Ingredients
Scale
- 6 individually frozen biscuits
- 6 cups chicken broth, divided
- 1–1/2 pounds boneless skinless chicken breasts, cubed
- 5 medium carrots, coarsely chopped
- 2 celery ribs, chopped
- 1/2 cup chopped onion
- 1/2 cup frozen corn
- 3 teaspoons dried basil
- 1/4 teaspoon pepper
- 1 cup all-purpose flour
- 3/4 teaspoon browning sauce (optional)
Instructions
- Bake your biscuits according to package directions.
- In a Dutch oven, combine 4 cups broth, cubed chicken, chopped carrots, celery, onion, corn, dried basil, and pepper.
- Bring the mixture to a boil. Reduce heat, cover, and simmer for 7-10 minutes until the vegetables are tender.
- In a small bowl, whisk the flour and remaining 2 cups of broth until smooth.
- Stir this flour mixture into the chicken and vegetable pot. Bring it back to a boil, cooking and stirring for 2 minutes until the stew thickens.
- Stir in browning sauce if you are using it.
- Split your baked biscuits and spoon the hot chicken mixture over the top.
Notes
- You can use homemade biscuits instead of frozen.
- Add other vegetables like peas or green beans if you prefer.
- Leftover cooked chicken works well. Add it with the vegetables to heat through.
- The browning sauce enhances color but does not change the flavor significantly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Simmering, Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 biscuit with stew
- Calories: 420
- Sugar: 6g
- Sodium: 980mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 75mg