Dutch oven or large heavy-bottomed pot Ideal for even cooking and heat retention. A large stockpot will work too.
Mixing bowls One for biscuit dough, one for prepping veggies.
Wooden Spoon or Spatula For sautéing and stirring.
Pastry cutter or fork To cut butter into the biscuit dough. Alternatively, use your fingers.
Measuring cups and spoons For accuracy with ingredients.
Ladle Makes serving much easier, especially with the thick stew.
Baking sheet or parchment paper (optional) If you decide to bake the biscuits separately for extra crispiness.
Ingredients
For the Chicken Stew
2tablespoonsolive oil or unsalted butter
1medium yellow oniondiced
2carrotspeeled and sliced into ¼-inch rounds
2celery stalkssliced
3garlic clovesminced
½teaspoondried thyme
½teaspoonpoultry seasoningoptional but adds great depth
½teaspoonground black pepper
1teaspoonkosher salt
4cupschicken brothpreferably low sodium
2cupscooked shredded chickenrotisserie or leftover works beautifully
½cupfrozen peasoptional for color and sweetness
2tablespoonsall-purpose flourfor thickening
¼cupheavy cream or half-and-halfoptional for creaminess
For the Sourdough Drop Biscuits
1cupall-purpose flour
1cupsourdough starterdiscard or active
1teaspoonbaking powder
¼teaspoonbaking soda
¼teaspoonsalt
2tablespoonscold buttercut into small cubes
¼cupmilkplus a splash more if needed
Instructions
Sauté the Aromatics
Heat olive oil or butter in a Dutch oven over medium heat. Add diced onions, carrots, and celery. Cook for 5–7 minutes until softened and translucent. Stir in garlic, thyme, poultry seasoning (if using), salt, and pepper.
Build the Base
Sprinkle in the flour and stir well to coat the vegetables—this will help thicken the stew later. Cook for 1–2 minutes to remove the raw flour taste.
Add Broth and Simmer
Slowly pour in the chicken broth while stirring to prevent lumps. Bring to a gentle simmer, then add shredded chicken and peas. Reduce heat to low and let it bubble gently for about 10 minutes.
Prepare the Sourdough Drop Biscuits
In a mixing bowl, whisk together flour, baking powder, baking soda, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Stir in sourdough starter and milk until just combined—don’t overmix. The dough should be sticky but not runny.
Drop the Biscuits In
Using a spoon, drop heaping tablespoons of biscuit dough right on top of the simmering stew. You’ll get about 6–8 drop biscuits depending on size. Cover the pot tightly and cook over low heat for 15 minutes. Do not lift the lid—steam is essential to cook the biscuits through.
Add the Cream
Once the biscuits are puffed and cooked through, stir in the cream gently around the edges of the pot. Let simmer uncovered for 2 more minutes to thicken slightly.
Serve and Enjoy
Ladle into deep bowls, making sure everyone gets a dumpling or two. Garnish with fresh parsley or black pepper if desired.