Chicken Stew with Biscuits

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

Prep Time:
25 mins
Cook Time:
55 mins
Total Time:
1 hr 20 mins
8 servings



  • 2 ½ cups chicken stock, or more as needed

  • 2 pounds skinless, boneless chicken breast halves

  • 1 tablespoon salted butter

  • 1 cup sliced carrots

  • 1 stalk celery, sliced

  • 1 (16 ounce) package white button mushrooms, sliced

  • ¾ cup chopped yellow onion

  • 1 clove garlic, minced

  • ¼ cup all-purpose flour

  • 2 pounds cooked potatoes, chopped (Optional)

  • 1 ½ cups fat-free half-and-half

  • 1 cup frozen peas, thawed

  • ½ teaspoon dried thyme

  • ½ teaspoon dried rosemary

  • salt and freshly ground black pepper to taste


  • 2 cups all-purpose flour, or more as needed

  • 1 tablespoon baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon white sugar

  • ½ teaspoon salt

  • 2 tablespoons shortening

  • 1 cup plain low-fat yogurt

  • 2 tablespoons fat-free half-and-half


  1. 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.

  2. 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.

  3. 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.

  4. 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.

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

  6. 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.

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

  8. 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 (per serving)

509 Calories
14g Fat
63g Carbs
34g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 509
% Daily Value *
Total Fat 14g 18%
Saturated Fat 6g 31%
Cholesterol 81mg 27%
Sodium 868mg 38%
Total Carbohydrate 63g 23%
Dietary Fiber 5g 19%
Total Sugars 8g
Protein 34g
Vitamin C 16mg 81%
Calcium 255mg 20%
Iron 4mg 21%
Potassium 989mg 21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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