Chicken Biscuit Stew

"A great recipe for left over chicken."
 
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Ready In:
50mins
Ingredients:
11
Yields:
5 1/2 cups
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ingredients

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directions

  • Heat oven to 375 degrees.
  • Melt margarine in 10-inch oven-proof skillet.
  • Stir in flour and pepper; cook, stirring constantly, for 1 minute, or until smooth and bubbly.
  • Gradually stir in broth and milk; cook until mixture boils and thickens, stirring constantly.
  • Add chicken, peas, carrots and onion; cook until hot and bubbly, stirring occasionally.
  • Separate dough into 10 biscuits.
  • Arrange biscuits over hot chicken mixture in skillet; sprinkle with poppy seed (optional).
  • Bake for 20-25 minutes, or until biscuits are golden brown.
  • Makes 5 (1 1/2 cup) servings.

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Reviews

  1. The only thing I would do differently in this recipe would be to pop it in the oven without the biscuits to get it bubbling hot and then proceed with topping it. I didn't feel like it had cooked long enough and the biscuits became too brown. All in all, a good tasting recipe. Thanks, Kim.
     
  2. Carrots were crunchy, not soft. They do need to be pre-cooked. Filling had good flavor and biscuit topping was nice.
     
  3. Great comfort food meal. Based on the previous review, I was concerned the carrots would not be tender when the biscuits were browned. I partially cooked the carrots in the microwave before adding to the skillet and that worked very well. Thanks.
     
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