Chicken Stew with Biscuits
Servings Prep Time
8people 35minutes
Cook Time
40minutes*
Servings Prep Time
8people 35minutes
Cook Time
40minutes*
Ingredients
Stew Ingredients
  • 4 – 5pounds chickenlegs, wings, back and breast detached
  • 3cups chicken stockat room temperature
  • 3 medium potatoespeeled and cubed
  • 4 carrotspeeled and cubed
  • 2 parsnipspeeled and cubed
  • 4 golden beetspeeled and cubed
  • 2 medium onionspaper skin removed and cut into eights
  • 1cup peasfresh or frozen
  • 1/2cup mushroomscut into quarters
  • 4 sprigs parsleyminced
  • 4teaspoon sprigs fresh thymeleaves only or 1dried
  • 2tablespoons flour
  • 1tablespoon butter
Biscuit Ingredients
  • 2cups all purpose flour
  • 3teaspoons baking powder
  • 3/4teaspoon sea salt
  • 5tablespoons shortening
  • 3/4cup milk
Instructions
For the Complete Dish
  1. Place the chicken in a large stockpot, cover with water and bring to a boil. Boil rapidly for 3 – 4 minutes, then drain and rinse the chicken and pot well to remove all scum.
  2. Cover the chicken with water again and bring to boil. Cover, reduce heat to low and simmer for a couple of hours until the meat is falling from the bones.
  3. In another large pot, cook the potatoes, carrots, parsnips, beets and onions until just tender – don’t overcook, and reserve 1- 1 1/2 cups of the cooking liquid.
  4. Prepare the biscuits. * See directions below.
  5. Drain and allow the chicken to cool before handling. Remove all bones, skin and cartilage and cut chicken into bite size cubes.
  6. Preheat oven to 350 degrees F.
  7. In a large casserole or Dutch oven, place chicken and cooked veggies, add the mushrooms, peas, parsley and thyme.
  8. In a small saucepan, make a roux with the flour and butter. Melt the butter over low heat, and quickly stir in the flour until blended. Add the reserved vegetable liquid ¼ cup at a time, constantly stirring until you have a thick white sauce.
  9. Add the white sauce to the stew ingredients, folding all together well. Mix in the chicken stock until you have the desired consistency for your stew.
  10. Cook covered at 350 degrees F., for 20 – 25 minutes or until the stew is bubbling.
  11. Remove from the oven, increase heat to 450 degrees F. and add a layer of biscuits on top.
  12. Return to the oven uncovered and cook for 12 – 15 minutes or until the biscuits are golden brown on top.
For the Biscuits
  1. In a large mixing bowl, sift together the flour, salt and baking powder.
  2. Cut in the shortening with two knives or a pastry cutter until it’s the size of peas.
  3. Quickly stir in just enough milk to make a dough that can be handled and rolled.
  4. Turn dough onto a floured surface and roll to ½” thickness.
  5. Cut out biscuits with a cookie cutter, or a small glass dipped in flour to prevent the dough from sticking.
  6. Roll up scraps and form the last biscuit by hand.
  7. Set aside until the stew is ready for the oven, then proceed from step 11 above.
  8. If you have too many biscuits to fit on top of the stew, place them on a baking sheet and bake in a 450 degree F. oven for 12 – 15 minutes, or until golden brown on top.
Recipe Notes

*The cooking time doesn’t include the time to cook the chicken to remove it from the bones. Allow approximately 2 hours for that step.

Chicken Stew with Biscuits Dinner | Foodal.com