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Lighter Chicken and Biscuits

Our new take on a Southern comfort food has a surprise: It's not too good to be truly healthy. While the biscuits bake, the creamy chicken stew comes together in only 15 minutes. If the stew is too thick, thin it out with a little water.

  • prep: 40 mins
    total time: 40 mins
  • servings: 4

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Ingredients

  • 1/3 cup whole-wheat flour, spooned and leveled
  • 1/3 cup plus 2 tablespoons all-purpose flour, spooned and leveled
  • 1 teaspoon baking powder
  • Coarse salt and ground pepper
  • 1 large egg white
  • 3 tablespoons plus 2 teaspoons vegetable oil, such as safflower
  • 1 cup low-fat (1 percent) milk
  • 5 carrots, thinly sliced
  • 5 celery stalks, thinly sliced
  • 1 box (10 ounces) frozen pearl onions, thawed
  • 1/4 teaspoon dried thyme
  • 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces

Cook's Note

Get old-fashioned flavor the light way, with low-fat milk in the "creamy" sauce, plenty of skinless white-meat chicken, and whole-wheat flour in the biscuits. You don't have to dig out the rolling pin and biscuit cutter for this recipe -- the dough is very moist, so all you need to do is stir, drop, and bake.

Directions

  1. Step 1

    Preheat oven to 450 degrees. In a medium bowl, whisk together whole-wheat flour, 1/3 cup all-purpose flour, baking powder, and 1/4 teaspoon salt; set aside.

  2. Step 2

    In a small bowl, whisk together egg white, 3 tablespoons oil, and 1/4 cup milk; add to flour mixture, and stir until moistened. Drop four 1/4-cup scoops of dough onto a baking sheet, at least 2 inches apart. Bake until golden, 12 to 14 minutes.

  3. Step 3

    Meanwhile, in a 5-quart Dutch oven or large heavy pot, heat remaining 2 teaspoons oil over medium-high. Add carrots, celery, and onions; season with salt and pepper. Cook, stirring frequently, until vegetables are tender, 7 to 10 minutes.

  4. Step 4

    Sprinkle vegetables with remaining 2 tablespoons all-purpose flour; stir in remaining 3/4 cup milk, 1/2 cup water, and thyme. Simmer until liquid is thickened, stirring occasionally, 2 to 3 minutes. Add chicken; simmer until cooked through, 3 to 5 minutes. Serve chicken stew with biscuits.

Source
Everyday Food, April 2008

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Reviews (33)

  • 28 Apr, 2013

    Why aren't the calories listed anywhere!

  • 26 Mar, 2013

    I like this recipe a lot, but I made a few changes. I cooked the chicken separately in a nonstick pan with some salt/pepper, paprika, and garlic powder. I cooked the chicken until it was still a bit pink on the inside. I added the thyme to the veggies right when they went in the pan along with red pepper flakes for extra heat and paprika. Where the recipe calls for the raw chicken to be added, I transferred the almost fully cooked chicken with all it's juices into the veggie pan. Delicious!

  • 6 Mar, 2013

    I can't imagine using raw chicken...ugh! The proportions for the sauce were way too thick. Very band, too. My husband loved it with the changes I made. -- regular chopped onion, more milk, but if I make it again I would use chicken broth instead of milk. I also used the whole egg in the biscuits, and melted butter ( a little less) instead of oil. I liked the whole wheat flour. Live, cook, eat, learn, and always better than store bought!!!!!

  • 30 Jan, 2013

    This recipe is AMAZING! I actually tripled the biscuits because my sons like them and using the 1/4 cup it makes 9 biscuits. It was fresh tasting, very easy and very satisfying. Plus it's a yummy way to incorporate veggies into a meal. I look forward to making this again!

  • 10 Sep, 2012

    Very good and very easy and came together quickly. I added a cup of thawed frozen peas because I like peas. The result was very good. Tasted like the inside of a good pot pie. Next time I will try the suggestion of using chicken broth instead of water. I tasted as I went, adding salt and pepper, so I didn't think it was bland as others have stated.

  • 19 Mar, 2012

    I also replaced the water with chicken stock and used rotisserie chicken because I had one. This was very delicious. My two non veg eaters gobbled it up. I will make it again.

  • 14 Jan, 2011

    I had good luck with this recipe. I used chicken stock instead of water and upped the salt/pepper. I will make it again.

  • 14 Jan, 2011

    I had good luck with this recipe. I used chicken stock instead of water and upped the salt/pepper. I will make it again.

  • 4 Nov, 2010

    I do NOT bake, NEVER EVER, well maybe once every 5 or so years I give it a try and even no experience me could tell there were mistakes in the recipe at the beginning. so the comment about all of the mistakes by the person that has 60 years experience. uh oh............. you must really need this stie or you would not be complaining about it. Fact, not fiction! One INCH pieces of raw chicken cook quickly as stated. NEXT? Oh WAIT, you are referring to frozen chicken???

  • 26 Sep, 2010

    Raw chicken typically takes more than 3-5 minutes to cook through. I cooked the chicken in a separate skillet while the veggies were cooking. I used 1/2 C of chopped frozen vidalia onion instead of pearl onions. My husband thinks it is a little bit bland, but this is one of my favorite dinner recipes... and healthy, too!

  • 1 Sep, 2010

    This was a pretty quick recipe. I only had a few issues while preparing it. The liquid for the vegetables and chicken mixture didn't seem to be enough - when I added the chicken, they were barely submerged. I ended up adding a few splashes of milk. The chicken was nowhere near being done after 5 minutes - it was closer to 10-12 minutes. Next time I'll poach the chicken beforehand and add it in at the end, just to warm it up. Adding fresh corn cut from the cob would be a good addition as well.

  • 28 Jul, 2010

    The comments made me hesitant to try this, but I decided to try it with make some changes. I used a small yellow onion instead of the pearl onion and I added my thyme in step 3 while cooking the carrots and onions. I was also out of celery, so I used frozen peas instead and added them last. I also used chicken stock instead of water in step 4. It turned out really good and my family loved it, especially my 2 yr old.

  • 15 Jan, 2010

    Why doesn't this site include nutrional information with its recipes!?? Especially the "Healthy" recipes!

  • 12 Feb, 2009

    I have used many of the recipes on this website and have found them to be very good. There are times when an ingredient or amount seems off, but that's when I check other similar recipes and just make adjustments.
    Pearl onions are often too big and I will cut them into quarters so that they won't be so hard. In general though, I do find pearl onions have too strong a flavor.

  • 2 Feb, 2009

    The pearl onions ruined this dish for me. they are just never soft enough and tasted too strong, which overwhelmed the entire dish.

    I wouldn't make this again, and wish I didn't the first time :-( 8 bucks worth of chicken down the tubes.....

  • 30 Jan, 2009

    Actually, this recipe was just corrected. It DID, in fact, read 1 c. of milk added to the biscuits, etc (which was incorrect). Now it looks fine. So no one needs to "just admit (they) screwed up."

  • 30 Jan, 2009

    Why are people so confused about this recipe? It clearly says to use 1/4 teaspoon of salt in the biscuits, not one teaspoon. It also clearly says to use 1/4 cup of milk in the biscuits. You are all ridiculous for criticizing a recipe you read incorrectly. Just admit you screwed up...

  • 18 Jan, 2009

    While I enjoy almost all of the recipes from Everyday Food, this is not one I will make again. The dish was VERY bland, and I was not a fan of the pearl onions. I ate my daughter's mac

  • 15 Jan, 2009

    An easy weeknight dinner. I added some mushroomsand used lots of s and p, and added white pepper. My picky husband liked it and didn't notice the whole wheat flour. We ate it all jsut the two of us!

  • 13 Jan, 2009

    Everything turned out great when using the 1/4 cup of milk for the biscuits. I like that the biscuits came out well using the whole wheat flour - even my husband liked them! Great, quick week night dinner!

  • 11 Jan, 2009

    After only adding 1/4 cup milk to the biscuits this recipe comes out well for a quick weeknight dinner. Most likely the typo is a mistake on the part of the web staff and I would certainly not be so quick to blame Martha's kitchen staff. Regardless, accuracy would be preferred!

  • 8 Jan, 2009

    Only add 1/4 cup of milk and 1/4 tsp of salt to the biscuit mix. They come out great. They are so easy and I make them all the time. I have also doubled the recipe, reducing the oil to 4 Tbsp, (as opposed to 6 Tbsp.) and they work, too.
    I have not made the chicken stew, though.

  • 6 Jan, 2009

    Quick, easy recipe. I have used leftover turkey or roast chicken for this recipe. I like the simplicity and the ease to vary the meat, spice

  • 6 Jan, 2009

    I would like to try this recipe but the comments have made me very wary. There seem to be many mistakes in the recipes posted on this website. Unfortunately the readers are the ones who have to suffer. Trusting that a website with Martha's name on it would be accurate. I have gotten excellent recipes from this site but other recipes have mistakes.That's why it pays to read the reviews.

  • 13 Nov, 2008

    In all of my 60 years I have never made a recipe with so many erors. MBS4174 mentioned " Read the comments" In the recipe it says to add cup of milk..there were several mistakes in this recipe. After all the problems with the biscuits and finally getting the right texture, they were way to salty. I have been a personal chief for many years, I do know my way around a kitchen. Martha Stewert needs to talk to her kitchen staff. I will not trust her recipe's again.

  • 9 Nov, 2008

    Same thing - error in recipe - only add 1/4 cup milk to biscuit batter. Why doesn't the website get corrected? I 'll think twice before I use this website for my Sunday dinner, which is one of the few days I get to cook.

  • 7 Nov, 2008

    read the comments! make sure you only use 1/4 cup milk with the biscuits or else the batter is too runny to use. the other 3/4 c of milk is for the veggie/chicken part of the recipe. i liked this but found the stew needed more salt and the biscuits were a little too salty. i will probably make it again, but with those changes.

  • 7 Nov, 2008

    Argh, I wish I had read the comments more carefully before mixing biscuits. Do not add 'cup milk' to biscuit dough. This should be only 1/4 milk for the biscuits and 3/4 cup for the chicken. The amounts should be listed separately in the ingredients list and should be clear in the directions (like for the flour).

  • 31 Oct, 2008

    I added bacon bits at the beginning and, because I ran out of flour, used corn starch instead for the stew thickener. A splash of wine and mustard added instead of just water.

  • 21 May, 2008

    If you use 1/4 cup milk and 1/4 teaspoon salt for the biscuits, it is fantastic. Very satisfying

  • 21 May, 2008

    If you use 1/4 cup milk and 1/4 teaspoon salt for the biscuits, it is fantastic. Very satisfying

  • 9 Apr, 2008

    Delicious comfort food! A bit bland - season with salt, pepper and whatever else you like for richer taste.

  • 22 Mar, 2008

    Made biscuits as stated with cup milk and teaspoon salt. Batter was much too thin to be biscuit dough. Studied recipe and realized should be 1/4 cup milk in biscuit dough. Remade biscuits. They were much too salty to eat. Discarded and used an old standby biscuit recipe. The last Martha Stwart recipe I will make.