If you’re craving a cozy and satisfying meal that doesn’t require a mountain of dishes, this chicken stew with cheddar biscuits is the answer. Combining tender chicken, hearty vegetables, and flaky cheddar biscuits, this dish delivers comfort in every bite.
Even better, it’s prepared using just one pot, making cleanup a breeze. Here’s everything you need to know about this delicious one-pot wonder.
Why This One-Pot Recipe Works
This recipe is a masterclass in streamlining classic comfort food. Traditionally, chicken stew and biscuits require separate pans and baking dishes, but this version flips the script by using a Dutch oven.
The ingenious method of baking the cheddar biscuits on the inverted lid ensures they come out golden and flaky without becoming soggy.
Meanwhile, the stew simmers below, absorbing rich flavors from the vegetables and chicken. It’s an efficient, foolproof approach to a dish that feels both rustic and elevated.
Ingredients That Bring It All Together
Every ingredient in this recipe is thoughtfully chosen to build layers of flavor.
- Chicken: Bone-in chicken breasts add depth to the broth and stay tender through the cooking process.
- Vegetables: Sweet potatoes, turnips, Swiss chard, and onions provide a medley of textures and tastes, ensuring every spoonful is hearty and satisfying.
- Cheddar Biscuits: The sharp cheddar adds a tangy richness to the biscuits, perfectly complementing the stew’s savory notes.
- Cream and Sherry: These ingredients give the dish a silky finish, enhancing its comforting, creamy texture.
Tips for Perfect Biscuits & Stew
Achieving a perfect balance between the biscuits and the stew is key to the success of this dish.
- For Fluffy Biscuits: Don’t overwork the dough. A quick kneading will create a smooth texture without toughening the biscuits.
- Cooking the Chicken: Searing the chicken first locks in its juices and adds a caramelized flavor to the dish.
- Consistency of the Stew: If the stew is too thick, add a little extra chicken broth to loosen it up. For a thicker stew, let it simmer uncovered for a few minutes longer.
Substitutions & Modifications
Whether you’re cooking for dietary needs or just want to experiment, this one pot recipe is easily adaptable.
- Make It Gluten-Free: Swap the all-purpose flour in the biscuits and stew with a gluten-free flour blend.
- Vegetarian Option: Replace the chicken with chickpeas and use vegetable broth instead of chicken broth.
- Dairy-Free: Use a plant-based cheddar alternative for the biscuits and substitute coconut cream for the heavy cream in the stew.
How to Serve & Store
This dish is versatile enough to serve for a cozy family dinner or a special occasion.
- Serving Suggestions: Pair it with a simple side salad or roasted vegetables for a well-rounded meal. Garnish with fresh parsley for a pop of color and flavor.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat gently on the stove to maintain the stew’s creamy texture and the biscuits’ flakiness.
Enjoying this meal the next day might be even better, as the flavors meld beautifully over time.
Whether you’re cooking for a weeknight dinner or impressing guests, this one pot recipe is sure to become a favorite in your rotation.
Simple Chicken Stew with Cheddar Biscuits Meal One-Pot Recipe Meal
Equipment
- Dutch oven with lid
- Parchment paper
Ingredients
Biscuits:
- 2 cups 10 ounces all-purpose flour
- 2 ounces sharp cheddar cheese shredded (1/2 cup)
- 2 teaspoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon table salt
- 1 1/2 cups heavy cream
Filling:
- 4 12-ounce bone-in split chicken breasts, trimmed
- 1 teaspoon table salt divided
- 1/2 teaspoon pepper
- 2 tablespoons vegetable oil divided
- 1 onion chopped fine
- 10 ounces Swiss chard stems chopped and leaves cut into 1-inch pieces, divided
- 3 garlic cloves minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth plus extra as needed
- 12 ounces sweet potatoes peeled and cut into 1/2-inch pieces
- 8 ounces turnips peeled and cut into 1/2-inch pieces
- 1/2 cup heavy cream
- 2 tablespoons dry sherry
- 1/4 cup minced fresh parsley
Instructions
Prepare the Biscuits:
- Preheat the oven to 425°F and adjust the rack to the lowest position.
- Whisk flour, cheddar, sugar, baking powder, and salt in a bowl. Stir in cream to form a dough.
- Turn the dough onto a floured surface and knead briefly until smooth (about 30 seconds). Flatten into a 7-inch circle and cut into 8 wedges. Cover with plastic wrap and set aside.
Prepare the Chicken:
- Pat chicken dry with paper towels and season with ½ teaspoon salt and pepper. Heat 1 tablespoon oil in a Dutch oven over medium-high heat until just smoking.
- Brown chicken, skin side down, for 6 to 8 minutes; transfer to a plate.
Cook the Vegetables:
- Add remaining oil, onion, chard stems, and remaining 1/2 teaspoon salt to the pot. Cook over medium heat until onion softens (about 5 minutes).
- Stir in garlic and cook until fragrant (30 seconds). Stir in flour and cook for 1 minute. Slowly whisk in broth to deglaze, scraping up browned bits.
Combine and Bake:
- Add sweet potatoes, turnips, and bring to a simmer. Nestle chicken (skin side up) into the pot and add juices from the plate.
- Place the Dutch oven lid upside down, cover with parchment paper, and arrange biscuit wedges on top. Bake until biscuits are golden brown and chicken reaches 160°F (about 25 to 30 minutes), rotating halfway through.
Cool and Finish:
- Remove pot from oven and reduce temperature to 300°F. Transfer biscuits to a wire rack to cool. Transfer chicken to a cutting board, shred into bite-size pieces, and discard skin and bones.
Thicken the Stew:
- Stir chard leaves into the pot and cook uncovered in the oven until the stew thickens and vegetables are tender (10 to 15 minutes).
Assemble and Serve:
- Stir in shredded chicken, cream, and sherry. Adjust the consistency with broth as needed. Stir in parsley and season to taste with salt and pepper. Serve with biscuits.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.