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Chicken Stew Recipe

Looking for an easy chicken stew recipe? Learn how to make chicken stew using healthy ingredients.


Submitted by bethany873

Makes 12 servings



super tasty with bisquick biscuits on top

Recipe Ingredients for chicken stew

2 1/2 cups chicken stock
6 tbsp butter
1 cup onion, chopped
1/2 cup carrot, chopped
1/2 cup flour
1/8 cup evaporated milk
1/2 cup zucchini, chopped
1/2 cup cauliflower, chopped
1/2 cup lima beans
1 cup pearl onions
1/4 cup parsley, chopped
24 ounce chicken breasts
1 tsp kosher salt
3 tbsp olive oil
2 1/2 cups bisquick
2/3 cup reduced fat milk

Recipe Directions for chicken stew

  1. Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.

  2. In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream. Add the cubed chicken, carrots, peas, onions, and parsley. Mix well. Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper. Bake for 15 minutes.

  3. Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half-and-half and combine on low speed. Mix in the parsley. Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8-inch thick. Cut out twelve circles with a 2 1/2-inch round cutter.

  4. Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly.

  5. Note: To make in advance, refrigerate the chicken stew and biscuits separately. Bake the stew for 25 minutes, then place the biscuits on top, and bake for another 30 minutes, until done.

Categories

Main Dish

Nutrition Facts
Serving Size 204.0g
Amount Per Serving
Calories
340
Calories from Fat
159
% Daily Value*
Total Fat
17.7g
27%
Saturated Fat
6.5g
32%
Trans Fat
0.0g
Cholesterol
68mg
23%
Sodium
761mg
32%
Potassium
320mg
9%
Total Carbohydrates
24.0g
8%
Dietary Fiber
1.6g
6%
Sugars
5.1g
Protein
20.5g
Vitamin A 23% Vitamin C 13%
Calcium 9% Iron 11%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
   
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