Wednesday, June 15, 2011

Chicken Biscuit Stew

2 cups cooked chicken, cubed
1/3 cup chopped onion
1 cup sliced carrots
1 cup chopped celery
2 cups cubed potatoes
1 tsp chicken bouillon 

Add veggies into large pot of water,  bring to a boil and cook until veggies are tender. Drain liquid, reserving 1 1/3 cups.  Add chicken bouillon to liquid and stir to dissolve.  Set aside. Make white sauce:

White sauce:
1/4 cup margarine
1/3 cup flour
1/2 tsp salt
dash of pepper
Melt 1/4 cup margarine on low heat. Blend in 1/3 cup flour, 1/2 tsp salt, and a dash of pepper.
Then add 1 1/3 cup reserved broth and 3/4 cup milk.  Cook and stir until thick.

Combine chicken, veggies,  and white sauce.   Heat through while baking biscuits separately,  or add to casserole dish and arrange biscuit dough on top.  Bake at 375 for 20-25 minutes, until biscuits are golden brown.

1 1/2 cups flour
1 1/2 tsp sugar
2 tsp baking powder
1/4 tsp salt

Mix together dry ingredients, cut in 5 Tbs shortening. Add 1/2 cup milk.  Stir until just mixed.  Knead lightly on floured board.  Roll out to 1/2 inch, cut into biscuits.