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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 269.7
  • Total Fat: 4.5 g
  • Cholesterol: 57.3 mg
  • Sodium: 329.3 mg
  • Total Carbs: 39.2 g
  • Dietary Fiber: 4.1 g
  • Protein: 18.8 g

View full nutritional breakdown of Biscuit-Topped Chicken calories by ingredient
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Biscuit-Topped Chicken

Submitted by: COOKANDRUN

Introduction

A hearty, delicious stew topped with Bisquick Heartsmart biscuits A hearty, delicious stew topped with Bisquick Heartsmart biscuits
Number of Servings: 5

Ingredients

    5 boneless, skinless chicken thighs (breasts are OK too but I like thighs better); 1 medium to large russet potato; 3 medium stalks celery; 1 red onion; 3 medium carrots; 2 garlic cloves; 1 cup fresh water; 1 tbsp cornstarch; 1 cup Bisquick Heartsmart + 1 egg white + 3 tbsp cold water; salt, pepper and thyme to taste

Directions

Begin by adding chicken thighs to a pot of water, and bring to a boil. When the thighs are done, remove and set aside, but do not discard the water. Cut the Russet potato into cubes. Salt the water to taste and add potato cubes and boil until fork-tender. When done, remove with a slotted spoon - do NOT discard the water. The water has now become a nice chicken stock that will be the base of the sauce for the pot pie.

In a heavy, oven-proof regular (not nonstick) skillet, spray a touch of Pam or other cooking spray and add the chopped red onion, chopped celery and chopped carrots. Cook on medium heat until the onions begin to brown and the aromatics begin releasing fragrance. Crush and/or rough chop 2 or more garlic cloves and add to the skillet.

At this point, preheat oven to 350 degrees.

When the vegetables have cooked for about 8 - 10 minutes, chop the chicken thighs and mix in with the vegetables. Add in the cooked cubed potatoes. Sprinkle 1 tbsp of cornstarch over the mixture, and then slowly add the broth you made by cooking the chicken thighs and potatoes to the skillet. Fill the liquid up until it is just under the top of the mixture. Stir with a spoon to combine the starch, vegetables and liquid. At this point you can add cracked black pepper, some thyme, and salt if you need to. Taste the mixture and season to your taste preference. Set aside off heat while you prepare the biscuit topping.

In a small to medium mixing bowl, measure 1 cup of Bisquick Heartsmart, and add 1 egg white and around 3 tbsp of cold water. Stir with a fork to combine, and then mash together with your hands to blend. It should not stick to your hands too much. Portion the dough into five balls, patting flat between your palms. It doesn't have to be exact - they will expand and puff up in the oven. Place the dough discs around the skillet on top of the mixture.

Carefully transfer the skillet from the stovetop to the oven, keeping in mind that the handle may already be hot from the stovetop cooking. Bake at 350 for approximately 30 minutes, or until the biscuits begin to brown on top. Allow to cool for about 10 minutes before serving with a large spoon. Each serving is under 300 calories and contains almost 19 grams of protein with only 4.5 grams of fat, and its VERY satisfying!

Number of Servings: 5

Recipe submitted by SparkPeople user COOKANDRUN.






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