Then, throw in the chicken thigh pieces and stir them occasionally until they are cooked through and not pink. Let those spices toast and throw out their flavors for a of couple minutes. Then add in the basil, thyme, oregano, rosemary, salt, and pepper. Cook them for 5 to 6 minutes until softened. On medium-low temperature, melt the butter and then add the onion and carrots. A dutch oven or stainless steel skillet would be perfect. Steps To Make The Chicken And Drop Biscuitsįirst of all, use a large, deep, oven-safe skillet big enough to hold all the ingredients. Then you’d have something else to wash and these drop biscuits for stew come out just beautifully. Yes, you could bake the biscuits separately on a sheet pan. It gets baked without a cover so the biscuits come out fluffy, golden brown, and dry every time. The results can be hit or miss. Too often, the dumplings are still raw in the middle.īut in this case, we’re dropping the dough onto the stew, then putting the casserole into the oven without a cover.
Now, you may think that this is just chicken and dumplings, but it’s actually easier and (we think) better.ĭumplings start out the same by dropping dough onto the stew in the pot, then you put a cover on the pot and cook it for 15 minutes or so, hoping the dough gets thoroughly cooked without becoming soggy. Perfect if you are in the mood for a comforting, warm meal.
You can make the whole dish, start to finish in around 45 minutes. Buttermilk biscuit dough is then dropped into the chicken stew and gets baked until browned and fluffy.Įverything gets cooked in the same pot so clean-up is easy. It’s a creamy combination of a tasty white sauce with chunks of chicken thighs, diced onion, carrots, and peas. It reminds me of being at grandma’s house for Sunday dinner but you can easily make it for a weekday meal. Here’s a recipe for Chicken and Drop Biscuits that comes together quickly and will satisfy everyone’s appetite.
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