Easy Chicken Stew with Biscuits
A healthier chicken stew loaded with veggies and topped with flaky buttery biscuits.
Equipment
- 1 Dutch Oven
Ingredients
Biscuits
- 2 cups all purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 3/4 cups whole milk
- 6 tbsp cold butter
- 1 tsp dried oregano
Chicken Stew
- 1 tbsp olive oil
- 2 cups cooked chicken
- 1.5 cups diced carrot
- 1.5 cups diced celery
- 1.5 cups diced onion
- 3 cloves garlic minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- 2.5 cups chicken stock
- 1/2 cup whole milk
- 3 tbsp flour
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
Biscuits
- In a large bowl, mix together the dry ingredients. Then cut in the butter until the mixture is crumbly. Pour in the milk and mix until the dough is shaggy. Knead the dough lightly until it's just combined. Flatten to 1" thickness on a piece or parchment paper and cut into 12-16 biscuits. Place the biscuits in the fridge until needed for the stew.
The Chicken Stew
- Preheat the oven to 425°.
- In a medium Dutch Oven, heat the olive oil over medium heat and add in the onion, carrots and celery. Cook for 5 minutes, stirring often.
- Add in the garlic, herbs and salt and pepper. Cook for another 30 seconds, and then add in the chicken. Stir the chicken in and then add in the flour. Stir the chicken and veggies with the flour until it's all coated.
- Pour in the chicken stock and then the milk. Bring to a low boil and simmer for 5 minutes until it thickens. If the stew gets too thick you can thin with some more stock. Add more salt and pepper to taste!
- Take the biscuits out of the fridge and place them on top of the chicken and veggie stew. Transfer the stew to the oven and bake for 15 minutes. The edges of the biscuits should be browned.
- Remove the stew and serve immediately.
Notes
If you want a creamier stew, use heavy cream instead of milk.
Nutrition
Calories: 411kcal
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