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Chicken and biscuits being served from baking dish to a bowl

Chicken Stew Filling

Sheila
Savory chicken and vegetable filling that is perfect for chicken and biscuits or to use for chicken pot pies.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course Main Dish
Cuisine American
Servings 6 servings
Calories 995 kcal

Ingredients
  

  • 3 tbsp olive oil
  • 1 whole onion any variety
  • 4 stalks celery
  • 2 whole carrots cleaned and cut into large chunks
  • 4 pound whole chicken or bone in breasts
  • 8 cups water
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tbsp butter
  • 1 cup onion diced
  • 4 stalks celery chopped (include the leafy middle, it gives added flavor)
  • 2 whole garlic cloves minced
  • 1/2 teaspoon season salt
  • 1/4 cup flour
  • 1 tbsp chicken stock better than bouillon or 2 bouillon cubes
  • 6 cups chicken stock
  • 2 cups carrots cut into small chunks
  • 2 cups frozen or fresh green peas, corn, or green beans or frozen soup vegetable mixture

Instructions
 

  • Add olive oil to dutch oven, turn stovetop heat to medium, add in whole onion cut into chunks, celery cut into chunks, and carrot chunks. Sprinkle with salt and pepper.
  • Let the above start to heat up in the pan, remove chicken from wrapping, take out any gizzard pack that may be inside, pat dry, and set on top of vegetables in pot, breast side down. Add water, turn down to low, place lid on pot, and cook for 1 hour.
  • Remove chicken to a baking pan and let cool enough to take chicken from the bones.
    Pour liquid / chicken stock through a strainer you should get just about 6 cups or more.
  • In the pot you just cooked chicken in melt butter, add onions and celery and garlic. Saute until soft, aprox. five minutes. Add flour to the sauteing vegetables, and stir mixture will be come thick and gooey. 1 minute. Add in fresh made stock and whisk to create the gravy. Whisk in better than bouillon or bouillon cubes.
  • Add carrots and peas (or whatever veggies you choose) continue to let gravy simmer on low for 10 minutes. Add chicken and taste. Add more salt or pepper to your liking.
  • Pour filling into a 9x13 baking dish, place biscuit dough on top of filling.  Bake at 350 degrees for 45 minutes.

Notes

Vegetables: Add the vegetables you like; peas, corn, green beans, lima beans.  You can also add a bag of frozen soup vegetables.  this makes things really easy!
**When sharing Chicken & Biscuits it works best to bake ahead of time and let them reheat.  The biscuits will not do well sitting in gravy for very long without baking.

Nutrition

Calories: 995kcalCarbohydrates: 30gProtein: 93gFat: 53gSaturated Fat: 14gPolyunsaturated Fat: 10gMonounsaturated Fat: 23gCholesterol: 278mgSodium: 1631mgPotassium: 1414mgFiber: 5gSugar: 9gVitamin A: 7432IUVitamin C: 7mgCalcium: 106mgIron: 6mg
Keyword biscuit, casserole, chicken, pot pie, vegetables
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