Dutch Oven Chicken 'n Biscuits
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Dutch Oven Chicken 'n Biscuits calories by ingredient
Introduction
I usually spend Saturday boiling a whole roaster chicken in a large pot when I cook this recipe... but if you don't have the time or inclination to do so - grab frozen chicken breasts and cook those babies 'til you can shred them with a fork. : ) I usually spend Saturday boiling a whole roaster chicken in a large pot when I cook this recipe... but if you don't have the time or inclination to do so - grab frozen chicken breasts and cook those babies 'til you can shred them with a fork. : )Number of Servings: 6
Ingredients
-
1 Roasted chicken, bones and skin removed
2 cups chicken broth
1-2 cups low-fat biscuit mix
6 large potatoes, peeled and sliced
1 cup water
1 tsp sage
2 cloves garlic, chopped
1/2 tsp pepper
Directions
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.