Chicken Stew and Biscuits
Prep time: about 1 - 1 1/2 hours
3 chicken breasts
5 cups chicken stock
1 ½ tsp onion powder
1 tsp garlic powder
½ tsp salt
¼ tsp celery salt
1 tsp dried parsley
12 Tbsp butter
2 c yellow onion, diced (about 2 onions)
¾ c flour
¼ c milk
2 c diced carrots (about 4-5 carrots)
2 c frozen peas
½ c fresh parsley, minced
2 tsp salt, ½ tsp pepper
Biscuit Ingredients
2 c flour
1 Tbsp baking powder
1 tsp sugar
½ c butter
¾ c milk
½ c fresh parsley, minced
1 egg
1 Tbsp water
Dice chicken into bite-sized pieces. Heat chicken stock
over low heat and add onion powder, garlic powder, ½ tsp salt, celery seed, and
dried parsley. In a large pot, melt butter and sauté onions for 10-15 minutes
until translucent. Add flour and cook over low for 2 minutes. Add hot stock and
simmer for 1 minute. Add 2 tsp salt, ½ tsp pepper. And ¼ c milk. Add chicken,
carrots, peas, and ½ c fresh parsley. Mix well. Pour into large glass pan (at
least 10x 13 but larger is better). Bake at 375 for 15 minutes. While baking,
stir together flour, baking powder, salt and sugar. In mixer with paddle
attachment, add butter to flour mix and stir on low until butter is almost pea
size. Add milk and parsley until just mixed. Roll our 3/8” thick. Cut into 2 ½”
rounds. Put biscuits on top and brush with egg and water. Bake for 25 minutes
at 375. If biscuits are not brown, turn oven to high broil and leave in oven
for 1-2 minutes until biscuits are lightly browned.
