Chicken Stew With Biscuits Recipe

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Chicken Stew With Biscuits
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Ingredients
23
Count
Nutrition
980
Calories
Total time
75
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 375 degrees F.
  2. Place the chicken breasts on a sheet pan and rub them with olive oil.
  3. Sprinkle generously with salt and pepper.
  4. Roast for 35 to 40 minutes, or until cooked through.
  5. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin.
  6. Cut the chicken into large dice.
  7. You will have 4 to 6 cups of cubed chicken.
  8. In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock.
  9. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent.
  10. Add the flour and cook over low heat, stirring constantly, for 2 minutes.
  11. Add the hot chicken stock to the sauce.
  12. Simmer over low heat for 1 more minute, stirring, until thick.
  13. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream.
  14. Add the cubed chicken, carrots, peas, onions, and parsley.
  15. Mix well.
  16. Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish.
  17. Place the baking dish on a sheet pan lined with parchment or wax paper.
  18. Bake for 15 minutes.
  19. Meanwhile, make the biscuits.
  20. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment.
  21. Add the butter and mix on low speed until the butter is the size of peas.
  22. Add the half-and-half and combine on low speed.
  23. Mix in the parsley.
  24. Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8-inch thick.
  25. Cut out twelve circles with a 2 1/2-inch round cutter.
  26. Remove the stew from the oven and arrange the biscuits on top of the filling.
  27. Brush them with egg wash, and return the dish to the oven.
  28. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly.
  29. Note: To make in advance, refrigerate the chicken stew and biscuits separately: Bake the stew for 25 minutes, then place the biscuits on top, and bake for another 30 minutes, until done.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 980.28 Kcal (4104 kJ)
Calories from fat 577.12 Kcal
% Daily Value*
Total Fat 64.12g 99%
Cholesterol 166.87mg 56%
Sodium 2326.42mg 97%
Potassium 889.38mg 19%
Total Carbs 75.1g 25%
Sugars 4.49g 18%
Dietary Fiber 8.66g 35%
Protein 30.1g 60%
Vitamin C 13.6mg 23%
Vitamin A 0.5mg 17%
Iron 4.7mg 26%
Calcium 328.9mg 33%
Amount Per 100 g
Calories 206.9 Kcal (866 kJ)
Calories from fat 121.81 Kcal
% Daily Value*
Total Fat 13.53g 99%
Cholesterol 35.22mg 56%
Sodium 491.01mg 97%
Potassium 187.71mg 19%
Total Carbs 15.85g 25%
Sugars 0.95g 18%
Dietary Fiber 1.83g 35%
Protein 6.35g 60%
Vitamin C 2.9mg 23%
Vitamin A 0.1mg 17%
Iron 1mg 26%
Calcium 69.4mg 33%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 24.1
    Points
  • 27
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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