This chicken biscuit stew is a good recipe to use rotisserie chicken. It’s so simple to make, one pot, easy cleanup, and tastes like homemade potpie.
Chicken Biscuit Stew
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 10.5 ounce can chicken broth
- 1/2 cup evaporated milk
- 1 1/2 cups cubed cooked chicken breast
- 12 ounce package frozen vegetables
- 1/2 cup chopped onion
- salt and freshly ground black pepper to taste
- 6 ounce can refrigerated buttermilk biscuits
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Melt butter in an ovenproof skillet over medium heat. Sprinkle in flour and whisk continuously to make a roux, 1 to 2 minutes. Gradually add broth and milk whisking until thick, smooth, and bubbly, 4 to 5 minutes.
- Stir in chicken, frozen vegetables, and onion. Cook for 1 to 2 minutes, then season with salt and pepper. Place biscuits on top of the chicken mixture, lightly pressing each down.
- Bake in the preheated oven until biscuits are golden brown, 20 to 25 minutes. Check at about 15 minutes, and if biscuits are browning too quickly, cover with a piece of foil. Serve immediately.
