Chicken Biscuit Stew

Submitted by Kim19068

"A great recipe for left over chicken."

 

• Ready In: 50mins
• Ingredients: 11
• Yields: 5 1/2 cups

ingredients

• 1⁄4 cup margarine or 1/4 cup butter
• 1⁄3 cup pillsbury best all-purpose flour or 1/3 cup unbleached flour
• 1 dash pepper
• 1 (10 1/2 ounce) can condensed chicken broth
• 3⁄4 cup milk
• 2 cups cubed cooked chicken
• 1 cup green giant frozen sweet peas
• 1 cup fresh baby carrots
• 1⁄3 cup chopped onion
• 1 (12 ounce) can hungry jack ready-to-bake refrigerated buttermilk flaky biscuits
• poppy seed (optional)

directions

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

Reviews

[Marie]

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.

 

[Sassy J]

Carrots were crunchy, not soft. They do need to be pre-cooked. Filling had good flavor and biscuit topping was nice.

 

[ratherbeswimmin]

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.