Herbed Biscuit Topped Chicken Stew
Chicken and dumplings, chicken pot pie, biscuit topped stew...they are all versions of the same delicious meal. It’s a meal that feels like a hug. It’s savory in all the right ways and nourishing without being “healthy.” This is the first dish I learned to make in my very own kitchen as a newlywed from a torn out page of Martha Stewart Living. I’ve been refining the recipe for the last 12 years and we still aren’t tired of it.
Ingredients:
Chicken stew:
1/4 cup butter
1 onion, diced
1/2 cup flour (we use einkorn)
1 teaspoon salt
fresh ground pepper
4 cups chicken broth
2 carrots, diced
2 celery stalks, diced
4 stems kale, finely chopped
1/4 cup cream
1 tablespoon white wine vinegar
4 cups cooked and roughly chopped chicken (we use either rotisserie chicken or a whole bird cooked in the instant pot)
Directions:
Preheat the oven to 375 degrees F. In a wide and deep oven proof skillet or dutch oven, melt the butter. Add the onion and saute until it smells heavenly and gets a bit golden. Add the flour, salt, and pepper and stir well. Cook the flour for about 1 minute. Add the broth and stir while the mixture comes to a boil. You will notice the mixture thickening quite a bit. We are looking for a thin gravy consistency here. Once it is thick enough to coat the back of the spoon, add the celery, carrots, kale, and chicken and stir to coat with the gravy. Put the skillet in the oven and bake for 15-20 minutes.
While it cooks, make the herbed biscuit topping. In a large bowl add the flour, baking powder, sugar, salt, and chopped herbs. Add the cold grated butter (or cubes) and rub together with the flour using your fingertips. You can do this before making the stew and pop it in the fridge at this point if you’d like! When you’re ready to roll and cut the biscuits, add the flour reserving the last little bit to add later in case the dough is too dry. You can always add more, but you can’t take it away.
