Comforting Chicken Stew With Biscuits
Cook chicken over medium heat until white on all sides.
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Add butter to hot pan and melt. Add carrots (and celery), and cook 3 minutes on medium heat.
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Add onion and garlic, and cook another three minutes.
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Add flour and stir. Cook 3 more minutes.
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Add chicken stock and stir to remove any browned bits.
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Add chicken, parsley, bay leaf, and salt. Stir, then let it boil. Reduce to simmer for 20 minutes.
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In a new pot, add butter and milk. Heat just until melted.
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Add flour, baking powder, and salt to a bowl. Stir to mix.
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Pour butter and milk into flour mixture and stir just until combined.
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Remove the bay leaf once your stew thickens!
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Form 10 biscuits by hand and place them atop your stew.
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Cover and bake at 375 for 15-20 minutes, until biscuits are firm and puffy.
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Let cool 10 minutes before serving, which also lets the stew thicken a little bit.
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