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Categories:
chicken garlic oil vegetable broth chicken bouillon salt pepper bay leaf onion stalks celery carrots fresh broccoli parsley corn flour milk buttermilk
Viewed: 56 - Published at: 4 years agoIngredients
- 1 1/2 lbs chicken, boneless skinless breasts, cut into one-inch cubes
- 2 garlic cloves
- 2 tablespoons oil
- 3 cups vegetable broth (or water)
- 2 teaspoons chicken bouillon
- 1 teaspoon salt
- 1/4 teaspoon pepper, freshly cracked
- 1 bay leaf
- 1/2 onion, chopped
- 4 stalks celery, sliced
- 5 carrots, sliced
- optional chopped fresh broccoli
- optional 3 Tablespoons, fresh snipped parsley
- optional corn (fresh or frozen)
- 1/3 cup flour
- 1/2 cup milk
- 14 ounces Pillsbury Grands refrigerated buttermilk biscuits (8 biscuits)
Method
- Heat oil in Dutch oven (or a nice big pt that you have a lid for) on medium high heat, add cubed chicken and garlic. Stir; cooking until chicken is white.
- Add broth, bouillon, salt, pepper, bay leaf, and fresh vegetables to create a stew. Bring to a boil.
- Reduce heat on stew; simmer on low, covered, 30 minutes, or until chicken and vegetables are tender.
- While stew simmers, open biscuits and set out on a plate (to rise) or make your own biscuits.
- In separate container, mix flour and milk. After 30 minutes of simmering, remove bay leaf from broth, then whisk flour and milk into broth on stove. Stir well.
- Add biscuits to top of stew. Cover and continue cooking on low heat 15 minutes.
- Let stand a few minutes before serving.
- VARIATION: Make homemade or Biquick biscuits instead of canned.
