Chicken Stew and Biscuits, Jade Style

Or chicken and dumplings, chicken pot pie...whatever. They are all similar I believe, and this is my family's favorite version (other than Dakota's version, which uses puff pastry!).

I didn't take progress pictures, but I have a final product shot!

I start with:

3 chicken breasts, chopped

3 carrots, sliced into slightly larger chunks

1/2 of a large onion, or a while small one

1 large potato

1 1/2 cups of chicken broth

Spices....I don't have exact measurements because I just add to taste. I'll approximate, but tweak it to your liking!

1 tsp seasoning salt

1 tsp chives

1 tsp basil 

Dash of pepper

Cook the chicken in a large pot. Once it's cooked through, add the veggies, spices and broth. Summer until the veggies are cooked through. Add 1 cup of frozen peas and 1 cup of milk, then bring to a slow boil.

Melt half a cup of butter, then add enough flour to make a thick paste. Drop bits of the butter/flour paste into the stew and stir between each addition. When it's the consistency you would like, pour into a 9x13 pan. Make sure there is at least an inch between the stew and the top of the pan!

The next step is to make the biscuits:

3 cups flour

1 tsp salt

2 tbsp baking powder

2 tsp sugar

1 cup shredded cheddar cheese (optional)

1/2 cup shortening 

1 cup butter

Mix the dry ingredients, then cut the shortening in until it resembles small peas. Stir in the cheese first, then the milk.

Break off pieces of the dough (about the size of a mandarin orange) with your hands, pat Into a rough biscuit size and shape, and place on top of the stew.

Bake at 375 until the biscuits are golden brown.

Enjoy!!