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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 —GreenEats
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
- 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.
- 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.
- 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).
- 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.
- 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
- 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).
- 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.
- After 45 minutes remove the stew from the oven and raise the oven temperature to 425F.
- Remove the aluminum foil from the casserole dish and gently arrange the biscuits atop the stew. Brush each biscuit with some melted butter.
- 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!