Chicken Sweet Potato Stew with Sundried Tomato Biscuits

Enjoy this delicious fall meal, that is easy to make and fun to eat.

Servings: Makes 6   •   Prep: 15 mins   •  Total: 45 mins



Chicken Stew:

1 TBL olive oil

1 medium yellow onion. diced

2 large carrots, diced

3 stalks celery, diced

1 large sweet potato, peeled and diced

4 cups chicken broth

3 cups chicken, cut into bite size pieces

                                                                                               3 sprigs fresh thyme, stemmed and chopped

                                                                                              3 TBL fresh parsley, stemmed and chopped

                                                                                               1 bay leaf

                                                                                             ¼ cup water

                                                                                                3 TBL potato starch

                                                                                        1 ½ tsp sea salt and ½ tsp black pepper

Prep time: 25 minutes


Prepare one Bella Gluten-Free Flaky Baking Mix and add 2 TBL chopped sundried tomatoes or 1 TBL fresh herbs to dough.  Keep dough refrigerated.


Preheat oven to 375 degrees and set out a 9 x 13” baking dish.

• Heat olive oil over medium high heat. Add onions and cook for about 3 minutes.

Add remaining vegetables: carrots, celery, and sweet potato and sauté until vegetable take on color, about 5 minutes.

• Add broth, chicken, thyme, parsley, bay leaf and salt and pepper.  Simmer for 20 minutes uncovered, reducing liquid. Adjust flavors with salt and pepper if desired. Remove bay leaves before continuing.

• Mix together ¼ cup water and potato starch. Mixture should be thick but able to be stirred. Add half of the potato starch mixture to chicken stew and simmer until stew becomes slightly thicker, about 3 minutes. Add more to achieve desired thickness. Stew will continue to thicken when baked in the oven.

•Transfer stew to a 9x13” baking dish. Space biscuit dough evenly over top of stew. Bake until biscuits are a light golden brown about 20-25 minutes. 

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