Thursday, 10 May 2012

Chicken Stew with Biscuits

I must warn you before hand that, it is easy to get overwhelmed by this recipe, as it involves lots of steps and loads of ingredients, but once you taste it...every effort and hard work put into it's making will seem totally worth it.

These aren't your average chicken and biscuits. With moist chicken, fresh carrots and peas, and biscuits made from scratch...oh my goodness, this chicken stew is amazing!

Zoe, from Bake for Happy Kids, organises a blog-hop, Cook Like a Star, every odd month, by nominating specific celebrity chef for us to be star-struck for this blog hop. Based on the nominated chef, we have to cook or bake one or more of the nominated chef's recipes and do a blog hop with everyone who also cook or bake the nominated chef's recipes. The celebrity chef for this month is none other than our Barefoot Contessa, Ina Garten.


Ina says, the recipe can easily be adapted for lobster pot pie or vegetable pot pie, if you're so inclined. And it is also very easy to make using store-bought rotisserie chicken.

It is saucy chicken, not too thick or dry. You can leave out the hint of cream at the end. It doesn't make much of a difference. The biscuits cook up great on top of the stew, and are flaky and melt in your mouth.They get a little crunchy on top, but stay bready underneath. For some reason my stew was a bit runny or soupy. I was expecting a more creamy gravy. But hey!! no one's complaining! Creamy or not, it was polished off within minutes of its appearance at our dinner table.

Chicken Stew with Biscuits
Adapted from Barefoot Contessa Family Style, 2002
with my inputs in italics
3 whole (6 split) chicken breasts, bone in, skin on (I used boneless pieces)
3 tablespoons olive oil
Kosher salt and freshly ground black pepper (I used regular table salt)
5 cups chicken stock, preferably homemade
2 chicken bouillon cubes (I used Maggie Chicken Tastemaker cubes)
12 tablespoons (170 grams) unsalted butter
2 cups chopped yellow onions (2 onions)
3/4 cup flour
1/4 cup heavy cream (I used low fat Amul cream)
2 cups medium-diced carrots (4 carrots), blanched for 2 minutes
1 10-ounce package frozen peas (2 cups)
1 1/2 cups frozen small whole onions (I skipped this)
1/2 cup minced fresh parsley (I used fresh corriander)
(I also added 2-3 cloves of garlic, some corn and chopped french beans to the stew)
For the biscuits:
2 cups (220 grams) flour
1 tablespoon baking powder
1 teaspoon kosher salt (I used regular table salt)
1 teaspoon sugar
1/4 pound (1 stick) (113 grams) cold unsalted butter, diced
3/4 cup half-and-half (I used Amul low fat cream)
1/2 cup chopped fresh parsley (I used chopped fresh fenugreek leaves)
1 egg mixed with 1 tablespoon water, for egg wash

Preheat the oven to 375 degrees F (190 degree Celsius).
Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock.
In a large pot or Dutch oven, melt the butter and sauté the onions (and chopped garlic) over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream. Add the cubed chicken, carrots, peas, onions, and parsley. Mix well. Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper. Bake for 15 minutes.
Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half-and-half and combine on low speed. Mix in the parsley. Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8-inch thick. Cut out twelve circles with a 2 1/2-inch round cutter.
Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly.
Note: To make in advance, refrigerate the chicken stew and biscuits separately. Bake the stew for 25 minutes, then place the biscuits on top, and bake for another 30 minutes, until done.

Please visit my friends to view more "Star" recipes


  1. Hi Anuja,
    Your chicken stew with biscuit looks tasty
    You can submit your chicken stew with biscuit pics on It is a food photography site where members can submit all food pictures that make readers hungry :)
    I am already hungry to see your chicken stew with biscuit photo btw, LOL

  2. Oh my goodness!! What a mouth watering dish! I'm actually eating my late lunch looking at your tasty chicken biscuit stew! How I wish I have some now! Love how you described it so-perfectly appetizing! YUM-YUM! :)

    1. It sure is a very yummy dish. Nxt time though I'll leave the biscuits out for a low fat version :D

  3. It does indeed looks delicious! I have never seen a dish like this before! Beautifully done!

    1. Yes Jeannie it was delish. I, too, baked the biscuits like this (on top of the stew) for the first time :D

  4. Looks delicious. And sure to be a crowd pleaser.

    1. Thanx for stopping by. Like I said, it was polished off within minutes :D

  5. This looks very delicious! Something that my kids would definitely love! And homemade biscuits too, sounds good! I can imagine it smells very good too! Yum

    1. Hi Joyce,
      Saee loved it and the good thing is, you can pile on lots off veggies :D.
      Have a nice day!

  6. Hi Anuja, wow... something new to me. First time I'm seeing this dish, look so appetizing. I want some, please.... LOL

    Have a nice weekend, my dear. A cyber hugs for you.

    1. Hi Amelia,
      Even I made it for the first time and the result was surprisingly good :D.
      You too have a wonderful weekend.
      *a big cyber hug for you*

  7. I always remember the biscuits I had when I visited US...

    This is a very special way of cooking biscuits and they look very yummy to me :D

  8. nice idea.. thanks for sharing.


Thank you so much for taking the time to comment! Happy baking! :)

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