Say what you will about Facebook: it has been a wonderful way to stay in touch with my cousins, who live in various parts of my home state of New Jersey as well as New York, Massachusetts and Georgia. We grew up sharing family meals around our grandmother’s table. Now we share our love of cooking with each other, passing around recipes on social media. My cousin Sharon, who lives near Buffalo, New York, sent me this recipe. Basically, it’s a pot pie with a biscuit top.
Chicken and Biscuit Stew
Makes 6 servings
2 TBL butter
1/2 cup flour
1/2 cup milk
1 1/4 cup chicken broth
1/4 tsp EACH salt and pepper
1/2 tsp thyme
1/3 cup finely chopped onion
2 cups frozen mixed vegetables
1 1/2 cup cubed cooked chicken or turkey
1 can (8) refrigerator biscuits (or half a can of “Grands” — 4 biscuits)
Preheat oven to 350. Use a Pyrex dish that can be used on the stovetop and in the oven (see note). On the stovetop, melt the butter in the baking dish. Add flour and stir until blended. Slowly add in the milk and broth and cook a few minutes until the gravy is creamy. Add the seasonings, onion, vegetables, and chicken. Cut up the biscuits into fourths and scatter on top of the mixture in the baking dish. Bake about 20 minutes or until biscuits are golden brown on top.
NOTE: If you wish to use a smaller pan to make the gravy for this dish, then mix everything in the casserole to bake it, that works just as well (but now you have an extra pan to clean.)
VARIATION: Turn this dish upside-down! Make the gravy with meat and vegetables in a saucepan or skillet and simmer about 15 minutes until gravy is thickened. Meanwhile, bake the biscuits. Cut biscuits in half, then spoon the stew over the top of the biscuits.
Nutrition information does not include biscuits, which vary by manufacturer and type.
Copyright 2018 Barb Szyszkiewicz
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