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A plate of homemade chicken pot pie with biscuits, showing the flaky, golden topping and creamy filling with a casserole dish behind it.

Hearty Homestyle Chicken and Biscuits

A comforting, savory classic featuring tender chicken and vegetables in a creamy, herb-infused gravy, topped with fluffy, golden buttermilk biscuits. This hearty meal is perfect for a cozy family dinner.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Stew
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 2 lbs boneless, skinless chicken thighs cut into 1-inch pieces
  • 1 medium yellow onion chopped
  • 2 carrots peeled and diced
  • 2 celery stalks diced
  • 2 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 1 cup whole milk or heavy cream
  • 1 cup frozen peas
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • Salt to taste
  • Freshly ground black pepper to taste
  • 2 tbsp fresh parsley chopped, for garnish
For the Buttermilk Biscuits
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup cold unsalted butter 1 stick, cut into small cubes
  • 3/4 cup cold buttermilk
  • 1 tbsp melted butter for brushing

Equipment

  • Large Dutch oven
  • Medium mixing bowl
  • 9x13 inch baking dish
  • Whisk
  • Sharp knife
  • Cutting board
  • Pastry blender (optional)
  • 2-inch round biscuit cutter (optional)

Method
 

Prepare the Chicken Stew
  1. Heat 2 tbsp unsalted butter and 1 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove chicken and set aside.
  2. Add chopped onion, diced carrots, and diced celery to the pot. Cook until softened, about 8-10 minutes. Add minced garlic and cook for 1 minute more until fragrant.
  3. Sprinkle 1/4 cup all-purpose flour over the vegetables and stir continuously for 1-2 minutes to cook out the raw flour taste.
  4. Gradually whisk in 4 cups chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then stir in 1 cup milk/cream, 1 tsp dried thyme, and 1/2 tsp dried rosemary.
  5. Return chicken to the pot. Season generously with salt and pepper. Reduce heat to low, cover, and simmer for 15-20 minutes, or until chicken is cooked through and gravy has thickened.
  6. Stir in 1 cup frozen peas and cook for another 2-3 minutes until heated through. Taste and adjust seasoning as needed.
Prepare the Biscuits
  1. While the stew simmers, preheat oven to 425°F (220°C).
  2. In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
  3. Add the 1/2 cup cold butter cubes to the dry ingredients. Use your fingertips, a pastry blender, or a fork to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  4. Make a well in the center and pour in the 3/4 cup cold buttermilk. Mix with a fork until just combined and a shaggy dough forms. Do not overmix.
  5. Turn the dough out onto a lightly floured surface. Gently knead 3-4 times, just until it comes together. Pat or roll the dough to about 3/4-inch thickness.
  6. Use a 2-inch round biscuit cutter (or a knife) to cut out biscuits. Reroll scraps once if needed. You should get 8-10 biscuits.
Assemble and Bake
  1. Pour the hot chicken stew into a 9x13 inch baking dish (or divide into individual oven-safe bowls if preferred).
  2. Arrange the raw biscuits on top of the hot chicken stew, leaving a little space between each. Brush the tops of the biscuits with 1 tbsp melted butter.
  3. Bake for 18-22 minutes, or until biscuits are golden brown and cooked through.
Serve
  1. Let cool slightly before serving. Garnish with fresh chopped parsley.

Notes

For extra flavor, consider adding a pinch of smoked paprika to the chicken stew. Leftovers store well in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, though biscuits are best fresh. If you prefer drop biscuits, simply spoon spoonfuls of dough onto the stew instead of cutting them.