Soups
Chicken Stew plus Cornmeal Biscuits
Cozy and comforting, one pan Chicken Stew with Cornmeal Biscuits is straightforward to mix and even easier to eat! Your whole family will love this new take on a classic.
Cozy and comforting, one pan Chicken Stew with Cornmeal Biscuits is straightforward to mix and even easier to eat! Your whole family will love this new take on a classic.
So, today is day 7 of Whole 30. We told one of our friends that we wasn’t going to share about this here because we didn’t want to be held too accountable, but you guys also know we have a big mouth and can’t resist sharing everything.
Go ahead and hold us accountable. We've got our mind set on this. We want to prove to myself we can do it, no matter how hard it is. Some people fight cancer or experience homelessness or HURRICANES. We can surely survive without carbs and sugar for 30 days, right? We'll obviously be back to eating all the things soon (you can read more here about why we're doing Whole 30).
In the meantime, if you’re in need of some comfort, this chicken stew is for you. The fact that you can make it in one pan is comforting in and of itself, am we right?
The chicken stew base of this recipe is creamy, comforting and similar to a classic pot pie. You could also compare it to chicken and dumplings. We love this Instant Pot chicken and dumplings recipe!
But, instead of dumplings, the topping in this recipe is based on biscuits. We say “based” because these aren’t whole wheat. We're living on the edge over here. You could definitely make them whole wheat, if you want to.
Also, instead of rolled out and cut biscuits, we opt for drop biscuits to give this recipe a more rustic feel. And it’s much easier!
We have lots of tips for you in the notes of the recipe — make sure to check them out before you get cooking. It will make your life easier, trust us!
- Yield: 5 servings
- Prep: 30 minutes
- Cook: 45 minutes
- Total: 1 hour 15 minutes
Ingredients
For Biscuit Topping:
- 1 3/4 cups all-purpose flour
- 2/3 cup cornmeal
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small cubes
- 1/2 cup grated sharp cheddar cheese
- 1 cup buttermilk (see note)
For Chicken Stew:
- 1 tablespoon olive oil
- 1 pound skinless, boneless chicken breast halves – cubed (see note)
- 1/2 cup diced celery (about 1 large stalk)
- 1/2 cup chopped yellow onion (about 1 small onion)
- 3 tablespoons unsalted butter
- 1/3 cup plus 1 tablespoon all-purpose flour
- 1 tablespoon dried parsley (or 2 tablespoons fresh)
- 1/2 teaspoon dried thyme (or 1 teaspoon fresh)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon celery seed
- 2 cups chicken broth
- 1 cup milk (2% or whole, skim doesn’t work well in this recipe)
- 1 (16 ounce) bag frozen mixed vegetables (carrots, peas, corn, green beans)
Method
- Stir together flour, cornmeal, sugar, baking powder, and salt until combined.
- Cut in butter using a fork, pastry cutter, or your fingers, until it resembles coarse crumbs.
- Stir in cheese and buttermilk until just combined. Place bowl of biscuit dough in fridge while you make the rest of the stew.
- Preheat oven to 400°F.
- In a large oven-safe dutch oven or deep skillet, heat 1 tablespoon olive oil over medium heat. Add chicken and cook until golden brown and cooked through. Remove to a plate.
- Add onions and celery to hot pan (add a small amount of olive oil if needed) and cook, stirring, until translucent and softened.
- Add butter and flour and cook until butter is melted. Stir in milk and broth slowly while stirring, and continue to cook until simmering and thickened, about 8 minutes.
- Add in parsley, thyme, salt, pepper, celery seed, frozen vegetables, and chicken, and cook until mixture begins to simmer again.
- Drop biscuit dough onto stew using a spoon or your hands in about 1/3 cup portions.
- Transfer to oven and bake for 20-22 minutes or until bubbling around edges and biscuits are golden brown.
