Chicken Biscuit Stew Recipes

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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.

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 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

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 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.

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