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Chicken Stew over Biscuits Recipe

A pleasant sauce coats this chicken and veggie dinner that's slow-cooked to tender perfection, then served over biscuits. "When I first came up with this dish, my 2-year-old couldn't get enough of it," comments Kathy Garrett from Browns Mills, New Jersey.

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Chicken Stew over Biscuits Recipe

Prep: 5 min. Cook: 8 hours

Yield: 5 Servings

5 480 485

Ingredients

2 envelopes chicken gravy mix
2 cups water
3/4 cup white wine
1 tablespoon minced fresh parsley
1 to 2 teaspoons chicken bouillon granules
1 teaspoon minced garlic
1/2 teaspoon pepper
5 medium carrots, cut into 1-inch chunks
1 large onion, cut into eight wedges
1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed
3 tablespoons all-purpose flour
1/3 cup cold water
1 tube (7-1/2 ounces) refrigerated buttermilk biscuits

Directions

In a 5-qt. slow cooker, combine the gravy mix, water, wine, parsley, bouillon, garlic and pepper. Add the carrots, onion and chicken. Cover and cook on low for 6-8 hours.
In a small bowl, combine flour and cold water until smooth; gradually stir into slow cooker. Cover and cook on high for 1 hour or until thickened.
Meanwhile, bake biscuits according to package directions. Place biscuits in soup bowls; top with stew. Yield: 5 servings.

Nutritional Facts 1 serving (1-1/2 cups) equals 429 calories, 11 g fat (2 g saturated fat), 88 mg cholesterol, 1,288 mg sodium, 42 g carbohydrate, 3 g fiber, 34 g protein.

Originally published as Chicken Stew over Biscuits in Quick Cooking March/April 2001, p21

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Chicken Stew over Biscuits

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Reviewed on Oct. 06, 2011 by Madre01

I have made this recipe many times. I always add extra carrots, onions, and spices. I am not a fan of canned biscuits, so I buy a dozen Bojangle biscuits. My family loves it.

Reviewed on Jan. 06, 2011 by Ashaline

This is one of my families favorite recipes. It is so delicious and super super easy!

Reviewed on Sep. 18, 2010 by kelseyyoder

Love this recipe! I used chicken broth instead of the white wine - tasted much better!

Reviewed on Mar. 03, 2010 by beekers

I guess I thought it would come out like chicken pot pie filling. Wasn't crazy about the flavor the wine added. I won't be making this again.

Reviewed on Feb. 06, 2010 by ArianeDawn

Do you leave the chicken in bigger pieces, like the breast and thigh? Also, what could you substitute for the white wine? Sounds really good and easy!

Reviewed on Sep. 29, 2008 by Joscy

I have made this stew and it's very delicious. The only thing different was I made "Mile High Biscuits" (from scratch). Yummy!!

**Sincerely**