- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 338.8
- Total Fat: 11.3 g
- Cholesterol: 82.0 mg
- Sodium: 611.5 mg
- Total Carbs: 29.0 g
- Dietary Fiber: 1.2 g
- Protein: 28.6 g
Chicken Stew with Biscuits 1Submitted by: SCHNOZZLES
IntroductionComplete comfort food. Not the most healthy, but oh so yummy! Complete comfort food. Not the most healthy, but oh so yummy!
4 chicken breasts
2 1/2 c flour
1 T baking powder
1 t salt
7 T unsalted butter
1 1/3 c milk
1 carrot, medium dice
2 stalks celery, medium dice
3 cloves garlic, minced
2 bay leaves
4 c chicken stock (low sodium)
2 T parsley, chopped (tarragon and sage also make great additions)
salt and pepper to taste
Poach chicken (see my Chicken 'n Dumplings recipe for detailed instructions if needed). Shred to bite sized pieces.
Heat heavy soup pot (wider is better to fit more biscuits) over medium heat and add 4 T butter. Add carrot and celery and saute until softened (4-5 minutes).
Add garlic and cook 1 minute longer.
Stir in 1/3 c flour to make roux, cooking 2 more minutes.
Pour in chicken stock and bring to a boil, then simmer 20 minutes until sauce is like a thick soup.
Add 1/3 c milk and the poached chicken pieces. Season to taste with salt and pepper and add parsley.
While sauce is thickening, make biscuit dough and heat oven to 350 degrees. Mix 2 c flour, baking powder, and 1 t salkt in large bowl.
Heat 3 T butter and 1 c milk in small sauce pan, then pour over flour mixture.
Gently mix together until it just forms a ball. Roll in your hand to make ~10 biscuits (flatten slightly).
Once the chicken mixture is ready, add biscuits atop the mixture (if your soup pot is too narrow to fit or won't go in the oven, move mixture to an oven safe Pyrex type pan). Don't fill all the space (although some touching is fine), so that the biscuits will cook properly.
Cover the pot (use tin foil, if necessary) and place in the 350 oven. Cook 10-15 minutes until the biscuits are firm and puffy, then serve.
Number of Servings: 10
Recipe submitted by SparkPeople user SCHNOZZLES.