Description
Spoon-tender dumplings in a rich, herbed chicken gravy made in about 30 minutes, perfect for a weeknight comfort meal.
Ingredients
- 5 tbsp unsalted butter
- 1 medium yellow onion, diced
- 1.25 cups carrots, peeled and diced
- 1.25 cups celery, diced
- 7 garlic cloves, minced
- 1.5 tbsp Italian seasoning
- 2.5 tsp dried sage leaves
- 1.5 tsp dried thyme leaves
- 1/2 tsp smoked paprika
- 3 tbsp all-purpose flour
- 4 cups low-sodium chicken broth
- 2 cups cooked shredded chicken
- 2 cups heavy cream
- 1 cup peas (frozen or fresh)
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- 16.3 oz biscuit dough, cut into quarters
- Extra flour for coating the biscuit pieces
- Fresh parsley, chopped, for garnish
Instructions
- Melt the butter in a large pot over medium heat.
- Add the diced onion, carrots, and celery; cook until softened.
- Stir in garlic, Italian seasoning, sage, thyme, and smoked paprika; cook until fragrant.
- Sprinkle flour over the veggies and stir; cook to remove raw taste.
- Gradually whisk in chicken broth and bring to a gentle simmer.
- Add chicken, heavy cream, peas, and bay leaves; season with salt and pepper.
- Preheat the oven as per biscuit package instructions.
- Lightly toss biscuit pieces in flour; drop them into the pot.
- Cover and steam for about 10 minutes until cooked through.
- Garnish with parsley and serve hot.
Notes
For lighter richness, use half-and-half instead of heavy cream. Store leftovers in an airtight container for up to 3–4 days. To freeze, store the stew base separately from biscuits.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Comfort Food
- Method: Stovetop
- Cuisine: American