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Chicken Stew with Biscuit Topping Recipe

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4.4 from 12 reviews

This comforting Chicken Stew with Biscuit Topping is a hearty one-pot meal featuring tender chicken thighs simmered with vegetables in a creamy broth, all topped with golden, fluffy biscuits baked to perfection. Perfect for a cozy family dinner, it combines savory stew and fresh biscuits in a single Dutch oven for easy cleanup and rich, satisfying flavors.

Ingredients

For the Stew

  • 1 tbsp olive oil
  • 2 tbsp butter
  • 6 boneless skinless chicken thighs, cut into bite-sized pieces
  • 1 medium onion, chopped
  • 1 medium stalk celery, chopped
  • 2 cups shredded cabbage
  • 3 tbsp flour
  • 2 cups milk
  • 2 cups chicken broth
  • 1 large potato, cut into bite-sized pieces
  • 1/4 tsp dried thyme
  • 1 bay leaf
  • Salt and pepper, to taste

For the Biscuit Topping

  • 1 ½ cups flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¼ cup cold butter, cubed
  • 1 cup buttermilk

Instructions

  1. Brown the Chicken: Heat olive oil and butter in a Dutch oven over medium-high heat. Add the chicken pieces and brown them on all sides until golden. Remove the browned chicken and set aside on a plate.
  2. Sauté Vegetables and Make Roux: Add chopped onion, celery, and shredded cabbage to the Dutch oven. Sauté until the vegetables are softened, about 5 minutes. Stir in 3 tablespoons of flour and cook for 2 minutes to form a roux, which will thicken the stew.
  3. Add Liquids and Simmer: Gradually pour in milk and chicken broth while stirring constantly to avoid lumps. Return the chicken to the pot and add the diced potato, dried thyme, and bay leaf. Cover and let the stew simmer for about 20 minutes, or until the potatoes are tender and the stew has thickened. Season with salt and pepper to taste.
  4. Preheat Oven: While the stew is cooking, preheat your oven to 400°F (200°C) to prepare for baking the biscuit topping.
  5. Prepare Biscuit Dough: In a bowl, whisk together flour, baking powder, baking soda, and salt. Using a pastry blender or your fingers, cut the cold cubed butter into the dry ingredients until the mixture resembles coarse crumbs. Add the buttermilk and stir until just combined to form a biscuit dough.
  6. Add Biscuit Topping and Bake: Spoon dollops of the biscuit dough evenly on top of the hot stew using two spoons. Place the Dutch oven in the preheated oven and bake for 15-20 minutes until the biscuits are puffed and golden brown.

Notes

  • For a richer stew, substitute whole milk or add a splash of cream.
  • You can add other vegetables such as carrots or peas for extra nutrition and flavor.
  • Make sure not to overmix the biscuit dough to keep the biscuits light and fluffy.
  • If you don’t have buttermilk, use 1 cup milk with 1 tablespoon lemon juice or vinegar, let it sit for 5 minutes before adding.
  • Leftover stew can be stored separately from biscuits and reheated gently on the stovetop.

Find it online: https://dishcooks.com/chicken-stew-with-biscuit-topping-recipe/