CHICKEN STEW With biscuit topping

grandma's chicken pot pie



2 C flour

1 T baking powder

1 T sugar (or ½ T, if desired)

1/2 tsp salt

1/2 C butter

1 C milk


cooking oil and/or butter

1 pound boneless skinless chicken breast/ thighs, cut into pieces

1/4 C flour

ground pepper


garlic powder

onion powder

Italian seasoning


3 C chicken broth (or 3 C water and 1 T chicken bouillon)

2 cups frozen vegetables (such as corn, green beans, and carrots)


Preheat oven to 375 F (190 C)

Mix dry ingredients for the biscuit topping in a mixing bowl.   Melt the butter.  Add butter and milk to dry ingredients and stir until combined.  Let sit.

Heat the butter and/or oil in a large skillet over medium-high heat. Add chicken and cook about 5-10 minutes, stirring occasionally. 

Mix flour and spices.  Stir in to coat chicken.  Let the flour get a little golden brown.

Add 3 cups of water and 1 tablespoon chicken bouillon and stir again. Add in vegetables.  Bring to boiling, and then turn to simmer.

Two options –

1 – While chicken stew is simmering, gently flatten biscuit batter and cut into squares. Place on cookie sheet. Bake for 10-12 minutes, until biscuits are golden brown.  Serve chicken stew with the biscuits. 


2 – Pour chicken mixture into a casserole (or keep in skillet if it is oven safe). Drop biscuit mixture on top of chicken stew, one spoonful at a time.  Bake in oven until biscuits are brown, about 10-15 minutes.  If there are any leftovers, store the biscuits separate from the stew so they don’t get soggy.

Human Diaries

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