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Chef John's Chicken and Biscuits

Chef John's Chicken and Biscuits

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Chef John

This recipe is the best of three chicken dinner favorites--chicken and biscuits, chicken pot pie, and chicken and dumplings--all in one!

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 746 kcal
  • 37%
  • Fat:
  • 59.3 g
  • 91%
  • Carbs:
  • 28.4g
  • 9%
  • Protein:
  • 24.5 g
  • 49%
  • Cholesterol:
  • 113 mg
  • 38%
  • Sodium:
  • 1135 mg
  • 45%

Based on a 2,000 calorie diet

Directions

  1. Place chicken in large (9-quart) stock pot, pour in water, and drop in bay leaf and single clove. Bring to simmer over medium-low heat. As foam rises to the top of the broth, skim and discard with a ladle. Add peeled garlic cloves, cover pot, and simmer on low for 1 hour.
  2. Remove chicken from pot, and allow to cool for a few minutes. When cool enough to handle, remove all meat from the bones, and set the chicken meat aside. Pour stock into a bowl and set aside.
  3. In a large oven-safe pot or Dutch oven over medium heat, melt butter, and cook and stir carrots, celery, onion, and mushrooms until the vegetables start to become tender, about 10 minutes. Season with salt, white pepper, cayenne pepper, black pepper and paprika. Mix in flour, stirring to coat vegetables with flour, about 5 minutes. Add half of reserved stock, and stir with the vegetables and flour to form a very thick sauce. Stir in remaining stock until sauce is smooth; reduce heat to a simmer, and cook uncovered for 45 minutes.
  4. Preheat oven to 400 degrees F (200 degrees C).
  5. Stir milk into the sauce, and gently mix in the reserved chicken meat, herbes de Provence, tarragon, and rosemary. Bring stew back to a simmer, and cook for 10 more minutes. Pop open the can of biscuits, separate, and place biscuits on top of stew.
  6. Bake in the preheated oven until the biscuits are golden brown and the stew is bubbling, about 20 minutes. Place lid on the pot or Dutch oven, and return to oven; bake until biscuits are cooked through, about 15 more minutes. Test biscuits for doneness by pulling apart a biscuit near the middle of the stew to see if it's cooked through.
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Reviews

kugelblitz
40
6/5/2012

Wow. I followed this recipe instructions exactly, except for the fact that I had no idea where to find cloves, and I don't personally like mushrooms. Yes, it takes a while, but you can reasonably break down tasks simultaneously. So that not much prep time is needed, and much of your dishes and waste are already dealt with before the meal is prepared. This meal was incredible. It's *better* than most restaurants. I used a stock pot for the first step, and a dutch oven for steps three through six. In hindsight, I wish I had used chicken broth instead of water in step one. Even without, I am telling you this stew is incredible. The combination of herbs is good. One set of herbs (tarragon, rosemary, herbes de Provence) reminds me a little of absinthe for some reason, while the others added plenty of spiciness. I highly recommend this meal. It deserves WAY more reviews. It is spicy hot as some noted, but not overly so. If one doesn't want it, they could probably leave out the cayenne pepper. I think the cayenne pepper makes it perfect, however.

?Jenny Hodges?
24
12/22/2011

Wonderful flavor. A bit time consuming but overall very good.

Nehal
20
4/24/2012

This was tasty, but a bit too spicy. Next time I would not so much fresh taragon since it has a strong licorice flavor to it. I probably would opt for a spoon of it dry. I'd also cut all of the pepper in half and then add individual taste after it's served.