Chicken Stew with Biscuits

This is a delicious made-from-scratch stew that will satisfy any crowd, whether it be for a weekend sports event on the big screen or for a Sunday dinner.

Chicken Stew with Biscuits Recipe | Foodal.com

It can be prepared a day or two ahead of time, without the biscuit topping. Prepare the biscuits in advance as well, but cover them with a tea towel and refrigerate. Take them out of the fridge while the stew is heating, then carry on from Step 10.

This recipe includes a basic French sauce – béchamel or white sauce. Don’t let the fancy name worry you! This is basically what most Americans know as “milk gravy.”

For more tips on thickening up sauces and stew, read our post here.

A complete meal on its own, you can dress this stew up with a side salad, a selection of sharp cheeses, and a cold, crisp glass of pale ale.

Recipe for Chicken Stew with Biscuits| Foodal.com
Chicken Stew with Biscuits
Votes: 3
Rating: 4.33
You:
Rate this recipe!
Print Recipe
Servings Prep Time
8 people 35 minutes
Cook Time
40 minutes*
Servings Prep Time
8 people 35 minutes
Cook Time
40 minutes*
Recipe for Chicken Stew with Biscuits| Foodal.com
Chicken Stew with Biscuits
Votes: 3
Rating: 4.33
You:
Rate this recipe!
Print Recipe
Servings Prep Time
8 people 35 minutes
Cook Time
40 minutes*
Servings Prep Time
8 people 35 minutes
Cook Time
40 minutes*
Ingredients
Stew Ingredients
  • 4 - 5 pounds chicken legs, wings, back and breast detached
  • 3 cups chicken stock at room temperature
  • 3 medium potatoes peeled and cubed
  • 4 carrots peeled and cubed
  • 2 parsnips peeled and cubed
  • 4 golden beets peeled and cubed
  • 2 medium onions paper skin removed and cut into eights
  • 1 cup peas fresh or frozen
  • 1/2 cup mushrooms cut into quarters
  • 4 sprigs parsley minced
  • 4 teaspoon sprigs fresh thyme leaves only or 1dried
  • 2 tablespoons flour
  • 1 tablespoon butter
Biscuit Ingredients
  • 2 cups all purpose flour
  • 3 teaspoons baking powder
  • 3/4 teaspoon sea salt
  • 5 tablespoons shortening
  • 3/4 cup milk
Servings: people
Units:
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

 

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About Lorna Kring

Recently retired as a costume specialist in the TV and film industry, Lorna now enjoys blogging on contemporary lifestyle themes. A bit daft about the garden, she’s particularly obsessed with organic tomatoes and herbs, and delights in breaking bread with family and friends.

48 thoughts on “Chicken Stew with Biscuits”

  1. The pictures say it all! It just looks so delicious to me. Biscuits are my heartstrings! I am a vegan and will adjust the meat to sietan and this will be such a treat. Thank you for sharing this down home recipe.

    • I’m a real biscuit girl too as my Mum used to make them a lot, such a comfort food. Let us know how your vegan version turns out.

  2. The stew part of this recipe is really reminiscent of a chicken pot pie filling. It reminded me of such but as opposed to a biscuit bottom there’s a biscuit top. Super simple & clearly filling recipe. I would probably double up on the veggies for mine though. I try to get em in when they fit in.

    • Very similar to a chicken pot pie Joan, I find the biscuits on the top aren’t quite so ‘doughy’. And I’m sure this recipe could take many more veggies.

  3. Looks scrumptious, what can I say? Whenever I see; “Serving: 8 people” I just think of myself if I can eat all that by myself. Most of the time, I can, but I don’t think I can do this one. Also, I’ve never heard of putting biscuits into a stew, is this something new chefs came up new or I’m just late to the party?

    • It’s a pretty filling dish xSentaru… I think the biscuits on the top is an ‘old country’ thing. My Mum and Gramma both did it, so I do too!

  4. Oh man this post screams GET IN MY BELLY AND MAKE ME FAT!!! I absolutely LOVE chicken stew and I made it out of a crockpot not too long ago and I completely forgot how yummy and hearty it is. This recipe looks pretty simple and very yummy, and I love how you can see the vegetables instead of assuming that there are vegetables in the stew 🙂

    Thank you for the recipe, I’ll definitely add it to my winter-eatery box 🙂

    • Yummy and hearty, and doesn’t the aroma of it cooking just make you feel cozy all over?! If you like chicken stew, you’ll love this recipe… enjoy!

  5. We’re having a cold day in Ohio today, and looking at this makes me feel warm. I think I just figured out what to cook for supper tonight! I like the use of bechamel for this, it adds a bit of richness to a simple and filling dish. I plan to add some parsnips and a bit of rutabaga into the stew for some added texture.

    • Perfect for a cold day, and the bechamel with the veggie water does add extra flavor MissySedai. I think any root veggies would be great in this recipe… let us know how it turns out for you.

  6. Cool idea to top the stew with the biscuits. I agree with the commenter earlier that this looks a lot like a chicken pot pie (not a bad thing since I love those). I think it’s good to make more biscuits than stew because that way, you can dip them…or eat some for breakfast the next day 😉

      • Sounds so good to me too.

        One question, if you please. Can I use a substitute for the shortening? I just never use the stuff. Maybe that’s why my biscuits aren’t as good as they used to be, lol, but I keep hearing how bad shortening is for us health wise.

        Can I use butter, or would you recommend something else?

  7. I like how detailed this recipe is, it doesn’t leave me with questions, and being able to prepare it ahead of time will cut down on weeknight meal preparations. I haven’t had a dish like this in quite a while, so I’m adding the ingredients to my shopping list, and am looking forward to trying this out.

  8. Thanks Diane, glad you find it comprehensive. And using it as a make ahead meal for week nights works great – I love the convenience of one pot meals. Hope you enjoy it.

  9. Heck yeah, this just screams Comfort Food! What a perfect dish for a cold, rainy, dreary day like today. This should warm everyone right up. I often make soups or stews on days like this, but with the biscuits on top? Perfection.

    The sauce looks delish. I enjoy creamy sauces.

  10. I was thinking the same thing Zyni… too wet and cold to get out in the garden, might as well have fun in the kitchen and take solace in stew and biscuits!

  11. Joan took the words out of my mouth, I was going to say this recipe reminded me of a reverse chicken pot pie. Looks nice and hearty. Perfect for the rainy season we’re having in my area right now. I’d definitely consider trying out a vegan version as well.

  12. The name of this dish really threw me at first because in my country, biscuits are basically small cookies! We’d refer to a dish like this as a “cobbler”. It looks fantastic though – although the weather is starting to improve, there have still been a few cold and rainy days and this would be perfect for the last of these.

    • Interesting how words will change meaning as they mingle with new influences. Thank goodness a picture is worth a thousand words!

  13. @Lorna Kring….never let me be your apprentice in the kitchen…its has finally dawned on me that if ever i was, i’d be eating… ‘stuffed mouthfuls’ instead of helping and learning 😀 …your dishes are extra-amazing, they inspire me… i want to be a better cook…of which am far off by a long-shot…oh well, a journey of a thousand ‘cooking’ miles starts with a simple recipe…and i make magic like above 😉

    • LOL, thanks for the kind comments diane. Inspired cooking, is there any other way?! Enjoy your cooking journey, I know I enjoy mine.

  14. This meal looks perfect for any southern home cooked meal! The chicken stew looks so delicious, and the biscuits make an excellent color contrast. All those savory flavors and those golden biscuits definitely make my mouth water!

  15. This looks delicious and relatively easy to cook. This recipe reminds me of my grandmothers chicken pot pie. yummm. I would personally exclude the mushrooms because no one in my family eats them however the rest looks great! I wonder if it would still be good made with canned biscuits? Every time I try to make biscuits from scratch I somehow mess them up. I guess I should keep practicing lol

    • I’m sure they’d work fine with refrigerator biscuit dough michwest. Until you develop your ‘biscuit hand’ that is!

  16. Oh my goodness I had to check this one out as soon as I saw the fluffy baked biscuits sitting on the top! It looks so good! I must try this my husband would love it! It’s got quite a bit of ingredients, but I think I’ll manage. This one is worth it.

    • There are a few ingredients and steps, but you’re right, absolutely worth it! And make a double batch of biscuits, because you know they won’t last…

  17. We have had far too many cold and rainy days lately, leaving me not knowing what to cook! This sounds delicious and I do like the biscuits on top. I have never heard of this and will certainly try it. It looks like something my family are going to enjoy.

  18. This recipe is simply to die for! I had never seen chicken stew made this way before. I had always seen it and eaten it as a more stock based dish, never milky. I love this milky twist. It looks so tasty. I also love the addition of the biscuits. It kind of makes it looks like a simpler version of the chicken pot pie. Can’t wait to try it!

  19. This looks great , like a combination of a chicken pot pie and chicken and dumplings. Two of my favorite comfort food dishes! I cannot wait to try this out.

  20. That looks so good, and easy as well. I absolutely love chicken pot pie. That use to be one of my favorite dishes growing up. I must admit I’m not a big chicken eater, but when it’s a pot pie I don’t mind one bit. This would be an excellent easy to do meal for nice winter day entertaining guest.

    • It’s great for a winter meal kk. And ideal for entertaining as it can be made ahead with just the biscuits to pop on when the stew’s nice and hot!

  21. This recipe looks perfect! I have some family coming over and was looking for something that wasn’t too difficult to prepare and that I could use the leftovers for. This is prime.

  22. Holy cow, this looks delicious. I can’t wait to make some for myself. Just a question, as someone who doesn’t like turnips, should I replace them with anything or just leave them out of the recipe? Thanks.

    • Either/or pamphleteer, there’s plenty of veggies already so no need to replace the turnip unless you want to – it won’t change the consistency.

  23. Well I think officially it is that time of year. The weather is getting colder and there is just that scent in the air, and that means more soups and stews for me. This looks like a big winner too, and anytime it is chicken anything, as long as the broth is there, I am usually on board. This one looks particularly filling, too, which is always nice. Thanks for sharing and happy Fall.

  24. Oh this is great! My fiance has requested a chicken pot pie for dinner tomorrow right. However, the kids don’t want that, though, by looking at this, I can guarentee they would eat this! It sounds very similar to a chicken pot pie, so my fiance wont mind!

  25. I saw a version on this with crescent roll dough when I was younger. It looks like a nice fall or winter meal, and great for when you have a cold! I like how easy it is to make this vegetarian. You can substitute the chicken stock for vegetable stock, and either add in soy chicken or leave it out altogether. I’ll have to try this when the days get colder. Thanks!

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