Chicken Stew with Biscuits

By • December 6, 2011 0 Comments

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Author Notes: Think of this as chicken pot pie with biscuits replacing the pie topping. It is the ultimate in comfort food, and I bust out this recipe every year just as the leaves start to fall. I use a store-bought rotisserie chicken, and then I make stock from the carcass and freeze it for the next time I make chicken stew! The biscuits are my basic biscuit recipe, and they are made all the easier by using a food processor. Trust me, this recipe will become a staple in your house as it has become in mine.

Inspired by Ina Garten's Chicken Stew with Biscuits, Barefoot Contessa Family Style, 2002
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Serves 4-6

Make the stew

  • 1 3-4 lb. store-bought rotisserie chicken
  • 1 quart chicken stock
  • 1/2 cup heavy cream
  • 3 medium carrots, diced
  • 3 ribs celery, diced
  • 1 pound mushrooms, cleaned and sliced
  • 1 medium onion, diced
  • 2 cloves garlic, chopped
  • 1/2 cup frozen peas (or shelled edamame)
  • 3 tablespoons unsalted butter, in pieces
  • 2 tablespoons olive oil
  • 1/4 cup all-purpose flour
  • salt
  • pepper
  1. Preheat the oven to 350F. Remove as much meat as possible from the rotisserie chicken and shred with your fingers. Save the skin and bones to make homemade stock later.
  2. Add the shredded chicken, diced carrots & celery, mushrooms, and peas to a 9×13 oven-proof casserole dish. Add a dash of salt and a dash of pepper and mix to ensure all bits are evenly distributed. Set aside.
  3. In a large skillet heat the 3 tbsp butter and 2 tbsp olive oil over medium heat. Add the onion and garlic and saute until softened, about 5 minutes. Add the 1/4 cup flour and stir into the onion mixture. Let cook for about 1 minute, stirring constantly (this will get rid of the raw flour taste).
  4. Pour the chicken stock and 1/2 cup cream into the skillet and whisk to remove any lumps. Raise the heat to medium-high and bring to a boil, whisking constantly to prevent scorching. Let boil for 1 minute and remove from the heat. Add salt & pepper to taste.
  5. Pour the liquid over the chicken and vegetables in the casserole dish. Cover with aluminum foil and bake for 45 minutes. Start on the biscuits.

Make the biscuits

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 6 tablespoons cold unsalted butter
  • 1.5-2 cups heavy cream, buttermilk, or half-and-half
  • 1 tablespoon unsalted butter, melted
  1. While the casserole bakes you can make the biscuits. In the bowl of a food processor fitted with the chopping blade combine the flour, baking soda, and salt with a few pulses. Add the cold butter and pulse until it is cut into the dough, about the size of small peas. With the motor running slowly pour 1.5 – 2 cups of cream, buttermilk, or half & half until the dough just comes together in a ball. (You can also mix the dough in a large bowl; just cut in the butter using a pastry blender or two knives and proceed with the rest of the recipe).
  2. Dump the dough out onto a lightly floured board and gently pat into a circle about 3/4 inch thick. Using a 3? biscuit cutter (or small juice glass) cut out six round biscuits, reforming the dough scraps as needed. Any scraps left can be refrigerated for a few days and used for extra biscuits or shortcakes. Place the unbaked biscuits on a sheet pan, cover with plastic wrap, and keep cold in the refrigerator until you are ready to proceed with the next step.
  3. After 45 minutes remove the stew from the oven and raise the oven temperature to 425F.
  4. Remove the aluminum foil from the casserole dish and gently arrange the biscuits atop the stew. Brush each biscuit with some melted butter.
  5. Once oven has reached 425F place stew back into the oven and bake, uncovered, for 10-12 minutes or until the biscuits are golden-brown on top. Serve hot and enjoy!

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