Country-Style Chicken and Biscuits (Printable Page)
# What You Need:
→ Chicken Stew
01 -
2 tbsp unsalted butter
02 -
1 tbsp olive oil
03 -
1 small onion, chopped
04 -
2 garlic cloves, minced
05 -
2 carrots, peeled and diced
06 -
2 celery stalks, diced
07 -
1/4 cup (30 g) all-purpose flour
08 -
2 cups (480 ml) chicken broth
09 -
1 cup (240 ml) whole milk
10 -
3 cups (400 g) cooked, shredded chicken (rotisserie or poached)
11 -
1/2 cup (70 g) frozen peas
12 -
1/2 tsp dried thyme
13 -
Salt and pepper, to taste
→ Biscuits
14 -
2 cups (250 g) all-purpose flour
15 -
1 tbsp baking powder
16 -
1/2 tsp baking soda
17 -
1 tsp salt
18 -
6 tbsp (85 g) cold unsalted butter, cubed
19 -
3/4 cup (180 ml) buttermilk (plus more for brushing)
# How to Make It:
01 -
Preheat oven to 400°F (200°C).
02 -
In a large ovenproof skillet or casserole, heat butter and olive oil over medium heat. Sauté onion, garlic, carrots, and celery for 5–7 minutes until softened.
03 -
Stir in flour and cook for 1 minute to form a roux. Gradually whisk in chicken broth and milk, stirring constantly until smooth.
04 -
Simmer for 5–6 minutes until thickened. Add shredded chicken, peas, thyme, salt, and pepper. Simmer 2–3 more minutes. Remove from heat.
05 -
In a mixing bowl, whisk flour, baking powder, baking soda, and salt. Cut in cold butter using a pastry cutter or fingertips until mixture resembles coarse crumbs.
06 -
Stir in buttermilk just until combined — do not overmix. Drop large spoonfuls of dough over the chicken mixture, or shape and place rounds.
07 -
Brush tops of biscuits with extra buttermilk. Bake uncovered for 25–30 minutes until biscuits are golden brown and filling is bubbling.
08 -
Let rest 5 minutes before serving.
# Helpful Tips:
01 -
Add chopped fresh herbs like parsley or chives for extra flavor.
02 -
Substitute turkey for chicken if desired.
03 -
For crispier biscuits, bake separately and place on stew just before serving.