Ina Garten Chicken Stew and Biscuits Recipe
Ina Garten’s comforting Chicken Stew and Biscuits recipe features a rich, creamy chicken stew loaded with vegetables and tender chicken pieces, topped with flaky homemade biscuits baked to golden perfection. This hearty dish combines classic flavors with an easy-to-follow method, perfect for a satisfying family meal.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Stew
- 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
For the Biscuits
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp kosher salt
- 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
- Sauté Vegetables: Melt butter in a large skillet or heavy pan over medium heat. Add the chopped onions, celery, and carrots, cooking until they are softened and fragrant, about 5-7 minutes.
- Make the Stew Base: Sprinkle the flour over the sautéed vegetables and stir continuously for about 1-2 minutes to cook out the raw flour taste. Gradually whisk in the chicken stock, making sure there are no lumps. Continue cooking and stirring until the mixture thickens and begins to bubble gently.
- Add Cream and Chicken: Stir in the heavy cream, cooked chicken, frozen peas, chopped parsley, and thyme. Mix well, then transfer the stew to a baking dish suitable for the oven.
- Prepare Biscuit Dough: In a separate bowl, combine flour, baking powder, salt, and sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the cold buttermilk and optional herbs gently to form a soft dough.
- Top the Stew: Drop spoonfuls of the biscuit dough evenly over the surface of the chicken stew in the baking dish. Brush the tops of the biscuits with the egg wash made by beating the egg with water to promote a golden crust.
- Bake: Place the baking dish in a preheated oven at 375°F (190°C) and bake for 35-40 minutes until the biscuits are golden brown and the stew is bubbly.
- Rest and Serve: Let the dish rest for 5-10 minutes after baking to set. Serve warm and enjoy your hearty Ina Garten Chicken Stew and Biscuits!
Notes
- Use cooked chicken from leftovers or rotisserie chicken for convenience.
- Make sure butter and buttermilk are cold for tender biscuit dough.
- Feel free to add other herbs or vegetables to customize the stew.
- Biscuits can be made smaller or larger depending on preference.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven.
Keywords: Ina Garten, chicken stew, biscuits, comfort food, easy chicken recipe, creamy chicken stew, homemade biscuits
