Chicken Biscuit Stew
Chicken Biscuit Stew is a creamy and hearty homemade meal.Tender chicken provides delicious flavor and protein.Carrots, peas, celery, and onions add color and nutrition.A savory broth and creamy sauce create a rich texture.Golden biscuits provide a soft, buttery topping.This easy recipe is perfect for lunch, dinner, or a cozy family gathering.
Ingredients
- 2 cups cooked chicken, shredded or diced
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 2 medium carrots, peeled and diced
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 3 cups chicken broth
- 1 cup whole milk
- ½ cup heavy cream
- 1 cup frozen peas
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- ¼ teaspoon black pepper
- 1 tablespoon olive oil, if needed
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon sugar
- ¾ cup milk, approximately
- 1 tablespoon melted butter for brushing
Instructions
- Shred or dice the cooked chicken into bite-sized pieces. Wash, peel, and chop the carrots, celery, and onion. Mince the garlic and measure out the remaining ingredients.Preheat the oven to 200°C (400°F) if you plan to finish the stew with a baked biscuit topping.
- Heat the butter and olive oil in a large, oven-safe pot over medium heat. Add the chopped onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.Add the minced garlic and cook for another 30–60 seconds until fragrant. Avoid browning the garlic, as it can develop a bitter flavor.
- Sprinkle the flour over the cooked vegetables and stir continuously for about 1–2 minutes. This helps remove the raw flour taste and thickens the stew.Gradually pour in the chicken broth while stirring to prevent lumps. Add the milk, heavy cream, thyme, parsley, black pepper, and salt. Mix well until the sauce becomes smooth.
- Stir the cooked chicken into the creamy vegetable mixture. Bring the stew to a gentle simmer and cook for approximately 10–15 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened.Add the frozen peas during the final 3–5 minutes of cooking. Taste the stew and adjust the seasonings as needed.
- In a large bowl, combine the flour, baking powder, salt, and sugar. Add the cold butter and rub it into the flour with your fingertips until the mixture resembles coarse crumbs.Pour in the milk gradually and stir until a soft dough forms. Avoid overmixing, as this can make the biscuits tough.Turn the dough onto a lightly floured surface and gently pat it to approximately ¾-inch thickness. Cut into 6–8 biscuits using a biscuit cutter or the rim of a glass.
- Place the dish in the preheated oven and bake for approximately 15–20 minutes, or until the biscuits are puffed and golden brown and cooked through.If the biscuit tops brown too quickly, loosely cover them with foil for the remaining baking time. Check that the centers of the biscuits are fully cooked before serving.
- Remove the dish from the oven and allow it to rest for 5 minutes. The creamy stew will thicken slightly as it cools.Serve warm in individual bowls, making sure each portion includes plenty of chicken, vegetables, creamy gravy, and a biscuit.
Notes
- Use cooked chicken: Leftover roast chicken or rotisserie chicken saves preparation time and adds flavor.
- Cut vegetables evenly: Similar-sized pieces cook more consistently.
- Avoid a lumpy sauce: Add the chicken broth gradually while stirring the flour-coated vegetables.
- Adjust the thickness: Add extra broth if the stew becomes too thick, or simmer uncovered to reduce excess liquid.
- Use cold butter for biscuits: Cold butter helps create a tender, flaky texture.
- Do not overwork the dough: Mix only until the ingredients come together.
- Choose an oven-safe dish: This makes it easy to transfer the stew directly from the stovetop to the oven.
- Check biscuit doneness: Golden tops do not always mean the centers are fully cooked, so check the middle before serving.