1. Recipes

How to Make Chicken Stew with Biscuits - A Step-by-Step Guide

Chicken stew with biscuits is a comforting and hearty meal that is perfect for those chilly fall and winter nights. This classic recipe is a favorite in many households, and for good reason – it’s delicious, satisfying, and easy to make. The combination of tender chicken, savory vegetables, and fluffy, buttery biscuits is simply irresistible.

There’s something about a big pot of stew simmering on the stove that just feels like home. The aroma of the savory broth, the sound of the vege...

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Ingredients

  • 2 ½ cups chicken stock, or more as needed
  • 2 pounds skinless, boneless chicken breast halves
  • 1 tablespoon salted butter
  • 1 cup sliced carrots
  • 1 stalk celery, sliced
  • 1 (16 ounce) package white button mushrooms, sliced
  • ¾ cup chopped yellow onion
  • 1 clove garlic, minced
  • ¼ cup all-purpose flour
  • 2 pounds cooked potatoes, chopped (Optional)
  • 1 ½ cups fat-free half-and-half
  • 1 cup frozen peas, thawed
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • salt and freshly ground black pepper to taste
  • 2 cups all-purpose flour, or more as needed
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon white sugar
  • ½ teaspoon salt
  • 2 tablespoons shortening
  • 1 cup plain low-fat yogurt
  • 2 tablespoons fat-free half-and-half

Information

  • Prep Time: 25 mins
  • Cook Time: 55 mins
  • Total Time: 1 hr 20 mins
  • Servings: 8
  • Yield: 8 servings

  • Bring 2 1/2 cups chicken stock to a boil over medium-high heat. Add chicken and boil until no longer pink in the center and the juices run clear, about 10 minutes. Remove chicken to a plate to cool. Shred meat with 2 forks. Reserve stock.
  • Melt butter in a pan over medium heat. Add carrots and celery; saute for 4 minutes. Add mushrooms, onion, and garlic; cook for 2 minutes.
  • Meanwhile, mix flour and 2 teaspoons reserved stock in a small bowl. Gradually whisk in more stock until it's thin and lump-free; set aside.
  • Pour remaining stock in with mushroom mixture. Add potatoes and bring to a boil. Whisk in flour mixture and bring to a boil. Add half-and-half, peas, thyme, rosemary, salt, pepper, and shredded chicken. Reduce heat to low and simmer while you prepare the biscuits, adding more stock if necessary.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Mix 2 cups flour, baking powder, baking soda, sugar, and salt together in a large bowl. Cut in shortening with 2 knives or a pastry blender until the mixture resembles coarse crumbs (this may take a while). Add yogurt and half-and-half and mix just until mixture comes together. Knead a few times, roll out to a 1-inch thickness, and cut with biscuit cutters. Repeat to reuse dough, adding more flour as needed.
  • Transfer stew into a 2-quart casserole dish and put biscuits on top.
  • Bake in the preheated oven until biscuits are cooked and nicely browned on top, 20 to 25 minutes.

    • Nutrition

    509 cal.

    • Total Fat: 14g
    • Saturated Fat: 6g
    • Cholesterol: 81mg
    • Sodium: 868mg
    • Total Carbohydrate: 63g
    • Dietary Fiber: 5g
    • Total Sugars: 8g
    • Protein: 34g
    • Vitamin C: 16mg
    • Calcium: 255mg
    • Iron: 4mg
    • Potassium: 989mg

    Categories

    Chicken recipes
    Stew recipes
    Biscuit recipes