Biscuit Chicken Stew


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Pour this tasty stew over biscuits and enjoy!

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Serving Size / Yield

6 servings


  • two 1.3-oz. envelopes chicken gravy mix
  • 2 C. celery, sliced
  • one 10-oz. pkg. frozen sliced carrots
  • one 10-oz. pkg. frozen green peas, thawed
  • 1 tsp. dried basil
  • 3/4 tsp. salt
  • 3/4 tsp. black pepper
  • 3 C. cubed, cooked chicken breasts
  • refrigerated buttermilk biscuits

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In a slow cooker, combine gravy mix, 2 cups water, celery, carrots, peas, basil, salt, pepper, and chicken.  Cover and cook on low for 6-7 hours.  Serve over baked buttermilk biscuits.

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