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Chicken Stew

Chicken Stew

with Cheesy Onion Biscuits

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Better than grandmas biscuits...We'd say so! these cheesy onion biscuits arn't the only star of this fall dinner. The stick to your ribs chicken stew will surely also become a family favourite!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Chicken Breasts

227 g


½ cup

Cheddar Cheese, shredded


2 unit

Green Onion

10 g


1.5 cup

All-Purpose Flour


3 unit

Chicken Broth Concentrate

1 tbsp

Baking Powder

113 g

Leek, sliced

4 tbsp


(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)

6 tbsp

Sour Cream


10 g


Not included in your delivery

2 tbsp



1 tsp


1 tbsp



Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories578 kcal
Fat21 g
Saturated Fat4 g
Carbohydrate47 g
Sugar4 g
Dietary Fiber3 g
Protein46 g
Cholesterol112 mg
Sodium595 mg
Utensilsarrow down iconarrow down icon
Large Bowl
Measuring Cups
Measuring Spoons
Paper Towel
Garlic Press
Large Non-Stick Pan
Baking Sheet
Parchment Paper
Silicone Brush
Instructionsarrow up iconarrow up icon
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Preheat the oven to 425°F (to bake biscuits ).

Wash and dry all produce.* Thinly slice the green onions. In a large bowl, whisk together 11/4 cup flour, baking powder, 3 tbsp water, 1 tsp sugar and 1/2 tsp salt. Add mayo, cheese, half the green onions and half the sour cream. Stir together. Using your hands, mix the dough until it forms into a ball and pulls away from the side of the bowl. Flatten dough and press into a 1-inch thick round disc. Set aside.


Meanwhile, strip 1 tbsp thyme leaves from the stems. Mince or grate the garlic. Pat the chicken dry with paper towels. Cut the chicken into 1/2-inch cubes.


Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil, then the chicken. Cook until golden-brown, 6-8 min. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**) Season with salt and pepper. Transfer the chicken to a plate. Reduce heat to medium. Add 2 tbsp butter to the pan, then the mirepoix, leeks, garlic and thyme. Cook, stirring occasionally, until the mirepoix softens slightly, 3-4 min.


Return the chicken to the pan and pour over any remaining juices from the plate. Sprinkle the remaining flour over the chicken and veggies. Stir for 1 min. Stir in the broth concentrates, 2 1/2 cups water and remaining sour cream. Cook until the sauce thickens slightly, 8-9 min. Season with salt and pepper.


Cut the biscuit disc into four quarters, then cut each quarter in half. (NOTE: You will have 8 pieces in total.) Transfer the biscuits to a parchment-lined baking sheet. Bake in the middle of the oven until the biscuits are puffed up and golden-brown, 10-12 min.


Divide the chicken stew between bowls. Sprinkle over the remaining green onions. Serve with the cheesy onion biscuits.