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Chicken Biscuit Stew

Chicken Biscuit Stew

Emmy
Print Recipe Pin Recipe
Cook Time 30 minutes
Total Time 30 minutes
Course Dinner
Cuisine American
Servings 4
Calories 446 kcal

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.