Recipes Soups, Stews and Chili Recipes Stews Chicken Chicken Stew with Biscuits Be the first to rate & review! 0 Photos This chicken stew is a mix between chicken pot pie and chicken and biscuits. Recipe by jjames12388 Published on June 19, 2020 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Prep Time: 25 mins Cook Time: 55 mins Total Time: 1 hr 20 mins Servings: 8 Yield: 8 servings Jump to Nutrition Facts Ingredients Stew: 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 (Optional) 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 Biscuits: 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 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. Cook's Note: You can use turkey instead of chicken and olive oil instead of butter. I Made It Print Nutrition Facts (per serving) 509 Calories 14g Fat 63g Carbs 34g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 509 % Daily Value * Total Fat 14g 18% Saturated Fat 6g 31% Cholesterol 81mg 27% Sodium 868mg 38% Total Carbohydrate 63g 23% Dietary Fiber 5g 19% Total Sugars 8g Protein 34g Vitamin C 16mg 81% Calcium 255mg 20% Iron 4mg 21% Potassium 989mg 21% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved