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RECIPE: Chicken Stew with Biscuit Topping

As the demand for breakfast continues to stretch across dayparts, the need to have those key ingredients always at your fingertips increases, to keep hungry customers satisfied and coming back for more.  

But, don’t overlook the versatility of these delicious, golden brown biscuits.  Chicken stew with a biscuit topping?  Yes, please!

1/4 cup margarine or butter 
1/3 cup all-purpose flour
Dash pepper
10 1/2 ounces of can condensed chicken broth 
3/4 cup milk 
2 cups cubed cooked chicken 
1 cup frozen sweet peas
1 cup fresh baby carrots
1/3 cup chopped onion
12 ounces of Pillsbury™ Grands!™ Jr. Golden Layers® refrigerated biscuits 
Poppy seeds, if desired

1 Heat oven to 375°F. Melt margarine in 10-inch ovenproof skillet. Stir in flour and pepper; cook, stirring constantly, for 1 minute or until smooth and bubbly.
2 Gradually stir in broth and milk; cook until mixture boils and thickens, stirring constantly. Add chicken, peas, carrots and onion; cook until hot and bubbly, stirring occasionally.
3 Separate dough into 10 biscuits. Arrange biscuits over hot chicken mixture in skillet; sprinkle with poppy seed.
4 Bake at 375°F. for 20 to 25 minutes or until biscuits are golden brown.