• Prep Time:
  • Cooking Time:
  • Serves: 5 Servings

Chicken Biscuit Stew

  • Recipe Submitted by on

Category: Main Dish

 Ingredients List

  • 2 tb Reduced-cal stick margarine
  • 1/2 c All-purpose flour
  • 1/4 ts Salt
  • 1/4 ts Pepper
  • 1/2 c Skim milk
  • 1 cn (10 1/2 oz) low-salt chicken
  • --broth
  • 1 1/2 c Cubed cooked chicken breasts
  • 1/3 c Chopped onion
  • 1 cn (8 1/2 oz)green peas,drained
  • 1 cn (8 1/4 oz)sliced carrots,
  • --drained
  • 1 cn (4.5 oz) refrigerated
  • --buttermilk biscuits


Preheat oven to 375F.

Melt margarine in a 9-inch cast-iron skillet over med-high heat. Stir in
flour, salt, and pepper. Gradually add milk and broth, stirring with a
whisk until blended. Cook 4 minutes or until thick and bubbly, stirring
occasionally. Add chicken, onion, peas, and carrots; cook 1 minute.
Remove from heat.

Carefully split biscuits in half horizontally; place over chicken mixture.
Bake at 375F for 20 minutes or until buscuits are golden brown.

Per serving: 251 cal, 8.4 g fat (30%), 102 g pro, 612 mg sod.

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