Chicken Biscuit Stew Recipes

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CHICKEN BISCUIT STEW



Chicken Biscuit Stew image

"A hint of curry gives this stew its special flavor," writes Elmeda Johnson of Williston, North Dakota. "Topped with tasty moist biscuits, it's a favorite with my family."

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 19

1 cup julienned carrots
1 cup thinly sliced onion
2 garlic cloves, minced
2 teaspoons olive oil
1 pound boneless skinless chicken breast, cut into 1-inch cubes
1 tablespoon all-purpose flour
1/4 cup water
3 tablespoons white wine or chicken broth
1 cup (8 ounces) fat-free plain yogurt
1 cup fresh or frozen peas
1/4 teaspoon each curry powder, salt, pepper, ground cumin and ginger
BISCUITS:
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
4-1/2 teaspoons cold butter
1/2 cup fat-free plain yogurt
1-1/2 teaspoons dried parsley flakes

Steps:

  • In a large nonstick skillet, saute the carrots, onion and garlic in oil until tender. Add chicken; cook and stir for 5 minutes. Combine the flour, water and wine or broth until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in yogurt, peas and seasonings. Transfer to a shallow 1-1/2-qt. baking dish coated with cooking spray; keep warm., For biscuits, combine flour, baking powder, baking soda and salt in a bowl. Cut in butter until crumbly. Stir in yogurt and parsley. Drop eight mounds over warm chicken mixture. , Bake, uncovered, at 350° for 25-35 minutes or until biscuits are golden brown and stew bubbles around the edges.

Nutrition Facts : Calories 413 calories, Fat 9g fat (1g saturated fat), Cholesterol 68mg cholesterol, Sodium 895mg sodium, Carbohydrate 47g carbohydrate (0 sugars, Fiber 5g fiber), Protein 37g protein.

CHICKEN BISCUIT STEW



Chicken Biscuit Stew image

Sweet peas provide a simple addition to this chicken and Pillsbury™ Flaky Layers biscuit stew - a hearty dinner.

Provided by Pillsbury Kitchens

Categories     Entree

Time 45m

Yield 5

Number Of Ingredients 11

1/4 cup margarine or butter
1/3 cup all-purpose flour
Dash pepper
1 (10 1/2-oz.) can condensed chicken broth
3/4 cup milk
2 cups cubed cooked chicken
1 cup frozen sweet peas
1 cup fresh baby carrots
1/3 cup chopped onion
1 can (12 oz) refrigerated Pillsbury™ Flaky Layers Buttermilk Biscuits (10 Count)
Poppy seed, if desired

Steps:

  • Heat oven to 375°F. Melt margarine in 10-inch ovenproof skillet. Stir in flour and pepper; cook, stirring constantly, for 1 minute or until smooth and bubbly.
  • Gradually stir in broth and milk; cook until mixture boils and thickens, stirring constantly. Add chicken, peas, carrots and onion; cook until hot and bubbly, stirring occasionally.
  • Separate dough into 10 biscuits. Arrange biscuits over hot chicken mixture in skillet; sprinkle with poppy seed.
  • Bake at 375°F. for 20 to 25 minutes or until biscuits are golden brown.

Nutrition Facts : Calories 500, Carbohydrate 44 g, Cholesterol 55 mg, Fat 3, Fiber 3 g, Protein 27 g, SaturatedFat 5 g, ServingSize 1 1/2 Cups, Sodium 1330 mg, Sugar 9 g

CHICKEN STEW WITH BISCUITS



Chicken Stew with Biscuits image

Provided by Ina Garten

Categories     main-dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 21

3 whole (6 split) chicken breasts, bone in, skin on
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
5 cups chicken stock, preferably homemade
2 chicken bouillon cubes
12 tablespoons (1 1/2 sticks) unsalted butter
2 cups chopped yellow onions (2 onions)
3/4 cup flour
1/4 cup heavy cream
2 cups medium-diced carrots (4 carrots), blanched for 2 minutes
1 10-ounce package frozen peas (2 cups)
1 1/2 cups frozen small whole onions
1/2 cup minced fresh parsley
2 cups flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon sugar
1/4 pound (1 stick) cold unsalted butter, diced
3/4 cup half-and-half
1/2 cup chopped fresh parsley
1 egg mixed with 1 tablespoon water, for egg wash

Steps:

  • Preheat the oven to 375 degrees F.
  • Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
  • In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream. Add the cubed chicken, carrots, peas, onions, and parsley. Mix well. Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper. Bake for 15 minutes.
  • Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half-and-half and combine on low speed. Mix in the parsley. Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8-inch thick. Cut out twelve circles with a 2 1/2-inch round cutter.
  • Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly.

VEGETABLE-AND-CHICKEN STEW WITH OLIVE-OIL-ROSEMARY BISCUITS



Vegetable-and-Chicken Stew With Olive-Oil-Rosemary Biscuits image

With a biscuit crust that doesn't require rolling and never gets soggy on the bottom, this vegetable-laden spring stew is not only easier than classic chicken potpie, but better.

Provided by Mark Bittman

Categories     weekday, casseroles, main course

Time 1h

Yield 4 servings

Number Of Ingredients 18

6 tablespoons olive oil
1 leek, washed and chopped
Salt and pepper
2 cups quartered button mushrooms
2 cups chicken stock
1 medium carrot, chopped
8 ounces boneless chicken thighs or breasts, diced
1 cup fresh or frozen peas
2 cups chopped asparagus
2 tablespoons cornstarch
2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 tablespoon chopped fresh rosemary
Zest of 1 lemon
4 tablespoons butter, cut into bits
1 cup buttermilk
2 eggs

Steps:

  • Heat the oven to 400. Put 3 tablespoons of the oil in a large ovenproof skillet over medium heat. When the oil is hot, add the leek and a sprinkle of salt and pepper; cook until softened, about 5 minutes. Add the mushrooms, and cook until their liquid has released and evaporated, 8 to 10 minutes.
  • Add the stock, and bring to a boil; reduce to a simmer, and add the carrots and chicken; cook until the chicken is cooked through, 8 to 10 minutes. Stir in the peas and asparagus. In a small bowl, whisk the cornstarch with a few tablespoons of the broth until smooth; add to the pot, and stir until the liquid thickens a bit. Taste and adjust the seasoning.
  • Put the flour, baking powder, baking soda, rosemary, lemon zest, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor. Add the butter and remaining 3 tablespoons olive oil, and pulse until the mixture looks like small peas. Add the buttermilk and eggs, and pulse until just combined (the batter should be sticky).
  • Spread about half of the batter over the stew, leaving a few gaps for steam to escape. Spoon the remaining batter into an ovenproof skillet or baking dish. Bake the stew until golden and bubbly, about 25 minutes, and the extra batter until golden, 20 to 25 minutes. Scoop the stew and crust into bowls, adding in extra pieces of biscuit as desired.

Nutrition Facts : @context http, Calories 824, UnsaturatedFat 29 grams, Carbohydrate 75 grams, Fat 46 grams, Fiber 7 grams, Protein 29 grams, SaturatedFat 14 grams, Sodium 1284 milligrams, Sugar 11 grams, TransFat 1 gram

WEEKNIGHT CHICKEN AND BISCUIT STEW



Weeknight Chicken and Biscuit Stew image

Provided by Dan Langan

Categories     main-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 24

1 tablespoon olive oil
1 1/2 cups chopped baby carrots
1 cup chopped celery (from about 2 large stalks)
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1 medium onion, chopped
1 chicken bouillon cube
3 tablespoons all-purpose flour
2 1/2 cups low-sodium chicken broth
1/4 cup Greek yogurt
Pinch granulated sugar
1/4 teaspoon cider vinegar or white wine vinegar
1 1/4 cups frozen peas, thawed
2 1/2 cups rotisserie chicken meat, cut into chunks
1/4 cup chopped fresh parsley
1 chicken bouillon cube
6 tablespoons unsalted butter, cold
1 cup all-purpose flour, plus additional for dusting
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon kosher salt
1 teaspoon sugar
1/3 cup Greek yogurt
2 to 3 tablespoons cold water

Steps:

  • For the stew: Heat a 10-inch cast-iron skillet over medium heat until hot, then add the olive oil, carrots, celery, and some salt and pepper and stir. Cook until the carrots begin to soften, 5 to 6 minutes. Remove the carrots and celery to a small bowl and set aside.
  • Add the butter and onions to the skillet with another pinch of salt. Sweat the onions until softened slightly, 2 to 3 minutes. Add the chicken bouillon and crush it, stirring to combine with a wooden spoon. Sprinkle the flour over the onions and stir well, then allow to cook for 1 minute. Whisk in the chicken broth in thirds, whisking after each addition until smooth. Whisk in the yogurt, sugar and vinegar. Season with salt and pepper to taste. Stir in the peas, cooked vegetables and chicken. Allow to simmer on low heat while you prepare the biscuits.
  • For the biscuits: Preheat the oven to 400 degrees F.
  • Crush the chicken bouillon in a small heatproof bowl and add 2 tablespoons butter. Heat in the microwave at 10-second intervals until melted. Set aside.
  • Whisk together the flour, baking powder, baking soda, salt and sugar in a medium bowl. Use a box grater to grate the remaining 4 tablespoons butter into the flour, then use a fork to toss the butter into the flour. Stir in the Greek yogurt to form a smooth dough. Add 2 to 3 tablespoons water if needed to make the dough come together. Knead and turn the dough a few times in the bowl to incorporate any dry bits of flour.
  • Lightly flour a work surface and turn the dough out of the bowl. Give it another few kneads and then shape and flatten the dough into an 8-inch circle. Cut the dough into 6 wedges.
  • Stir about 2 tablespoons parsley into the simmering chicken. Arrange the 6 biscuits in a loose circle atop the chicken mixture, leaving some space in between. Brush the biscuits with the melted chicken bouillon butter.
  • Bake until the biscuits are puffed and golden brown, 25 to 30 minutes.
  • Allow to cool for 5 minutes. Sprinkle with the remaining parsley before serving.

CHICKEN STEW WITH BISCUITS



Chicken Stew With Biscuits image

Make and share this Chicken Stew With Biscuits recipe from Food.com.

Provided by Queen of Everything

Categories     Stew

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 23

3 whole chicken breasts, bone in skin on or 6 chicken breast halves
3 tablespoons olive oil
kosher salt
fresh ground black pepper, to taste
5 cups chicken stock (preferably homemade)
2 chicken bouillon cubes
12 tablespoons unsalted butter
2 cups chopped yellow onions
3/4 cup flour
1/4 cup heavy cream
2 cups medium-diced carrots, blanched for 2 minutes
1 (10 ounce) package frozen peas
1 1/2 cups frozen small whole onions
1/2 cup minced fresh parsley
2 cups flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon sugar
1/4 lb cold unsalted butter, diced
3/4 cup half-and-half
1/2 cup chopped fresh parsley
1 egg, mixed with
1 tablespoon water, for egg wash

Steps:

  • Preheat the oven to 375 degrees F.
  • Place the chicken breasts on a sheet pan and rub them with olive oil.
  • Sprinkle generously with salt and pepper.
  • Roast for 35 to 40 minutes, or until cooked through.
  • Set aside until cool enough to handle, then remove the meat from the bones and discard the skin.
  • Cut the chicken into large dice.
  • You will have 4 to 6 cups of cubed chicken.
  • In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock.
  • In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent.
  • Add the flour and cook over low heat, stirring constantly, for 2 minutes.
  • Add the hot chicken stock to the sauce.
  • Simmer over low heat for 1 more minute, stirring, until thick.
  • Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream.
  • Add the cubed chicken, carrots, peas, onions, and parsley.
  • Mix well.
  • Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish.
  • Place the baking dish on a sheet pan lined with parchment or wax paper.
  • Bake for 15 minutes.
  • Meanwhile, make the biscuits.
  • Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment.
  • Add the butter and mix on low speed until the butter is the size of peas.
  • Add the half-and-half and combine on low speed.
  • Mix in the parsley.
  • Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8-inch thick.
  • Cut out twelve circles with a 2 1/2-inch round cutter.
  • Remove the stew from the oven and arrange the biscuits on top of the filling.
  • Brush them with egg wash, and return the dish to the oven.
  • Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly.
  • Note: To make in advance, refrigerate the chicken stew and biscuits separately: Bake the stew for 25 minutes, then place the biscuits on top, and bake for another 30 minutes, until done.

CHICKEN STEW WITH BISCUITS



Chicken Stew with Biscuits image

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

Provided by jjames12388

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 1h20m

Yield 8

Number Of Ingredients 23

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

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • 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.
  • Transfer stew into a 2-quart casserole dish and put biscuits on top.
  • Bake in the preheated oven until biscuits are cooked and nicely browned on top, 20 to 25 minutes.

Nutrition Facts : Calories 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, Sodium 868.4 mg, Sugar 7.6 g

CHICKEN STEW OVER BISCUITS



Chicken Stew over Biscuits image

A pleasant sauce coats this chicken and veggie dinner that's slow-cooked to tender perfection, then served over biscuits. "When I first came up with this dish, my 2-year-old couldn't get enough of it," comments Kathy Garrett from Browns Mills, New Jersey.

Provided by Taste of Home

Categories     Dinner

Time 8h5m

Yield 5 servings.

Number Of Ingredients 13

2 envelopes chicken gravy mix
2 cups water
3/4 cup white wine
1 tablespoon minced fresh parsley
1 to 2 teaspoons chicken bouillon granules
1 teaspoon minced garlic
1/2 teaspoon pepper
5 medium carrots, cut into 1-inch chunks
1 large onion, cut into eight wedges
1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed
3 tablespoons all-purpose flour
1/3 cup cold water
1 tube (6 ounces) refrigerated buttermilk biscuits

Steps:

  • In a 5-qt. slow cooker, combine the gravy mix, water, wine, parsley, bouillon, garlic and pepper. Add the carrots, onion and chicken. Cover and cook on low for 6-8 hours. , In a small bowl, combine flour and cold water until smooth; gradually stir into slow cooker. Cover and cook on high for 1 hour or until thickened. , Meanwhile, bake biscuits according to package directions. Place biscuits in soup bowls; top with stew.

Nutrition Facts : Calories 429 calories, Fat 11g fat (2g saturated fat), Cholesterol 88mg cholesterol, Sodium 1288mg sodium, Carbohydrate 42g carbohydrate (6g sugars, Fiber 3g fiber), Protein 34g protein.

CHICKEN BISCUIT STEW



Chicken Biscuit Stew image

Make and share this Chicken Biscuit Stew recipe from Food.com.

Provided by Kim19068

Categories     Stew

Time 50m

Yield 5 1/2 cups

Number Of Ingredients 11

1/4 cup margarine or 1/4 cup butter
1/3 cup pillsbury best all-purpose flour or 1/3 cup unbleached flour
1 dash pepper
1 (10 1/2 ounce) can condensed chicken broth
3/4 cup milk
2 cups cubed cooked chicken
1 cup green giant frozen sweet peas
1 cup fresh baby carrots
1/3 cup chopped onion
1 (12 ounce) can hungry jack ready-to-bake refrigerated buttermilk flaky biscuits
poppy seed (optional)

Steps:

  • Heat oven to 375 degrees.
  • Melt margarine in 10-inch oven-proof skillet.
  • Stir in flour and pepper; cook, stirring constantly, for 1 minute, or until smooth and bubbly.
  • Gradually stir in broth and milk; cook until mixture boils and thickens, stirring constantly.
  • Add chicken, peas, carrots and onion; cook until hot and bubbly, stirring occasionally.
  • Separate dough into 10 biscuits.
  • Arrange biscuits over hot chicken mixture in skillet; sprinkle with poppy seed (optional).
  • Bake for 20-25 minutes, or until biscuits are golden brown.
  • Makes 5 (1 1/2 cup) servings.

CHICKEN AND CHEDDAR BISCUITS



Chicken and Cheddar Biscuits image

This homey comfort-food chicken and veggie dish features easy-prep Cheddar biscuits.

Provided by Busy Mom

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 6h30m

Yield 6

Number Of Ingredients 18

2 cups chopped red potatoes
1 cup coarsely chopped carrots
½ cup coarsely chopped onion
½ cup coarsely chopped celery
1 (4 ounce) can sliced mushrooms, drained
2 cloves garlic, minced
½ teaspoon crushed dried thyme
½ teaspoon crumbled dried sage
¼ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons quick-cooking tapioca, crushed
1 pound bone-in chicken thighs, skin removed
1 cup chicken broth
1 ⅔ cups baking mix
½ cup shredded Cheddar cheese
½ cup milk
1 cup frozen peas
1 (3 ounce) package cream cheese, cubed

Steps:

  • Stir potatoes, carrots, onion, celery, mushrooms, garlic, thyme, sage, salt, and black pepper together in a 4-quart slow cooker. Sprinkle tapioca over vegetable mixture and place chicken thighs into the cooker. Pour chicken broth over chicken and vegetables.
  • Cover, set cooker to Low, and cook until vegetables and chicken are tender and sauce has thickened, 6 to 7 hours. If preferred, set cooker to High and cook 3 to 3 1/2 hours.
  • About 30 minutes before serving time, preheat oven to 450 degrees F (230 degrees C).
  • Stir biscuit mix and Cheddar cheese in a bowl until thoroughly combined; mix in milk. Turn dough out onto a floured work surface and knead 10 times. Roll dough out into a 1/2-inch thick circle and cut out biscuits with a floured 3-inch biscuit cutter. Reroll scraps as needed. Arrange biscuits onto an ungreased baking sheet.
  • Bake biscuits in the preheated oven until golden brown, 10 to 12 minutes.
  • While biscuits are baking, remove chicken thighs from slow cooker and let stand until cool enough to handle. Strip meat off the bones and coarsely chop; discard bones. Return chicken meat to the slow cooker; stir in peas and cream cheese until cream cheese has melted and sauce is creamy. Cook for 10 more minutes. Serve with Cheddar biscuits.

Nutrition Facts : Calories 418.6 calories, Carbohydrate 40.7 g, Cholesterol 72.7 mg, Fat 18.8 g, Fiber 4 g, Protein 22.2 g, SaturatedFat 8.1 g, Sodium 798.9 mg, Sugar 5.6 g

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From finessecorner.com


CHICKEN STEW AND BISCUITS | GORDON FOOD SERVICE CANADA
Bring 3 3/4 L of water to a boil. Reduce to a simmer. Gradually add contents of chicken gravy package into water, whisking until smooth. Add garlic and herb seasoning. Season to taste with salt and pepper. Whisk until blended. 2. Place the potatoes in a stainless-steel mixing bowl.
From gfs.ca


CHICKEN STEW WITH BISCUITS: INA GARTEN’S ULTIMATE COMFORT DISH
2022-03-12 For the stew part of the recipe, you only need a little over a dozen ingredients such as chicken breasts, olive oil, all-purpose flour, parsley, …
From sheknows.com


INA GARTEN CHICKEN STEW WITH BISCUITS RECIPE - HALF-SCRATCHED
Add the half-and-half and mix at low speed. Add the parsley. Spread out the dough on a well-floured surface and roll it out to ⅜-inch thickness. Use a 2 ½-inch round cutter to cut out twelve circles. After the 20-minute baking has ended, remove the stew from the oven and top the filling with the biscuit dough.
From halfscratched.com


CHICKEN BISCUIT STEW - BIGOVEN.COM
Combine the flour, water and wine or broth until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in yogurt, peas and seasonings. Transfer to a shallow 1-1/2-qt. baking dish coated with cooking spray; keep warm. For biscuits, combine flour, baking powder, baking soda and salt in a bowl.
From bigoven.com


CROCKPOT RUSTIC CHICKEN STEW (WITH BISCUITS) | THE SALTY POT
Add the broth mixture to the crock pot bowl. Cook on low for 4 - 5 hours on high, 7 - 8 hours on low. Mix the water and cornstarch together until smooth and add it to the slow cooker bowl, give it a stir. Make up the biscuit dough and pinch small amounts of …
From thesaltypot.com


EASY EASY CHICKEN AND BISCUITS RECIPE - MOM'S DINNER
2020-01-05 With a large pot over medium heat melt 4 tablespoon of butter. Saute the diced onion and 2 chopped garlic cloves until completely softened, about 8-10 minutes. Meanwhile bake an 8 count tube of biscuits. Add 1 heaping teaspoon of chicken base to the onion mixture. Give it a stir to “melt” it into the onions.
From momsdinner.net


CREAMY CHICKEN AND BISCUITS | ALBERTA CHICKEN PRODUCERS RECIPES …
2017-05-23 Creamy Chicken and Biscuits Author: Adapted from "Chicken Biscuit Stew," Cooking Light, 1996 Serves: 4 to 5 Ingredients 1 batch Fluffy Buttermilk Biscuits 2 tbsp salted butter 1 tsp kosher salt (use ¾ tsp for table salt) or adjust to taste ¼ tsp ground black pepper ¼ tsp garlic powder ...
From chicken.ab.ca


CHICKEN STEW WITH BISCUITS RECIPE ON FOOD52 - EASY RECIPES
chicken thighs, chopped onion, butter, chicken stock, saltine crackers and 2 more Chicken Stew GabbyMashman celery sticks, flour, carrots, vegetable oil, Tabasco Sauce, garlic cloves and 9 more Making the biscuits Step 15- In a food processor add 2 1/2 cups self rising flour, 1 1/2 sticks salted butter (Cubed and cold) and 1/2 teaspoon salt.
From recipegoulash.cc


BEER & CHICKEN STEW WITH BUTTERMILK BISCUITS RECIPE - MEDIOCRE CHEF
2019-12-06 Let it simmer uncovered for 35 minutes. While the stew is stewing, take the bowl of biscuit ingredients out of the fridge and pour in one cup of cold buttermilk. Mix everything until just incorporated and turn the dough out onto a heavily floured surface.
From mediocrechef.com


CHICKEN STEW WITH BISCUITS AND GRAVY - GRANDMOTHERS KITCHEN
Place any leftover flour mixture into the frying pan and brown slightly being careful not to burn. 15. Add chicken broth to the flour; stirring well over medium heat to make a gravy. Pour gravy over the chicken. 16. Add all the vegetables to the pot. Season with salt and pepper. Put the lid on and place into oven. 17.
From grandmotherskitchen.net


CHICKEN POT PIE STEW WITH CHEDDARY BISCUITS - CARNATION MILK
Directions. 1 : Stew: melt butter in large skillet over high heat. Add next 4 ingredients and sauté for 5 minutes. Reduce heat to medium, cover and cook until vegetables are soft, about 10 minutes. Add flour and stir to coat vegetables. Add chicken stock and bring to a boil. Mixture will thicken. Reduce heat, add evaporated milk, peas and chicken.
From carnationmilk.ca


CHICKEN BISCUIT STEW RECIPES ALL YOU NEED IS FOOD
In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until …
From stevehacks.com


CHICKEN STEW WITH CORNMEAL BISCUITS - RACHEL COOKS®
2017-09-11 For the biscuits: Stir together flour, cornmeal, sugar, baking powder, and salt until combined. Cut in butter using a fork, pastry cutter, or your fingers, until it resembles coarse crumbs. Stir in cheese and buttermilk until just combined. Place bowl of biscuit dough in fridge while you make the rest of the stew.
From rachelcooks.com


COUNTRY CHICKEN AND BISCUITS - THE SEASONED MOM
2020-09-08 Preheat oven to 425 degrees F. Spray a 2 ½ - 3-quart casserole dish with cooking spray and set aside. In a separate bowl, whisk together chicken broth and half-and-half. Set aside. Melt butter in a large skillet over medium-high …
From theseasonedmom.com


CHICKEN BISCUIT STEW - PLAIN.RECIPES
Directions. Heat oven to 350°. In ovenproof 10-inch skillet, melt margarine. Blend in flour, salt and pepper. Add chicken broth and milk; cook, stirring constantly, until thickened.
From plain.recipes


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