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Chicken Stew over Biscuits

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“A very quick, easy fix for dinner using a rotissiere chicken from the market. You can add kind of vegetable you like. Fresh, frozen or straight from your garden.”

Ingredients Nutrition


  1. Heat oven to 350 degrees.
  2. Heat the oil in saucepan over medium heat; add carrots, celery and onion. Cook, stirring often until the onion is golden, about 5 minutes.
  3. Sprinkle the flour over the vegetables; cook, stirring, 3 minutes. Add 1 cup of the broth, stirring to prevent lumps. Cook until the sauce begins to thicken and then add the remaining broth. Cook; stirring occasionally, until sauce is completely thickened, about 5 minutes.
  4. Stir in the chicken, peas, thyme, salt and pepper to taste; reduce heat to simmer. Cook, stirring occasionally, until reduced and thickened, about 8 minutes.
  5. Meanwhile, bake the biscuits according to package directions. To serve, split two biscuits per person; spoon stew over biscuits.

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