Name: Chicken Stew with Biscuits
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Ingredients: 2.5 cups chicken stock, or more as needed; 2 pounds skinless, boneless chicken breast halves; 1 tablespoon salted butter; 1 cup sliced carrots; 1 stalk celery, sliced; 1 (16 ounce) package white button mushrooms, sliced; 0.75 cup chopped yellow onion; 1 clove garlic, minced; 0.25 cup all-purpose flour; 2 pounds cooked potatoes, chopped; 1.5 cups fat-free half-and-half; 1 cup frozen peas, thawed; 0.5 teaspoon dried thyme; 0.5 teaspoon dried rosemary; salt and freshly ground black pepper to taste; 2 cups all-purpose flour, or more as needed; 1 tablespoon baking powder; 1 teaspoon baking soda; 1 teaspoon white sugar; 0.5 teaspoon salt; 2 tablespoons shortening; 1 cup plain low-fat yogurt; 2 tablespoons fat-free half-and-half

Prep Time:

25 mins

Cook Time:

55 mins

Total Time:

1 hr 20 mins

Servings:

8

Yield:

8 servings

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Ingredients

Stew:

2 ½ cups chicken stock, or more as needed
2 pounds skinless, boneless chicken breast halves
1 tablespoon salted butter
1 cup sliced carrots
1 stalk celery, sliced
1 (16 ounce) package white button mushrooms, sliced
¾ cup chopped yellow onion
1 clove garlic, minced
¼ cup all-purpose flour
2 pounds cooked potatoes, chopped (Optional)
1 ½ cups fat-free half-and-half
1 cup frozen peas, thawed
½ teaspoon dried thyme
½ teaspoon dried rosemary
salt and freshly ground black pepper to taste

Biscuits:

2 cups all-purpose flour, or more as needed
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon white sugar
½ teaspoon salt
2 tablespoons shortening
1 cup plain low-fat yogurt
2 tablespoons fat-free half-and-half

Directions

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.
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.
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.
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.
Preheat the oven to 400 degrees F (200 degrees C).
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.
Transfer stew into a 2-quart casserole dish and put biscuits on top.
Bake in the preheated oven until biscuits are cooked and nicely browned on top, 20 to 25 minutes.

Cook's Note:

You can use turkey instead of chicken and olive oil instead of butter.

Nutrition Facts (per serving)

509	Calories
14g	Fat
63g	Carbs
34g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 509
% Daily Value *
Total Fat 14g	18%
Saturated Fat 6g	31%
Cholesterol 81mg	27%
Sodium 868mg	38%
Total Carbohydrate 63g	23%
Dietary Fiber 5g	19%
Total Sugars 8g
Protein 34g	68%
Vitamin C 16mg	18%
Calcium 255mg	20%
Iron 4mg	21%
Potassium 989mg	21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.