Chicken Stew with Biscuits
I think this is my all time favorite comfort food recipe. To me it’s like inside out chicken pot pie. This bowl of goodness is perfect to enjoy by the fire, outside around a camp fire, or while watching a good movie. It’s the way comfort food should be done.
- 2 tablespoons butter
- 3-4 carrots, thinly sliced
- 5 celery stalks, thinly sliced
- 1 14.4 ounce package frozen pearl onions
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons all-purpose flour
- ¾ cup milk
- ½ teaspoon dried thyme
- 2 cups cooked chopped chicken
- Four to six cooked biscuits
In a 5 quart Dutch oven or large heavy pot, heat butter over medium high heat. Add carrots, celery, and onions; season with salt and pepper. Cook, stirring frequently, until vegetables are tender, about 7-10 minutes. Sprinkle vegetables with flour, stir in milk, broth, and thyme. Cook until liquid is thickened, stirring occasionally about 2-3 minutes. Add chicken; simmer until cooked through about 3-5 minutes. Serve chicken stew over a hot biscuit split in half.
Note: Use your favorite biscuits whether frozen or a recipe made from scratch. While the biscuits bake, prepare the chicken stew. If the stew is too thick, thin it out with a little water or chicken broth.