Chicken With Cornmeal Biscuits

This hearty dish satisfies that comfort food craving without being too heavy! If you want to add some extra flavor, mix shredded cheese into the biscuits. 

Prep time: ~35 minutes / Servings: 4 large portions OR 6 lunch portions


  • 3 Tablespoons butter
  • 1 and 1/2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • Salt and pepper
  • 1/2 bunch scallions, cut into 1 inch pieces
  • 1 green bell pepper, diced
  • 1/2 acorn squash, sliced
  • 2 celery stalks, diced
  • 2 carrots, diced
  • 1 teaspoon dried thyme
  • 1/4 cup flour
  • 2 bottles of a lager or pilsner beer
  • 1 can (28 ounces) of diced tomatoes


  • 2/3 cup flour
  • 1/3 cup cornmeal
  • 1 teaspoon sugar
  • 1 and 1/2 teaspoons baking powder
  • 1 tablespoon salted butter
  • 1/2 cup low-fat buttermilk


  1. In a large pot melt 1 tablespoon butter. Season chicken with salt and pepper and add to pot, cooking until browned. Transfer chicken to a bowl and set aside using a slotted spoon.
  2. Add remaining 2 tablespoons butter, scallions, bell pepper, acorn squash, celery, and carrots. Cook until softened to preference. 4-8 minutes. TIP: if you like the squash softer, roast in the oven for 10-15 minutes before you add it.
  3. Stir in thyme and flour, seasoning with salt and pepper. 
  4. Whisk in beer and return chicken to pot. Add diced tomatoes and bring to a boil. Reduce heat to bring it back down to a simmer and cook uncovered for 30 minutes.
  5. While everything is cooking, make the biscuits. Preheat your oven to 350°. Whisk together all dry ingredients. Using your fingers, work in the butter until small crumbs form. It will remain very dry. Stir in the buttermilk until just combined into a thick, sticky batter. Spoon onto a cookie sheet using a medium cookie scoop, or use 2 tablespoons of batter and bake for 8-10 minutes. They will stay light in color and turn very light golden brown on the bottom. 
  6. Serve the stew with biscuits either on top or on the side. Enjoy! :)
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