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One-Pot Chicken Stew with Cheddar Biscuits | America's Test Kitchen Recipe | Recipe | America's test kitchen recipes, Cheesy biscuit, Americas test kitchen
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chicken pot pie with spinach and artichokes in an orange dutch oven
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One-Pot Chicken Stew with Cheddar Biscuits | America's Test Kitchen Recipe

19 ratings
· 2hr 0min · 8 servings
This rich chicken stew is complemented by cheesy biscuits, all cooked in the same pot. The aha! moment for preparing tender chicken stew and perfectly flaky biscuits together in one pot came when we inverted the Dutch oven lid and baked the biscuits on it, above the stew. Sogginess averted. Swiss chard, sweet potatoes, and turnips put a modern spin on this soul-satisfying Sunday supper.
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America's Test Kitchen

Ingredients

Meat
• 4 (10- to 12-ounce/283- to 340-gram), bone-in split chicken breasts
Produce
• 3 Garlic cloves
• 1 Onion, fine
• 1/4 cup Parsley, fresh
• 24 oz Sweet potatoes
• 20 oz Swiss chard, leaves stems
• 16 1/8 oz Turnips
Canned Goods
• 2 cups Chicken broth
Baking & Spices
• 2 tsp Baking powder
• 2 1/4 cups Flour
• 1/2 tsp Salt
• 1 Salt and pepper
• 2 tsp Sugar
Oils & Vinegars
• 2 tbsp Vegetable oil
Dairy
• 4 1/8 oz Cheddar cheese, sharp
• 2 cups Heavy cream
Beer, Wine & Liquor
• 2 tbsp Sherry, dry

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