Chicken Stew Over Biscuits 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.

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 AND VEGETABLE STEW



Chicken and Vegetable Stew image

Try this satisfying stew with tender chicken and veggies in a creamy gravy. There are only a handful of ingredients, but it still delivers that old-fashioned flavor. Serve it with the grilled cheese, or with fresh from the oven biscuits.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 tablespoon olive oil
1 package (16 ounces) frozen vegetables for stew
1 jar (12 ounces) chicken gravy
1/2 teaspoon dried thyme
1/4 teaspoon rubbed sage
1/4 teaspoon pepper

Steps:

  • In a large saucepan, brown chicken in oil over medium heat for 4-6 minutes or until no longer pink. Drain if necessary. , Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender.

Nutrition Facts : Calories 240 calories, Fat 6g fat (1g saturated fat), Cholesterol 70mg cholesterol, Sodium 574mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges

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.

CREAMED CHICKEN FOR BISCUITS



Creamed Chicken for Biscuits image

Cooked chicken breast meat simmered with cream, chicken broth, almonds and peas in a lightly seasoned mixture perfect for pouring over hot biscuits.

Provided by sal

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 8

Number Of Ingredients 10

⅓ cup butter
⅓ cup all-purpose flour
2 cups chicken broth
2 cups heavy cream
¼ teaspoon garlic powder
1 teaspoon salt
½ teaspoon ground black pepper
3 cups cooked, chopped chicken breast meat
2 cups frozen green peas, thawed and drained
1 cup toasted sliced almonds

Steps:

  • Melt butter in a large saucepan over medium heat. Stir in flour, then add broth, cream, garlic powder, salt and pepper. Mix together and cook until thickened. Stir in chicken, peas and almonds. Heat through and serve over hot cooked biscuits.

Nutrition Facts : Calories 510.9 calories, Carbohydrate 14.5 g, Cholesterol 146.5 mg, Fat 40.7 g, Fiber 3.9 g, Protein 23.9 g, SaturatedFat 19.8 g, Sodium 449.3 mg, Sugar 3 g

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 STEW OVER BISCUITS



Chicken Stew over Biscuits image

A very quick, easy fix for dinner using a rotissiere chicken from the market. You can add kind of vegetable you like. Fresh, frozen or straight from your garden.

Provided by Hungarian Gypsy

Categories     Stew

Time 28m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
2 carrots, diced
2 celery ribs, diced
1 onion, diced
1/2 cup flour
2 (14 ounce) cans chicken broth
3 cups cooked chicken, diced
1 cup frozen peas
1/2 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon pepper, freshly ground
8 refrigerated biscuits

Steps:

  • Heat oven to 350 degrees.
  • Heat the oil in saucepan over medium heat; add carrots, celery and onion. Cook, stirring often until the onion is golden, about 5 minutes.
  • Sprinkle the flour over the vegetables; cook, stirring, 3 minutes. Add 1 cup of the broth, stirring to prevent lumps. Cook until the sauce begins to thicken and then add the remaining broth. Cook; stirring occasionally, until sauce is completely thickened, about 5 minutes.
  • Stir in the chicken, peas, thyme, salt and pepper to taste; reduce heat to simmer. Cook, stirring occasionally, until reduced and thickened, about 8 minutes.
  • Meanwhile, bake the biscuits according to package directions. To serve, split two biscuits per person; spoon stew over biscuits.

Nutrition Facts : Calories 569, Fat 23.5, SaturatedFat 5.3, Cholesterol 79.3, Sodium 1680.8, Carbohydrate 48.7, Fiber 4.1, Sugar 9.7, Protein 38.7

CHICKEN STEW WITH BISCUITS



Chicken Stew with Biscuits image

Provided by Ina Garten

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.
  • 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.

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Chicken Stew with Biscuits. Preheat the oven to 375 degrees. Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt …
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  • 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.
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