Chicken Biscuit Stew

This delicious stew includes cubed chicken, sweet peas, carrots, and onion, then topped with biscuits.


5 servings


1/4 cup butter or margarine
1/3 cup all-purpose flour
dash pepper
1 (10 1/2 ounce) can condensed chicken broth
3/4 cup milk
2 cups cubed cooked chicken
1 cup frozen sweet peas
1 cup fresh baby carrots
1/3 cup chopped onion
1 (12 ounce) can refrigerated biscuits
poppy seed, if desired


Preheat oven to 375°F (191°C). Melt butter in a 10-inch ovenproof skillet. Stir in flour and pepper; cook, stirring constantly, for 1 minute or until smooth and bubbly.

Gradually stir in broth and milk; cook until mixture boils and thickens, stirring constantly. Add chicken, peas, carrots and onion; cook until hot and bubbly, stirring occasionally.

Separate dough into 10 biscuits. Arrange biscuits over hot chicken mixture in skillet; sprinkle with poppy seed.

Bake in preheated oven for 20 to 25 minutes or until biscuits are golden brown.

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