Chicken Stew with Biscuits and Gravy

Photo Credit: Grandmother's Kitchen

There are many chicken stew with biscuits and gravy recipes, but this one is different because it contains a substantial amount of vegetables from squash to peas. Unlike traditional chicken and dumpling recipes, which are focussed more on the chicken and gravy, this chicken stew is chock full of veggies for a nutritious dinner. If you prefer chicken breast recipes to bone-in legs, this will also turn this stew into a healthier dish, since white breast meat is leaner than dark meat.

This dish uses ghee or butter to brown the chicken. Ghee is pure butter with the milk solids removed. While traditional clarified butter involves removing the milk solids immediately once the butter is melted, ghee is cooked longer until slightly caramelized for a nuttier, browned butter taste. The benefit of this chicken stew is that it is a comfort meal in one dish. There will be no need for the addition of homemade bread or side salad because the stew already contains the bread and veggies.

Nutrition Facts for: Chicken Stew with Biscuits and Gravy From Grandmother's Kitchen
Ingredients: Russet potatoes, mushrooms, celery, acorn squash, onion, chicken breasts, all purpose flour, salt, cracked pepper, rosemary, butter, chicken stock, peas, baking powder, baking soda, parsley, buttermilk, olive oil.
* Percentages (%) are based on a 2000 calorie diet The entire recipe has been calculated to make 10 servings. * Per Serving:Calories 481, Calories from Fat 157, Total Fat 17.5g 27%, Saturated Fat 2.8g 14%, Cholesterol 31mg 10%, Sodium 874mg 36%, Potassium 1159mg 33%, Carbohydrates 62.5g 21%, Dietary Fiber 7.4g 30%, Sugars 5.6g, Protein 20.2g, Vitamin A 20%, Vitamin C 62%, Calcium 15%, Iron 27%

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