Chicken Biscuit Stew Recipe

Cook Time: 30 minutes

Ingredients

This recipe yields 4 servings. Adjustments in ingredient amounts can be made automatically, but cooking times and steps remain the same. Not all recipes scale perfectly.

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 (10.5 oz) can chicken broth
• 1/2 cup evaporated milk
• 1 1/2 cups cubed cooked chicken breast
• 1 (12 oz) package frozen vegetables
• 1/2 cup chopped onion
• Salt and freshly ground black pepper, to taste
• 1 (6 oz) can refrigerated buttermilk biscuits

Directions

1. Preheat your oven to 375F (190C).
2. In an ovenproof skillet over medium heat, melt the butter. Sprinkle the flour over the butter and whisk continuously for 1-2 minutes to form a roux.
3. Gradually pour in the chicken broth and evaporated milk, whisking constantly until the mixture becomes thick, smooth, and bubbly, about 4-5 minutes.
4. Add the cubed chicken, frozen vegetables, and chopped onion. Stir for 1-2 minutes until combined, then season with salt and freshly ground black pepper.
5. Arrange the biscuits on top of the chicken and vegetable mixture, pressing them down lightly.
6. Bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown. Check at 15 minutes, and if the biscuits are browning too quickly, cover loosely with foil.
7. Serve immediately while hot and bubbling.

Nutrition Facts (per serving)

• Calories: 446
• Total Fat: 18g (23% DV)
• Saturated Fat: 8g (38% DV)
• Cholesterol: 87mg (29% DV)
• Sodium: 740mg (32% DV)
• Total Carbohydrate: 40g (14% DV)
• Dietary Fiber: 5g (17% DV)
• Total Sugars: 8g
• Protein: 31g (61% DV)
• Vitamin C: 5mg (5% DV)
• Calcium: 226mg (17% DV)
• Iron: 3mg (17% DV)
• Potassium: 538mg (11% DV)

*Percent Daily Values are based on a 2,000-calorie diet. Nutrient data may vary. If following a medically restrictive diet, consult your doctor or dietitian before preparing this recipe.

The Origins and Story of Chicken Biscuit Stew

Chicken Biscuit Stew is a comforting dish with roots deeply embedded in Southern American cuisine. Its origin can be traced back to the rural kitchens of the Southeastern United States, where cooks sought hearty meals that combined readily available ingredients like chicken, vegetables, and simple dough. The concept likely evolved from traditional chicken pot pie recipes, adapted to use biscuits instead of pastry, making it faster and easier for families to prepare, especially on busy weekdays.

Regional Variations

While the base of the disha creamy chicken and vegetable stew topped with biscuitsis consistent, regional adaptations highlight local flavors. In the Carolinas, cooks may add a touch of hot sauce or smoked paprika for extra depth. In Georgia, some versions include corn or okra, reflecting the abundance of fresh produce. The South in general favors a thicker, creamier stew, whereas Midwestern versions might be lighter and more broth-based, reflecting the influence of European settlers who emphasized simpler, broth-forward dishes.

Differences from Similar Dishes

Chicken Biscuit Stew is often compared to chicken pot pie or chicken and dumplings, yet it stands apart in several ways. Unlike chicken pot pie, which is baked in a crust, this stew uses individual biscuits placed on top of the stew, allowing the dough to absorb flavors while maintaining a slightly crisp exterior. Compared to chicken and dumplings, the biscuits are pre-made and require less hands-on preparation, making the dish more accessible for home cooks seeking a quick, comforting meal without lengthy dough preparation.

Typical Serving Occasions

This dish is a staple in home-cooked family dinners and Sunday lunches in Southern households. Its often served in large, oven-safe skillets straight from the stove to the table, emphasizing communal eating. While it is less common in restaurants, some Southern-style diners or comfort food eateries feature it as a seasonal special, particularly in the colder months, highlighting its warmth and heartiness.

Interesting Facts

• The dish was popularized in the mid-20th century, when refrigerated biscuits became widely available, allowing for faster preparation.
• Using biscuits instead of traditional pastry reduces cooking time and creates a unique texture that is both fluffy and slightly golden on top.
• Chicken Biscuit Stew can be easily adapted to include leftover rotisserie chicken or seasonal vegetables, making it an early example of flexible home cooking.
• Its comforting qualities have made it a nostalgic dish for many Southern families, often passed down through generations with subtle variations.

FAQ about Chicken Biscuit Stew Recipe

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