Chicken Biscuit Stew Recipe
Chicken Biscuit Stew Recipe photo by Taste of Home
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Chicken Biscuit Stew Recipe

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"A hint of curry gives this stew its special flavor," writes Elmeda Johnson of Williston, North Dakota. "Topped with tasty moist biscuits, it's a favorite with my family."
TOTAL TIME: Prep: 30 min. Bake: 25 min.
MAKES:4 servings
TOTAL TIME: Prep: 30 min. Bake: 25 min.
MAKES: 4 servings


  • 1 cup julienned carrots
  • 1 cup thinly sliced onion
  • 2 garlic cloves, minced
  • 2 teaspoons olive oil
  • 1 pound boneless skinless chicken breast, cut into 1-inch cubes
  • 1 tablespoon all-purpose flour
  • 1/4 cup water
  • 3 tablespoons white wine or chicken broth
  • 1 cup (8 ounces) fat-free plain yogurt
  • 1 cup fresh or frozen peas
  • 1/4 teaspoon each curry powder, salt, pepper, ground cumin and ginger
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4-1/2 teaspoons cold butter
  • 1/2 cup fat-free plain yogurt
  • 1-1/2 teaspoons dried parsley flakes

Nutritional Facts

1 cup: 413 calories, 9g fat (1g saturated fat), 68mg cholesterol, 895mg sodium, 47g carbohydrate (0 sugars, 5g fiber), 37g protein.


  1. In a large nonstick skillet, saute the carrots, onion and garlic in oil until tender. Add chicken; cook and stir for 5 minutes. Combine the flour, water and wine or broth until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in yogurt, peas and seasonings. Transfer to a shallow 1-1/2-qt. baking dish coated with cooking spray; keep warm.
  2. For biscuits, combine flour, baking powder, baking soda and salt in a bowl. Cut in butter until crumbly. Stir in yogurt and parsley. Drop eight mounds over warm chicken mixture.
  3. Bake, uncovered, at 350° for 25-35 minutes or until biscuits are golden brown and stew bubbles around the edges. Yield: 4 servings.
Originally published as Chicken Biscuit Stew in Light & Tasty April/May 2002, p12

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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homemadewithlove User ID: 4311884 226271
Reviewed May. 13, 2015

"I didn't have curry and I swapped out the flour for GF rice flour blend but otherwise the family enjoyed it!"

susanbd21 User ID: 6190849 92020
Reviewed Apr. 1, 2013

"Loved this recipe! Been trying to eat less cholesterol and this one has 68gs. Serving size was plenty, though I did use pilsbury pre-made bisuits. I also used all chicken broth instead of the 1/4 cup water. The slight curry taste makes this amazing. Will be doing this again, and recomending this to family."

akoehler79 User ID: 2893559 77141
Reviewed Mar. 12, 2013

"I use a ToH recipe that is very similar to this one that is done in the crock pot. I have not made this one yet. Was just curious if anyone has used refrigerated or frozen biscuits or made them with bisquick as a "quick fix" rather than making the biscuits from scratch???"

nmeier User ID: 1505836 84691
Reviewed Sep. 30, 2009

"We love this recipe. I use all different veggies and everyone raves about the flavor"

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