Best Amish Chicken Biscuit Stew Recipes

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OLD-FASHIONED AMISH ONE-POT CHICKEN STEW



Old-Fashioned Amish One-Pot Chicken Stew image

A delicious comfort food meal!

Provided by Kevin Williams

Categories     Main Course

Number Of Ingredients 9

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

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.

WEEKNIGHT CHICKEN AND BISCUIT STEW



Weeknight Chicken and Biscuit Stew image

Provided by Dan Langan

Categories     main-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 24

1 tablespoon olive oil
1 1/2 cups chopped baby carrots
1 cup chopped celery (from about 2 large stalks)
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1 medium onion, chopped
1 chicken bouillon cube
3 tablespoons all-purpose flour
2 1/2 cups low-sodium chicken broth
1/4 cup Greek yogurt
Pinch granulated sugar
1/4 teaspoon cider vinegar or white wine vinegar
1 1/4 cups frozen peas, thawed
2 1/2 cups rotisserie chicken meat, cut into chunks
1/4 cup chopped fresh parsley
1 chicken bouillon cube
6 tablespoons unsalted butter, cold
1 cup all-purpose flour, plus additional for dusting
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon kosher salt
1 teaspoon sugar
1/3 cup Greek yogurt
2 to 3 tablespoons cold water

Steps:

  • For the stew: Heat a 10-inch cast-iron skillet over medium heat until hot, then add the olive oil, carrots, celery, and some salt and pepper and stir. Cook until the carrots begin to soften, 5 to 6 minutes. Remove the carrots and celery to a small bowl and set aside.
  • Add the butter and onions to the skillet with another pinch of salt. Sweat the onions until softened slightly, 2 to 3 minutes. Add the chicken bouillon and crush it, stirring to combine with a wooden spoon. Sprinkle the flour over the onions and stir well, then allow to cook for 1 minute. Whisk in the chicken broth in thirds, whisking after each addition until smooth. Whisk in the yogurt, sugar and vinegar. Season with salt and pepper to taste. Stir in the peas, cooked vegetables and chicken. Allow to simmer on low heat while you prepare the biscuits.
  • For the biscuits: Preheat the oven to 400 degrees F.
  • Crush the chicken bouillon in a small heatproof bowl and add 2 tablespoons butter. Heat in the microwave at 10-second intervals until melted. Set aside.
  • Whisk together the flour, baking powder, baking soda, salt and sugar in a medium bowl. Use a box grater to grate the remaining 4 tablespoons butter into the flour, then use a fork to toss the butter into the flour. Stir in the Greek yogurt to form a smooth dough. Add 2 to 3 tablespoons water if needed to make the dough come together. Knead and turn the dough a few times in the bowl to incorporate any dry bits of flour.
  • Lightly flour a work surface and turn the dough out of the bowl. Give it another few kneads and then shape and flatten the dough into an 8-inch circle. Cut the dough into 6 wedges.
  • Stir about 2 tablespoons parsley into the simmering chicken. Arrange the 6 biscuits in a loose circle atop the chicken mixture, leaving some space in between. Brush the biscuits with the melted chicken bouillon butter.
  • Bake until the biscuits are puffed and golden brown, 25 to 30 minutes.
  • Allow to cool for 5 minutes. Sprinkle with the remaining parsley before serving.

CHICKEN STEW WITH BISCUITS



Chicken Stew with Biscuits image

Provided by Ina Garten

Categories     main-dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 21

3 whole (6 split) chicken breasts, bone in, skin on
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
5 cups chicken stock, preferably homemade
2 chicken bouillon cubes
12 tablespoons (1 1/2 sticks) unsalted butter
2 cups chopped yellow onions (2 onions)
3/4 cup flour
1/4 cup heavy cream
2 cups medium-diced carrots (4 carrots), blanched for 2 minutes
1 10-ounce package frozen peas (2 cups)
1 1/2 cups frozen small whole onions
1/2 cup minced fresh parsley
2 cups flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon sugar
1/4 pound (1 stick) cold unsalted butter, diced
3/4 cup half-and-half
1/2 cup chopped fresh parsley
1 egg mixed with 1 tablespoon water, for egg wash

Steps:

  • Preheat the oven to 375 degrees F.
  • Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
  • In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream. Add the cubed chicken, carrots, peas, onions, and parsley. Mix well. Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper. Bake for 15 minutes.
  • Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half-and-half and combine on low speed. Mix in the parsley. Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8-inch thick. Cut out twelve circles with a 2 1/2-inch round cutter.
  • Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly.

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

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.

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