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    You are in: Home / Recipes / Chicken Stew With Biscuits Recipe
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    Chicken Stew With Biscuits

    Chicken Stew With Biscuits. Photo by Baby Kato

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    30 mins

    45 mins

    Queen of Everything's Note:

    Another from Ina Garten. Wanted to make sure I had it in my cookbook. Hope you enjoy it, too.

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    Units: US | Metric

    For the biscuits


    1. 1
      Preheat the oven to 375 degrees F.
    2. 2
      Place the chicken breasts on a sheet pan and rub them with olive oil.
    3. 3
      Sprinkle generously with salt and pepper.
    4. 4
      Roast for 35 to 40 minutes, or until cooked through.
    5. 5
      Set aside until cool enough to handle, then remove the meat from the bones and discard the skin.
    6. 6
      Cut the chicken into large dice.
    7. 7
      You will have 4 to 6 cups of cubed chicken.
    8. 8
      In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock.
    9. 9
      In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent.
    10. 10
      Add the flour and cook over low heat, stirring constantly, for 2 minutes.
    11. 11
      Add the hot chicken stock to the sauce.
    12. 12
      Simmer over low heat for 1 more minute, stirring, until thick.
    13. 13
      Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream.
    14. 14
      Add the cubed chicken, carrots, peas, onions, and parsley.
    15. 15
      Mix well.
    16. 16
      Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish.
    17. 17
      Place the baking dish on a sheet pan lined with parchment or wax paper.
    18. 18
      Bake for 15 minutes.
    19. 19
      Meanwhile, make the biscuits.
    20. 20
      Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment.
    21. 21
      Add the butter and mix on low speed until the butter is the size of peas.
    22. 22
      Add the half-and-half and combine on low speed.
    23. 23
      Mix in the parsley.
    24. 24
      Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8-inch thick.
    25. 25
      Cut out twelve circles with a 2 1/2-inch round cutter.
    26. 26
      Remove the stew from the oven and arrange the biscuits on top of the filling.
    27. 27
      Brush them with egg wash, and return the dish to the oven.
    28. 28
      Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly.
    29. 29
      Note: To make in advance, refrigerate the chicken stew and biscuits separately: Bake the stew for 25 minutes, then place the biscuits on top, and bake for another 30 minutes, until done.

    Browse Our Top Stew Recipes

    Ratings & Reviews:

    • on November 07, 2013


      AMAZING flavor! I didn't have the courage to put the biscuits on top the chicken stew, I knew my family wouldn't go for it. DH isn't fond of "pot pies". I didn't have time to make Ina's biscuits, so I made a can o' biscuits and served on the side, just perfect for us. Oh, and I let it simmer on the stove top, it never made it to the oven. YUM! Thanks Queen!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 08, 2007


      all I can say is fabulous!, except for just a few very minor amount adjustments I really made no changes to this recipe which is extremely rare lol! everything about this recipes was wonderful, thanks for shaing hon!...Kitten:)

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 18, 2011


      Wow! This is another Ina Garten masterpiece. I even used frozen biscuits and it was still the best pot pie I'd ever made. Thanks for sharing with us!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (21)


    Nutritional Facts for Chicken Stew With Biscuits

    Serving Size: 1 (542 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 840.3
    Calories from Fat 473
    Total Fat 52.5 g
    Saturated Fat 26.0 g
    Cholesterol 192.3 mg
    Sodium 1044.9 mg
    Total Carbohydrate 56.1 g
    Dietary Fiber 5.3 g
    Sugars 9.9 g
    Protein 36.1 g

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