Chicken and biscuits

Course: Entree
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Author: Steve Smith
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For the stew

  • 2 tablespoons unsalted butter
  • ½ medium yellow onion thinly sliced
  • ½ pound button mushrooms thinly sliced
  • 1 large carrot cut into ⅓-inch chunks
  • ½ cup dry white wine
  • 1 tablespoon all-purpose flour
  • cup chicken stock
  • salt and freshly ground black pepper
  • 3 cups shredded cooked chicken
  • ½ cup frozen baby peas

For the biscuits

  • cup all-purpose flour
  • 2 teaspoons baking powder
  • 5/8 teaspoon salt
  • 4 tablespoons unsalted butter cold, cut into small pieces
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon fresh thyme
  • ½ cup + 2 tablespoons whole milk


For the stew

  • Preheat oven to 425 degrees.
  • Melt butter in a large Dutch oven over medium heat. Add shallots, mushrooms and carrot and cook, stirring frequently, until shallots and mushrooms are softened, about 8 minutes.
  • Add wine and cook until completely evaporated, about 1 minute.
  • Stir in flour and stock and bring to a boil. Season with salt and pepper.
  • Simmer until thick, about 3 minutes. Stir in chicken and peas.

For the biscuits

  • Mix together flour, baking powder, and salt. Stir in sage and thyme.
  • Blend butter and flour mixture well.
  • Stir in ½ cup milk. Add remaining milk gradually until a soft dough forms.
  • Using a regular teaspoon or measuring tablespoon, shape the dough into small balls. (There should be 20-22).

Putting it all together

  • Top stew with dough balls. Bake in the center of the oven for 25 minutes.
  • Turn on the broiler and cook until biscuits are golden brown, about 1-2 minutes.
  • Remove from oven and let stand for 5 minutes before serving.


If you want to use self-rising flour for the biscuits, omit the baking powder and salt but used the same amount of flour. (You probably shouldn't use self-rising flour to thicken the stew.)