Chicken Stew with Homemade Biscuits

18 Mar

This recipe is originally from Ina Garten on – it turned out to be as delicious as I thought it would. It also resulted in some of the best biscuits I’ve ever made.

I actually made this awhile back and it was a perfect dinner for a cold night to think about Spring fast approaching. I altered the original recipe by making the biscuit dough first. I’m a bit of a novice baker, so I wanted to tackle this portion first and see how it turned out before committing myself further into the recipe. I was surprised at how well the dough turned out – and I used my food processor, as I don’t have an electric stand mixer. It worked great and the dough was ready to go!

Grazing in The City - Chicken Stew with Homemade Biscuits

Biscuit Dough Ready to Go

Once I had the dough conquered, I moved on to the chicken. I also differed from the recipe here as I just cooked the chicken up like I normally do. Ina’s recipe called for roasting the chicken in the oven and then pulling the skin off – which I know results in some great tasting chicken – but the chicken I had was already boneless/skinless, so I just went with what I normally do instead. It came out great as well.

Grazing in The City - Chicken Stew with Homemade Biscuits

Chicken Stew

For the actual stew portion I stuck with the recipe, starting with sauteing some chopped onions in some butter, adding some flour, chicken stock and cream. I mixed in some vegetables and then the cooked chicken and it all made for a great stew base. Added this to a baking dish and baked it off for a bit. While the stew portion was baking, I rolled the dough out and cut out the biscuits.

Grazing in The City - Chicken Stew with Homemade Biscuits

Once I added the biscuits to the stew, I brushed the tops with a quick egg wash and baked it off some more and it came out awesome. I thought the biscuits were just beautiful and they tasted great! This is a great, hearty dish that will feed a lot. Enjoy!

Grazing in The City - Chicken Stew with Homemade Biscuits

Grazing in The City - Chicken Stew with Homemade Biscuits


  • 6 split, boneless skinless chicken breasts
  • 3 tbsp olive oil
  • salt and pepper
  • 5 cups chicken stock
  • 1 1/2 sticks unsalted butter
  • 2 cups chopped yellow onions
  • 3/4 cup flour
  • 1/4 cup heavy cream
  • 2 cups medium-diced carrots, blanched for 2 minutes
  • 1 10-ounce package frozen peas (2 cups)
  • 1 1/2 cups frozen small whole onions
  • minced fresh parsley
For the biscuits:
  • 2 cups flour
  • 1 tbsp baking powder
  • 1 tsp kosher salt
  • 1 tsp sugar
  • 1 stick cold, unsalted butter, diced
  • 3/4 cup half-and-half
  • chopped fresh parsley
  • 1 egg mixed with 1 tablespoon water, for egg wash


Preheat the oven to 375 degrees F and start by making the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half-and-half and combine on low speed. Mix in the parsley. Dump the dough out on a well-floured board and, roll out to 3/8-inch thick. Cut out twelve circles with a 2 1/2-inch round cutter.

Cook chicken breasts as you normally would – I always saute the breasts in some olive oil and butter and liberally season with sage, thyme, black pepper, paprika, et al. Season how you like and once they’re cooked through, dice/shred the meat. You should have 4-6 cups of chicken meat.

In a large pot, melt the butter and saute the chopped onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the chicken stock and simmer for a little bit more, stirring, until thickened. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream – combine well. Next, add the chicken meat, carrots, peas, onions and parsley. Mix everything well and gently pour the stew in a 10 x 13 baking dish. You’ll also want to place the baking dish on a sheet pan lined with parchment or wax paper to catch any drippings. Bake for 15 minutes.

Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly. Enjoy!


12 Responses to “Chicken Stew with Homemade Biscuits”

  1. Rufus' Food and Spirits Guide March 18, 2012 at 12:27 pm #

    I don’t really like chicken and dumplings, shh don’t say that too loud I’m in the South you know. But I like this dish, looks like a good alternative since the biscuits stay intact. Good recipe.

    • billpeeler March 18, 2012 at 2:55 pm #

      Yeah chicken and dumplings aren’t normally my favorite, either – the dumplings being so gummy just doesn’t appeal to me. But this – this is *awesome*.

  2. cravesadventure March 18, 2012 at 3:36 pm #

    Nothing better than this on a Sunday dinner night – YUM:)

  3. thewhitetrashgourmet March 18, 2012 at 8:53 pm #

    Nice one, although I do love chicken n dumplings. Love the herbed biscuits. I have a great tuna casserole recipe that calls for cheese pinwheel biscuits in place of noodles. 🙂

  4. sugaredpecan March 18, 2012 at 9:49 pm #

    This looks so incredibly delicious!! The ultimate comfort food. YUM!!!!!

  5. Sarah March 18, 2012 at 10:15 pm #

    Bill, I really love your posts. You anticipate my questions before I even know what they are. This looks beautiful! And sounds soooo perfect for a cold night. I bet I can’t get my biscuits to look this good though…

    Saving this one for sure. Thank you!

  6. Eva March 19, 2012 at 1:58 pm #

    What a lovely and hearty dish…and you’d better hurry, Bill, temperatures are soaring to the early 20’s (Celsius, that is!). The biscuits look great.

    • billpeeler March 21, 2012 at 7:20 am #

      No kidding – time to start getting inspired with more lighter, springtime fare. Yaayy!

  7. Karen March 19, 2012 at 8:30 pm #

    Sounds great and looks great. A wonderful job!

  8. egg me on March 20, 2012 at 10:03 am #

    Great lookin’ biscuits, man! I like the way you topped the chicken stew with the biscuits, and made a chicken pot pie kind of thing. Awesome job.

    • billpeeler March 21, 2012 at 7:21 am #

      Yeah it was delicious too – I also liked the idea of adding the fresh cut parsley in the biscuit dough to give them a more savory edge.

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