Spring Baking Stew: Easy One-Pot Recipe!

spring baking stew is the unexpected delight your kitchen needs this season. Picture it: tender, melt in your mouth biscuits perched atop a comforting, savory stew bursting with springtime vegetables and herbs. This isn’t your grandma’s heavy winter stew; it’s a light, bright, and utterly satisfying meal perfect for those in between weather days. This spring baking stew is my ode to those fleeting moments when winter’s chill gives way to the warmth of spring.

I remember the first time I attempted this dish. Easter was approaching, and I knew everyone would groan at “the usual” ham. So, I scoured my refrigerator, got creative, and this beauty was born. It’s become a family favorite, and I’m so excited to share it with you.

Why You Will Love This spring baking stew Recipe

This spring baking stew recipe is so much more than just a meal; it’s a hug in a bowl, a symphony of flavors, and a testament to the magic of simple ingredients. It’s comforting without being heavy, flavorful without being fussy, and surprisingly quick to make. You’ll love the warm, savory stew paired with the fluffy, golden biscuits.

The speed of this recipe is also a huge win. On busy weeknights, you can have a complete, delicious meal on the table in under an hour. Plus, the fresh, seasonal vegetables make it a healthy and revitalizing option. Follow us on Pinterest for more seasonal recipe inspiration!

What makes this recipe special is its versatility. You can easily adapt it to suit your dietary needs and preferences. Vegetarian? Simply omit the chicken or swap it with mushrooms. Gluten free? Use your favorite gluten free biscuit mix. The possibilities are endless! Let’s not forget about Spring Baking Loaf Cake, a great follow up to your Spring Baking Stew.

Ingredients Needed for This spring baking stew Recipe

For the Stew:

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, cut into bite sized pieces
• 1 medium onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 8 ounces cremini mushrooms, sliced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup frozen peas
• 1 cup frozen corn
• 1/2 cup heavy cream
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme leaves
• Salt and pepper to taste

For the Biscuits:

• 2 cups all purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into cubes
• 3/4 cup milk

How to Make This spring baking stew Recipe

1. 1. Preheat oven to 400°F (200°C).

1. 2. Heat olive oil in a large Dutch oven or oven safe pot over medium high heat. Add chicken and cook until browned on all sides. Remove chicken from pot and set aside.

1. 3. Add onion, carrots, and celery to the pot and cook until softened, about 5 7 minutes.

1. 4. Add mushrooms and garlic and cook for another 3 5 minutes, or until mushrooms are tender and garlic is fragrant.

1. 5. Pour in chicken broth and bring to a simmer. Add the cooked chicken back to the pot.

1. 6. Stir in frozen peas, frozen corn, heavy cream, parsley, and thyme. Season with salt and pepper to taste. Let simmer for 10 minutes, allowing the flavors to meld.

1. 7. While the stew simmers, prepare the biscuit topping. In a large bowl, whisk together flour, baking powder, and salt.

1. 8. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.

1. 9. Add milk and stir until just combined. Do not overmix.

1. 10. Drop spoonfuls of biscuit dough evenly over the top of the stew.

1. 11. Transfer the Dutch oven to the preheated oven and bake for 20 25 minutes, or until the biscuits are golden brown and the stew is bubbly. The biscuits should be cooked through. Feel free to serve with some Spring Baking Wraps!

1. 12. Let cool slightly before serving.

How to Serve This spring baking stew Recipe

This spring baking stew is a complete meal in itself, but a few simple additions can elevate the experience.

• Serving Tips: Serve hot, straight from the oven. Ladle into bowls, ensuring each serving has a generous amount of stew and a biscuit or two.

• Pairing Ideas: A simple green salad with a light vinaigrette provides a refreshing contrast to the richness of the stew. A dry white wine, such as Sauvignon Blanc or Pinot Grigio, complements the flavors nicely.

• Topping Recommendations: A dollop of sour cream or yogurt adds a creamy tang. Fresh herbs, such as chopped chives or dill, brighten the flavors. Remember to explore Spring Baking Bars for the perfect follow up.

• Plating Ideas: Garnish each bowl with a sprig of parsley or thyme. A sprinkle of freshly cracked black pepper adds a touch of sophistication.

How to Store This spring baking stew Recipe

Proper storage ensures your spring baking stew stays delicious for days.

• Refrigeration Instructions: Let the stew cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 4 days.

• Freezing Guidelines: For longer storage, freeze the stew (without the biscuits) in freezer safe containers or bags for up to 2 3 months. Thaw overnight in the refrigerator before reheating.

• Reheating Tips: Reheat the stew in a saucepan over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave. If you froze the stew, add fresh biscuits when reheating in the oven.

• Shelf Life Information: The stew will last for 3 4 days in the refrigerator and 2 3 months in the freezer.

Tips to Make This spring baking stew Recipe

These tips will help you achieve the best spring baking stew every time along with your Spring recipe book.

• Ingredient Swaps: Swap the chicken for turkey, sausage, or even tofu for a vegetarian option. Feel free to use different vegetables based on what’s in season or what you have on hand.

• Success Tips: Don’t overmix the biscuit dough. Overmixing will result in tough biscuits. Use cold butter for the biscuits to ensure they are light and flaky.

• Common Mistakes to Avoid: Avoid overcrowding the pot when browning the chicken. Brown the chicken in batches to ensure even cooking.

• Pro Tips for Best Results: For a richer flavor, use homemade chicken broth. Add a splash of white wine to the stew while it’s simmering for an extra layer of flavor.

Helpful Notes for This spring baking stew Recipe

• Extra Clarifications: The cooking time may vary depending on your oven. Keep an eye on the biscuits to ensure they don’t burn.

• Ingredient Details: I prefer to use boneless, skinless chicken breasts for this recipe, but you can also use chicken thighs for a richer flavor.

• Equipment Recommendations: A Dutch oven is ideal for this recipe, but any oven safe pot will work. A pastry blender makes cutting in the butter for the biscuits much easier.

Variation of This spring baking stew Recipe

• Seasonal Twists: In the summer, add fresh corn, zucchini, and tomatoes to the stew. In the fall, add butternut squash, sweet potatoes, and cranberries.

• Optional Versions: For a spicy kick, add a pinch of red pepper flakes to the stew. For a cheesier version, sprinkle shredded cheddar cheese over the biscuits before baking.

• Creative Modifications: Top the stew with puff pastry instead of biscuits for a more elegant presentation. Add a layer of mashed potatoes under the stew for an extra hearty meal.

Conclusion

Now that you have the recipe and all the tips and tricks, it’s time to create your own spring baking stew. This dish is perfect for a cozy weeknight dinner or a special weekend brunch. Gather your ingredients, follow the steps, and get ready to enjoy a truly unforgettable meal. Taste the spring season in every bite of this spring baking stew. And don’t forget to share your culinary masterpiece with friends and family. I’d love to hear from everyone, share your cooking triumphs!

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