Chicken Biscuit Stew
Warm, comforting, and irresistibly hearty, Chicken Biscuit Stew is the ultimate cold-weather meal that combines classic homestyle flavors with a buttery, golden biscuit topping. Tender chunks of seasoned chicken thighs are simmered in a rich, creamy broth infused with aromatic vegetables like carrots, celery, and onion, plus a hint of fresh thyme. The finishing touch is a layer of fluffy, oven-baked biscuits that soak up the creamy stew underneath, creating the perfect balance of textures. Ready in just about an hour, this crowd-pleasing casserole-style dish is ideal for weeknight dinners or cozy family gatherings. Serve it hot, garnished with chopped parsley for a pop of freshness, and watch it disappear! Keywords: chicken biscuit stew, creamy chicken stew, biscuit casserole, comfort food recipe, weeknight dinner.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1.5 pounds Boneless, skinless chicken thighs
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 large Yellow onion, diced
- 3 Carrots, peeled and diced
- 2 Celery stalks, diced
- 3 Garlic cloves, minced
- 3 tablespoons All-purpose flour
- 4 cups Chicken broth
- 0.5 cups Heavy cream
- 1 cup Frozen peas
- 1 teaspoon Fresh thyme, chopped
- 1 can Packaged biscuit dough
- 2 tablespoons Parsley, chopped (for garnish)
Instructions
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy pot over medium-high heat.
Season the chicken thighs with 1 teaspoon of salt and 1 teaspoon of black pepper.
Add the chicken to the pot and cook for 5-7 minutes on each side, or until lightly browned. Remove the chicken and set aside.
In the same pot, add the diced onions, carrots, and celery. Sauté for 5 minutes, until softened.
Stir in the minced garlic and cook for an additional 1 minute.
Sprinkle the vegetables with 3 tablespoons of all-purpose flour. Stir well and cook for 2 minutes to remove the raw flour taste.
Pour in the chicken broth, stirring constantly to avoid lumps.
Return the cooked chicken thighs to the pot. Bring the stew to a simmer, reduce the heat to low, and cover. Cook for 20 minutes.
After 20 minutes, remove the chicken thighs, shred them into bite-sized pieces using two forks, and return the shredded chicken to the pot.
Stir in the heavy cream, frozen peas, and chopped thyme. Simmer for another 5 minutes.
Preheat the oven to 375°F (190°C).
Transfer the stew to a large oven-safe casserole dish.
Open the canned biscuit dough and place the biscuits on top of the stew, evenly spaced.
Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown and fluffy.
Remove from the oven and let cool for 5 minutes. Garnish with chopped parsley before serving.
Nutrition Facts
Calories |
697 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 45% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 1456 mg | 63% | |
| Total Carbohydrate | 50.4 g | 18% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 10.3 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 88 mg | 7% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 828 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
