Recipes Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chef John's Chicken and Biscuits 4.6 (149) 125 Reviews 32 Photos This chicken recipe is the best of three dinner favorites — chicken and biscuits, chicken pot pie, and chicken and dumplings — all in one! By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on February 19, 2024 Save Rate Print Share Add Photo 32 32 32 32 Prep Time: 30 mins Cook Time: 2 hrs 55 mins Additional Time: 5 mins Total Time: 3 hrs 30 mins Servings: 8 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings 1 (4 pound) whole chicken, rinsed 2 quarts water 1 large bay leaf 1 whole clove 4 cloves garlic, peeled ½ cup butter 3 carrots, cut into 1/2-inch pieces 3 ribs celery, cut into 1/2-inch pieces 1 large onion, cut into 1/2-inch pieces 6 mushrooms, quartered 2 teaspoons salt 1 teaspoon ground white pepper 1 teaspoon cayenne pepper 1 teaspoon ground black pepper 1 teaspoon paprika ½ cup all-purpose flour ½ cup milk 1 tablespoon herbes de Provence 3 tablespoons fresh tarragon, chopped 2 tablespoons fresh rosemary, chopped 1 (10 ounce) can refrigerated biscuit dough Directions Place chicken in large (9-quart) stockpot, pour in water, and drop in bay leaf and clove. Bring to a simmer over medium-low heat. As foam rises to the top of broth, skim and discard with a ladle. Add peeled garlic cloves, cover the pot, and simmer over low heat for 1 hour. Remove chicken from the pot and allow to cool for a few minutes. When cool enough to handle, remove meat from the bones and set meat aside. Pour stock into a large bowl and set aside. Melt butter in a large oven-safe pot or Dutch oven over medium heat. Cook and stir carrots, celery, onion, and mushrooms in hot butter until vegetables start to become tender, about 10 minutes. Season with salt, white pepper, cayenne pepper, black pepper, and paprika. Mix in flour, stirring to coat vegetables with flour, about 5 minutes. Add 1/2 of the reserved stock; stir with vegetables and flour to form a very thick sauce. Stir in remaining stock until sauce is smooth; reduce heat to a simmer and cook uncovered for 45 minutes. Preheat the oven to 400 degrees F (200 degrees C). Stir milk into sauce until incorporated, then gently mix in reserved chicken meat, tarragon, rosemary, and herbes de Provence. Bring stew back to a simmer and cook for 10 more minutes. Pop open the can of biscuit dough, separate, and place biscuits on top of stew. Bake in the preheated oven until biscuits are golden brown and stew is bubbling, about 20 minutes. Cover the pot and continue baking until biscuits are cooked through, about 15 more minutes. Test biscuits for doneness by pulling apart a biscuit near the middle of stew. Recipe Tip For a richer stew, use chicken broth instead of water. I Made It Print 227 home cooks made it! Nutrition Facts (per serving) 746 Calories 59g Fat 28g Carbs 25g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 746 % Daily Value * Total Fat 59g 76% Saturated Fat 21g 104% Cholesterol 113mg 38% Sodium 1135mg 49% Total Carbohydrate 28g 10% Dietary Fiber 2g 8% Total Sugars 6g Protein 25g 49% Vitamin C 5mg 5% Calcium 96mg 7% Iron 3mg 18% Potassium 482mg 10% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.