Chicken Biscuit Stew

Chicken Biscuit Stew. Recipe for a hearty supper. Made with chicken broth, cooked chicken, peas and carrots. Then topped with refrigerated buttermilk biscuits.

Chicken Biscuit Stew. Recipe for a hearty supper. Made with chicken broth, cooked chicken, peas and carrots. Then topped with refrigerated buttermilk biscuits.

 

Chicken Biscuit Stew
Ingredients
  • 1/3 cup chopped onion
  • 1/4 cup butter cubed
  • 1/3 cup all-purpose flour
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 1 can 10 1/2 oz. condensed chicken broth, undiluted
  • 3/4 cup whole milk
  • 2 cups cubed cooked chicken
  • 1 cup cooked peas
  • 1 cup cooked whole baby carrots
  • 1 tube 10 oz. refrigerated buttermilk biscuits
Instructions
  1. In a 10-in. ovenproof skillet, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually add broth and milk. Bring to a boil. Cook and stir until thickened and bubbly, about 2 minutes. Add the chicken, peas and carrots; heat through.
  2. Separate biscuits and arrange over the stew.
  3. Bake at 375Ā° until the biscuits are golden brown, 20-25 minutes

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