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–+ servings

Simple Chicken Stew with Cheddar Biscuits Meal One-Pot Recipe Meal

This one pot recipe combines tender chicken stew and flaky cheddar biscuits, baked together in a Dutch oven for a hearty and satisfying meal.
Featuring Swiss chard, sweet potatoes, and turnips, it’s a delicious way to create a comforting dish with minimal cleanup.
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Total Time 1 hour 45 minutes
Course Main Dish
Cuisine American
Servings 6 to 8 people

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.
Keyword cheddar biscuit chicken stew, chicken stew with biscuits, Comfort food ideas, Dutch oven recipes, easy one pot recipes, hearty stew recipes
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