Chicken Stew over Biscuits Recipe

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A pleasant sauce coats this chicken and veggie dinner that's slow-cooked to tender perfection, then served over biscuits. "When I first came up with this dish, my 2-year-old couldn't get enough of it," comments Kathy Garrett from Browns Mills, New Jersey.
TOTAL TIME: Prep: 5 min. Cook: 8 hours
MAKES:5 servings
TOTAL TIME: Prep: 5 min. Cook: 8 hours
MAKES: 5 servings


  • 2 envelopes chicken gravy mix
  • 2 cups water
  • 3/4 cup white wine
  • 1 tablespoon minced fresh parsley
  • 1 to 2 teaspoons chicken bouillon granules
  • 1 teaspoon minced garlic
  • 1/2 teaspoon pepper
  • 5 medium carrots, cut into 1-inch chunks
  • 1 large onion, cut into eight wedges
  • 1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed
  • 3 tablespoons all-purpose flour
  • 1/3 cup cold water
  • 1 tube (6 ounces) refrigerated buttermilk biscuits

Nutritional Facts

1-1/2 cup: 429 calories, 11g fat (2g saturated fat), 88mg cholesterol, 1288mg sodium, 42g carbohydrate (6g sugars, 3g fiber), 34g protein


  1. In a 5-qt. slow cooker, combine the gravy mix, water, wine, parsley, bouillon, garlic and pepper. Add the carrots, onion and chicken. Cover and cook on low for 6-8 hours.
  2. In a small bowl, combine flour and cold water until smooth; gradually stir into slow cooker. Cover and cook on high for 1 hour or until thickened.
  3. Meanwhile, bake biscuits according to package directions. Place biscuits in soup bowls; top with stew. Yield: 5 servings.
Originally published as Chicken Stew over Biscuits in Quick Cooking March/April 2001, p21

Full-Bodied White Wine

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

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Reviewed Oct. 6, 2011

"I have made this recipe many times. I always add extra carrots, onions, and spices. I am not a fan of canned biscuits, so I buy a dozen Bojangle biscuits. My family loves it."

Reviewed Jan. 6, 2011

"This is one of my families favorite recipes. It is so delicious and super super easy!"

Reviewed Sep. 18, 2010

"Love this recipe! I used chicken broth instead of the white wine - tasted much better!"

Reviewed Mar. 3, 2010

"I guess I thought it would come out like chicken pot pie filling. Wasn't crazy about the flavor the wine added. I won't be making this again."

Reviewed Feb. 6, 2010

"Do you leave the chicken in bigger pieces, like the breast and thigh? Also, what could you substitute for the white wine? Sounds really good and easy!"

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