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Chicken Biscuit Stew

"A hint of curry gives this stew its special flavor," writes Elmeda Johnson of Williston, North Dakota. "Topped with tasty moist biscuits, it's a favorite with my family."
  • Total Time
    Prep: 30 min. Bake: 25 min.
  • Makes
    4 servings

Ingredients

  • 1 cup julienned carrots
  • 1 cup thinly sliced onion
  • 2 garlic cloves, minced
  • 2 teaspoons olive oil
  • 1 pound boneless skinless chicken breast, cut into 1-inch cubes
  • 1 tablespoon all-purpose flour
  • 1/4 cup water
  • 3 tablespoons white wine or chicken broth
  • 1 cup (8 ounces) fat-free plain yogurt
  • 1 cup fresh or frozen peas
  • 1/4 teaspoon each curry powder, salt, pepper, ground cumin and ginger
  • BISCUITS:
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4-1/2 teaspoons cold butter
  • 1/2 cup fat-free plain yogurt
  • 1-1/2 teaspoons dried parsley flakes

Directions

  • In a large nonstick skillet, saute the carrots, onion and garlic in oil until tender. Add chicken; cook and stir for 5 minutes. Combine the flour, water and wine or broth until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in yogurt, peas and seasonings. Transfer to a shallow 1-1/2-qt. baking dish coated with cooking spray; keep warm.
  • For biscuits, combine flour, baking powder, baking soda and salt in a bowl. Cut in butter until crumbly. Stir in yogurt and parsley. Drop eight mounds over warm chicken mixture.
  • Bake, uncovered, at 350° for 25-35 minutes or until biscuits are golden brown and stew bubbles around the edges.
Nutrition Facts
1 cup: 413 calories, 9g fat (1g saturated fat), 68mg cholesterol, 895mg sodium, 47g carbohydrate (0 sugars, 5g fiber), 37g protein.

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