Savory Chicken and Biscuit Bake
Indulge in the comforting flavors of this Savory Chicken and Biscuit Bake, where tender chicken is simmered in a rich, creamy stew and topped with flaky, golden biscuits. Perfect for cozy family dinners or gatherings, this dish combines fresh vegetables and aromatic herbs for a hearty meal that warms both the body and soul. Whether served as a comforting weeknight dinner or a special occasion dish, this recipe is sure to impress and satisfy everyone at the table.
N/A
Servings
N/A
Calories
22
Ingredients
Ingredients
whole chicken breasts (bone-in, skin-on)
3 (Roasted and diced)
olive oil
3 tablespoons (For rubbing the chicken)
kosher salt
to taste
fresh ground black pepper
to taste
chicken stock
5 cups (Preferably homemade, warmed)
chicken bouillon cubes
2 (Dissolved in chicken stock)
unsalted butter
12 tablespoons (Melted)
chopped yellow onions
2 cups (Sautéed)
flour
3/4 cup (For thickening stew)
heavy cream
1/4 cup
medium-diced carrots
2 cups (Blanched for 2 minutes)
frozen peas
10 ounces
frozen small whole onions
1 1/2 cups
minced fresh parsley
1/2 cup
flour (for biscuits)
2 cups
baking powder
1 tablespoon
kosher salt (for biscuits)
1 teaspoon
sugar
1 teaspoon
cold unsalted butter
1/4 lb (Diced)
half-and-half
3/4 cup
chopped fresh parsley (for biscuits)
1/2 cup
egg
1 (Mixed with 1 tablespoon water for egg wash)
Instructions
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Chicken and Biscuit Bake?
It is a comforting dish consisting of tender chicken simmered in a rich, creamy stew with vegetables, topped with homemade flaky biscuits.
What type of chicken is best for this recipe?
Bone-in, skin-on chicken breasts are recommended as they provide more flavor when roasted before being diced.
Can I use boneless chicken breasts instead?
Yes, you can use boneless chicken, though the bone-in variety usually yields a more succulent result.
How should the chicken be prepared?
The chicken should be rubbed with olive oil, seasoned with salt and pepper, roasted until done, and then diced into bite-sized pieces.
What vegetables are in the stew?
The stew features yellow onions, carrots, frozen peas, and frozen small whole onions.
Why do the carrots need to be blanched?
Blanching carrots for two minutes ensures they are perfectly tender by the time the bake is finished.
Is homemade chicken stock necessary?
While homemade stock is preferred for its depth of flavor, a high-quality store-bought stock will also work well.
How is the stew thickened?
The stew is thickened using a roux made from unsalted butter and flour, combined with chicken stock and heavy cream.
What makes the biscuits flaky?
Using cold, diced unsalted butter and not overworking the dough ensures a flaky texture.
Can I use store-bought biscuits?
While homemade biscuits are recommended for flavor and texture, you can use refrigerated biscuit dough in a pinch.
What is the purpose of the egg wash?
The egg wash, made of egg and water, gives the biscuits a beautiful golden-brown color and a slight shine.
Can I make this recipe ahead of time?
You can prepare the chicken and the stew base in advance, but it is best to add and bake the biscuits just before serving.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
Can this dish be frozen?
Yes, the stew portion freezes well. The biscuits may lose some texture but can be frozen once baked.
What is the best way to reheat this dish?
Reheat in the oven at 350 degrees Fahrenheit to maintain the crispness of the biscuits.
What should I serve with Savory Chicken and Biscuit Bake?
A light green salad or steamed green vegetables provide a nice contrast to the rich, hearty bake.
Can I use turkey instead of chicken?
Yes, this recipe is an excellent way to use up leftover roasted turkey.
Is there a substitute for heavy cream?
You can use half-and-half or whole milk, though the stew will be slightly less rich.
What herbs are used in this recipe?
Fresh minced parsley is used in both the stew and the biscuit dough for a bright, aromatic flavor.
What if I don't have chicken bouillon cubes?
You can substitute with a teaspoon of bouillon paste or simply use a more concentrated chicken stock.
Why use frozen small whole onions instead of fresh?
Frozen pearl onions are convenient because they are already peeled and hold their shape well during baking.
How do I know when the bake is done?
The dish is ready when the stew is bubbling and the biscuits are golden brown and cooked through.
Can I add other vegetables?
Yes, vegetables like celery, mushrooms, or green beans would make great additions.
What size should the chicken pieces be?
Dicing the chicken into medium-sized cubes ensures a good distribution in every spoonful.
Why is sugar added to the biscuit dough?
A small amount of sugar helps with the browning of the biscuits and balances the savory flavors.
Is this recipe kid-friendly?
Yes, the mild, creamy flavors and soft biscuits make it a favorite for children.
Can I make the stew gluten-free?
Yes, use a gluten-free all-purpose flour blend for both the roux and the biscuit dough.
How many servings does this recipe yield?
This recipe typically serves 6 to 8 people, depending on portion sizes.
Can I use dried parsley instead of fresh?
Fresh parsley is preferred for its color and flavor, but if using dried, reduce the amount to one-third of what is called for.
What kind of salt is best for this recipe?
Kosher salt is recommended for its clean flavor and ease of seasoning.