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Chicken Biscuit Stew *Jb

Chicken Biscuit Stew *Jb recipe image
This rustic Chicken Biscuit Stew is the ultimate comfort food, combining tender chicken and vegetables in a rich, savory gravy. The dish comes together quickly in a single skillet, making it perfect for busy weeknights. The highlight is the layer of refrigerated buttermilk biscuits split and baked on top, which soak up the delicious juices while staying golden and crisp. It&# 226;ÂÂs a hearty, satisfying meal that feels like a warm hug in a bowl, ideal for cold evenings or when you crave something homemade without the fuss.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 5
Calories: 405.8
Description
This rustic Chicken Biscuit Stew is the ultimate comfort food, combining tender chicken and vegetables in a rich, savory gravy. The dish comes together quickly in a single skillet, making it perfect for busy weeknights. The highlight is the layer of refrigerated buttermilk biscuits split and baked on top, which soak up the delicious juices while staying golden and crisp. It&# 226;ÂÂs a hearty, satisfying meal that feels like a warm hug in a bowl, ideal for cold evenings or when you crave something homemade without the fuss.
Ingredients
  • 2 tablespoon Reduced-cal stick margarine
  • 1/2 cup All-purpose flour
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 1/2 cup Skim milk
  • 1 can (10 1/2 oz) low-salt chicken
Directions
  1. 1
    Preheat oven to 375ðF (191ðC).
  2. 2
    Melt margarine in a 9-inch cast-iron skillet over medium-high heat.
  3. 3
    Stir in flour, salt, and pepper to create a roux.
  4. 4
    Gradually add milk and chicken broth, stirring continuously with a whisk until smooth and blended.
  5. 5
    Cook the mixture for 4 minutes, stirring occasionally, until it becomes thick and bubbly.
  6. 6
    Add cubed cooked chicken breasts, chopped onion, drained green peas, and drained sliced carrots.
  7. 7
    Cook for 1 minute to heat the vegetables through.
  8. 8
    Remove the skillet from heat.
  9. 9
    Carefully split refrigerated buttermilk biscuits in half horizontally.
  10. 10
    Place the biscuit halves over the chicken mixture, covering the surface.
  11. 11
    Bake at 375ðF (191ðC) for 20 minutes, or until the biscuits are golden brown and cooked through.

Nutrition Facts

Servings 5

Amount Per Serving
Calories 405.8kcal
% Daily Value *
Total Fat 17.5g27%
Saturated Fat 5.0g25%
Cholesterol 89.0mg30%
Sodium 1390.9mg58%
Total Carbohydrate 24.6g9%
Dietary Fiber 0.9g4%
Sugars 1.6g
Protein 31.1g63%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Read it online: https://www.chefs-mate.com/recipe/chicken-biscuit-stew-jb/