Flaky biscuits take this comforting chicken and veggie stew to the next level, while fresh parsley and thyme brighten everything up.
- 6–8 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
- 2–4 cups low-sodium chicken stock
- 1 cup peas (fresh or frozen)
- 2 tablespoons chopped fresh parsley
- 2 teaspoons chopped fresh thyme
- 2–4 tablespoons cornstarch
- 2–4 tablespoons cold water
- Bake the biscuits, if you haven’t already.
- 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.
- 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.
- 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.
- Uncover the Dutch oven and stir in the peas, parsley, and thyme. Season to taste with salt and pepper.
- 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.
- 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.
- Category: Stew
- Method: Baking/Stovetop
- Cuisine: Comfort Food
Keywords: chicken, stew, biscuits