Amish Chicken Biscuit Stew Recipes

AMISH CHICKEN CASSEROLE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook egg noodles at a boil, stirring occasionally, until tender yet firm to the bite, 6 to 8 minutes. Drain and set aside.
• While egg noodles are cooking, preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Melt butter in a medium saucepan over low heat. Gradually add flour, stirring until smooth. Cook, stirring constantly, for 1 minute. Gradually stir in chicken broth and milk. Increase heat to medium and cook and stir until mixture is bubbling and slightly thickened, 5 to 7 minutes. Remove sauce from the heat and stir in salt and pepper.
• Combine reserved egg noodles, cooked chicken, and mushrooms in a large bowl. Add sauce and stir until combined. Spoon mixture into the prepared baking dish and sprinkle with Parmesan cheese.
• Bake, uncovered, in the preheated oven until thoroughly heated, about 20 minutes.

OLD-FASHIONED AMISH ONE-POT CHICKEN STEW

Steps:

• In a soup pot over medium-high heat, combine broth,potatoes, onion, celery, carrot, salt, and pepper; bring to a boil and cook 10minutes.
• Stir in pasta and cook 8 minutes.
• Add chicken and cook until chicken is heated through.
• Spooninto bowls and serve immediately

AMISH CHICKEN

Steps:

• Dredge the chicken pieces in the flour and spices and arrange skin side up in a baking dish.
• Mix the cream and water and pour over the chicken.
• Bake at 350* for 1 1/2 hours or until the skin is golden brown.

AMISH CHICKEN & DUMPLING CASSEROLE

Steps:

• 1. In a large saucepan or large, deep skillet, saute onion, celery, and garlic in butter until tender.
• 2. Add flour, sugar, salt, pepper, and broth; bring to a boil. Cook and stir for 1 minute; reduce heat. Add peas and cook for 5 minutes, stirring. Stir in the chicken.
• 3. Pour the mixture into a greased or sprayed 9x13-inch baking dish.
• 4. For the dumplings, combine biscuit mix and milk with fork until moistened. Drop by spoonfuls onto casserole, making 12 dumplings.
• 5. Bake, uncovered, in a preheated 350-degree oven for 30 minutes. Cover with foil and continue baking 10 minutes more.

AMISH BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a cookie sheet with parchment paper and spray with nonstick cooking spray. Set aside.
• Mix flour, baking powder, baking soda, salt, and sugar in a large bowl. Cut in cold butter. Add buttermilk and stir until just combined. Do not overmix.
• Place on a floured surface and pat into a circle about 1-inch thick. Cut biscuits using a 3.5-inch biscuit cutter. Arrange 6 biscuits in a circle, 1 in the center, edges touching.
• Bake in the preheated oven until bottoms are browned and tops are starting to brown, 11 to 14 minutes.

AMISH FLUFFY HOMEMADE BISCUITS

Steps:

• Mix dry ingredients in large bowl.
• Slice butter into chunks and cut in until crumbly.
• Add buttermilk.
• Gently mix until everything is moistened and combined. Do not overmix.
• Place dough onto a floured surface, and roll or pat into a circle about 1 inch thick.
• Cut circles with biscuit cutter or cup.
• Place on greased cookie sheet with the sides touching.
• Bake at 450° for 11 - 13 minutes.

CHICKEN STEW WITH BISCUITS

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.

ABSOLUTELY THE BEST AMISH BEEF STEW

Steps:

• Melt shortening over high heat in a large pot or dutch oven.
• Add beef cubes and brown over medium heat, stirring occasionally, about 15-20 minutes.
• Add onions, boiling water, salt, lemon juice, sugar, worcestershire sauce, pepper, paprika, allspice and cloves.
• Simmer, tightly covered, for about 2 hours, stirring occasionally.
• Add vegetables and simmer another 30 minutes (covered), or until tender.
• Note: if your lid is not tight on the pot, you may not have enough liquid left to just about cover everything after you add the veggies.
• If this is the case, add more water to barely cover ingredients.
• Mix cold water and flour together and blend until smooth.
• Push meat and veggies to the side of the pot and add flour mixture slowly, incorporating into liquid.
• When gravy thickens, stir all ingredients gently to distribute gravy evenly.
• Simmer another 5 or 10 minutes and enjoy!

AMISH CHICKEN BISCUIT STEW

Steps:

• 1. melt butter and add flour, salt or pepper, over low heat, add milk to form a white sauce, stirring until thick.
• 2. in a seperate saucepan, boil potatoes, carrots and peas and drain. add to white sauce. add broth, chicken and onions.
• 3. put into a greased 9x13 inch pan and top with the biscuits. bake at 375 for 20-25 minutes.