Introduction
This hearty chicken and vegetable stew, topped with flaky biscuits, is the ultimate comfort food. Combining tender chicken, vibrant vegetables.
and a rich, creamy broth, this dish is perfect for a cozy family dinner or a special occasion.
The addition of biscuits on top makes it even more satisfying, creating a perfect balance of flavors and textures.
Ingredients
-1 onion, chopped
-1 1/4 lb. boneless skinless chicken breasts
-1 tsp. dried oregano
-Kosher salt
-Freshly ground black pepper
-2 (10.5-oz.) cans cream of chicken soup
-2 c. low-sodium chicken broth
-4 sprigs fresh thyme
-1 bay leaf
-2 stalks celery, chopped
-2 large carrots, peeled and chopped
-1 c. frozen peas, thawed
-3 cloves garlic, minced
-1 (16.3-oz.) can refrigerated biscuits
Instructions
Begin by heating a large pot over medium heat. Add a little oil and sauté the chopped onion until it’s soft and translucent, about 5 minutes.
Next, add the chicken breasts to the pot and cook them for 6-7 minutes on each side until they’re browned. Remove the chicken and set it aside.
In the same pot, add the garlic, carrots, and celery, cooking for another 5 minutes.
Stir frequently to prevent burning and ensure the vegetables soften. Sprinkle in the dried oregano, salt, and pepper to season the mixture.
Once the vegetables are tender, pour in the cream of chicken soup and chicken broth. Add the fresh thyme sprigs and bay leaf, and bring the mixture to a simmer.
Let it cook for about 10-15 minutes, allowing the flavors to blend.
While the stew is simmering, shred the cooked chicken into bite-sized pieces using two forks. Add the shredded chicken and peas to the pot.
stirring them in to combine. Simmer for an additional 5 minutes to heat everything through.
Meanwhile, preheat your oven according to the instructions on the refrigerated biscuit can.
Once the stew is ready, carefully remove the thyme sprigs and bay leaf from the pot.
Top the stew with the refrigerated biscuits, placing them evenly on the surface. Bake according to the biscuit package directions.
usually around 10-12 minutes, until the biscuits are golden brown.
Once the biscuits are cooked, remove the pot from the oven and let it cool for a few minutes.
Serve the dish hot, ensuring each bowl gets a hearty portion of the chicken stew and a biscuit on top.
How to Make
To make this dish, start by cooking the onion and chicken in a large pot, creating a flavorful base for the stew.
Add in the garlic, carrots, and celery to build layers of taste, followed by the cream of chicken soup and broth to make a creamy, comforting sauce.
Shred the cooked chicken and mix it back into the pot along with the peas, then top everything with biscuits and bake until golden and delicious.
The key to this recipe is to let the flavors meld together as it simmers. Patience is important when cooking the vegetables and allowing the chicken to cook through properly.
Don’t rush the simmering stage—it ensures that the stew is rich and flavorful. The biscuits are the finishing touch, providing a perfect contrast in both texture and flavor to the creamy stew below.
For a more homemade approach, you can swap out the refrigerated biscuits for a made-from-scratch biscuit dough.
This will take a bit more time, but it adds an extra layer of homemade goodness to the dish. The stew itself is versatile.
so feel free to experiment with different vegetables or even use other types of meat, like turkey, for a variation on the classic.
Tips
Chicken Preparation: If you don’t want to cook the chicken breasts on the stove, you can use rotisserie chicken instead.
Just shred it and add it directly to the pot with the other ingredients.
Vegetable Variety: While the recipe calls for carrots, celery, and peas, feel free to substitute with.
other vegetables such as green beans, corn, or even spinach. Adding more vegetables can enhance the dish’s nutrition and flavor.
Spice it Up: If you enjoy a bit of heat, add some red pepper flakes or a dash of hot sauce to give the stew a spicy kick.
Just be sure to balance the spice level with the creaminess of the soup.
Make it Gluten-Free: To make this recipe gluten-free, use gluten-free biscuits or serve the stew.
with a side of gluten-free bread. You can also thicken the stew with cornstarch if necessary.
Freezer-Friendly: This stew freezes well. Make a double batch and store one portion in an airtight.
container in the freezer for up to three months. Just bake the biscuits fresh when you reheat the stew.
Use Low-Sodium Ingredients: For a healthier version, stick with low-sodium chicken broth and cream of chicken soup.
This helps reduce the overall sodium content of the dish without sacrificing flavor.
Extra Creaminess: For an even creamier stew, you can stir in a bit of heavy cream or half-and-half at the end of cooking. This will give the dish a rich, velvety texture.
Conclusion
This chicken stew with biscuits is a perfect recipe for those cold nights when you need something warm and filling.
It’s simple to make, uses common ingredients, and can be easily adjusted to suit your taste.
Whether you’re feeding a large family or preparing a meal to share with friends, this dish is sure to be a hit.
The combination of creamy chicken stew with golden, flaky biscuits is a comforting meal that feels both special and homey.
With a little preparation and the right ingredients, you can create a dish that everyone will enjoy.