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Garten Chicken Stew And Biscuits Recipe

Garten Chicken Stew and Biscuits Recipe for Cozy Nights

Delight in a hearty Garten Chicken Stew and Biscuits recipe that warms the soul and creates cherished family moments.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 4 tablespoons Unsalted Butter Adds richness and flavor; use margarine if needed.
  • 1 cup Chopped Yellow Onions Provides sweetness and depth to the stew.
  • 1 cup Chopped Celery Adds crunch and flavor for a well-rounded taste.
  • 1 cup Chopped Carrots Offers natural sweetness and vibrant color.
  • 2 teaspoons Kosher Salt Enhances and balances all other flavors beautifully.
  • 1 teaspoon Black Pepper Introduces heat and depth to every spoonful.
  • 2/3 cup All-Purpose Flour Thickens the stew and gives it a cozy texture.
  • 4 cups Chicken Stock The foundational base; use low-sodium for lighter options.
  • 1 cup Heavy Cream Adds decadent creaminess; substitute with half-and-half for a lighter version.
  • 3 cups Cooked Chicken The heart of the stew; rotisserie chicken makes it easy and flavorful.
  • 1 cup Frozen Peas Add sweetness and a pop of color.
  • 1/4 cup Chopped Parsley Fresh herbs elevate the flavors significantly.
  • 1/4 cup Chopped Thyme Fresh herbs elevate the flavors significantly.
For the Biscuits
  • 2 cups All-Purpose Flour Creates the fluffy structure of the biscuits.
  • 1 tablespoon Baking Powder Essential for achieving that perfect rise in the biscuits.
  • 1 tablespoon Sugar Balances the flavors in the biscuits harmoniously.
  • 1/2 cup Cold Unsalted Butter Keeps the biscuits flaky and tender.
  • 3/4 cup Cold Buttermilk Moistens the dough for biscuits.
  • 1 large Egg For egg wash to achieve golden-brown biscuits.
  • Optional Herbs Parsley or chives for aromatic twist.

Equipment

  • Large Pot
  • mixing bowl
  • Pastry cutter
  • Oven

Method
 

Stew Preparation
  1. In a large pot, melt 4 tablespoons of unsalted butter over medium heat. Add chopped onions, celery, and carrots, sautéing for 7-10 minutes until softened.
  2. Stir in 2 teaspoons of kosher salt, 1 teaspoon of black pepper, and 2/3 cup of all-purpose flour. Cook for 1-2 minutes to create a roux.
  3. Gradually pour in 4 cups of chicken stock and 1 cup of heavy cream, stirring to avoid lumps. Cook for 5-7 minutes until thickened.
  4. Fold in 3 cups of cooked chicken and 1 cup of frozen peas, simmer for an additional 5 minutes.
Biscuit Preparation
  1. In a separate bowl, combine 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1 tablespoon of sugar, and 1 teaspoon of salt.
  2. Cut in 1/2 cup of cold unsalted butter until the mixture resembles coarse crumbs.
  3. Stir in 3/4 cup of cold buttermilk until just combined. Drop spoonfuls of biscuit mixture onto the stew.
  4. Preheat oven to 425°F (220°C) and bake uncovered for 25-30 minutes until biscuits are golden brown.

Nutrition

Serving: 1cupCalories: 450kcalCarbohydrates: 35gProtein: 25gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 7.5gCholesterol: 75mgSodium: 900mgPotassium: 700mgFiber: 5gSugar: 3gVitamin A: 1500IUVitamin C: 15mgCalcium: 150mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 4 days. For longer storage, freeze portions of the stew (without biscuits) for up to 3 months. Reheat gently on the stove or microwave.

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