Chicken Stew with Biscuits

Chicken Stew with Biscuits

by Sofia Harris 2 years ago
0 (0)
55 minutes
509.3 kcal
63 g carbs
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Description

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

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
Directions
  1. 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. 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. 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. 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. 5. Preheat the oven to 400 degrees F (200 degrees C).
  6. 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. 7. Transfer stew into a 2-quart casserole dish and put biscuits on top.
  8. 8. Bake in the preheated oven until biscuits are cooked and nicely browned on top, 20 to 25 minutes.
Nutrition Facts
serving: 8 servings
calories: 509.3 kcal
carbohydrates: 63 g
protein: 34 g
saturated fat: 6.1 g
cholesterol: 81.4 mg
sodium: 868.4 mg
fiber: 5.2 g
sugar: 7.6 g