazing. I'm having it for breakfast today.......MAKE IT item not reviewed by moderator and published
This recipe was amazing, and a huge hit with my family!! I will definitely be making this again. The biscuits were my favorite part. They had such great flavor, and they were nice a fluffy. item not reviewed by moderator and published
Cook biscuits separately, mine sunk into the stew and did not reach their full potential. If you like chicken pot pie, this is for you. Delicious, filling, creamy, hearty. item not reviewed by moderator and published
Fantastic, tasty, versatile. Amazing. Biscuits puffed up brilliantly. I made them smaller and still worked just fine. item not reviewed by moderator and published
what do you substitute the flour in the stew with to make it GF? item not reviewed by moderator and published
P.S. - Ina Garten.. Will you cater my wedding if I have it out on L.I somewhere!!? :-) item not reviewed by moderator and published
Write a reply... item not reviewed by moderator and published
Thank you. That is helpful to know. I held off and I am making it this weekend. item not reviewed by moderator and published
The biscuits are not soggy per se. But they do not have dry bottoms like a biscuit that you bake separately on a cookie sheet, either. The bottoms are obviously covered in stew, which makes the biscuits nice and moist, and easy to cut into with your fork or spoon. I wouldn't even consider baking the biscuits separately! item not reviewed by moderator and published
I've made this recipe at least 25-30 times. The biscuits don't get soggy on the bottom. Stick with directions, only use half and half in both biscuits and sauce. My biggest problem is that I over work the biscuits. Be gentle, and they won't be tough! item not reviewed by moderator and published
I make the chicken stew in my dutch oven on the stove top then ladle it over my biscuits instead of baking them together. item not reviewed by moderator and published

Not what you're looking for? Try:

Chicken Stew with Carrots and Leeks

Recipe courtesy of Rachael Ray