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Classic Chicken Stew And Biscuits

Food.Wishes's picture
The base for this “Ménage à Trios au Poulet” is a pretty basic stewed chicken recipe. I used plain water to stew the chicken in the first step, but if you want a richer result, go ahead and use chicken broth. Also, as I mention in the recipe clip, you can pretty much use any vegetables you want. I went with the classic carrot, onion, and celery (mirepoix), plus I had a few mushrooms around which found their way into the pot. Some of you may be shocked to see me use a store-bought buttermilk biscuit dough. Don’t be. I have no problem with the occasional convenience product, and the Pillsbury Grands are actually a pretty good product. Of course it's better with homemade biscuits, so if you have time go for it. If you want an easier version of this recipe, just make the chicken stew part, baked the biscuits separately and serve together. Now, I don't want to ignore our Chicken and Dumpling fans. You folks already know what to do; that's right, drop that dumpling batter, spoon, by sticky spoon, on to the hot chicken stew and go crazy.
Ingredients
For recipe ingredients, please refer to the video.
Directions

For recipe directions, please refer to the video.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Taste: 
Savory
Feel: 
Rich
Method: 
Simmering
Dish: 
Casserole
Ingredient: 
Chicken, Vegetable
Preparation Time: 
15 Minutes
Cook Time: 
165 Minutes
Ready In: 
180 Minutes
Servings: 
6
Subtitle: 
Chicken Pot Pie
Yearning for that homey, old-fashioned and comforting dish; there can't be anything better than a bowl of chicken and biscuits. The slowly simmered vegetables, tender chicken, and rich gravy, topped with buttermilk biscuits is definitely a favorite. What's more, the chef here shows how to cook the chicken from scratch with homemade stock.

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