Chicken Stew with Biscuits
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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. 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.
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
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