This is a lot like chicken pot pie—only easier and faster. If your nonstick pan
has a plastic handle, wrap it in a double layer of foil to make it ovenproof.
HANDS-ON TIME
35 minutes
TOTAL TIME
1 hour
MAKES
6 servings
INGREDIENTS
Here are the ingredients for Chicken Stew and Biscuit Topping, arranged in bullets:
CHICKEN STEW:
- 1 tbsp vegetable oil
- 1 tbsp unsalted butter
- 1 onion, chopped
- 225 g button mushrooms, quartered
- 450 g boneless skinless chicken thighs, cut in bite-size pieces
- 1 clove garlic, minced
- ¼ tsp salt
- ¼ tsp pepper
- 2 tbsp all-purpose flour
- 1 cup sodium-reduced chicken broth
- 2 ribs celery, chopped
- 2 carrots, thinly sliced
- 1 bay leaf
- 1 sprig fresh thyme
- 1 cup frozen peas
BISCUIT TOPPING:
- 1 cup all-purpose flour + 2 tbsp
- 1 tsp baking powder
- ¼ tsp salt
- 3 tbsp cold unsalted butter, cubed
- ½ cup buttermilk (approx)
PREPARATION
CHICKEN STEW:
- Heat 1 tbsp vegetable oil and 1 tbsp unsalted butter in an ovenproof 10-inch nonstick skillet over medium-high heat.
- Cook 1 chopped onion and 225 g quartered button mushrooms, stirring often, until mushrooms are lightly browned, 5 to 6 minutes.
- Add 450 g boneless skinless chicken thighs cut into bite-size pieces, 1 minced garlic clove, ¼ tsp salt and ¼ tsp pepper; cook, stirring, until chicken is browned, 2 to 3 minutes.
- Stir in 2 tbsp all-purpose flour and cook for 1 minute.
- Add 1 cup sodium-reduced chicken broth and bring to boil, stirring.
- Stir in 2 chopped celery ribs, 2 thinly sliced carrots, 1 bay leaf and 1 sprig fresh thyme.
- Reduce heat, cover and simmer until thickened and vegetables are tender-crisp, 3 to 5 minutes.
- Stir in 1 cup frozen peas.
- Discard bay leaf and thyme.
- Remove from heat and set aside.
BISCUIT TOPPING:
- In a bowl, whisk together 1 cup all-purpose flour + 2 tbsp, 1 tsp baking powder and ¼ tsp salt.
- Using pastry blender or 2 knives, cut in 3 tbsp cold unsalted butter, cubed until crumbly.
- Drizzle in ½ cup buttermilk (approx), stirring just until soft sticky dough forms.
- Turn out onto floured surface; knead 6 times or just until smooth.
- Roll out into 6-inch (15 cm) square; brush with 2 tsp more buttermilk.
- Cut into 6 biscuits.
- Arrange over stew in skillet.
TO FINISH:
- Bake in 375°F (190°C) oven until biscuits are golden and stew is bubbly, 30 to 35 minutes.
- Let stand for 5 minutes before serving.
NUTRITIONAL INFORMATION, PER SERVING: about 337 cal, 21 g pro, 15 g total fat (6 g
sat. fat), 30 g carb, 3 g fibre, 85 mg chol, 466 mg sodium, 481 mg potassium. % RDI:
8% calcium, 21% iron, 56% vit A, 12% vit C, 39% folate.
TIP FROM THE TEST KITCHEN
If you’re out of buttermilk, you can still make
these biscuits. Pour 1 tbsp lemon juice or vinegar
into a glass measuring cup then fill to the 1-cup
mark with milk. Let stand for five minutes to thicken.
Voilà—easy homemade buttermilk substitute.
