Creamy Chicken Stew With Pepper-Thyme Biscuits |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Comfort food with a twist. Try the biscuits as a dumpling on top of any chicken stew! Ingredients:
2 tablespoons vegetable oil |
1 1/2 lbs boneless chicken, cut into cubes |
1/2 teaspoon salt |
1 carrot, peeled and sliced |
1 stalk celery, thinly sliced |
1 red bell pepper, diced |
1 onion, chopped |
2 tablespoons flour |
2 cups milk |
1 (8 ounce) can whole kernel corn |
1/2 cup frozen peas |
1 1/2 cups buttermilk baking mix |
1/2 teaspoon dried thyme |
1/2 teaspoon black pepper |
1/2 cup milk |
Directions:
1. Heat olive oil until very hot. Add chicken and 1/4 tsp salt and cook until chicken is done. Remove chicken to bowl.
2. Add carrot, celery, bell pepper, onion and 1/4 tsp salt to skillet. Cook, stirring frequently until vegetables are tender.
3. Whisk together milk and flour.
4. Return chicken to pot. Add corn, peas, and milk mixture. Cook over high heat until mixture boils and thickens.
5. Biscuits:.
6. Preheat oven to 450.
7. Mix all ingredients. Spray cookie sheet with baking spray. Spread 1/4 of the dough into 4 mounds about 3 inches apart, smoothing into about 3 inch rounds. Bake 8-10 minutes, or until done.
8. To serve, cut biscuits in half. Place bottom half in bowl, spoon warm stew over and top with other half of biscuit.
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