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.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

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)

Directions

Step 1

Heat 2 tablespoons of olive oil in a large Dutch oven or heavy pot over medium-high heat.

Step 2

Season the chicken thighs with 1 teaspoon of salt and 1 teaspoon of black pepper.

Step 3

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.

Step 4

In the same pot, add the diced onions, carrots, and celery. Sauté for 5 minutes, until softened.

Step 5

Stir in the minced garlic and cook for an additional 1 minute.

Step 6

Sprinkle the vegetables with 3 tablespoons of all-purpose flour. Stir well and cook for 2 minutes to remove the raw flour taste.

Step 7

Pour in the chicken broth, stirring constantly to avoid lumps.

Step 8

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.

Step 9

After 20 minutes, remove the chicken thighs, shred them into bite-sized pieces using two forks, and return the shredded chicken to the pot.

Step 10

Stir in the heavy cream, frozen peas, and chopped thyme. Simmer for another 5 minutes.

Step 11

Preheat the oven to 375°F (190°C).

Step 12

Transfer the stew to a large oven-safe casserole dish.

Step 13

Open the canned biscuit dough and place the biscuits on top of the stew, evenly spaced.

Step 14

Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown and fluffy.

Step 15

Remove from the oven and let cool for 5 minutes. Garnish with chopped parsley before serving.

Nutrition Facts

Serving size	(2979.9g)

Amount per serving	% Daily Value*
Calories	3777.8

Total Fat 195.9g	0%
Saturated Fat 69.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 970.5mg	0%
Sodium 8321.0mg	0%
Total Carbohydrate 250.4g	0%
Dietary Fiber 30.7g	0%
Total Sugars 55.7g
Protein 228.0g	0%

Vitamin D 47.6IU	0%
Calcium 518.6mg	0%
Iron 21.5mg	0%
Potassium 4967.7mg	0%

*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.

Source of Calories

Fat: 48.0%

Protein: 24.8%

Carbs: 27.2%