Introduction

This comforting chicken stew with fluffy homemade biscuits is a perfect dish for cozy evenings. Inspired by Ina Garten’s recipe, it combines tender chicken, vegetables, and herbs in a creamy sauce topped with golden biscuits. It’s easy to make and sure to satisfy the whole family.

A close-up view of a pile of six golden-brown biscuits stacked unevenly inside a white wire basket with a white cloth lining. Each biscuit has a textured, flaky surface with crispy edges and soft, fluffy layers visible in the middle. The biscuits show layers of light, flaky dough in various shades from pale beige to golden brown on top. The basket sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tbsp unsalted butter
1 1/2 cups chopped yellow onions
3/4 cup chopped celery
3/4 cup chopped carrots
1 1/2 tsp kosher salt
1 tsp black pepper
2/3 cup all-purpose flour
4 cups chicken stock
1/2 cup heavy cream
4–5 cups cooked chicken (cubed or shredded)
1 1/2 cups frozen peas
1 tbsp chopped parsley
1 tsp chopped thyme
2 cups all-purpose flour (for biscuits)
1 tbsp baking powder
1 tsp kosher salt (for biscuits)
1 tsp sugar
1/2 cup cold unsalted butter, diced
3/4 cup cold buttermilk
Optional: 1 tbsp chopped herbs (parsley or chives)
1 egg + 1 tbsp water (for egg wash)

Instructions

Step 1: In a large skillet or pot, melt the butter over medium heat. Add the chopped onions, celery, and carrots and sauté until the vegetables are tender, about 5-7 minutes.
Step 2: Sprinkle the flour over the vegetables and whisk to combine. Gradually add the chicken stock while whisking to prevent lumps. Bring to a simmer and cook until the mixture thickens, about 5 minutes.
Step 3: Stir in the heavy cream, cooked chicken, frozen peas, parsley, thyme, salt, and pepper. Mix well and transfer the stew to a greased baking dish.
Step 4: To make the biscuit topping, in a large bowl whisk together the flour, baking powder, salt, and sugar. Cut in the cold butter with a pastry cutter or fingers until the mixture resembles coarse crumbs.
Step 5: Stir in the cold buttermilk and optional herbs just until combined. Drop spoonfuls of the biscuit dough evenly over the stew surface.
Step 6: Beat the egg with water to make an egg wash and brush it gently over the biscuits. Bake the dish at 400°F (200°C) for 35–40 minutes until the biscuits are golden and cooked through.
Step 7: Let the stew rest for 5-10 minutes before serving. Enjoy your warm, hearty meal!

Tips & Variations

Use rotisserie chicken for a quicker preparation and added flavor.
For extra richness, add a splash of white wine when whisking in the chicken stock.
Fresh herbs like rosemary or sage can be added for a different flavor profile.
Replace peas with green beans or corn depending on your preference.
If you don’t have buttermilk, use regular milk mixed with a teaspoon of lemon juice or vinegar as a substitute.

Storage

Store leftover stew and biscuits covered in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, covering the dish to prevent drying out. For best texture, reheat biscuits separately or freshen them up in the oven before serving.

How to Serve

A white bowl filled with creamy chicken stew that has pieces of cooked chicken, orange carrot chunks, and light green celery bits, all sprinkled together with small bits of green herbs. On top of the stew, there are two golden-brown biscuits standing upright, showing their soft texture and flaky layers. Steam rises gently from the warm stew, making it look fresh and hot, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken instead of cooked chicken?

It’s best to use cooked chicken for this recipe to ensure it heats through evenly and avoids drying out. If you use frozen chicken, cook and shred it fully before adding to the stew.

Can I make the stew and biscuits ahead of time?

You can prepare the stew a day before and refrigerate it. Add the biscuit topping and bake fresh when ready to serve for the best biscuit texture and rise.