Chicken Stew with Biscuits

Similar to a pot pie, this chicken stew is full of hearty vegetables like potatoes, carrots, and mushrooms, and topped with golden brown biscuits.

• Preparation Time: 25 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 20 mins
• Calories: 509 Calories

Ingredients

• 1 teaspoon baking soda
• 1 tablespoon baking powder
• 2 tablespoons shortening
• 1 teaspoon white sugar
• 1 clove garlic, minced
• 1 cup plain low-fat yogurt
• 1 stalk celery, sliced
• salt and freshly ground black pepper to taste
• 1 cup sliced carrots
• 2 pounds skinless, boneless chicken breast halves
• 1 cup frozen peas, thawed
• 1 tablespoon salted butter
• 2 cups all-purpose flour, or more as needed
• 1 (16 ounce) package white button mushrooms, sliced
• 2 tablespoons fat-free half-and-half
• 0.25 cup all-purpose flour
• 0.5 teaspoon salt
• 0.5 teaspoon dried thyme
• 0.5 teaspoon dried rosemary
• 0.75 cup chopped yellow onion
• 2.5 cups chicken stock, or more as needed
• 2 pounds cooked potatoes, chopped
• 1.5 cups fat-free half-and-half

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Bring 2 1/2 cups chicken stock to a boil over medium-high heat. Add chicken and boil until no longer pink in the center and the juices run clear, about 10 minutes. Remove chicken to a plate to cool. Shred meat with 2 forks. Reserve stock.

Step 3

Melt butter in a pan over medium heat. Add carrots and celery; saute for 4 minutes. Add mushrooms, onion, and garlic; cook for 2 minutes.

Step 4

Pour remaining stock in with mushroom mixture. Add potatoes and bring to a boil. Whisk in flour mixture and bring to a boil. Add half-and-half, peas, thyme, rosemary, salt, pepper, and shredded chicken. Reduce heat to low and simmer while you prepare the biscuits, adding more stock if necessary.

Step 5

Mix 2 cups flour, baking powder, baking soda, sugar, and salt together in a large bowl. Cut in shortening with 2 knives or a pastry blender until the mixture resembles coarse crumbs (this may take a while). Add yogurt and half-and-half and mix just until mixture comes together. Knead a few times, roll out to a 1-inch thickness, and cut with biscuit cutters. Repeat to reuse dough, adding more flour as needed.

Step 6

Transfer stew into a 2-quart casserole dish and put biscuits on top.

Step 7

Bake in the preheated oven until biscuits are cooked and nicely browned on top, 20 to 25 minutes.

Step 8

Meanwhile, mix flour and 2 teaspoons reserved stock in a small bowl. Gradually whisk in more stock until it's thin and lump-free; set aside.