Chicken and Biscuits in a Pot

The chopped fresh herbs in the biscuits that top this comforting chicken stew add another layer of flavor to the dish.

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  • Servings: 6

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  • 6 tablespoons unsalted butter
  • 2 shallots, thinly sliced
  • 1/2 pound shiitake mushrooms, stemmed and thinly sliced
  • 1 large carrot, cut into 1/3-inch chunks
  • 1/2 cup dry white wine
  • 1 1/4 cups plus 1 tablespoon self-rising flour
  • 2 1/2 cups low-sodium chicken broth
  • Salt
  • Freshly ground pepper
  • 3 cups shredded rotisserie chicken
  • 1/2 cup frozen baby peas
  • 1 tablespoon chopped sage
  • 1 tablespoon chopped thyme
  • 1/2 cup plus 2 tablespoons whole milk

How to make this recipe

  1. Preheat the oven to 425°. In a large Dutch oven or enameled cast-iron casserole, melt 2 tablespoons of the butter. Add the shallots, mushrooms and carrot chunks and cook over moderate heat, stirring, until the shallots and mushrooms are softened, about 8 minutes. Add the wine and cook until completely evaporated, about 1 minute. Stir in the 1 tablespoon of flour and the broth and bring to a boil. Season with salt and pepper. Simmer until thick, about 3 minutes. Stir in the chicken and peas.

  2. In a food processor, combine the remaining 1 1/4 cups of flour with the remaining 4 tablespoons of butter and the chopped sage and thyme; pulse 5 times. Add the milk; pulse just until a soft dough forms.

  3. Using a small ice cream scoop or a tablespoon, scoop 20 balls of dough over the chicken stew. Bake in the center of the oven for 25 minutes. Turn on the broiler and broil for 1 to 2 minutes, until the biscuits are golden. Let rest for 5 minutes before serving.

Suggested Pairing

Fragrant, full-bodied California white.

Contributed By Photo © Michael Turek Published November 2012

494392 recipes/chicken-and-biscuits-in-pot 2013-12-06T23:16:40+00:00 Grace Parisi fall|winter|fast-column|braising|american|southern-soul-food|soups-and-stews|6|weeknight-dinner november-2012 recipes,chicken-and-biscuits-in-pot 494392

Aggregate Rating value: 5

Review Count: 3173

Worst Rating: 0

Best Rating: 5

Author Name: R. D. Collins

Review Body: Very good — with a few adjustments: 1. Up the broth to 3 cups and the flour to two tablespoons in order to have enough gravy/sauce to cover the other ingredients and to thicken it a it — one tablespoon of flour produced a very thin gravy for me. 2. Use dry sherry rather than white wine to kick the flavor up a notch. 3. You can use dried herbs for the biscuits; I tried 1 teaspoon each of sage and thyme, but I would cut that back to ½ teaspoon each the next time I make this.

Review Rating: 5

Date Published: 2016-11-08

Author Name: KBS1

Review Body: Super-fun to make--like pot-pie, but better.  Do watch out for the salt content in the rotisserie chicken: even though I'm very conservative in adding salt, and always use sodium-free broth, the finished product was markedly saltier than I wanted.

Review Rating: 5

Date Published: 2016-11-23