CHICKEN STEW OVER BISCUITS

Chicken Stew over Biscuits image

Provided by Hungarian Gypsy

Categories Stew

Time 28m

Yield 4 serving(s)

Number Of Ingredients 12

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2 tablespoons olive oil
2 carrots, diced
2 celery ribs, diced
1 onion, diced
1/2 cup flour
2 (14 ounce) cans chicken broth
3 cups cooked chicken, diced
1 cup frozen peas
1/2 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon pepper, freshly ground
8 refrigerated biscuits

Steps:

Heat oven to 350 degrees.
Heat the oil in saucepan over medium heat; add carrots, celery and onion. Cook, stirring often until the onion is golden, about 5 minutes.
Sprinkle the flour over the vegetables; cook, stirring, 3 minutes. Add 1 cup of the broth, stirring to prevent lumps. Cook until the sauce begins to thicken and then add the remaining broth. Cook; stirring occasionally, until sauce is completely thickened, about 5 minutes.
Stir in the chicken, peas, thyme, salt and pepper to taste; reduce heat to simmer. Cook, stirring occasionally, until reduced and thickened, about 8 minutes.
Meanwhile, bake the biscuits according to package directions. To serve, split two biscuits per person; spoon stew over biscuits.

Nutrition Facts : Calories 569, Fat 23.5, SaturatedFat 5.3, Cholesterol 79.3, Sodium 1680.8, Carbohydrate 48.7, Fiber 4.1, Sugar 9.7, Protein 38.7