Vegetable-and-Chicken Stew With Olive-Oil-Rosemary Biscuits Recipe (2024)

Absolutely the best. I had corn and peas, scallions instead of leaks, no asparagus, more carrots that it called for. Huge hit at my house.

I used less stock, made a roux and added a cup of heavy cream and 4-5 leaves of fresh sage, chopped, plus the juice of that lemon. Delicious stew.

I have made this twice, and twice we loved the stew and the biscuit. Since there is twice the batter needed for topping the stew, this time I baked the extra in three 1 cup ramekins. It puffed up beautifully. This morning I sliced one and toasted it, and served it with eggs on top. Very good!

I did not use a food processor for the biscuit, but mixed everything in a bowl, adding melted butter, and dropped batter dumpling style on top. Worked beautifully

A solid framework recipe. Made a "winter" version of this with classic mirepoix plus more, larger-cut carrots, whatever other frozen vegetables I had on hand, and thyme, then subbed in 1 c. apple cider/2 c. broth. The cider added a hint of sweetness that was welcome. Baked drop biscuits on the side. Nice family dinner.

I just used this recipe to repurpose thanksgiving leftovers - phenomenal! The stew was turkey, gravy, stock, assorted veg and mashed potatoes to thicken. The biscuits I left largely the same but omitted lemon, and doubled so I could use the whole stick of butter. I don’t understand how these biscuits do it, but somehow they resist absorbing all the liquid and turning into wet sponges for future meals. Everything keeps very well. Easily one of my favorite fridge-cleaning recipes!

Made this with some adjustments for the vegetables in my pantry and it was excellent. I had to use kefir for buttermilk, and the biscuits were fantastic. I made it in a round le cruset and dropped biscuit batter closer than is pictured so steam could escape but it had a true crust on top (more akin to a pot pie). Good, warm, comfort food on a grey autumn day.

This was excellent on Day 2, but word to the wise - only double the biscuit amount of you REALLY like biscuits. As others mentioned they do expand significantly. Amazingly, the biscuits weren’t soggy at all, despite having absorbed some of the broth. I will use this as a template for many variations - thank you for a fantastic recipe!

Very disappointed. Only substitution was onion for leek. Result was very bland. Biscuits seemed overly sweet; unsure of was the lemon and buttermilk at work. May have liked it more if not compared to chicken pot pie. I’d take a frozen one over this bland dish.

Will not make again. Bland, worse than traditional pot pie. Used half and half instead of buttermilk and biscuits came out poorly

Made this in a cast iron skillet with diced scallion,diced chicken, corn,carrots peas. Made my own buttermilk and didn't pull out the food processor. Extra biscuit mix in separate dish, be sure to Pam it, otherwise, it sticks. Yummy meal and enjoyed by both of us. Leftovers.

So delicious and warm for the soul, and yet I haven't made the biscuit part yet!! I've used storebought biscuits and made pie crust, and swear I'll make the rosemary biscuit part of the recipe next time. It's just a wonderful vehicle for asparagus and chicken. I make it on the stovetop and then scrape it into a pretty casserole with whatever biscuit/crust on top and pop it in the oven. Such a flexible, forgiving recipe!

making it tonight and will add the roux suggestion!

I did not use a food processor for the biscuit, but mixed everything in a bowl, adding melted butter, and dropped batter dumpling style on top. Worked beautifullyAbsolutely the best. I had corn and peas, scallions instead of leaks, no asparagus, more carrots that it called for. Huge hit at my house.

Delicious stew—love that the biscuits don’t get soggy. Unless you are going to eat biscuits non-stop the next day or are serving teenage boys, half the biscuit recipe is sufficient. Also, I would halve the lemon zest next time.

Easy & delicious. Even easier — I used Bisquik for the biscuit topping, worked great.

This was a nice dinner for a cool rainy day. I substituted celery for peas & upped the veggies in general. The asparagus was delicious & the meal enjoyed by all - from ages 3 to 97!

Delicious recipe! Added some white wine with the stock and after zesting the lemon, I added the juice to the stew along with some heavy cream. One note: even if all the batter fits in your skillet, don’t put all of the batter on the stew. It will sop up too much of the liquid. Use the extra baking dish even if you don’t need it for space.

This is one of my favorite recipes and every time I've made it has been a real hit. I use more vegetables and more sauce. Added white wine, as well. The tip about not using food processor and adding melted butter into the other ingredients was super helpful. My biscuits came out perfectly and it was easy. Thank you again!!! It's a one pot wonder!!!!!!!

I just used this recipe to repurpose thanksgiving leftovers - phenomenal! The stew was turkey, gravy, stock, assorted veg and mashed potatoes to thicken. The biscuits I left largely the same but omitted lemon, and doubled so I could use the whole stick of butter. I don’t understand how these biscuits do it, but somehow they resist absorbing all the liquid and turning into wet sponges for future meals. Everything keeps very well. Easily one of my favorite fridge-cleaning recipes!

This was excellent on Day 2, but word to the wise - only double the biscuit amount of you REALLY like biscuits. As others mentioned they do expand significantly. Amazingly, the biscuits weren’t soggy at all, despite having absorbed some of the broth. I will use this as a template for many variations - thank you for a fantastic recipe!

Made this with some adjustments for the vegetables in my pantry and it was excellent. I had to use kefir for buttermilk, and the biscuits were fantastic. I made it in a round le cruset and dropped biscuit batter closer than is pictured so steam could escape but it had a true crust on top (more akin to a pot pie). Good, warm, comfort food on a grey autumn day.

This recipe made by my husband, who is an experienced cook, took approximately 1-1/2 hours to prepare and bake.