Classic chicken stew paired with fluffy biscuits makes this meal a winner, winner, chicken dinner!
My Nonna always has this chicken stew ready when we fly in to visit. It’s the first of many delicious meal we eat when we visit her and family! I decided to add biscuit dough because I love the taste of dumplings in my stews, and guess what?! It turned out great! I hope you enjoy. :-)
Gather your chicken, onion, butter, chicken broth, chicken gravy, flour, salt and pepper.
Cube the chicken and toss into the flour to coat. dice the onions.
In a dutch oven pot, melt butter over medium-high heat. once melted, add the chicken. season with salt and pepper. cook until chicken is nice and browned.
Add the onions to the pot and cook until they are translucent and soft. Season again with some salt and pepper.
add the can of chicken broth and jar of chicken gravy to the pot. Fill the can with water and add it. Stir to incorporate. Bring to a boil, then reduce the heat to low and cover. cook for approx 45 minutes. This makes the chicken nice and tender. YUM!
10-15 minutes before the timer goes off for the pot, chop the carrots, celery, and potatoes. Try and make them even size pieces.
If you are using frozen veggies, then you can skip this step.
Once the timer goes off, add the carrots, celery, and potatoes. Stir and cover. Cook for another 45 minutes.
(skip if using refrigerated BISCUIT dough) While the stew is cooking, Get the BISCUITS dough ready. I used Bisquick’s recipe for BISCUITS which is 2 1/4 Bisquick and 2/3 cup milk. Store in the fridge until ready.
Once the timer goes off, add the BISCUIT dough to the pot in pieces. Season the dough with some salt and pepper. Cover and cook for about 25 minutes.
And you’re done! Serve with some salt and pepper at the table. Enjoy! :-)