Chicken Biscuit Stew
Chicken Biscuit Stew is the perfect dinner to feed your hungry crew! This one pot meal will become a favorite of your friends and family. My recipe is a modified version of a pot pie. It is quick and simple to make and dinner can be on the table in less than 45 minutes. To save time, I use frozen vegetables and pre-cooked chicken that I saved from making my Chicken Bone Broth. You can find the recipe by going to the Recipe Index/Chicken tab on my website, www.mollyskitchen.net. I love products from Trader Joe's and use them in this recipe. Feel free to substitute with your favorite brand.
Servings: 12 people
Cost: $25
Equipment
- 1 pot or dutch oven
Ingredients
- 8 cups chicken bone broth heated until hot, not boiling
- 4 cups shredded chicken, white and dark meat
- 4 oz sliced mushroom
- 4 oz chopped onion
- 1 bag (16 oz) Trader Joe Soycutash defrost
- 1 bag (14 oz) Trader Joe Colorful Carrot Coins defrost
- 2 pkg Trader Joe Buttermilk Biscuits
- 5 tbsp butter
- 3 tbsp white flour
- 1 tbsp salt salt to taste
- 1 tbsp pepper add to taste
Instructions
- Heat oven to 350°
- Gather your ingredients
- Over a low heat, melt 2 tbsp. butter in the pot. Add the diced onions, mushrooms, salt and pepper and cook until the onion is transparent. Add the remaining 3 tbsp. and heat through until melted
- To make a roux, add the flour and stir until the butter is absorbed. Do not let the roux brown or burn. It should be a white creamy color.
- Add 4 cups of the broth and stir until combined with the roux
- Add the shredded chicken and vegetables
- Add the rest of the broth until the ingredients are covered. The level of the liquid is not higher than the food. Heat through until ready to put into the oven. Do not let liquid boil. The stew should be firm yet hydrated by the gravy to give it some bounce
- Arrange biscuit dough around the top. Leave enough room between each round for expansion. The dough shouldn't sink into the liquid. Do not cover with a lid.
- Place into oven and cook for approximately 15-20 minutes until the dough is browned.
- Remove from the oven and serve
Notes
The biscuit dough acts like a lid, so there is no need to cover the stew in the oven.
More from Molly's Kitchen: Be sure to visit my blog for more delicious recipes, menus and entertainment tips! www.mollyskitchen.net
