Ina Garten Chicken Stew and Biscuits Recipe

If there’s one dish that defines cold-weather comfort, it’s Ina Garten’s Chicken Stew and Biscuits. This dish is a hearty and elegant twist on classic chicken pot pie—featuring tender chicken in a creamy vegetable stew, topped with fluffy, golden buttermilk biscuits baked right on top. It’s everything you want in a cozy, satisfying meal—rich, savory, and full of homey charm.

What Is Ina Garten’s Chicken Stew and Biscuits?

This recipe brings together roasted or poached chicken, a medley of carrots, celery, onions, and peas, and a creamy, thyme-scented sauce. The stew is ladled into a casserole dish and topped with homemade buttermilk biscuits, then baked until bubbly and golden. It’s a warm, family-style meal that’s ideal for gatherings, holidays, or make-ahead dinners.

Reasons to Try Ina Garten’s Chicken Stew and Biscuits

• Ultimate comfort food – A rich, creamy stew topped with buttery biscuits
• Make-ahead friendly – Great for prepping in advance
• Perfect for feeding a crowd – Generous and satisfying
• Homemade but easy – No puff pastry, just drop-style biscuits
• Fluffy biscuit topping – Soaks up the savory stew beautifully
• Versatile and adaptable – Add more veggies or herbs
• Signature Barefoot Contessa flavor – Elegant without fuss

Ingredients Needed to Make Ina Garten’s Chicken Stew and Biscuits

For the chicken stew:

• 3 tablespoons unsalted butter
• 1½ cups chopped yellow onions
• ¾ cup chopped celery
• ¾ cup chopped carrots
• 1½ teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• ⅔ cup all-purpose flour
• 4 cups low-sodium chicken stock
• ½ cup heavy cream
• 4–5 cups cooked, cubed or shredded chicken (roasted or poached)
• 1½ cups frozen peas
• 1 tablespoon chopped fresh parsley
• 1 teaspoon chopped fresh thyme leaves

For the biscuits:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1 teaspoon sugar
• ½ cup (1 stick) cold unsalted butter, diced
• ¾ cup cold buttermilk
• Optional: 1 tablespoon chopped parsley or chives
• 1 egg mixed with 1 tablespoon water (for egg wash)

Instructions to Prepare Ina Garten’s Chicken Stew and Biscuits

Step 1: Sauté the Vegetables

Preheat oven to 375°F (190°C). In a large Dutch oven, melt butter over medium heat. Add onions, carrots, celery, salt, and pepper. Cook for 10–12 minutes, stirring occasionally, until softened.

Step 2: Make the Roux and Sauce

Sprinkle flour over vegetables and cook for 2 minutes, stirring constantly. Slowly add chicken stock, whisking to avoid lumps. Simmer until thickened, about 5 minutes. Stir in cream, cooked chicken, peas, parsley, and thyme. Adjust seasoning if needed.

Step 3: Transfer to Baking Dish

Pour stew into a large, oven-safe baking dish (9×13-inch works well), spreading evenly.

Step 4: Make the Biscuit Dough

In a large bowl, whisk together flour, baking powder, salt, and sugar. Add cold butter and cut it in with a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in herbs if using. Add cold buttermilk and mix just until the dough comes together.

Step 5: Add Biscuits to the Stew

Drop large spoonfuls of biscuit dough evenly over the top of the stew (you should get about 8 biscuits). Brush tops with egg wash for a golden color.

Step 6: Bake Until Golden

Place the dish on a sheet pan (to catch drips) and bake uncovered for 35–40 minutes, until the biscuits are golden and the stew is bubbling.

Step 7: Rest and Serve

Let it sit for 5–10 minutes before serving. Spoon into bowls, making sure each serving gets plenty of biscuit and stew.

What to Serve With Chicken Stew and Biscuits

• Crisp green salad with vinaigrette – A refreshing contrast
• Roasted Brussels sprouts or asparagus – Adds texture and color
• Cranberry sauce or chutney – For a holiday feel
• Apple cider or white wine – Complements the creamy richness
• Glazed carrots or sautéed greens – Light, earthy sides
• Fresh fruit salad – A naturally sweet finish
• Simple dessert like apple crisp – Keeps the cozy vibe

Expert Tips for Mastering the Recipe

• Use cold butter in biscuits – Creates flakiness
• Don’t overmix the dough – Keeps biscuits tender
• Add herbs to both stew and biscuits – For layered flavor
• Taste and season before baking – Adjust salt and pepper to your liking
• Use a rotisserie chicken for convenience – Speeds up prep
• Let the stew cool slightly before topping – Helps biscuits bake evenly
• Bake on a sheet pan – Catches any bubbling overflow

Variations of the Recipe

• Add mushrooms or leeks – For deeper flavor
• Use puff pastry instead of biscuits – For a pot pie style
• Add sweet corn or diced potatoes – To bulk up the stew
• Use turkey instead of chicken – Perfect for Thanksgiving leftovers
• Make cheddar herb biscuits – For a bolder topping
• Add a pinch of cayenne or smoked paprika – For subtle warmth
• Serve as individual ramekins – Elegant for entertaining

How to Store Leftovers

• Refrigerate in an airtight container – Best within 3 days
• Reheat gently in oven or microwave – Add a splash of stock if needed
• Cover biscuits with foil when reheating – Prevents over-browning
• Freeze stew (without biscuits) separately – Up to 2 months
• Freeze biscuit dough unbaked – Bake fresh when needed
• Label and date leftovers – For easy planning
• Avoid refreezing baked biscuits – May lose texture

How Do I Reuse Leftover Chicken Stew and Biscuits?

• Serve over mashed potatoes – Double the comfort
• Reheat and top with fried egg – A hearty brunch
• Turn into pot pie filling – Use puff pastry or pie crust
• Stuff into bell peppers and bake – Great second-day meal
• Serve with a crisp salad for contrast
• Add extra broth and simmer – Becomes chicken stew soup
• Top with new biscuits or cornbread – For a fresh texture twist

Nutritional Value (per serving, based on 6 servings)

• Calories: 630
• Protein: 38g
• Fat: 36g
• Carbohydrates: 42g
• Fiber: 4g
• Sodium: 690mg
• Sugar: 4g

FAQs

Can I use rotisserie chicken for Ina Garten’s chicken stew and biscuits?

Yes, rotisserie chicken is a great time-saver. Just shred or cube it and stir into the stew when the sauce is ready before adding the biscuit topping.

How do I make biscuits that are fluffy and tender?

Use cold butter, handle the dough gently, and avoid overmixing. These steps keep the biscuits light and help them rise beautifully in the oven.

Can I make this dish ahead of time?

Yes, you can prepare the stew and refrigerate it a day ahead. Make and bake the biscuits fresh for best texture, or prepare the dough separately and refrigerate until ready to bake.

How do I reheat leftovers without drying them out?

Cover with foil and reheat in a 350°F oven for 15–20 minutes. Add a splash of broth before reheating to keep the stew moist and flavorful.

Final Words

Ina Garten’s Chicken Stew and Biscuits is the definition of feel-good food—rich, flavorful, and endlessly comforting.

Other Ina Garten Recipes

• Barefoot Contessa Chicken Chili
• Ina Garten Chicken and Dumplings
• Ina Garten Chicken in a Pot with Orzo

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