Chicken Stew With Biscuits

This simple recipe is a perfect classic comfort food dinner. It's easy to make and kid friendly. This is the perfect food for your soul.

5 from 5 votes

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Course: main dish

Cuisine: American

Diet: Diabetic

Prep Time: 10

Cook Time: 35

Bake Time: 15

Total Time: 1

Servings: servings

Calories: 350kcal

Author: Michelle

Cut chicken into bite size pieces while a heavy pan heats over medium.
1 1/2 pounds chicken breasts
Add 4 tablespoons butter to pan, and let it melt. Add chicken and cook until white on all sides. Remove chicken (but leave butter in the pan) and set aside.
4 tablespoons butter
Add onion, carrot, and celery and saute until softened (4-5 minutes). Add garlic and cook 1 minute longer. Stir in 1/3 cup flour to make roux, cooking 2 more minutes.
1 carrot, 2 stalks celery, 3 cloves garlic, 1/3 cup flour, 1 onion
Pour in chicken stock, milk, cooked chicken, parsley, and bay leaf, and bring to a boil, then simmer 20 minutes until sauce is like a thick soup. Season to taste with salt and pepper.
1 bay leaf, 4 cups chicken stock, 1/3 cup milk, 2 teaspoons dried parsley, salt and pepper to taste
While sauce is thickening, make biscuit dough and heat oven to 350 degrees.
Mix 2 cups flour, baking powder, and 1 teaspoon salt in large bowl. Heat 3 tablespoons butter and 1 cup milk in small sauce pan, then pour over flour mixture. Gently mix together until it just forms a ball.
3 tablespoons unsalted butter, 1 cup milk, 2 cups flour, 1 teaspoon salt, 1 tablespoon baking powder
Roll in your hand to make 10 biscuits (flatten slightly).
Once the chicken mixture is ready, add biscuits atop the mixture.
Cover the pot and place in the 350 oven. Cook 15-20 minutes until the biscuits are firm and puffy, then serve.

This is a perfect use for a bouillabaisse pan. You want a fairly shallow but wide pan that will hold all the stew and have room for the biscuits to bake on top without touching. If the pot you made your stew in isn't large enough or isn't oven-safe, transfer the stew to an oven-safe casserole dish, then top that with biscuits.
If your pot doesn't have a lid, use tin foil to create one.
While this recipe calls for dried parsley, fresh parsley works very well in this recipe, too. Add it after the stew simmers and thickens, just before you top the stew with the biscuits rather than earlier in the recipe.
In addition to parsley, tarragon and sage would taste great, too.
Feel free to use leftover chicken, either shredded from a rotisserie chicken or poached or baked (plain) chicken. Just cut it up and go straight to cooking the onion, carrots, and celery in the butter step.
For more tips and tricks, be sure to read the full article above.

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.