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.
My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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