Chicken Stew over Biscuits |
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Prep Time: 5 Minutes Cook Time: 18 Minutes |
Ready In: 23 Minutes Servings: 4 |
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A very quick, easy fix for dinner using a rotissiere chicken from the market. You can add kind of vegetable you like. Fresh, frozen or straight from your garden. Ingredients:
2 tablespoons olive oil |
2 carrots, diced |
2 celery ribs, diced |
1 onion, diced |
1/2 cup flour |
2 (14 ounce) cans chicken broth |
3 cups cooked chicken, diced |
1 cup frozen peas |
1/2 teaspoon thyme |
1/2 teaspoon salt |
1/4 teaspoon pepper, freshly ground |
8 refrigerated biscuits |
Directions:
1. Heat oven to 350 degrees.
2. Heat the oil in saucepan over medium heat; add carrots, celery and onion. Cook, stirring often until the onion is golden, about 5 minutes.
3. Sprinkle the flour over the vegetables; cook, stirring, 3 minutes. Add 1 cup of the broth, stirring to prevent lumps. Cook until the sauce begins to thicken and then add the remaining broth. Cook; stirring occasionally, until sauce is completely thickened, about 5 minutes.
4. Stir in the chicken, peas, thyme, salt and pepper to taste; reduce heat to simmer. Cook, stirring occasionally, until reduced and thickened, about 8 minutes.
5. Meanwhile, bake the biscuits according to package directions. To serve, split two biscuits per person; spoon stew over biscuits.
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