CHICKEN STEW WITH BISCUITS
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 POTPIE WITH CHEDDAR BISCUIT TOPPING
With chunks of chicken, veggies and a golden biscuit topping, this potpie makes a hearty meal that's as homey as the ones Mom made. -Sala Houtzer, Goldsboro, North Carolina
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 9 servings.
Number Of Ingredients 14
Steps:
- In a Dutch oven, combine the first 9 ingredients; bring to a boil. Transfer to a greased 13x9-in. baking dish., In a small bowl, combine the topping ingredients; spoon over top. Bake, uncovered, at 350° for 40-45 minutes or until bubbly and topping is golden brown. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 457 calories, Fat 24g fat (11g saturated fat), Cholesterol 98mg cholesterol, Sodium 1181mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 2g fiber), Protein 27g protein.
CHICKEN BISCUIT STEW
"A hint of curry gives this stew its special flavor," writes Elmeda Johnson of Williston, North Dakota. "Topped with tasty moist biscuits, it's a favorite with my family."
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 19
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.
Nutrition Facts : Calories 413 calories, Fat 9g fat (1g saturated fat), Cholesterol 68mg cholesterol, Sodium 895mg sodium, Carbohydrate 47g carbohydrate (0 sugars, Fiber 5g fiber), Protein 37g protein.
CHICKEN AND GARLIC STEW
Don't let the name of this fool you - it is elegant enough for dinner guests. I've made several slight revisions over the years. I prefer skinless, boneless chicken breasts for the health value, and I do a single layer in a 'bring to the table' shallow baking dish. Suggestion: Spread the soft garlic cloves on some crusty bread, like butter. The flavor is not overpowering!
Provided by Martha
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place olive oil in a heavy oven-safe Dutch oven which can be tightly covered. Add 1/3 of the chicken, garlic, parsley, celery leaves, tarragon, salt, white pepper, allspice, cinnamon and dry white wine. Mix. Repeat two more times.
- Cover pot tightly and place in preheated oven, cook for about 1 1/4 hours. The chicken will not be brown, but moist and succulent. If desired, serve with crusty bread to mop up the sauce.
Nutrition Facts : Calories 466.7 calories, Carbohydrate 11.1 g, Cholesterol 138.6 mg, Fat 27.2 g, Fiber 1 g, Protein 32.3 g, SaturatedFat 6.7 g, Sodium 1313.3 mg, Sugar 1.1 g
CHICKEN STEW WITH CHEDDAR GARLIC BISCUIT TOPPING
Make and share this Chicken Stew With Cheddar Garlic Biscuit Topping recipe from Food.com.
Provided by Chef Gary
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Melt butter in large saucepan. Sautee onions, carrots, celery, and potatoes until tender. Add flour, cook 1 minute. Add chicken broth, half and half or milk, and simmer over low hea, stirring constantly, until thickened. Remove from heat, add chicken and green beans, stir. Pour chicken and vegetable mixture into a 13"x9" baking dish. Set aside.
- Prepare bisquits. Mix Bisquick and cheddar in a large bowl. Add milk, stir until a soft dough ball forms. Remove dough from bowl, place on a lightly floured suface. Rull dough to 1/2 inch thickness, cut into 2 1/2" rounds. Place rounds on chicken mixture in rows. Place any left over biscuits into a seperate pan.
- Bake at 425 degrees for 30 minutes or until biscuits are browned and chicken mixture is bubbly. Remove from oven, brush biscuits with mixture of melted butter and garlic powder, also brush left over bisquits.
Nutrition Facts : Calories 783.4, Fat 45.5, SaturatedFat 23.6, Cholesterol 93.2, Sodium 1406, Carbohydrate 76.3, Fiber 5.2, Sugar 14, Protein 18.6
CHICKEN STEW WITH BISCUITS
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
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
More about "chicken stew with cheddar garlic biscuit topping recipes"
BAREFOOT CONTESSA | CHICKEN STEW WITH BISCUITS | RECIPES
From barefootcontessa.com
CHICKEN STEW WITH CHEDDAR CHIVE BISCUITS
From melissassouthernstylekitchen.com
ONE-POT CHICKEN STEW WITH CHEDDAR BISCUITS - AMERICA'S …
From americastestkitchen.com
4/5 (3)Category Main Courses, Quick BreadsServings 8Calories 5742 per serving
CHICKEN STEW - THE COZY COOK
A MALTESE STEW TO HOP TO | FINANCIAL TIMES
From ft.com
CHICKEN STEW RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
HARDEE'S CHICKEN BISCUIT RECIPE RECIPE | RECIPES.NET
From recipes.net
14 COMFORTING CHICKEN STEW RECIPES - DELISH
From delish.com
TIKTOK CHICKEN COBBLER RECIPE REVIEW - SIMPLY RECIPES
From simplyrecipes.com
BISQUICK CHEDDAR GARLIC BISCUITS - RETRO POTLUCK
From retropotluck.com
CHICKEN STEW RECIPES
From allrecipes.com
BISCUIT-TOPPED CHICKEN AND ROOT VEGETABLE STEW - OPRAH.COM
From oprah.com
COMFORTING CHICKEN STEW RECIPES
From allrecipes.com
BOJANGLES' CHICKEN AND BISCUIT BOWL RECIPE RECIPE | RECIPES.NET
From recipes.net
EASY CHICKEN COBBLER - TOGETHER AS FAMILY
From togetherasfamily.com
EASY EASY CHICKEN AND BISCUITS RECIPE - MOM'S DINNER
From momsdinner.net
CROCKPOT RUSTIC CHICKEN STEW (WITH BISCUITS) | THE SALTY POT
From thesaltypot.com
CHICKEN STEW WITH BISCUIT TOPPING | TASTY KITCHEN: A HAPPY RECIPE ...
From tastykitchen.com
CHICKEN STEW WITH GF CHEDDAR BISCUITS - FEED YOUR SOUL TOO
From feedyoursoul2.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #poultry #easy #chicken #one-dish-meal #meat #chicken-breasts #3-steps-or-less
You'll also love