Name: Chicken Stew with Biscuits
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: Chicken stock, or more as needed - 2 ½ cups; Skinless, boneless chicken breast halves - 2 pounds; Salted butter - 1 tablespoon; Sliced carrots - 1 cup; Celery, sliced - 1 stalk; White button mushrooms, sliced - 1 (16 ounce) package; Chopped yellow onion - ¾ cup; Garlic, minced - 1 clove; All-purpose flour - ¼ cup; Cooked potatoes, chopped (Optional) - 2 pounds; Fat-free half-and-half - 1 ½ cups; Frozen peas, thawed - 1 cup; Dried thyme - ½ teaspoon; Dried rosemary - ½ teaspoon; Salt and freshly ground black pepper to taste - ½ teaspoon; All-purpose flour, or more as needed - 2 cups; Baking powder - 1 tablespoon; Baking soda - 1 teaspoon; White sugar - 1 teaspoon; Salt - ½ teaspoon; Shortening - 2 tablespoons; Plain low-fat yogurt - 1 cup; Fat-free half-and-half - 2 tablespoons

Ingredients for - Chicken Stew with Biscuits

1. Chicken stock, or more as needed 2 ½ cups

2. Skinless, boneless chicken breast halves 2 pounds

3. Salted butter 1 tablespoon

4. Sliced carrots 1 cup

5. Celery, sliced 1 stalk

6. White button mushrooms, sliced 1 (16 ounce) package

7. Chopped yellow onion ¾ cup

8. Garlic, minced 1 clove

9. All-purpose flour ¼ cup

10. Cooked potatoes, chopped (Optional) 2 pounds

11. Fat-free half-and-half 1 ½ cups

12. Frozen peas, thawed 1 cup

13. Dried thyme ½ teaspoon

14. Dried rosemary ½ teaspoon

15. Salt and freshly ground black pepper to taste ½ teaspoon

16. All-purpose flour, or more as needed 2 cups

17. Baking powder 1 tablespoon

18. Baking soda 1 teaspoon

19. White sugar 1 teaspoon

20. Salt ½ teaspoon

21. Shortening 2 tablespoons

22. Plain low-fat yogurt 1 cup

23. Fat-free half-and-half 2 tablespoons

How to cook deliciously - Chicken Stew with Biscuits

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.

4 . Stage

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.

5 . Stage

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

6 . Stage

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.

7 . Stage

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

8 . Stage

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