Chicken Stew with Biscuits recipe

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Ingredients

2 ½ cups chicken stock, or more as needed
2 pounds skinless, boneless chicken breast halves
1 tablespoon salted butter
1 cup sliced carrots
1 stalk celery, sliced
1 (16 ounce) package white button mushrooms, sliced
¾ cup chopped yellow onion
1 clove garlic, minced
¼ cup all-purpose flour
2 pounds cooked potatoes, chopped
1 ½ cups fat-free half-and-half
1 cup frozen peas, thawed
½ teaspoon dried thyme
½ teaspoon dried rosemary
salt and freshly ground black pepper to taste
2 cups all-purpose flour, or more as needed
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon white sugar
½ teaspoon salt
2 tablespoons shortening
1 cup plain low-fat yogurt
2 tablespoons fat-free half-and-half

Nutrition Info

509.3 calories
carbohydrate: 63 g
cholesterol: 81.4 mg
fat: 13.7 g
fiber: 5.2 g
protein: 34 g
saturatedFat: 6.1 g
servingSize: -
sodium: 868.4 mg
sugar: 7.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring 2 1/2 cups chicken stock to a boil over medium-high heat. Add chicken and boil until no longer pink in the center and the juices run clear, about 10 minutes. Remove chicken to a plate to cool. Shred meat with 2 forks. Reserve stock.

  2. Melt butter in a pan over medium heat. Add carrots and celery, saute for 4 minutes. Add mushrooms, onion, and garlic, cook for 2 minutes.

  3. Meanwhile, mix flour and 2 teaspoons reserved stock in a small bowl. Gradually whisk in more stock until it's thin and lump-free, set aside.

  4. Pour remaining stock in with mushroom mixture. Add potatoes and bring to a boil. Whisk in flour mixture and bring to a boil. Add half-and-half, peas, thyme, rosemary, salt, pepper, and shredded chicken. Reduce heat to low and simmer while you prepare the biscuits, adding more stock if necessary.

  5. Preheat the oven to 400 degrees F (200 degrees C).

  6. Mix 2 cups flour, baking powder, baking soda, sugar, and salt together in a large bowl. Cut in shortening with 2 knives or a pastry blender until the mixture resembles coarse crumbs (this may take a while). Add yogurt and half-and-half and mix just until mixture comes together. Knead a few times, roll out to a 1-inch thickness, and cut with biscuit cutters. Repeat to reuse dough, adding more flour as needed.

  7. Transfer stew into a 2-quart casserole dish and put biscuits on top.

  8. Bake in the preheated oven until biscuits are cooked and nicely browned on top, 20 to 25 minutes.

Recipe Yield

8 servings

Recipe Note

This chicken stew is a mix between chicken pot pie and chicken and biscuits.

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