Best 4 Chicken Biscuit Stew Recipes

CHICKEN BISCUIT STEW

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.

WEEKNIGHT CHICKEN AND BISCUIT STEW

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 (POT PIE)

Steps:

• Heat oven to 375 degrees. Melt margarine in 10-inch ovenproof skillet. Stir in flour and pepper; cook 1 minutes, stirring constantly, 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 bubbly hot. Separate dough into 10 biscuits. Arrange biscuits over hot chicken mixture in skillet; sprinkle with poppy seed. Bake at 375 degrees for 20-25 minutes or until biscuits are golden brown.

CHICKEN BISCUIT STEW

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.