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Ina Garten Chicken Stew and Biscuits

Ina Garten Chicken Stew and Biscuits
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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.

Ingredients

Scale

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

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 mixture resembles coarse crumbs. Stir in herbs if using. Add cold buttermilk and mix just until 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 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 sit for 5–10 minutes before serving. Spoon into bowls, making sure each serving gets plenty of biscuit and stew.

Find it online: https://inagartencooks.com/ina-garten-chicken-stew-and-biscuits/