Substitutions & Variations: For the chicken, rotisserie chicken works beautifully for an even quicker preparation – simply shred it and add it at the end. Vegetable-wise, feel free to add potatoes, corn, or green beans. If you don’t have heavy cream, milk or half-and-half works, though the stew will be slightly thinner. If you don’t have cheddar bay biscuit mix, use any savory biscuit mix, or even a homemade drop biscuit recipe, adding cheddar and garlic powder.

Pro Tips: Don’t overcrowd the pot when browning the chicken; cook in batches if necessary for a better sear. Ensure your flour mixture cooks for a full minute to avoid a raw flour taste. When adding the broth, pour slowly while stirring vigorously to prevent lumps. For the cheddar bay biscuits, make sure your water or milk is cold for the best texture. If baking the biscuits on top of the stew in the oven, check for doneness by inserting a toothpick into a biscuit; it should come out clean. Taste and adjust seasoning.

Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For reheating, gently warm the stew in a pot on the stovetop over low heat, adding a splash of chicken broth or water if it seems too thick. Reheat extra biscuits separately in a toaster oven or oven at 300°F (150°C) for a few minutes to restore their crispness, as reheating together might make them soggy.

Serving Suggestions: A light, fresh green salad with a zesty vinaigrette, steamed green beans or asparagus, or roasted root vegetables (parsnips, sweet potatoes) can complement this dish beautifully.