Chicken stew and biscuits: Dig right in



Rotisserie chicken is my family's default dinner, largely because it automatically provides good stuff for leftovers the next couple of days.

When I have time, I make chicken potpie. When I don't, I make chicken stew and serve it over freshly baked biscuits. The secret is to make the stew quite thick, much thicker than gravy, and to pack a lot of vegetables into it.

A bag of individually frozen biscuits in the freezer lets you grab the right number for dinner with no waste.

You can slide lots of different vegetables into this: zucchini, cauliflower, broccoli, bell pepper, mushrooms, sweet potatoes (cut into 1/2 -inch dice so they will cook quickly), butternut squash.

Robin Mather Jenkins writes for the Chicago Tribune, which provided the recipe and analysis.


Serves 4 -- Total time: 33 minutes

2 tablespoons olive oil

2 each, diced: carrots, celery ribs

1 medium onion, diced

1/2 cup flour

2 cans (14 1/2 ounces each) reduced-sodium chicken broth

3 cups diced cooked chicken

1 cup frozen peas

1/2 teaspoon each: crumbled fresh thyme, coarse salt

freshly ground pepper

8 biscuits, baked

Heat oven to 350 degrees. Heat the oil in a medium saucepan over medium heat; add the carrots, celery and onion. Cook, stirring, until the onion is golden, about 5 minutes.

Sprinkle the flour over the vegetables; cook, stirring, 3 minutes. Add about 1 cup of the broth, stirring to prevent lumps. Cook until the sauce begins to thicken; add the remaining broth all at once. Cook, stirring occasionally, until sauce is completely thickened, about 5 minutes.

Stir in the chicken, peas, thyme, salt and pepper to taste; reduce heat to simmer. Cook, stirring occasionally, until reduced and thickened, about 8 minutes.

Meanwhile, bake the biscuits according to package directions. To serve, split two biscuits per person; spoon stew over biscuits.

Per serving: 749 calories, 28 grams fat, 5 grams saturated fat, 90 milligrams cholesterol, 77 grams carbohydrate, 47 grams protein, 2,025 milligrams sodium, 6 grams fiber

Menu suggestion

Chicken stew with biscuits

Tossed salad

Fruit-and-yogurt parfaits

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