Farmhouse Chicken & Biscuits


by Heather Harris Brady

Since it’s getting to be rainy cold and flu season here’s a hot dish to help ward off any flagging spirits. It’s a great dish to make your own, by adjusting the seasoning, adding herbs or cheese to the biscuits, whatever. My grandmother could really get mileage out of a stewing chicken. She’d poach it, use the stock, use some of the meat as it. Any meat leftover would get dredged in seasoned flour and crisped up in butter.

This recipe will likely leave you with some extra chicken and a few extra plain biscuits, do with them what you will. In any case, dishes don’t get more comforting than this one.

Farmhouse Chicken and Biscuits, Six generous servings

  • One whole stewing chicken, about two pounds
  • One cup of baby carrots
  • Three potatoes, peeled and diced
  • ½ a medium onion, finely diced
  • 3 c. chicken stock
  • 2 T. cornstarch stirred into 1/3 c. dry cooking sherry
  • Seasonings to taste: bay leaves, cracked black pepper, etc.
  • 1-3/4 c. regular all-purpose flour
  • 2 t. baking powder
  • 4 T. butter
  • 2/3 c. milk

Poach the chicken. I find a crockpot works amazingly well. Wash the chicken and remove any giblets. Place the chicken in the crockpot with one cup of water, cover and cook on low about four hours.


The chicken is done when the breast meat pulls easily from the bone.



At some point while the chicken is poaching boil the potatoes until they are crisp-tender, repeat with the carrots. Rinse them under cold water, drain and set them aside. (You can cook them in stock if you want too.)

Separate the chicken, reserving any stock from the crockpot.


Add one tablespoon of olive oil to a saucepan and saute the onion until soft.


Add the stock from the crockpot and as much as additional as you need to bring it to three cups. Just eye-ball it, doesn’t need to be exact. Add the bay leaf and seasonings, simmer for about five minutes. Add the cornstarch mixture to the pan and whisk until thickened.


Set aside and preheat the oven to 375.

Lightly grease a three-quart casserole dish and line the bottom with the potatoes, followed by the carrots.


Dice the poached chicken to cover the vegetables and pour the thickened stock over the top.


Set the dish aside while you make the biscuits.


Combine the flour and baking powder, then cut in the butter. Stir in the milk quickly, turn it out onto a floured work surface and knead it for five-six quick turns. Roll it out to ½” thick and cut into rounds. You can reroll the extras.


Gently lay the rounds on top of the casserole to cover it completely and set the casserole dish on a baking sheet just in case it bubbles over.


You can put any extra biscuits on the sheet too.

Slide the casserole into the oven and bake for about 25 minutes, until the biscuits are brown on top and the sauce is bubbling.



Serve hot. Store any leftovers in the refrigerator.


One year ago: Cream Cheese Coffeecake


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