Creamy Chicken and Vegetable Stew with Biscuits

Creamy Chicken and Vegetable Stew with Biscuits

Ingredients:

• 2 tbsp butter or olive oil

• 1 medium onion, diced

• 2 carrots, sliced

• 2 celery stalks, chopped

• 2 cloves garlic, minced

• 1 cup mushrooms, sliced

• 1 cup peas (frozen or fresh)

• 1 medium potato, diced (optional)

• 1/4 cup all-purpose flour

• 4 cups chicken broth

• 1 cup milk or heavy cream

• 3 cups cooked chicken (shredded, rotisserie works great)

• 1 tsp dried thyme (or 2 tsp fresh)

• 1 tsp dried parsley

• Salt and black pepper to taste

• Fresh biscuits (store-bought or homemade)

Instructions:

1. Sauté veggies: In a large pot, melt butter. Add onion, carrots, celery, and garlic. Cook until softened.

2. Add mushrooms & potatoes: Stir in mushrooms and diced potato, cook 5 minutes.

3. Make roux: Sprinkle flour over the mixture, stir well to coat vegetables.

4. Add liquids: Slowly pour in chicken broth while stirring to avoid lumps. Add milk/cream and bring to a gentle simmer.

5. Season: Add thyme, parsley, salt, and pepper. Simmer until thickened and potatoes are tender (10–12 minutes).

6. Add chicken & peas: Stir in shredded chicken and peas, cook until heated through.

7. Serve: Ladle into bowls with warm biscuits on the side (or place biscuit on top).

❓ Q&A

Q: Can I make this ahead of time?
A: Yes! It reheats well. Store in the fridge up to 3 days, reheat gently with a splash of broth or milk.

Q: Can I freeze it?
A: Yes, but without the potatoes (they get grainy). Freeze for up to 2 months.

Q: Can I use turkey instead of chicken?
A: Absolutely! Leftover turkey works perfectly.

Q: How do I make it lighter?
A: Use milk instead of cream and skip the butter (use olive oil).

Q: What can I serve instead of biscuits?
A: Crusty bread, puff pastry squares, or even over rice.