Chicken and Biscuits

Chicken and Biscuits
Chicken and Biscuits
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  • CourseMain Dish
Chicken and Biscuits
Chicken and Biscuits
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
  • CourseMain Dish
Ingredients
Stew Chicken
  • 1 whole chicken, 4-4½ lbs.
  • 1 onion
  • 1 carrot
  • 2 celery stalks
  • 1 bay leaf
  • 1½ tsp. of salt
Filling
  • 5 cups broth
  • 5 cups chicken
  • 4 potatoes, 3 cups diced
  • 1 onion, diced
  • 4 stalks celery, 2 cups sliced
  • 4 carrots, 2 cups sliced
  • 6 - 8 Tblsp. butter
  • 1 cup flour
  • 1 cup milk
  • ¾ tsp. poultry seasoning
  • 1½ tsp. Lawry’s Seasoned Salt
  • ¼ tsp. pepper
  • 1-2 cups peas, optional
  • 1 large can buttermilk biscuits
Instructions
Stew Chicken
  1. ♦ Place chicken, bay leaf, salt and coarsely chopped vegetables into a dutch oven with 3-4 inches of water.
    ♦ Simmer about 2 hours, until skin begins to split and bones loosen.
    ♦ Strain broth, refrigerate. Discard bones, skin, cut meat pieces in generous chunks. Skim chilled fat off broth.
Filling
  1. ♦ In a large soup pot or dutch oven, simmer vegetables in broth until just tender crisp.
    ♦ Stir in seasoning and butter. In a jar or small bowl, mix milk and flour until smooth.
    ♦ Slowly stir flour mix into simmering vegetables, stir until bubbling again and mixture is thick. Gently fold in chicken and peas. Heat through.
  2. ♦ Pour mixture into a 13 X 9 inch baking dish.
    ♦ Cut biscuits into quarters, and scatter pieces evenly over the chicken.
    ♦ Bake in a preheated oven according to biscuit package directions, or until a nice golden brown.
Terri's Notes

~ The ultimate comfort food - start with your own stewed chicken or 5 cups each of baked or rotisserie chicken and canned broth.
~ Top with biscuits, pie crust dough, a sheet of pastry or crescent roll dough.  It’s all GOOD

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