Cozy and comforting, one pan Chicken Stew with Cornmeal Biscuits is easy to make and even easier to eat! Your whole family will love this new take on a classic.
1poundskinless , boneless chicken breast halves - cubed (see note)
1/2cupdiced celery (about 1 large stalk)
1/2cupchopped yellow onion (about 1 small onion)
3tablespoonsunsalted butter
1/3cupplus 1 tablespoon all-purpose flour
1tablespoondried parsley (or 2 tablespoons fresh)
1/2teaspoondried thyme (or 1 teaspoon fresh)
1/2teaspoonsalt
1/4teaspoonblack pepper
1/4teaspooncelery seed
2cupschicken broth
1cupmilk (2% or whole, skim doesn’t work well in this recipe)
1(16 ounce) bag frozen mixed vegetables (carrots, peas, corn, green beans)
Instructions
For the biscuits:
Stir together flour, cornmeal, sugar, baking powder, and salt until combined.
Cut in butter using a fork, pastry cutter, or your fingers, until it resembles coarse crumbs.
Stir in cheese and buttermilk until just combined. Place bowl of biscuit dough in fridge while you make the rest of the stew.
For the stew:
Preheat oven to 400°F.
In a large oven-safe dutch oven or deep skillet, heat 1 tablespoon olive oil over medium heat. Add chicken and cook until golden brown and cooked through. Remove to a plate.
Add onions and celery to hot pan (add a small amount of olive oil if needed) and cook, stirring, until translucent and softened.
Add butter and flour and cook until butter is melted. Stir in milk and broth slowly while stirring, and continue to cook until simmering and thickened, about 8 minutes.
Add in parsley, thyme, salt, pepper, celery seed, frozen vegetables, and chicken, and cook until mixture begins to simmer again.
Drop biscuit dough onto stew using a spoon or your hands in about 1/3 cup portions.
Transfer to oven and bake for 20-22 minutes or until bubbling around edges and biscuits are golden brown.
Notes
If you don't have buttermilk, you can mix 1 tablespoon vinegar or lemon juice + enough milk to make 1 cup - let sit for 5 minutes, and you're ready to go!If your pan is big enough, this recipe will accommodate another 1/2 pound of chicken.If you don't have a large enough oven-safe pan, you can prep the chicken stew and then pour it into a 9x13 baking dish before topping with biscuit dough and baking.For less sodium, use no salt added chicken broth or stock.