Lighter Chicken and Biscuits

Prep Time:
40 mins
Total Time:
40 mins

You don't have to dig out the rolling pin for this easy chicken and biscuits recipe—the dough is very moist, so all you need to do is stir, drop, and bake. Once you have the biscuits going, get a head start on the creamy broth: Fry up the carrots, celery, and onions with the leftover flour. Best of all? The stew calls for boneless, skinless chicken breasts cut into pieces, which means it cooks super fast.


  • cup whole-wheat flour, spooned and leveled

  • 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

  • ¼ teaspoon dried thyme

  • 1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces


  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. 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 4 1/4-cup scoops of dough onto a baking sheet, at least 2 inches apart. Bake until golden, 12 to 14 minutes.

  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. 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.

Cook's Notes

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.

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