Ingredients
-
1 1/2
-
1/2
-
1/4
-
1/2
-
1/2
-
1
-
1
-
2
-
1/2
-
1/2
-
1/2
-
1 - 2
-
4
-
1/2
-
1/4
Directions
Chicken Biscuit Casserole, Rich and hearty chicken stew, full of veggies and a flavorful gravy, topped with easy canned biscuits, or make your own biscuits , Rich and hearty chicken stew, full of veggies and a flavorful gravy, topped with easy canned biscuits, or make your own biscuits
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Steps
|
1
Done
|
Cut Chicken, Light or Dark Meat, Into 2" Chunks. Sprinkle With Salt, Pepper, Poultry Seasoning, Paprika, Tomato Powder, If Using, and Basil. Massage Seasonings Into Meat and Set Aside While Prepping Vegetables. |
|
2
Done
|
Heat Oil in a 4 Quart Saucier Pan Over Medium Heat. Add Chicken and Sautee For a Minute. Add Onions, Celery, Carrots, Potatoes, and Garlic, and Cook Till Chicken in Done and Veggies Are Just Tender. |
|
3
Done
|
Remove Chicken and Veggies to a Bowl, and Return Pan to Heat. Add Butter and When Melted, Whisk in Flour. Cook For a Minute or Two, Whisking Constantly. Stir in the Broth and Wine, Bring to a Simmer, and Cook Until Think, Whisking Constantly. Stir in Cream. Return Chicken and Veggies to Pan and the Add the Peas. Combine Well. |
|
4
Done
|
Reduce Heat to Low, but Keep the Stew Bubbling. Top the Stew With the Refrigerated Biscuits and Cover With a Close-Fitting Lid. Simmer For 8 to 10 Minutes, Covered, Till Biscuits Spring Back When Touched. |
|
5
Done
|
Brown Biscuit Tops by Placing Under Broiler For a Few Minutes, Watching Closely! Brush Tops With Soft Butter and Serve. |
