Chicken Stew with Biscuits

Here is a twist on the classic chicken and biscuits - best part it is all made in one pot.  Super yummy dinner, and minimal cleanup.  The buttermilk biscuits can be made separately and enjoyed with some butter and jam.  Think you like the biscuits from Cracker Barrel or KFC? Wait till you try these.

Chicken Stew with Biscuits

Stew adapted from Ina Garten’s Family Style Cookbook

Biscuits adapted from The Parsley Thief

Stew

6 T. butter

2 medium onions, diced

5 carrots, chopped

1 c. flour

2 quarts chicken stock (preferably homemade)

½ c. heavy cream

4 c. cooked chicken, cut into bite size pieces

8 oz. frozen peas, thawed

1 T. dried parsley

salt & pepper

Biscuits

3 ¾ c. flour

1 ½  T. baking powder

½ T. sugar

½ t. salt

½ t. baking soda

1 ½ sticks butter, cut into small pieces

1 c. yogurt

½ c. heavy cream

1. In a large Dutch Oven, melt the butter, and add the carrots and onions.  Saute, stirring frequently, for about 10 minutes.

2. Add the flour, and stir.  Add the chicken stock, and whisk to incorporate the flour into the stock, and the mixture begins to thicken.  Cook over medium heat for 10 minutes.

3. Add the heavy cream, and stir to combine.  Add the chicken, peas, parsley and season with salt and pepper. Mix well.

4. Transfer the Dutch Oven to a 375 degree oven and cook for 15 minutes.

5. Meanwhile, prepare the biscuits:

1. Add the flour, baking powder, sugar, salt, and baking soda to the bowl of a stand mixer with the paddle attachment and stir to combine.
2. Add the pieces of butter, and stir over medium speed until the butter is broken up into pea size pieces.
3. Remove the bowl from the mixer stand, and add the yogurt and heavy cream.  Mix gently until the dry ingredients are moistened.  Do not overmix!
4. Transfer the dough to a well-floured surface and knead a couple of times until it comes together.  Gently press the dough into a disc approximately the size of your Dutch Oven.  Using a rolling pin, roll the dough out to an even thickness of about 1”.
5. Using a pizza cutter, cut the dough into biscuits.

6. Remove the stew from the oven and arrange the biscuits on top of the filling.  Bake for another 20 to 30 minutes, until the biscuits are slightly browned, and the stew is bubbly.

To make the biscuits independent of the stew, place the biscuits on a silicone lined baking sheet and position them so that they are touching.  This helps them stay moist as they bake.  Bake for 25-30 minutes at 375 degrees or until golden brown.

Enjoy!