2 C flour
1 T baking powder
1 T sugar (or ½ T, if desired)
1/2 tsp salt
1/2 C butter
1 C milk
cooking oil and/or butter
1 pound boneless skinless chicken breast/ thighs, cut into pieces
1/4 C flour
3 C chicken broth (or 3 C water and 1 T chicken bouillon)
2 cups frozen vegetables (such as corn, green beans, and carrots)
Preheat oven to 375 F (190 C)
Mix dry ingredients for the biscuit topping in a mixing bowl. Melt the butter. Add butter and milk to dry ingredients and stir until combined. Let sit.
Heat the butter and/or oil in a large skillet over medium-high heat. Add chicken and cook about 5-10 minutes, stirring occasionally.
Mix flour and spices. Stir in to coat chicken. Let the flour get a little golden brown.
Add 3 cups of water and 1 tablespoon chicken bouillon and stir again. Add in vegetables. Bring to boiling, and then turn to simmer.
Two options –
1 – While chicken stew is simmering, gently flatten biscuit batter and cut into squares. Place on cookie sheet. Bake for 10-12 minutes, until biscuits are golden brown. Serve chicken stew with the biscuits.
2 – Pour chicken mixture into a casserole (or keep in skillet if it is oven safe). Drop biscuit mixture on top of chicken stew, one spoonful at a time. Bake in oven until biscuits are brown, about 10-15 minutes. If there are any leftovers, store the biscuits separate from the stew so they don’t get soggy.