Nutritional Info

Nutrition Facts

Serving Size 1 (283g)

Calories 539
Calories from Fat 207 (38%)
Amount Per Serving %DIV
Total Fat 23g 35%
Saturated Fat 6g 30%
Monounsaturated Fat 12.5g
Polyunsaturated Fat 4.5g
Trans Fat 0.0g
Cholesterol 41mg 14%
Sodium 1247.2mg 54%
Potassium 397.3mg 8%
Total Carbohydrate 54.4g 18%
Dietary Fiber 2.9g 12%
Sugars 8.4g
Protein 23.5g 47%

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Recipe Description
Refrigerated biscuits garnished with poppy seeds offer an easy, flaky version of dumplings for this chicken stew.
Prep time
20 min
Cook time
35 min
Ready In
55 min


Serves Tool

Serves To:USMetric
1/4 Cup(c)  margarine
1/3 Cup(c)  all purpose flour
1 Dash(ds)  pepper
10 1/2 Ounce(oz)  condensed chicken broth
3/4 Cup(c)  milk
2 Cup(c)  cooked chicken, cubed
1 Cup(c)  frozen sweet peas
1 Cup(c)  fresh baby carrots
1/3 Cup(c)  onion, chopped
12 Ounce(oz)  refrigerated flaky biscuits
1 Tablespoon(T)  poppy seeds


Heat oven to 375° F. Melt margarine in a 10 inch ovenproof skillet. Stir in flour and pepper. Cook, stirring constantly, for 1 minute, or until smooth and bubbly. Gradually stir in broth and milk. Cook until mixture boils and thickens, stirring constantly. Add chicken, peas, carrots and onion. Cook until hot and bubbly. Separate dough into 10 biscuits. Arrange biscuits over hot chicken mixture in skillet. Sprinkle with poppy seeds. Bake at 375° F for 20 to 25 minutes, or until biscuits are golden brown.

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Chicken Biscuit Stew
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