Chicken Dinner Recipes Winter

Chicken Stew with Honey Whole Wheat Biscuits

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Chicken Stew with Honey Whole Wheat Biscuits

Chicken Stew with Honey Whole Wheat Biscuits ~ there’s nothing homier, or more comforting, than chicken stew bubbling away in a pot, with fluffy biscuits rising in the oven…

Chicken Stew with Honey Whole Wheat Biscuits

After my success with cornmeal biscuits last week I tried this variation.  Wow.  They rose even higher than the first batch.  Now I’m hooked.

Until recently I’ve been strictly a drop biscuit kind of person.  I tend to avoid rolling out dough.  But somewhere along the line I realized this isn’t rolling dough, it’s patting dough, and anybody can do that.  And here’s the thing: drop biscuits just don’t give you that nice rise and that natural break in the center that practically begs you to separate them into two flaky halves. These are worth going out and buying a biscuit cutter for.  And buy a nice big one while you’re at it.

Other comforting meals to try ~

Chicken Stew with Honey Whole Wheat Biscuits
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5 from 1 vote

Chicken Stew with Honey Whole Wheat Biscuits

Course bread, Main Course
Cuisine American



  • 1 lb cooked chicken breast cut in bite sized pieces (or use a rotisserie chicken)
  • olive oil
  • 1 medium onion chopped
  • 3 medium carrots peeled and chopped
  • 3 white potatoes chopped
  • 2 cups button mushrooms thickly sliced
  • 1 qt chicken stock
  • 3 Tbsp butter
  • 3 Tbsp flour
  • 1/2 cup heavy cream
  • fresh or dried thyme
  • salt and fresh pepper


  • 1 cup whole wheat flour
  • 1 1/4 cup buttermilk
  • 1 Tbsp honey
  • 2 cups 10 ounces flour
  • 1 Tbsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 12 Tbsp 1 and 1/2 sticks cold unsalted butter cut in pieces


  • Preheat oven to 450F
  • To make the stew: put all the veggies in a soup or stew pot with a good drizzle of olive oil. Saute until the onions are translucent.
  • Add the butter to the pot and when it’s melted sprinkle in the flour and cook, stirring for a minute.
  • Pour in the stock and stir well to combine. Heat to a simmer while the stew thickens.
  • Add the cooked chicken to the pot along with the heavy cream, and season with thyme, salt, and pepper to taste.
  • Simmer on low for about 30 minutes until the vegetables are tender.
  • Serve with the biscuits over, under, or on the side.
  • Meanwhile make the biscuits: be sure your oven is preheated.
  • Line a baking sheet with parchment paper.
  • Put the dry ingredients into the bowl of a processor and pulse to combine. Add the cold butter pieces and pulse about 10 or 12 times until the mixture resembles a coarse meal. (Of course you can do this the old fashioned way with a pastry cutter, or your fingers, but I like the processor because it’s faster, cleaner, and the butter gets finely chopped while staying nice and cold.)
  • Add the buttermilk and honey and pulse just enough to bring the dough together.
  • Turn out onto a floured board and pat into a 9 inch round disk. Sprinkle on some extra flour if it’s too wet and sticky.
  • Cut out about 8 biscuits with a 2 3/4 inch biscuit cutter. You’ll need to reform the dough for the last 3.
  • Bake for 5 minutes at 450, until they just start to rise, and then turn down the heat to 400, and bake for another 8 to 10 minutes, until lightly browned.
  • Cool on a rack.

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    Leave a Reply

  • Reply
    Melanie Ball
    December 19, 2011 at 5:26 pm

    I made the stew recipe this weekend and it was fantastic. Thanks for posting.

  • Reply
    From Beyond My Kitchen Window
    December 10, 2011 at 1:58 pm

    This is a meal you eat by the fire. Looks homey and nostalgic.

  • Reply
    Magnolia Verandah
    December 9, 2011 at 10:24 am

    The trouble with living down here is that its the wrong time of year for hot cooking and I will now have to bookmark this for a later date. Looks delish!

  • Reply
    December 8, 2011 at 10:09 pm

    The closeup photo of your biscuits is just wonderful!

  • Reply
    December 8, 2011 at 11:42 am

    I really need to incorporate more biscuits into my life. Your honey whole wheat look delicious! And to think, I even have a biscuit cutter…no excuses!

  • Reply
    Tanna at The Brick Street Bungalow
    December 8, 2011 at 3:22 am

    This one is aptly labeled ‘comfort food!’ LOVE a good biscuit and you can never go wrong with a good chicken stew. thank you. blessings ~ tanna

  • Reply
    December 8, 2011 at 3:27 am

    I’m buying a biscuit cutter…wait…I probably have one…I’m going to start using it after seeing these…YUM!

  • Reply
    Sulpicia (III)
    December 7, 2011 at 11:08 pm

    Looks absolutely delicious!

  • Reply
    Heather @
    December 7, 2011 at 10:21 pm

    Now that there is some good comfort food. The stew and the biscuits sound fabulous!

  • Reply
    Baltic Maid
    December 7, 2011 at 9:59 pm

    Now I just need to get myself a biscuit cutter. These look amazing!

  • Reply
    Hungry Dog
    December 7, 2011 at 8:36 pm

    Um, can I move into your house (or at least next door?) You churn out these fantastic dishes every single day. I am in awe!

    Definitely want to make this, I often have leftover roast chicken that needs to be revitalized…

  • Reply
    December 7, 2011 at 5:14 pm

    I just made a chicken stew over baking powder biscuits…. your cornmeal version will be my next variation when the soul needs warming again! Thanks!

  • Reply
    December 7, 2011 at 3:16 pm

    This is my favourite kind of dinner, ok I need to work out how to make the dumplings/scones/biscuits thingmies.

  • Reply
    December 7, 2011 at 2:56 pm

    What time is dinner, my dear :-). I’ll bring the wine. The biscuits and the stew are both perfect a winter fireside supper. I envy the folks who get to sit at your table.I hope you have a great day. Blessings…Mary

  • Reply
    December 7, 2011 at 1:45 pm

    This whole meal is calling to me! I don’t know why, but the mushrooms in the soup caught my eye the most. I just bought a huge package of ‘shrooms and I am now impatient to use them tomorrow night! I’ve never put them in soup before, I wonder why?