Comforting Chicken Stew And Biscuits for Cozy Family Dinners

Experience the warmth of Chicken Stew and Biscuits, a perfect one-pot meal for family dinners that will satisfy both the soul and stomach.

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Prep Time 15

Cook Time 1 15

Total Time 1 30

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 500

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Stew

2 tablespoons Unsalted Butter Adds richness to the stew; use salted if needed but reduce added salt.
1 cup Chopped Yellow Onions Provides a sweet aromatic base; substitute with shallots for a milder flavor.
1 cup Chopped Celery Adds crunch and depth; no direct substitute necessary.
2 medium Chopped Carrots Contributes sweetness and color; can be swapped with parsnips.
1 teaspoon Kosher Salt Enhances overall flavor; use regular salt but reduce amount as it is saltier.
1 teaspoon Black Pepper Adds seasoning and slight heat; white pepper works for a subtler taste.
2/3 cup All-Purpose Flour Thickens the stew; gluten-free flour can be an alternative.
4 cups Chicken Stock Provides a flavorful base; opt for low-sodium if desired.
1 cup Heavy Cream Adds richness; substitute with half-and-half for a lighter option.
4 cups Cooked Chicken Main protein source; rotisserie chicken makes it even easier.
1 cup Frozen Peas Adds sweetness and color; fresh peas are great too when in season.
2 tablespoons Chopped Parsley Freshness and garnish; feel free to omit if unavailable.
1 tablespoon Chopped Thyme Adds earthy flavor; swap with rosemary for a different twist.

For the Biscuits

1 tablespoon Baking Powder Helps biscuits rise; no substitutes for leavening recommended.
1 tablespoon Sugar Slight sweetness for balance; can be omitted for savory biscuits.
1/2 cup Cold Unsalted Butter Ensures flakiness; avoid margarine for best results.
3/4 cup Cold Buttermilk Essential for texture and taste; mix milk with lemon juice for a substitute.
1 egg Egg + Water Gives a golden biscuit finish; omit water for a richer wash.

Equipment

Large Pot
Mixing bowl
Oven

Method

Step-by-Step Instructions

In a large pot, melt 2 tablespoons of unsalted butter over medium heat. Add 1 chopped yellow onion, 1 chopped celery stalk, and 2 chopped carrots. Sauté for about 5–7 minutes, stirring occasionally, until the vegetables are softened and fragrant. Season with kosher salt and black pepper to taste, blending the flavors before moving to the next step.
Sprinkle in 2/3 cup of all-purpose flour and cook for 1–2 minutes, stirring constantly to avoid lumps. Gradually whisk in 4 cups of chicken stock and 1 cup of heavy cream, ensuring a smooth consistency. Continue to cook, stirring frequently, for about 5 minutes or until the mixture thickens and bubbles gently, signaling it’s time to add the chicken and peas.
Mix in 4 cups of cooked chicken (cubed or shredded) and 1 cup of frozen peas into the thickened stew. Stir in 2 tablespoons of chopped parsley and 1 tablespoon of chopped thyme for an aromatic touch. Allow the stew to simmer on low heat for about 5–10 minutes until heated through, filling your kitchen with delightful scents.
In a separate bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of salt, and 1 tablespoon of sugar. Cut in 1/2 cup of cold unsalted butter until the mixture resembles coarse crumbs. Gradually stir in 3/4 cup of cold buttermilk until just combined, taking care not to overwork the dough for fluffy biscuits.
Drop spoonfuls of the biscuit dough over the surface of the simmering stew, ensuring they are evenly spaced. Preheat your oven to 425°F (220°C), and bake for 20–25 minutes or until the biscuits are golden brown and the edges of the stew bubble. Keep an eye on them to achieve that perfect golden finish!
Once baked, remove your hearty Chicken Stew and Biscuits from the oven. Garnish with additional chopped parsley if desired. Serve this comforting dish hot, savoring the harmony of the creamy stew and fluffy biscuits, perfect for family dinners or cozy gatherings.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 15gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 3000IUVitamin C: 15mgCalcium: 100mgIron: 2mg

Notes

Ensure your butter and buttermilk are cold before mixing for the flakiest, most delicious biscuits. Don’t overmix the biscuit dough to maintain a light texture. For gluten-free options, substitute all-purpose flour with a dedicated gluten-free blend.

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