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

Chicken Biscuit Stew Recipe

Read Reviews (3)
5 3
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 King Arthur Unbleached 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 King Arthur Unbleached 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.

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

Reviews for Chicken Biscuit Stew(3)

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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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

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