Dutch Oven Chicken 'n Biscuits
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 Roasted chicken, bones and skin removed2 cups chicken broth1-2 cups low-fat biscuit mix6 large potatoes, peeled and sliced1 cup water1 tsp sage2 cloves garlic, chopped1/2 tsp pepper
Makes up to 6 1-cup servings
*you should use a dutch oven for this recipe, I found that out the hard way*
Preparation:
Cook the whole roaster chicken in a large pot on high for 3-4 hours. Pull the meat from the bones and set aside in a large container with 1/2 cup of chicken stock from the pot you cooked in.
Clean and peel potatoes, cut into aprox. 1/2 inch slices. Then continue on to make the chicken and potato filling and biscuit topping.
Preheat oven to 375 degrees
Chicken and potato filling:
1. Take peeled and sliced potatoes and carefully arrange them in them in a thick layer on the bottom of the dutch oven.
2. Shred the chicken and spread it over the potatoes, add chicken broth, sage, pepper, and garlic.
3. Cover and slowly cook the chicken and potatoes on low heat, stirring once in awhile, while you make the biscuit topping.
Biscuit topping:
1. In a large bowl mix the dry biscuit mix and up to a cup of water until batter is slightly lumpy.
2. Remove the cover of the dutch oven, and spoon biscuit mix onto the top of the chicken and potato filling.
3. Remove the dutch oven from the stovetop and place in the preheated oven.
4. Cook for 30 minutes or until biscuits are golden brown.
Number of Servings: 6
Recipe submitted by SparkPeople user FIT2BSEXY.
*you should use a dutch oven for this recipe, I found that out the hard way*
Preparation:
Cook the whole roaster chicken in a large pot on high for 3-4 hours. Pull the meat from the bones and set aside in a large container with 1/2 cup of chicken stock from the pot you cooked in.
Clean and peel potatoes, cut into aprox. 1/2 inch slices. Then continue on to make the chicken and potato filling and biscuit topping.
Preheat oven to 375 degrees
Chicken and potato filling:
1. Take peeled and sliced potatoes and carefully arrange them in them in a thick layer on the bottom of the dutch oven.
2. Shred the chicken and spread it over the potatoes, add chicken broth, sage, pepper, and garlic.
3. Cover and slowly cook the chicken and potatoes on low heat, stirring once in awhile, while you make the biscuit topping.
Biscuit topping:
1. In a large bowl mix the dry biscuit mix and up to a cup of water until batter is slightly lumpy.
2. Remove the cover of the dutch oven, and spoon biscuit mix onto the top of the chicken and potato filling.
3. Remove the dutch oven from the stovetop and place in the preheated oven.
4. Cook for 30 minutes or until biscuits are golden brown.
Number of Servings: 6
Recipe submitted by SparkPeople user FIT2BSEXY.
Nutritional Info Amount Per Serving
- Calories: 534.6
- Total Fat: 5.0 g
- Cholesterol: 103.3 mg
- Sodium: 779.2 mg
- Total Carbs: 80.3 g
- Dietary Fiber: 10.1 g
- Protein: 41.9 g
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