Chicken Stew With Biscuits

READY IN: 1hr 15mins




  • Preheat the oven to 375 degrees F.
  • Place the chicken breasts on a sheet pan and rub them with olive oil.
  • Sprinkle generously with salt and pepper.
  • Roast for 35 to 40 minutes, or until cooked through.
  • Set aside until cool enough to handle, then remove the meat from the bones and discard the skin.
  • Cut the chicken into large dice.
  • You will have 4 to 6 cups of cubed chicken.
  • In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock.
  • 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.
  • Add the flour and cook over low heat, stirring constantly, for 2 minutes.
  • Add the hot chicken stock to the sauce.
  • Simmer over low heat for 1 more minute, stirring, until thick.
  • Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream.
  • Add the cubed chicken, carrots, peas, onions, and parsley.
  • Mix well.
  • Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish.
  • Place the baking dish on a sheet pan lined with parchment or wax paper.
  • Bake for 15 minutes.
  • Meanwhile, make 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, with a rolling pin, roll out to 3/8-inch thick.
  • Cut out twelve circles with a 2 1/2-inch round cutter.
  • 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.
  • 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.


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