Show Subscription Form




Chicken Biscuit Stew Recipe
Chicken Biscuit Stew Recipe photo by Taste of Home

Chicken Biscuit Stew Recipe

Publisher Photo
"A hint of curry gives this stew its special flavor," writes Elmeda Johnson of Williston, North Dakota. "Topped with tasty moist biscuits, it's a favorite with my family."
TOTAL TIME: Prep: 30 min. Bake: 25 min.
MAKES:4 servings
TOTAL TIME: Prep: 30 min. Bake: 25 min.
MAKES: 4 servings

Ingredients

  • 1 cup julienned carrots
  • 1 cup thinly sliced onion
  • 2 garlic cloves, minced
  • 2 teaspoons olive oil
  • 1 pound boneless skinless chicken breast, cut into 1-inch cubes
  • 1 tablespoon all-purpose flour
  • 1/4 cup water
  • 3 tablespoons white wine or chicken broth
  • 1 cup (8 ounces) fat-free plain yogurt
  • 1 cup fresh or frozen peas
  • 1/4 teaspoon each curry powder, salt, pepper, ground cumin and ginger
  • BISCUITS:
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4-1/2 teaspoons cold butter
  • 1/2 cup fat-free plain yogurt
  • 1-1/2 teaspoons dried parsley flakes

Nutritional Facts

One serving (1 cup stew with 2 biscuits) equals 413 calories, 9 g fat (1 g saturated fat), 68 mg cholesterol, 895 mg sodium, 47 g carbohydrate, 5 g fiber, 37 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable, 1/2 fat-free milk.

Directions

  1. In a large nonstick skillet, saute the carrots, onion and garlic in oil until tender. Add chicken; cook and stir for 5 minutes. Combine the flour, water and wine or broth until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in yogurt, peas and seasonings. Transfer to a shallow 1-1/2-qt. baking dish coated with cooking spray; keep warm.
  2. For biscuits, combine flour, baking powder, baking soda and salt in a bowl. Cut in butter until crumbly. Stir in yogurt and parsley. Drop eight mounds over warm chicken mixture.
  3. Bake, uncovered, at 350° for 25-35 minutes or until biscuits are golden brown and stew bubbles around the edges. Yield: 4 servings.
Originally published as Chicken Biscuit Stew in Light & Tasty April/May 2002, p12

Nutritional Facts

One serving (1 cup stew with 2 biscuits) equals 413 calories, 9 g fat (1 g saturated fat), 68 mg cholesterol, 895 mg sodium, 47 g carbohydrate, 5 g fiber, 37 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable, 1/2 fat-free milk.

Full-Bodied White Wine

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

Reviews for Chicken Biscuit Stew

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Apr. 1, 2013

"Loved this recipe! Been trying to eat less cholesterol and this one has 68gs. Serving size was plenty, though I did use pilsbury pre-made bisuits. I also used all chicken broth instead of the 1/4 cup water. The slight curry taste makes this amazing. Will be doing this again, and recomending this to family."

MY REVIEW
Reviewed Mar. 12, 2013

"I use a ToH recipe that is very similar to this one that is done in the crock pot. I have not made this one yet. Was just curious if anyone has used refrigerated or frozen biscuits or made them with bisquick as a "quick fix" rather than making the biscuits from scratch???"

MY REVIEW
Reviewed Sep. 30, 2009

"We love this recipe. I use all different veggies and everyone raves about the flavor"

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT