Chicken Stew with Biscuits (The Ultimate Comfort Food)
Nesting Lane Indulge
This delicious Chicken Stew with Biscuits recipe is the ultimate comfort food. Tender chicken and savory vegetables are simmered together and topped with freshly baked biscuits, making it the perfect hearty meal.
In a medium-high heat, place 2 1/2 cups of chicken stock in a pot and wait until it boils.
Add chicken to the pot and cook it for about 10 minutes until the meat is no longer pink in the center and the juices run clear.
Remove chicken from the pot and let it cool on a plate.
Using two forks, shred the chicken into small pieces and set it aside. Keep the remaining stock.
In a pan, melt butter over medium heat.
Add carrots and celery to the pan and sauté for 4 minutes.
Add mushrooms, onion, and garlic to the pan and cook for 2 more minutes.
In a small bowl, mix flour and 2 tsp of the reserved stock together. Gradually add more stock while whisking until the mixture becomes thin and lump-free. Set aside.
Pour the remaining stock into the pan with the mushroom mixture.
Add potatoes to the pan and bring to a boil.
Whisk in the flour mixture to the pan and bring to a boil.
Add half-and-half, peas, thyme, rosemary, salt, pepper, and shredded chicken to the pan.
Reduce heat to low and let the stew simmer while preparing the biscuits. Add more stock if necessary.
Preheat the oven to 400 degrees F
For the Biscuits:
In a large bowl, mix 2 cups of flour, baking powder, baking soda, sugar, and salt.
Cut in shortening with two knives or a pastry blender until the mixture becomes coarse crumbs.
Add yogurt and half-and-half to the bowl and mix until the mixture comes together.
Knead the dough a few times and roll it out to a 1-inch thickness.
Cut the dough with biscuit cutters and repeat the process with remaining dough, adding more flour as needed.
Transfer the stew into a 2-quart casserole dish.
Place the biscuits on top of the stew.
Bake in the preheated oven for 20 to 25 minutes or until the biscuits are golden brown.