Chicken Stew with Biscuits

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This is a hearty and easy meal. Very rich, but delocious! Very creamy....good meal for a cold day! This will become a family favorite.

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This was great. Used 2 rotisserie chickens instead of roasted chix breasts, and refrigerated biscuits, to save on time. B/f liked this so much, he passed on the usual snack food and had leftover stew as a midnight snack!

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Great flavor, but it turned out too runny for my taste in a stew ... maybe add more flour ...

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Great flavor, however, it came out too runny for my taste in a stew ...

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This recipe is delicious and my husband and I really enjoyed it. It was simple to prep and very easy to cook. I had 4 good sized boneless, skinless breasts in the freezer, so I substituted those for the split breasts and boiled them until they were done (about 40 minutes. Once cooled, I just continued to follow the directions. One suggestion; follow Ina's direction on using parchment or wax paper on the sheet pan. It will save you clean up time.

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Absolutely Scrumptious!!! Prepared for dinner, I had enough to feed a work crew! Only used 1tsp. salt and used frozen mixed vegtables instead of just peas. Very colorful, and biscuits were great! Leftovers were greatly appreciated!Really enjoy the show, Thank You!!

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I was making chicken stock when I saw this recipe on TV; I made the stew the next day. My husband and I loved it; the biscuits with the parsley pair so well with the stew.

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Actually, I found myself tasting this right out of the pot and needed to stop so that there would be enough for the casserole dish. Thank you so much for providing this recipe. Sometimes I do a dinner party for 50 friends and this would work very well. Eileen from Edina, Minnesota.

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This recipe is awesome. I have made it several times for potlucks and family gatherings and always received rave reviews. Make everything the day ahead and all you have to do is just reheat the stew and top with the biscuit dough and warm in the oven. My only change is to add a little of Emeril's seasoning to the white sauce and cut back a little on the parsley for the biscuits.

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I am so inspired by Ina's wonderful recipes. However I am dissapointed that she used chicken cubes in this particular recipe.