Best Amish Chicken Biscuit Stew Recipes

OLD-FASHIONED AMISH ONE-POT CHICKEN STEW

Old-Fashioned Amish One-Pot Chicken Stew image

A delicious comfort food meal!

Provided by Kevin Williams

Number Of Ingredients 9

Ingredients

10 cups · chicken broth
4 potatoes peeledand cut into quarters
1 small onion (cutinto 1-inch chunks)
2 celery stalks celery stalks
1 carrot peeledand sliced thin
2 teaspoons salt
½ teaspoon · black pepper
12 ounces bowtiepasta
1 rotisseriechicken (skinned,boned, and shredded (about 3 cups))

Steps:

In a soup pot over medium-high heat, combine broth,potatoes, onion, celery, carrot, salt, and pepper; bring to a boil and cook 10minutes.
Stir in pasta and cook 8 minutes.
Add chicken and cook until chicken is heated through.
Spooninto bowls and serve immediately

AMISH CHICKEN BISCUIT STEW

Amish Chicken Biscuit Stew image

this is a great amish stew i just love their cooking the most of it

Provided by Patsy Fowler

Categories Other Soups

Time 30m

Number Of Ingredients 12

Ingredients

1/4 c margarine or butter
1/3 c flour
1/2 tsp salt
1 dash(es) pepper
3/4 c milk
1 c potatoes, peeled and diced
1 c carrots, diced
1 c peas
1 1/3 c chicken broth
2 c cooked chicken
1/3 c onions
1 tube refrigerated biscuits or make your own

Steps:

1. melt butter and add flour, salt or pepper, over low heat, add milk to form a white sauce, stirring until thick.
2. in a seperate saucepan, boil potatoes, carrots and peas and drain. add to white sauce. add broth, chicken and onions.
3. put into a greased 9x13 inch pan and top with the biscuits. bake at 375 for 20-25 minutes.

CHICKEN STEW OVER BISCUITS

Chicken Stew over Biscuits image

A pleasant sauce coats this chicken and veggie dinner that's slow-cooked to tender perfection, then served over biscuits. "When I first came up with this dish, my 2-year-old couldn't get enough of it," comments Kathy Garrett from Browns Mills, New Jersey.

Provided by Taste of Home

Categories Dinner

Time 8h5m

Yield 5 servings.

Number Of Ingredients 13

Ingredients

2 envelopes chicken gravy mix
2 cups water
3/4 cup white wine
1 tablespoon minced fresh parsley
1 to 2 teaspoons chicken bouillon granules
1 teaspoon minced garlic
1/2 teaspoon pepper
5 medium carrots, cut into 1-inch chunks
1 large onion, cut into eight wedges
1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed
3 tablespoons all-purpose flour
1/3 cup cold water
1 tube (6 ounces) refrigerated buttermilk biscuits

Steps:

In a 5-qt. slow cooker, combine the gravy mix, water, wine, parsley, bouillon, garlic and pepper. Add the carrots, onion and chicken. Cover and cook on low for 6-8 hours. , In a small bowl, combine flour and cold water until smooth; gradually stir into slow cooker. Cover and cook on high for 1 hour or until thickened. , Meanwhile, bake biscuits according to package directions. Place biscuits in soup bowls; top with stew.

Nutrition Facts : Calories 429 calories, Fat 11g fat (2g saturated fat), Cholesterol 88mg cholesterol, Sodium 1288mg sodium, Carbohydrate 42g carbohydrate (6g sugars, Fiber 3g fiber), Protein 34g protein.