Chicken Stew with Biscuits
Chicken Stew with Biscuits is a rainy-day staple in my house. It’s a delicious and hearty dish that combines tender chicken and colorful vegetables in a savory broth, topped with pillowy, fluffy biscuits.
And while its roots are firmly grounded as a practical, economical way to cook, I see the savory creaminess of a warm chicken stew with buttermilk biscuits as quite a decadent, delicious way to use my fork and spoon (and you will want both when eating this dish!).
A Brief History Lesson on Chicken Stew with Biscuits
Chicken Stew with Biscuits is a classic and hearty comfort food with roots in American and British cuisines.
While it's challenging to pinpoint a specific origin, both chicken stew and biscuits have a long history in traditional cooking.
Where did chicken stews come from?
Chicken stew, as a culinary concept, has ancient origins and is deeply rooted in various cultures worldwide.
The practice of slow-cooking meat in liquid, along with vegetables and seasonings, has been a flavorful cooking method throughout history.
They were also a very practical way to cook, as tougher cuts of meat would be transformed into tender bites when slowly simmered.
In colonial America, chicken stew became an economical way to prepare chicken.
Families would raise chickens on their farms, and slow-cooking them in stews allowed for a frugal use of ingredients.
Root vegetables and herbs grown on the farm were often added to the stew, creating a wholesome and hearty meal.
Where do biscuits come from?
Biscuits, in the American sense, are a type of quick bread.
The concept of biscuits has British origins, and the word "biscuit" itself comes from the Latin "bis coctum," meaning "twice-baked."
This refers to a different type of baked good, so I won’t go down that rabbit hole here.
But I’m happy to have provided you with another random fun fact you can share at your next dinner party to prove how smart and educated you are.
In the American South, biscuits became a fundamental part of cuisine.
They were easily made with basic ingredients like flour, fat, and liquid, and they could be baked quickly, making them a practical choice for many meals.
So, much like chicken stews, the origins of the biscuit, at least in the American sense, are derived from a very practical, no-nonsense way to get your daily fill of calories and nutrients.
When were chicken stew and biscuits combined to make one dish?
The combination of chicken stew with biscuits likely evolved as a way to turn a simple chicken stew into a more substantial and complete meal.
The practice of placing a layer of dough on top of stews or potpies is a tradition found in various cuisines.
When baked, the dough forms a crust or topping that adds texture and flavor to the dish.
Regional Variations of Chicken Stew with Biscuits
Over time, the dish has evolved, and regional variations have emerged.
In the Southern United States, and particularly relevant to this recipe, you’ll find variations of chicken and biscuits that include ingredients like:
Buttermilk in the biscuit dough for added tanginess and to compliment their flaky, buttery goodness
Cayenne pepper, for a touch of heat
Heavy whipping cream to make the sauce creamy and rich
I am particularly fond of this variation, as shown in the recipe below.
That said, this isn’t 1878, and so I’ve updated this classic Southern variation to be a little more health-conscious by omitting the heavy whipping cream in favor of crème fraîche.
More to come on that choice in a little bit.
OK, history lesson over. Let’s close those history books and open up the cookbook.
How To Make the Most Savory, Delicious Chicken Stew with Biscuits
First, let’s answer some common questions about best preparing Chicken Stew with Biscuits.
Can I use store-bought biscuits?
Yes, and I highly encourage it! Not only are store-bought biscuits an incredibly convenient option, but most brands sold at the grocery store are pretty delicious.
Simply follow the baking instructions on the package and add them to the stew according to the recipe.
How do I prevent the biscuits from becoming soggy?
To prevent biscuits from becoming soggy, ensure the stew has a thick consistency before adding the biscuits.
Also, you can bake the biscuits separately and place them on the stew just before serving.
Can I make the stew ahead of time?
Yes, you can make the stew ahead of time and refrigerate it. However, please wait to bake the biscuits fresh just before serving to maintain their texture.
Can I freeze chicken stew with biscuits?
Um, yes, in theory. But why would you need to when this recipe is perfectly sized for two portions?
Can I use bone-in chicken for the stew?
Yes, you can use bone-in chicken. Pros: it’ll add more flavor. Cons: it’ll take longer to cook—your choice which you value more in the moment.
What herbs and spices work well in chicken stew?
Common herbs and spices include thyme, rosemary, bay leaves, salt, and pepper. You can also experiment with additional herbs like parsley, sage, or oregano based on your preferences.
Honestly, feel free to mix and match with any Mediterranean herbs. They’ll all work in this dish.
How do I make the biscuits fluffy?
Buy store mixes!
But if you do choose to make your own, and I know there are lots of biscuit purists out there who shudder to think of buying store-bought, then my suggestion is to use cold butter (or, for the ultra-purists, shortening) and avoid overmixing the dough.
Handle the dough gently, and do not overwork it to maintain a light texture.
Can I use a slow cooker or Instant Pot for the chicken stew?
Totes! Just adjust cooking times and follow the specific instructions for your chosen cooking method.
How do I add a crispy texture to the biscuits?
To add a crisper texture to the outside of your biscuits, simply brush the biscuits with melted butter or an egg wash before baking to add a golden and crispy texture to the top.
Note: you can do this with store-bought mixes as well!
Chicken Stew and Biscuits: The Basics
Let’s start with the ingredients needed to bake this dish.
Chicken Stew Ingredients:
Chicken: Use boneless, skinless chicken thighs or breasts. You can also use a combination for more flavor. I prefer breasts for this particular recipe, though thighs will get you a bit more depth of flavor (in general, not just for this recipe…).
Vegetables: Common vegetables include carrots, celery, onions, and peas. You can customize it with other vegetables like potatoes, corn, or green beans.
Broth: Chicken broth or stock forms the base of the stew. You can use store-bought or homemade.
Herbs and Spices: Thyme, rosemary, bay leaves, salt, and pepper add depth of flavor.
Liquid: A bit of white wine or a splash of heavy cream can enhance the flavor. For this recipe, I prefer to use crème fraîche.
For the Biscuits (if making your own):
Flour: All-purpose flour is typically used for biscuits.
Leavening Agents: Baking powder and baking soda for a light and fluffy texture.
Fat: Butter or shortening for richness.
Liquid: Milk or buttermilk to bring the dough together.
Seasoning: Salt for flavor.
Why Crème Fraîche is a Better, Healthier Option vs. Heavy Cream
Using crème fraîche as a healthier alternative to heavy cream can offer a balance between flavor and health benefits due to its lower fat content, cultured dairy benefits, and nutrient content, amongst many other reasons.
I often use crème fraîche as a substitute for heavy cream.
How to Prepare Chicken Stew with Biscuits
Poach Chicken:
In a medium pot, combine the chicken, a big pinch of salt, and enough water to cover the chicken by 2 inches.
Heat on high until boiling. Once boiling, remove from heat and cover with a lid or foil.
Let stand for 10 to 15 minutes until the chicken is cooked through.
Thoroughly drain the poached chicken and shred it into bite-sized pieces using 2 forks.
Make Filling:
While the chicken is poaching, preheat the oven to 450°F.
In a 2.5 qt French/Dutch oven, heat 1.5 tablespoons of olive oil over medium-high heat.
Add mushrooms and cook for 3 to 5 minutes until browned.
Add onion, carrot, and celery with the remaining ½ tablespoon of olive oil. Season with salt and pepper.
Cook, stirring occasionally, for 3 to 5 minutes until vegetables are tender.
Add flour to the pot of vegetables, season with salt and pepper, and cook for 30 seconds to 1 minute until flour is golden.
Add chicken stock, chicken bouillon, and crème fraîche. Cook, stirring frequently, for 3 to 5 minutes until bouillon dissolves and the liquid thickens.
Stir in shredded chicken, frozen peas, and frozen pearl onions. Cook, stirring frequently, for 3-5 minutes until thoroughly combined and heated through.
Divide the mixture into two oven-proof round soup bowls with sides at least 2.5 inches in height. Place bowls on a sheet pan.
Prepare Biscuits and Complete Bake:
Stir biscuit mix and water until a soft dough forms.
Divide the dough into two and spoon each over the center top of the bowls.
Carefully transfer the sheet pan to the oven and bake for 11 minutes or until the biscuits turn golden brown and the stew is bubbly.
Remove from the oven and let it sit for at least 5 minutes.
Eat directly from the bowls, but remember they will be hot to the touch!
How I’ve Scaled Down Chicken Stew with Biscuits so It’s a Perfect Amount for Two People
While 99.9% of recipes for Chicken Stew with Biscuits are for 4, 6, or even 8 servings, I’ve been able to effectively scale down this recipe to serve two people while maintaining the beautiful flavors and textures you’d expect by adjusting the ingredients, preparation techniques, and approach to serving.
Ingredient Adjustments
Chicken Breast: The recipe calls for 1 large boneless, skinless chicken breast, which is suitable for two servings. If chicken breasts are typically large, you can adjust the quantity to meet your preference.
Vegetables: The amounts of onion, carrot, mushrooms, and celery have been adjusted to provide a balanced mix for two servings.
Chicken Stock and Bouillon Cube: The chicken stock and bouillon cube quantities have been scaled down to ensure a proper ratio for the reduced amount of chicken and vegetables.
Crème Fraîche: The recipe calls for 1 tablespoon of crème fraîche, providing a creamy element to the stew without overwhelming the smaller portion.
Frozen Peas and Pearl Onions: The quantities of frozen peas and small whole pearl onions have been adjusted to suit two servings.
Biscuit Mix: The biscuit mix quantity has been scaled down to create just enough dough for two portions.
Water: The water quantity for the biscuit mix has been scaled down accordingly.
Preparation Adjustments
Poaching Chicken: The method of poaching chicken has been retained, but the cooking time has been adjusted since there is only one chicken breast.
Vegetable Cooking Time: The cooking time for vegetables has been adjusted to account for the reduced quantity, ensuring they are tender but not overcooked.
Biscuit Portioning: The biscuit mix has been divided into two portions to create individual biscuits for each serving.
Baking Time: The baking time for the biscuits has been adjusted to ensure they turn golden brown while the stew remains bubbly.
Serving Instructions
Individual Bowls: The stew is divided into two oven-proof round soup bowls, accommodating the scaled-down portion size.
Biscuit Placement: Each portion of the biscuit mix is spooned over the center top of the bowls, providing a biscuit topping for each serving.
Resting Time: The recipe recommends letting the dish sit for at least 5 minutes after baking, allowing it to cool slightly before serving.
By carefully adjusting ingredient quantities and cooking times, this scaled-down version of chicken stew with biscuits ensures a delicious and well-balanced meal for two people. It's a great example of adapting a larger recipe to fit specific serving sizes while preserving the dish's essence.
I hope you enjoy making this dish and enjoy eating it even more!
Chicken Stew with Buttermilk Biscuits
Ingredients
Preparation
- In a medium pot, combine the chicken, a big pinch of salt, and enough water to cover the chicken by 2 inches.
- Heat on high until boiling. Once boiling, remove from heat and cover with a lid or foil.
- Let stand for 10 to 15 minutes until the chicken is cooked through.
- Thoroughly drain the poached chicken and shred it into bite-sized pieces using 2 forks.
- While the chicken is poaching, preheat the oven to 450°F.
- In a 2.5 qt French/Dutch oven, heat 1.5 tablespoons of olive oil over medium-high heat.
- Add mushrooms and cook for 3 to 5 minutes until browned.
- Add onion, carrot, and celery with the remaining ½ tablespoon of olive oil. Season with salt and pepper.
- Cook, stirring occasionally, for 3 to 5 minutes until vegetables are tender.
- Add flour to the pot of vegetables, season with salt and pepper, and cook for 30 seconds to 1 minute until flour is golden.
- Add chicken stock, chicken bouillon, and crème fraîche. Cook, stirring frequently, for 3 to 5 minutes until bouillon dissolves and the liquid thickens.
- Stir in shredded chicken, frozen peas, and frozen pearl onions. Cook, stirring frequently, for 3-5 minutes until thoroughly combined and heated through.
- Divide the mixture into two oven-proof round soup bowls with sides at least 2.5 inches in height. Place bowls on a sheet pan.
- Stir biscuit mix and water until a soft dough forms.
- Divide the dough into two and spoon each over the center top of the bowls.
- Carefully transfer the sheet pan to the oven and bake for 11 minutes or until the biscuits turn golden brown and the stew is bubbly.
- Remove from the oven and let it sit for at least 5 minutes.
- Eat directly from the bowls, but remember they will be hot to the touch!