Chicken Biscuit Stew Recipe

Name: Chicken Biscuit Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. margarine or butter; 1/3 c. flour; dash of pepper; 10 3/4 oz. can condensed chicken broth; 3/4 c. milk; 2 c. cubed, cooked chicken; 1/3 c. chopped onion; 1 c. Green Giant frozen sweet peas (from 16 oz. pkg.); 1 c. frozen whole baby carrots; 10 oz. can Hungry Jack refrigerated flaky biscuits

Servings: persons

1/4 c. margarine or butter
1/3 c. flour
dash of pepper
10 3/4 oz. can condensed chicken broth
3/4 c. milk
2 c. cubed, cooked chicken
1/3 c. chopped onion
1 c. Green Giant frozen sweet peas (from 16 oz. pkg.)
1 c. frozen whole baby carrots
10 oz. can Hungry Jack refrigerated flaky biscuits

1
Heat oven to 375u00b0.
2
Melt margarine in 10-inch ovenproof skillet.
3
Stir in flour and pepper.
4
Cook 1 minute until smooth and bubbly, stirring constantly.
5
Gradually stir in chicken broth and milk.
6
Cook until thickened, stirring constantly.
7
Add chicken, onion, peas and carrots.
8
Cook until hot and bubbly. Separate dough into 10 biscuits.
9
Arrange biscuits over hot chicken mixture.
10
Sprinkle with poppy seed.
11
Bake at 375u00b0 for 20 to 25 minutes or until biscuits are golden brown.

613

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 c. margarine or butter, 1/3 c. flour, dash of pepper, 10 3/4 oz. can condensed chicken broth, and more.

Yes, Chicken Biscuit Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chicken Biscuit Stew

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