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Horizontal image of spoon inserted into a soup in a green bowl on a white plate topped with a golden-brown baked good next to a basket with a red and white checkered towel.

Chicken Stew with Biscuits

  • Author: Fanny Slater
  • Total Time: 1 hour, 5 minutes
  • Yield: 6-8 servings 1x


Flaky biscuits take this comforting chicken and veggie stew to the next level, while fresh parsley and thyme brighten everything up.


  • 68 large biscuits (store-bought or homemade)
  • 2 cups cubed chicken breast
  • 1 1/2 teaspoons coarse salt, divided, plus more to taste
  • 3/4 teaspoon freshly ground black pepper, divided, plus more to taste
  • 3 tablespoons unsalted butter, divided
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 1/2 cup sliced white button or cremini mushrooms, trimmed with stems on
  • 1 pound Yukon Gold potatoes, scrubbed and diced
  • 2 large carrots, peeled and diced
  • 2 parsnips, peeled and diced
  • 2 stalks celery, diced
  • 24 cups low-sodium chicken stock
  • 1 cup peas (fresh or frozen)
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons chopped fresh thyme
  • 24 tablespoons cornstarch
  • 24 tablespoons cold water


  1. Bake the biscuits, if you haven’t already.
  2. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large Dutch oven, melt 1 tablespoon butter and heat the olive oil over medium-high heat. Add the chicken and brown it on all sides, about 5 minutes total. Using a slotted spoon, transfer the chicken to a plate.
  3. Add the remaining 2 tablespoons butter to the Dutch oven and reduce the heat to medium. Working in batches, saute the onions, mushrooms, potatoes, carrots, parsnips, and celery for about 10-15 minutes total. Stir occasionally, and saute until the onions are soft and translucent, and the other veggies have some color. Season with the remaining salt and pepper.
  4. Return the chicken and its juices to the pan and then pour in the stock, using less if you want a thicker finished product. Turn the heat up to high, and bring the liquid to a boil. Reduce heat to low. Cover the Dutch oven and simmer until the potatoes are tender, about 15-20 minutes.
  5. Uncover the Dutch oven and stir in the peas, parsley, and thyme. Season to taste with salt and pepper.
  6. In a small bowl, make a cornstarch slurry by whisking even amounts of the cornstarch and water until thoroughly combined, using 3 tablespoons of each for a thinner stew and 4 for a thicker consistency per 4 cups of stock. Turn the heat up to high and bring the stew back to a boil. Slowly pour the slurry into the stew in a thin stream, stirring constantly as you pour, and continue stirring until the broth has thickened, about 2 minutes. 
  7. Reduce the heat and simmer for a few more minutes, until you can no longer taste the cornstarch. Serve the immediately with the warm biscuits.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Stew
  • Method: Baking/Stovetop
  • Cuisine: Comfort Food

Keywords: chicken, stew, biscuits