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.
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 ounce can chicken broth , 10.5
- 0.5 cups evaporated milk
- 1.5 cups chicken breast
- 1 package frozen vegetables , 12 ounce
- 0.5 cups onion
- salt and freshly ground black pepper to taste
- 1 can buttermilk biscuits , 6 ounce
Instructions
-
1
Preheat the oven to 375 degrees F (190 degrees C).
-
2
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.
-
3
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.
-
4
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.
Nutrition Facts
Per serving
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