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Chicken Stew With Biscuit Topping

The.Kitchen.Witch's picture
Ingredients
For chicken stew
  Boneless breast chicken 2 Pound, cubed (3 large)
  Low sodium chicken stock 4 Cup (64 tbs)
  Evaporated milk 1⁄2 Cup (8 tbs)
  Bay leaf 1
  Herbes de provence/Thyme 1 Teaspoon
  Garlic powder 1 Teaspoon
  Carrots 2 , dice
  Potato 3 , dice
  Frozen peas 1 Cup (16 tbs)
  Butter 3 Tablespoon
  Celery stalk 2 , dice
  Onion 1⁄2 , dice
  Button mushroom 12 , slice
  All purpose flour 1⁄3 Cup (5.33 tbs)
  Kosher salt 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
For biscuit batter
  Flour 2 Cup (32 tbs)
  Baking powder 2 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Butter 8 Tablespoon, cut into cubes
  Milk 3⁄4 Cup (12 tbs)
Directions

GETTING READY
1. Preheat oven to 400 degree F.

MAKING
2. Place a large Dutch oven on heat; add carrots, potatoes, peas, celery, and chicken pieces in it.
3. Drop bay leaf, Herbes de Provence, and garlic.
4. Pour chicken stock, cover it with lid, and cook on high until it comes to a boil.
5. Reduce the heat to medium high. Allow it to simmer until the potatoes are fork tender, and chicken is cooked through.
6. Remove from heat. Strain broth into a large bowl. Set vegetable and stock aside for later use.
7. Now, in the same Dutch oven, on medium heat melt butter. Sauté onions and mushrooms in it. Cook until onions are translucent and mushrooms begin to release water.
8. Add salt, pepper and flour. Stir until the veggies are well coated, and rawness is removed from the flour.
9. Add reserved stock and evaporated milk into the Dutch oven. Bring it to a boil.
10. Add cooked vegetables and chicken. Simmer until the gravy thickens.
11. For biscuit batter, sift together flour, baking powder, baking soda, and salt.
12. Add herbes de Provence and pepper in it.
13. Throw butter into flour, and mix until it gets a crumb texture.
14. Pour milk and mix to make soft dough.
15. Roll the dough to form a tube. Cut and divide the dough into nine pieces. Give them shape of biscuit.
16. Place biscuits on top of stew.
17. Pop it in oven and bake, uncovered for 20 minutes.

SERVING
18. Serve chicken stew with thyme garnish.

TIPS
You can prepare the stew ahead of time, pop it in refrigerator until ready to bake.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Taste: 
Savory
Method: 
Baked
Dish: 
Stew
Ingredient: 
Chicken
Restriction: 
High Fiber, High Protein
Preparation Time: 
25 Minutes
Cook Time: 
45 Minutes
Ready In: 
70 Minutes
Servings: 
4

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