Biscuit Topped Chicken Stew (using a rotisserie chicken)

As soon as the air turns a bit chilly here I am ready for some hearty meals. My grill went into overdrive for the past few months. August was hot and humid here so my stove got quite the rest. This past weekend ushered in some cooler temps and had me aching to get baking (that's coming) and cooking.

I call this a stew cause it's a bit too loose to be a pot pie. I made some biscuits and placed them in the bottom of a dish and served the stew over the biscuits. If biscuits aren't your thing you could always use noodles or rice. It would be great with either.

I use a store bought rotisserie chicken when I make this. I just pick all the meat off the bones and viola, it gives me just enough chicken to make this stew. Add in whatever veggies make you happy.

You really can't screw this up!

Biscuit Topped Chicken Stew
Printable recipe
Meat from 1 rotisserie chicken
1 small onion, chopped
10oz (1 pkg) baby bella mushrooms
Extra vegetables of your choice
2 cans (10oz) cream of mushroom soup
1/2 cup milk
1 1/2-cup cheddar cheese, shredded (divided)
2-6oz. cans Pillsbury Homestyle biscuits (6 count, small tube)

Remove all the meat from your rotisserie chicken.

Place it in a big bowl and set it aside.

You can use any kind of veggies that float your boat for this recipe. I always raid the fridge and freezer and see what I have.

If you are using any fresh veggies such as broccoli or carrots you should steam them a bit first. Make sure you cut any of the bigger pieces into bite size ones, and don’t steam them to death, remember they will all be going back into the oven to cook. Add the veggies to the bowl of chicken.



I put approximately a tablespoon of olive oil back into the same pan and added a small chopped onion. I let the onion get tender and then I threw the mushrooms in. I used one package of baby bellas. I cut all the mushrooms in half. Once the mushrooms have cooked down, add them to the bowl. My favorite carrots to use in a pot pie are Le Sueur Whole Baby Carrots (15oz, in the silver can). They are perfect size for pot pie and you don't have to do any cutting or chopping, just throw the whole can it. I usually throw a good handful of frozen peas into the mix right before it goes into the oven. No need to defrost them.

The last veggie I used a large potato. I boiled it until I could stick a knife in it easily, then let it cool, peeled and chopped it into a small dice. Into the big bowl it goes.

Now for the glue that holds all those veggies together. I use 2 cans of cream of mushroom soup and milk. You can use any of the “cream of’s” that you like, but I find the cream of chicken is too chickeny for this recipe and the cream of celery really doesn’t do anything for it. Pour the soups into a bowl and mix it with the milk. Add in 1 cup of shredded cheese and mix well. Pour this over your chicken & veggies. Mix well, and pour into a lightly greased casserole dish. I used a nice deep dish. A bit smaller and deeper than a 9 x13.



Topping *
Remove your biscuits from the cans and place them on a sheet of parchment or wax paper. Cut each biscuit into 8 little triangular pieces (cut it in half, then cut in each half in half again, got it? You should have 8 pieces from each biscuit.) Place the biscuit pieces on top of your chicken mixture covering as much of the top as you can. Sprinkle the remaining ½ cup of shredded cheddar.

Bake for 25 minutes or until the biscuits are browned and cooked through. Cover with foil to prevent the biscuits from browning too much. Bake an additional 15 - 20 minutes, or until the filling is hot and bubbly. Let stand for 15 minutes before you cut into that bad-boy.

*I got the idea for this topping from the blog Picky Palate (thanks Jenny!) . I followed Jenny's directions and used 1 can of the biscuits, but when I make this in the future I will use 2 cans as this recipe states. 2 cans gives you better biscuit coverage.