Chicken Stew with Chard and biscuits
Chicken stew with baked biscuits is exactly the type of meal we look for in the coldest, darkest weeks of winter. This version was last featured in 2018. It's not entirely traditional because we've packed it with extra greens, but it still fits the bill as cold weather comfort food.
Smarts: The stew can be made ahead of time. Just reheat it and add / bake the biscuits right before serving.
- Butter - 4 Tbsp, chilled
- Flour, all-purpose - 1 cup
- Baking powder - 1 tsp
- Baking soda - 1/4 tsp
- Salt - 1/4 tsp
- Buttermilk, low-fat - 3/4 cup, chilled
- Onions, medium - 1, chopped
- Carrots - 8 oz, chopped
- Garlic - 2 cloves, chopped
- Parsley (opt) - 1 Tbsp, chopped
- Chard, any type - 4 leaves, chopped, leaves and stems separate
- Chicken breasts, boneless and skinless - 1 lb, cubed
- Oil, cooking - 1 Tbsp
- Flour, all-purpose - 1/4 cup
- Thyme, dried - 1 tsp
- Stock, any type - 3 cups
- Bay leaves - 2
- Peas, frozen - 1 1/2 cups
- Onions / Carrots / Garlic / Parsley - Prep as directed. Combine onions, carrots, and garlic. Store parsley separately. (Can be done up to 5 days ahead)
- Chard - Chop chard, keeping leaves and stems separate. (Can be done up to 3 days ahead)
- Butter - Cut butter into small pieces. (Keep it refrigerated until you’re ready to use it.) (Can be done up to 5 days ahead)
- Chicken - Cube chicken. Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)
- Heat oven to 425F / 218C degrees.
- Heat a Dutch oven or large skillet with oil over medium-high heat. Add chicken and saute just until the outside of the chicken is cooked (it will finish in the oven), ~3 minutes. Transfer chicken to a plate and return pan to the heat.
- To the hot pan add onions, carrots, garlic, and chard stems with a pinch of salt. Saute until softened, 4 to 5 minutes. Add parsley and saute for 1 minute more.
- Add flour (portion for stew) and thyme and stir for ~1 minute, until no white spots of flour remain.
- Add stock, bay leaves, and peas (no need to defrost them first) and bring to a simmer, scraping up any brown bits on the bottom of the pan.
- Stir in chicken and chard leaves and reduce heat to low. Taste and season with some salt and pepper, if needed.
- Meanwhile, in a mixing bowl, combine flour (portion for biscuits), baking powder, baking soda, and salt. Add chilled butter and, using your hands or a pastry cutter, rub it into the dry ingredients until the mixture resembles coarse cornmeal. Stir in buttermilk until just combined.
- Drop biscuits onto the top of the stew, making 1 large or 2 small biscuits per person.
- Transfer stew to the oven and bake until biscuits are golden on top and cooked through, 20 to 25 minutes.
- Serve stew with biscuits on top. Enjoy!
This meal has 13 reviews
I've been using an instapot to cook these Cook Smart entrees. Minus biscuits, since I already had hearty bread on hand, meal prep was 5 minutes and total cook time was 15 minutes. Amazing. Jess is the Dang best creative cooking mind!!😋
Fast, tasty meal for a winter evening. I'd imagine one could change it up a variety of ways - add some sausage, or leeks, or a little bacon. Going on my favorites list.
The whole family loved this - wish I hadn’t added extra salt at the end.
We loved this meal.
Delicious! I definitely will be making this again. I subbed kale for the chard since it's what I had on hand. I also made quick biscuits from a can rather than making them per the recipes instructions. I cooked the chicken to almost done, then let the soup simmer for about 15 min. while the biscuits finished in the oven.