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Canadian Prairie Chicken Stew with Yam Biscuits

Canadian Prairie Chicken Stew

Home Food: Prairie Pot Pie in a bowl with biscuits. Nothing says home more.
Course Main
Cuisine Canadian
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 6
Author Valerie Lugonja


  • 3-4 whole chicken breasts , bone in, skin on
  • 3 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 5 cups homemade chicken stock
  • 12 tablespoons (3/4 cup) unsalted butter
  • 2 cups chopped yellow onions (2 small onions)
  • 3/4 cup flour
  • 1/4 cup heavy cream
  • 2 cups medium-diced carrots (4 carrots), blanched for 2 minutes
  • 1 10- ounce package frozen peas (2 cups)
  • 1 1/2 cups small whole onions , frozen or cleaned and par-boiled
  • One batch of Yam Biscuit dough or
  • One batch of Buttermilk Biscuit dough (Baking Powder Biscuits, or Tea Biscuits)
  • egg wash (optional)


  1. Preheat the oven to 375 F
  2. Place the chicken breasts on a parchment covered cookie sheet pan, rub with olive oil and season with salt and pepper
  3. Bake for 35 to 40 minutes, until cooked through
  4. Remove meat from bones and discard skin when cool
  5. Dice chicken into cubes (you should have 4 to 6 cups of cubed chicken)
  6. In a large heavy pan, melt butter and saute onions over medium-low heat for 10 to 15 minutes, until translucent; add flour and cook over low heat, stirring constantly for 2 minutes
  7. Add chicken stock to roux; simmer over low for 1 more minute, stirring, until thick
  8. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream with the cubed chicken, carrots, peas, and onions
  9. Mix well; place in a 10x12 casserole and refrigerate
  10. Make the biscuits and refrigerate on a parchment lined cookie sheet, covered with plastic wrap
  11. An hour before service, place casserole dish on top of a cookie sheet lined with parchment paper
  12. Bake the stew for 25 minutes; remove from the oven and arrange the biscuits on top of stew, brushing with egg wash (I didn't do this)
  13. Increase heat to 400F
  14. Bake for another 15-18 minutes, until crusty golden and bubbly
  15. Serve immediately with butter for the biscuits

Recipe Notes

The stew can be frozen, thawed overnight and biscuits added as per recipe.