Chicken Stew over Biscuits

Ever have that leftover one or two pieces of chicken that you’re less than excited about eating again – but you don’t want to toss it out?  Here’s an idea.  Turn that leftover chicken into a hearty chicken stew and serve it over fresh-made biscuits.  Perfect for a fall or winter night.

Chicken Stew

Heat about 3 tablespoons of butter in an oven-proof skillet (or wrap the plastic/wood handle with aluminum foil so it can be put into the oven).  Add in half a chopped onion or a shallot and cook until translucent (5-7 minutes).  Sprinkle 3 tablespoons of flour into the onion mix and stir around for about a minute.  This will create a ‘roux’ (the consistency will be like paste).  That’s the base for the delicious gravy.  Then, slowly (bit by bit) stir in about 2 cans (almost a quart) of chicken stock.  Stir the stock into the roux – and voila – you’ve got chicken gravy!  Season with salt and pepper.  From there, add in the cut up chicken pieces and anything else you have on hand along the line of veggies.  Maybe a cut up carrot or two (chopped and steamed in the microwave for a minute or two)?  A handful of frozen peas and/or corn?  A handful of mushrooms?  I had some leftover mashed potatoes that I put atop the chicken and gravy before baking.  Once all the goodness is in the mix, pop the pan in the oven at 400F for about 15-20 minutes until it’s bubbly-ready and the flavors have all had a chance to come together.

My recipe for homemade biscuits could not be easier.  I’d make these before putting together the chicken and gravy, because when that’s ready – you’ll want to eat!  Start with 2 cups flour in a bowl.  Add in 7 tablespoons of shortening (crisco or butter), 3 teaspoons baking powder, and 1 teaspoon salt.  Using a fork or a pastry knife, mix together until you get a crumb-like consistency.  Stir in 2/3 cup milk until dough forms.  Turn out onto a flat surface, pat down or roll to about 3/4-inch thickness and cut out biscuits.  If you don’t have a biscuit cutter, use the top of a drinking glass dipped in flour.  Put on a parchment lined baking sheet and bake at 425F for about 15 minutes – until light golden brown. Pour chicken and gravy over biscuits and enjoy! This dish won’t disappoint!

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