Homestyle Creamy Chicken Stew
with Cheddar Chive Biscuits- Wheat
- Egg
- Mustard
- Milk
Better than grandma's biscuits? We'd say so, but don't tell her! You'll be serving up ultimate comfort tonight with a chicken stew topped with out-of-this-world cheddar and chive biscuits. A creamy base and lots of green peas make this stew nostalgic and satisfying.
Ingredients
2 unit
Chicken Breasts
113 g
Mirepoix
1 tbsp
Cream Sauce Spice Blend
(Contains: Wheat)
7 g
Chives
1.5 cup
All-Purpose Flour
(Contains: Wheat)
1 tbsp
Baking Powder
2 tbsp
Mayonnaise
(Contains: Egg, Mustard)
6 tbsp
Sour Cream
(Contains: Milk)
¼ cup
Cheddar Cheese, shredded
(Contains: Milk)
56 g
Green Peas
1 unit
Chicken Broth Concentrate
Not included in your delivery
½ cup
Milk*
(Contains: Milk)
2 tbsp
Unsalted Butter*
(Contains: Milk)
0.63 tsp
Salt*
0.13 tsp
Pepper*
1 tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Thinly slice chives. Stir together mayo, sour cream, cheese, baking powder, half the chives, 3 tbsp water, 1 tsp sugar and 1/2 tsp salt (dbl all for 4 ppl) in a large bowl. Add flour, then stir until just combined. Set aside.
Pat chicken dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When the pan is hot, add 2 tbsp butter (dbl for 4 ppl), then swirl until melted, 1 min. Add chicken, peas and mirepoix. Cook, stirring occasionally, until chicken is no longer pink and veggies soften, 3-4 min.
Sprinkle Cream Sauce Spice Blend over chicken and veggies. Cook, stirring often, until veggies are coated, 30 sec. Add broth concentrate, 1/2 cup water and 1/2 cup milk (dbl both for 4 ppl). Bring to a boil, stirring often. Once boiling, reduce heat to medium-low. Cook, stirring occasionally, until stew thickens slightly and chicken is cooked through, 2-3 min.**Remove the pan from heat. Stir in remaining chives .Season with salt and pepper, to taste.
Transfer chicken stew to an 8x8-inch baking dish (9x13-inch for 4 ppl).Using 2 spoons, drop 1 tbsp biscuit dough at a time onto stew in a single layer until all biscuit dough is used up. Bake in the middle of the oven until biscuits are golden and cooked through, 14-16 min.
Let chicken stew and biscuits cool for 3-5 min before serving. Divide between plates.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Customers loved the taste, describing it as delicious and full of flavour. Some suggested using chicken thighs for even better results.
- Ease of prep: Many found this dish quick and easy to prepare, with one noting it looks like it took hours despite being fast to make.
- Suggestions: Consider making smaller biscuits for more even cooking, and add more vegetables or potatoes to balance the dish.
- Portions: Several reviewers wished for more stew compared to the amount of biscuits; consider adjusting the ratio for a better balance.
- Texture: To prevent soggy biscuits, try baking them separately or reducing the amount of liquid in the stew.
