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; 1/3 c. flour; 10 3/4 oz. condensed chicken broth; 3/4 c. milk; 2 c. cooked cubed chicken; 1/3 c. chopped onion; 1 c. frozen sweet peas; 1 c. frozen whole baby carrots; 10 oz. can biscuits; poppy seed (optional)

Servings: persons

1/4 c. margarine
1/3 c. flour
10 3/4 oz. condensed chicken broth
3/4 c. milk
2 c. cooked cubed chicken
1/3 c. chopped onion
1 c. frozen sweet peas
1 c. frozen whole baby carrots
10 oz. can biscuits
poppy seed (optional)

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

505

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, 1/3 c. flour, 10 3/4 oz. condensed chicken broth, 3/4 c. milk, 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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