Chicken Sweet Potato Stew with Flaky Biscuits Recipe
Servings: Makes 6
Prep: 15 mins
Total: 45 mins
1 TBL olive oil
1 medium yellow onion, diced
2 large carrots, diced
3 stalks celery, diced
1 large sweet potato, peeled and diced
4 cups chicken broth
3 cups chicken, cut into bite size pieces
3 sprigs fresh thyme, stemmed and chopped
3 TBL fresh parsley, stemmed and chopped
¼ cup water
3 TBL Bella Gluten-Free All Purpose Baking Mix or potato starch
1 ½ tsp sea salt and ½ tsp black pepper
Prepare one Bella Gluten-Free Tender Flaky Biscuit Mix and add 2 TBL chopped sundried tomatoes or 1 TBL fresh herbs to dough.
Preheat oven to 375 degrees and set out a 9 x 13” baking dish.
• Heat olive oil over medium high heat. Add onions and cook for about 3 minutes.
Add remaining vegetables: carrots, celery, and sweet potato and sauté until vegetables take on color, about 5 minutes.
• Add broth, chicken, thyme, parsley, and salt and pepper. Simmer for 20 minutes uncovered, reducing liquid. Adjust flavors with salt and pepper if desired.
• Mix together ¼ cup water and potato starch. Mixture should be thick but able to be stirred. Add half of theBella Gluten-Free All Purpose Baking Mix or potato starch mixture to chicken stew and simmer until stew becomes slightly thicker, about 3 minutes. Add more to achieve desired thickness. Stew will continue to thicken when baked in the oven.
•Transfer stew to a 9x13” baking dish. Space biscuit dough evenly over top of stew. Bake until biscuits are a light golden brown about 20-25 minutes.