This chicken stew is a mix between chicken pot pie and chicken and biscuits.


Recipe Summary

55 mins
1 hr 20 mins
25 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • Bring 2 1/2 cups chicken stock to a boil over medium-high heat. Add chicken and boil until no longer pink in the center and the juices run clear, about 10 minutes. Remove chicken to a plate to cool. Shred meat with 2 forks. Reserve stock.

  • Melt butter in a pan over medium heat. Add carrots and celery; saute for 4 minutes. Add mushrooms, onion, and garlic; cook for 2 minutes.

  • Meanwhile, mix flour and 2 teaspoons reserved stock in a small bowl. Gradually whisk in more stock until it's thin and lump-free; set aside.

  • Pour remaining stock in with mushroom mixture. Add potatoes and bring to a boil. Whisk in flour mixture and bring to a boil. Add half-and-half, peas, thyme, rosemary, salt, pepper, and shredded chicken. Reduce heat to low and simmer while you prepare the biscuits, adding more stock if necessary.

  • Preheat the oven to 400 degrees F (200 degrees C).

  • Mix 2 cups flour, baking powder, baking soda, sugar, and salt together in a large bowl. Cut in shortening with 2 knives or a pastry blender until the mixture resembles coarse crumbs (this may take a while). Add yogurt and half-and-half and mix just until mixture comes together. Knead a few times, roll out to a 1-inch thickness, and cut with biscuit cutters. Repeat to reuse dough, adding more flour as needed.

  • Transfer stew into a 2-quart casserole dish and put biscuits on top.

  • Bake in the preheated oven until biscuits are cooked and nicely browned on top, 20 to 25 minutes.

Cook's Note:

You can use turkey instead of chicken and olive oil instead of butter.

Nutrition Facts

509 calories; protein 34g; carbohydrates 63g; fat 13.7g; cholesterol 81.4mg; sodium 868.4mg. Full Nutrition