09/20/2026
Nothing says pure comfort like a rich, velvety chicken stew bubbling beneath a layer of golden, buttery homemade drop biscuits. It is the ultimate cozy Sunday dinner that will bring everyone running to the kitchen the second it hits the oven!
**INGREDIENTS**
**For the Chicken Stew:**
* 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch bite-sized pieces
* 2 tbsp unsalted butter, divided
* 1 tbsp olive oil
* 1 medium yellow onion, diced
* 3 medium carrots, peeled and cut into 1/2-inch coins
* 2 stalks celery, chopped
* 3 cloves garlic, minced
* 1/3 cup all-purpose flour
* 4 cups low-sodium chicken broth
* 1/2 cup heavy cream
* 1 tsp dried thyme
* 1/2 tsp dried rosemary, crushed
* 1 bay leaf
* 1 cup frozen green peas
* 1 tsp kosher salt (plus more to taste)
* 1/2 tsp freshly cracked black pepper
* 2 tbsp fresh parsley, chopped (for serving)
**For the Herb Drop Biscuits:**
* 2 cups all-purpose flour
* 1 tbsp baking powder
* 1/2 tsp baking soda
* 1/2 tsp garlic powder
* 1/2 tsp salt
* 6 tbsp cold unsalted butter, cut into small cubes
* 3/4 cup cold buttermilk
* 2 tbsp fresh chives, finely chopped
**INSTRUCTIONS**
1. **Brown the chicken:** Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large Dutch oven over medium-high heat. Season the chicken pieces with a pinch of salt and pepper. Add the chicken to the pot and sear until browned on all sides, about 5 to 6 minutes (it does not need to be cooked fully through yet). Transfer the chicken to a plate and set aside.
2. **Sauté the aromatics:** Lower the heat to medium and add the remaining tablespoon of butter to the pot. Stir in the diced onion, carrots, and celery. Cook for 6 to 8 minutes, stirring occasionally, until the vegetables begin to soften. Stir in the minced garlic and cook for 1 minute until fragrant.
3. **Build the sauce:** Sprinkle the 1/3 cup of flour over the vegetables. Stir constantly for 2 minutes to coat the veggies and cook out the raw flour taste.
4. **Simmer the stew:** Slowly pour in the chicken broth while whisking continuously to prevent lumps, scraping up any delicious browned bits stuck to the bottom of the pot. Return the chicken and its juices to the pot, then add the thyme, rosemary, bay leaf, 1 teaspoon salt, and black pepper. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15 minutes.
5. **Finish the stew base:** Preheat your oven to 400°F (200°C). Uncover the Dutch oven, discard the bay leaf, and stir in the heavy cream and frozen peas. Turn off the heat and taste, adjusting salt and pepper if needed.
6. **Mix the biscuit dough:** In a medium bowl, whisk together the flour, baking powder, baking soda, garlic powder, and salt. Add the cold cubed butter and use a pastry cutter or your fingertips to work the butter into the flour until it resembles coarse crumbs with pea-sized bits. Stir in the chives, then pour in the cold buttermilk. Stir with a wooden spoon just until a shaggy dough comes together (do not overmix!).
7. **Top with biscuits:** Scoop golf-ball-sized dollops of biscuit dough (you should get about 6 to 8 biscuits) and place them directly on top of the warm stew, leaving a little space between each for expansion.
8. **Bake and serve:** Transfer the uncovered Dutch oven to the middle rack of your preheated oven. Bake for 18 to 22 minutes, until the biscuits are deep golden brown on top and cooked through in the center, and the stew is thick and bubbling. Remove from the oven, let rest for 5 to 10 minutes to thicken, sprinkle with fresh parsley, and serve warm.
Photo by Anil Sharma on Pexels
