Chicken Stew Over Biscuits Recipes

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.

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.

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.

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.

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.

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.

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.

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.

Steps:

• Cut chicken into 2 inch cubes. In shallow dish, combine flour, thyme, paprika, salt and pepper; dredge chicken in flour mixture.
• In deep nonstick skillet, heat oil over medium high heat; cook chicken for about 5 minutes or until browned. Remove chicken and set aside.
• Add onion to pan; cook, stirring often, for about 4 minutes or until softened. Stir in stock; cook, stirring, for 5 minutes or until slightly thickened.
• Return chicken to pan. Add potato; cover and cook over medium heat for 6 minutes. Add frozen vegetables; cook, covered, for 4 to 5 minutes or until vegetables are tender and chicken is no longer pink inside. Stir in parsley; cook for 1 minutes. Season with salt and pepper to taste. Makes 2 servings.
• TIP: Dredging is simply coating food lightly, often with seasoned flour or crumbs. Here's how combine the dry ingredients in a shallow dish or paper bag. With tongs, dip the food you want to dredge into the flour mixture in dish, turning to coat all sides. Or, add food, one or two pieces at a time, to bag and shake. To prevent thick coating, always shake off excess.
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