
Chicken Stew with Cheddar Chive Biscuits
This oven chicken stew makes for a great cold weather weeknight meal. The sauce is thicker than a soup but, thinner than a pot pie. The yummy cheddar chive biscuits serve as a sort of thickening and "dumpling" for this stew. You can serve it alone or with a salad. So, filling and stick to your ribs good!
How to Make Chicken Stew with Cheddar Chive Biscuits
To prepare: Preheat the oven to 350°F. Spray a 9 x 13 inch baking dish with cooking spray and set aside. In a medium stove top pan, saute the chopped onion, carrot, red pepper and celery in a couple of drizzles of olive oil until golden and tender. Season with salt and black pepper to your taste.
In a large mixing bowl, whisk together the soups, broth and seasonings until combined.
Bake for 30 minutes then increase the oven temperature to 375°F. Bake for an additional 15-20 minutes or until the biscuit tops are golden and the broth is bubbly. Allow the stew to sit for a few minutes after removing it from the oven, to allow the sauce to thicken further. Yield: 9 servings
Helpful Tips
- The broth of this dish is suppose to be a little thin. When you break up the biscuit the broth serves as a delicious and flavorful gravy.
- Other easy chicken recipes to try: Chicken and Wild Rice Casserole, Chicken and Broccoli Noodle Casserole and Chicken Bacon Ranch Potato Casserole.

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Chicken Stew with Cheddar Chive Biscuits
Ingredients
- 1 medium onion diced
- 2 medium carrots peeled and sliced
- ½ cup diced red pepper
- 1 rib celery sliced
- 1 tablespoon olive oil
- ½ teaspoon each salt and black pepper
- 2 cups low sodium chicken broth
- 1 10 ¾ oz can cream of chicken with herbs soup
- 1 10 ¾ oz can cream of celery soup
- 3 cups chopped rotisserie chicken
- ½ cup frozen petite peas
- ½ cup sweet corn
- 4 tablespoon unsalted butter melted
- Seasonings:
- 2 tablespoon chopped fresh Italian parsley
- 1 teaspoon poultry seasoning
- ½ teaspoon tarragon
- ¼ teaspoon garlic powder
- Biscuits:
- 2 cups self rising flour
- 1 teaspoon garlic salt
- ½ teaspoon dry mustard
- 2 tablespoon chopped fresh chives
- 1 cup buttermilk
- 3 tablespoon melted butter
- 1 cup shredded sharp cheddar cheese
- paprika for dusting the tops
Instructions
- To prepare, preheat the oven to 350°F. Spray a 13 x 9 inch baking dish with cooking spray and set aside.
- In a medium size skillet saute onion, carrot, red pepper and celery in olive oil for 2-3 minutes until golden and tender. Season with salt and black pepper.
- In a large mixing bowl, whisk together soups, broth and seasonings until combined. To the bowl add cooked vegetables, chicken, frozen peas and corn. Stir well.
- Pour into baking dish. (The broth is suppose to be a bit thin. The cheddar biscuits will serve as a thickening while the dish is baking.)
- Biscuits: In a medium size mixing bowl use a whisk to combine flour, garlic salt, mustard and chives. Add wet to dry along with cheddar cheese. Mix with a spatula until fully moistened.
- Using a stand 4 ounce ice cream scoop, arrange the biscuits evenly on top of the casserole. Dust lightly with paprika.
- Bake for 30 minutes then increase the oven temperature to 375°F.
- Bake for an additional 15-20 minutes or until the biscuit tops are golden and the broth is bubbly.
- Allow the stew to sit for a few minutes after removing it from the oven, to allow the sauce to thicken further.
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