Chicken Stew Over Biscuits

Name: Chicken Stew Over Biscuits
Ingredients: 2 tablespoons olive oil; 2 carrots, diced; 2 celery ribs, diced; 1 onion, diced; 1/2 cup flour; 2 (14 ounce) cans chicken broth; 3 cups cooked chicken, diced; 1 cup frozen peas; 1/2 teaspoon thyme; 1/2 teaspoon salt; 1/4 teaspoon pepper, freshly ground; 8 refrigerated biscuits

12 ingredients

5 steps

Ingredients

2 tablespoons olive oil
2 carrots, diced
2 celery ribs, diced
1 onion, diced
1/2 cup flour
2 (14 ounce) cans chicken broth
3 cups cooked chicken, diced
1 cup frozen peas
1/2 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon pepper, freshly ground
8 refrigerated biscuits

Directions

1

Heat oven to 350 degrees.
2

Heat the oil in saucepan over medium heat; add carrots, celery and onion. Cook, stirring often until the onion is golden, about 5 minutes.
3

Sprinkle the flour over the vegetables; cook, stirring, 3 minutes. Add 1 cup of the broth, stirring to prevent lumps. Cook until the sauce begins to thicken and then add the remaining broth. Cook; stirring occasionally, until sauce is completely thickened, about 5 minutes.
4

Stir in the chicken, peas, thyme, salt and pepper to taste; reduce heat to simmer. Cook, stirring occasionally, until reduced and thickened, about 8 minutes.
5

Meanwhile, bake the biscuits according to package directions. To serve, split two biscuits per person; spoon stew over biscuits.