Hearty Chicken Stew Topped with Biscuits

Chicken stew with biscuits is the ultimate comfort food creamy, savory stew topped with buttery, flaky biscuits that bake to golden perfection. This dish is perfect for family gatherings, cold nights, or whenever you need a hearty, warming meal. With tender chicken, vibrant vegetables, and flavorful biscuits, it’s a meal everyone will love.

Ingredients

For the stew:

• 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

1. Prepare the Chicken
 

Preheat the oven to 375°F.

• Rub the chicken breasts with olive oil and season generously with salt and pepper.

• Place them on a sheet pan and roast for 35 to 40 minutes, or until fully cooked.

• Once cooled, remove the meat from the bones, discard the skin, and cut the chicken into large cubes (4 to 6 cups).

2. Make the Stew Base

• In a small saucepan, heat the chicken stock and dissolve the bouillon cubes.

• In a large pot or Dutch oven, melt the butter over medium-low heat. Add the onions and sauté for 10 to 15 minutes until translucent.

• Sprinkle in the flour and cook for 2 minutes, stirring constantly to make a roux.

• Gradually add the hot chicken stock while stirring, and let the mixture simmer for 1 minute until thickened.

3. Add the Ingredients

• Season the mixture with 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream.

• Stir in the cubed chicken, carrots, peas, small onions, and parsley. Mix well to combine.

• Pour the stew into a 10 x 13 x 2-inch baking dish and place it on a sheet pan lined with parchment paper. Bake for 15 minutes.

4. Make the Biscuits

• In a mixing bowl fitted with a paddle attachment, combine flour, baking powder, salt, and sugar.

• Add the cold butter and mix on low speed until the butter pieces are the size of peas.

• Slowly pour in the half-and-half and mix until just combined. Fold in the parsley.

• Roll the dough out on a floured surface to about 3/8-inch thick and cut out 12 circles using a 2 1/2-inch cutter.

5. Assemble and Bake

• Remove the stew from the oven and arrange the biscuit circles on top of the filling.

• Brush the biscuits with the egg wash and return the dish to the oven. Bake for 20 to 30 minutes, or until the biscuits are golden brown and the stew is bubbling.

Cook’s Note

To prepare ahead of time, refrigerate the stew and biscuits separately. When ready to bake, cook the stew for 25 minutes, then place the biscuits on top and bake for an additional 30 minutes until fully done.

This dish is as satisfying as it is delicious. Pair it with a fresh side salad or enjoy it on its own for a cozy, one-pot meal. Share this article or subscribe to our newsletter for updates.