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Chicken Stew with Cheddar Chive Biscuits
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Chicken Stew with Cheddar Chive Biscuits

Course Main Course, Poultry
Cuisine American
Keyword chicken-stew-cheddar-biscuits, chicken-stew-recipes
Prep Time 15 minutes
Cook Time 45 minutes
Stand time 5 minutes
Total Time 1 hour 5 minutes
Servings 9 servings
Calories 368kcal
Author Melissa Sperka

Ingredients

  • 1 medium onion diced
  • 2 medium carrots peeled and sliced
  • ½ cup diced red pepper
  • 1 rib celery sliced
  • 1 Tbsp olive oil
  • ½ tsp each salt and black pepper
  • 2 cups low sodium chicken broth
  • 1 10 ¾ oz can cream of chicken with herbs soup
  • 1 10 ¾ oz can cream of celery soup
  • 3 cups chopped rotisserie chicken
  • ½ cup frozen petite peas
  • ½ cup sweet corn
  • 4 Tbsp unsalted butter melted
  • Seasonings:
  • 2 Tbsp chopped fresh Italian parsley
  • 1 tsp poultry seasoning
  • ½ tsp tarragon
  • ¼ tsp garlic powder
  • Biscuits:
  • 2 cups self rising flour
  • 1 tsp garlic salt
  • ½ tsp dry mustard
  • 2 Tbsp chopped fresh chives
  • 1 cup buttermilk
  • 3 Tbsp melted butter
  • 1 cup shredded sharp cheddar cheese
  • paprika for dusting the tops

Instructions

  • To prepare, preheat the oven to 350°F. Spray a 13 x 9 inch baking dish with cooking spray and set aside.
  • In a medium size skillet saute onion, carrot, red pepper and celery in olive oil for 2-3 minutes until golden and tender. Season with salt and black pepper.
  • In a large mixing bowl, whisk together soups, broth and seasonings until combined. To the bowl add cooked vegetables, chicken, frozen peas and corn. Stir well.
  • Pour into baking dish. (The broth is suppose to be a bit thin. The cheddar biscuits will serve as a thickening while the dish is baking.)
  • Biscuits: In a medium size mixing bowl use a whisk to combine flour, garlic salt, mustard and chives. Add wet to dry along with cheddar cheese. Mix with a spatula until fully moistened.
  • Using a stand 4 ounce ice cream scoop, arrange the biscuits evenly on top of the casserole. Dust lightly with paprika.
  • Bake for 30 minutes then increase the oven temperature to 375°F.
  • Bake for an additional 15-20 minutes or until the biscuit tops are golden and the broth is bubbly.
  • Allow the stew to sit for a few minutes after removing it from the oven, to allow the sauce to thicken further.

Nutrition

Serving: 1serving | Calories: 368kcal | Carbohydrates: 29g | Protein: 23g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 730mg | Potassium: 405mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3244IU | Vitamin C: 18mg | Calcium: 155mg | Iron: 1mg