Chicken Stew with Biscuits recipe
All Recipes Soups, Stews and Chili Recipes Stews Chicken
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 caloriescarbohydrate: 63 gcholesterol: 81.4 mgfat: 13.7 gfiber: 5.2 gprotein: 34 gsaturatedFat: 6.1 gservingSize: -sodium: 868.4 mgsugar: 7.6 gtransFat: : -unsaturatedFat: : -
Directions Chicken Stew with Biscuits
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.