One Every Wednesday

Chicken Biscuit Stew is one of our family favorites.  I got the recipe years ago out of one of those Pillsbury paperback cookbooks you can get at checkout. Daniel requests this dish often in the fall/winter months.  I figured I could tweak it a little and make it food storage friendly. So here's the converted version: 

 

CHICKEN BISCUIT STEW (FOOD STORAGE STYLE)

Ingredients:

1/4 cup powdered butter; 1/4 cup non-fat dry milk; 1/3 cup flour; dash of pepper; 2 1/2 cups warm water (including liquid from canned chicken); 1-2 tsp. chicken bouillon granules; 2 10-oz. cans chicken; 1 cup freeze dried peas (reconstituted according to package directions); 1 cup dehydrated carrots (reconstituted according to package directions); 1/3 cup dry minced onions; 10 biscuits (see recipe below); Poppy seed, if desired.

 

Directions:

Heat oven to 375 degrees.  In 10-inch skillet, combine powdered butter, powdered milk, flour, and pepper.  Open canned chicken and drain, saving liquid.  Add enough warm water to liquid to total  2 1/2 cups. With a whisk, gradually stir in water/liquid.  Add chicken bouillon granules. Cook until mixture boils and thickens, stirring  constantly. Add chicken, hydrated peas, hydrated carrots, and minced onion; cook until hot and bubbly.   Arrange biscuits over hot chicken mixture in skillet; sprinkle with poppy seed.  Bake at 375 for 20 to 25 minutes or until biscuits are golden brown.

 

QUICK BISCUITS:

Ingredients:  

2 1/4 cups biscuit mix (I store Walmart Brand); 1/4 cup non-fat dry milk; 2/3 cup water; bit of flour (if desired)

Directions:  

In a small bowl, mix together first three ingredients until dough forms.  If dough is too sticky, add a little more biscuit mix. Dust smooth surface with biscuit mix (or flour) and lightly coat dough. Shape into ball.  Roll out to 1/2 inch thickness and cut with 2 1/2 inch round biscuit cutter dipped in biscuit mix (or flour).  Place on ungreased baking sheet.  Bake at 450 for 8-10 minutes or until golden brown.