Homestyle Chicken and Biscuits

Name: Homestyle Chicken and Biscuits
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 6 servings
Cuisine: Deutsch
Ingredients: 2 tbsp olive oil; 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes; 1 large yellow onion, chopped; 2 carrots, peeled and diced; 2 celery stalks, diced; 3 cloves garlic, minced; 4 tbsp all-purpose flour (for stew); 4 cups chicken broth; 1 cup whole milk; 1 cup frozen peas; 1/2 tsp dried thyme; 1/4 tsp black pepper; 1/2 tsp salt (or to taste); 2 tbsp fresh parsley, chopped (for garnish); 2 cups all-purpose flour (for biscuits); 1 tbsp baking powder; 1/2 tsp salt (for biscuits); 1/2 cup (1 stick) unsalted cold butter, cut into small cubes (for biscuits); 3/4 cup buttermilk

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This classic American comfort food brings together succulent pieces of chicken simmered with aromatic vegetables like carrots, celery, and peas in a rich, savory gravy. The dish is crowned with light and airy buttermilk biscuits, baked to golden perfection right on top, absorbing the delicious flavors below. It's a complete meal that's both satisfying and easy to prepare.

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Prep Time25 min

Cook Time45 min

Servings6 servings

DifficultyMedium

Equipment

Large Dutch Oven or Oven-Safe PotWhiskPastry Blender (optional)Biscuit Cutter

Instructions

1
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Add chicken pieces and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken and set aside. Add onion, carrots, and celery to the pot and sauté until softened, about 5-7 minutes. Stir in minced garlic and cook for another minute until fragrant.
2
Sprinkle flour over the vegetables and stir continuously for 1-2 minutes to cook out the raw flour taste. Gradually whisk in the chicken broth until smooth, then stir in the milk. Bring the mixture to a simmer, stirring occasionally, until it thickens.
3
Return the browned chicken to the pot. Stir in frozen peas, dried thyme, salt, and pepper. Reduce heat to low, cover, and let the stew gently simmer while you prepare the biscuits, about 10-15 minutes, allowing flavors to meld.
4
Preheat oven to 400°F (200°C). In a large bowl, whisk together flour, baking powder, and salt for the biscuits. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add buttermilk, mixing until just combined and a shaggy dough forms. Do not overmix.
5
Turn the dough out onto a lightly floured surface and gently pat or roll to about 3/4-inch thickness. Use a 2-inch biscuit cutter to cut out biscuits. Arrange the biscuits on top of the simmering chicken stew in the Dutch oven.
6
Transfer the Dutch oven to the preheated oven and bake for 20-25 minutes, or until the biscuits are golden brown and cooked through. Garnish with fresh parsley before serving hot.

Nutrition

Calories620 kcal

Protein45g

Fat30g

Carbohydrates

Frequently Asked Questions

Can I use pre-made biscuits?

Yes, you can use canned biscuits for convenience. Just place them on top of the stew as directed and bake according to package instructions, or until golden.

What if I don't have buttermilk?

You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup, then filling the rest with regular milk to the 3/4 cup line. Let it sit for 5 minutes before using.

Can I make this ahead of time?

The chicken stew portion can be made a day in advance and refrigerated. Reheat gently before adding fresh biscuit dough and baking. The biscuits are best baked fresh.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.