10 to 12 servings
YouTube instructional video is at the bottom
What you’ll need
1 1/2 Pounds (2 chicken breasts)
Better than Bouillon chicken base
Unsalted
Salted butter
All-purpose flour
Self-rising flour
Buttermilk
12oz’s frozen green peas
12oz’s frozen diced carrots
12oz’s frozen corn
1 Russet potato
Seasonings
1 yellow onion
2 ribs celery
3 cloves garlic
Dried thyme
Salt
Tony Chachere’s creole seasoning
Chef Paul Prudhomme’s poultry magic
Onion powder
Garlic powder
Tools you’ll need
Food processor
13×9 inch baking pan
Preparation of ingredients
Step 1- Chop 1 yellow onion, 2 ribs celery, 3 cloves garlic.
Step 2- Peel and cut 1 russet potato in half. Cut potato half into small bite sized cubes.
Step 3- In a small bowl filled with 2 cups water add 1 teaspoon vinegar. Stir all ingredients together.
Step 4- Add Potato cubes into vinegar and water solution. When you the cooking process of the chicken stew add potato cubes into a strainer.
Step 5- In a bowl filled with 3 cups hot water, add 2 1/2 teaspoons better than bouillon chicken base. Stir until the chicken base dissolves into the water.
Preparing and searing chicken breasts.
Step 6- Add chicken breasts into a strainer and rinse with cold water. Trim off any excessive fat off of the chicken breasts.
Step 7- Sprinkle 1/2 teaspoon of Tony Chachere’s creole seasoning, and 1/2 teaspoon of Chef Paul Prudhomme’s poultry magic on to each side of the chicken breasts.
Preheat fire to medium high heat.
Step 8- Add 4 tablespoons unsalted butter into a large saucepan. Let butter melt.
Step 9- Add chicken breasts and let sear for 3 minutes on each side. Place on to serving dish.
Making the chicken stew
Step 10- Add 1/4 cup of all-purpose flour into the melted butter. Stir continuously for 3 minutes or until mixture reaches a caramel color.
Step 11- Add 1 cup chopped yellow onion, 2/3 cup chopped celery, and 2 tablespoons chopped garlic. Stir all ingredients together. Let sauté for 4 minutes.
Step 12- Add 3 cups chicken broth, 1 teaspoon Tony Chachere’s creole seasoning, 1 teaspoon Chef Paul Prudhomme’s poultry magic, 1 teaspoon onion powder, 1 teaspoon garlic powder and 1 teaspoon dried thyme. Stir all ingredients together.
Step 13- Add 3/4 Cup frozen green peas, 3/4 cup frozen diced carrots, 3/4 cup frozen corn, and 3/4 cup diced potatoes. Stir all ingredients together. Let simmer for 4 minutes.
Step 14- Chop Chicken breasts into small bite sized pieces. Add chopped chicken breasts into chicken stew. Let simmer for 2 minutes. Set aside.
Making the biscuits
Step 15- In a food processor add 2 1/2 cups self-rising flour, 1 1/2 sticks salted butter (Cubed and cold) and 1/2 teaspoon salt. Blend for 1 minute or until the butter is cut into the flour.
Step 16- Add 1 1/4 cup cold buttermilk. Stir until mixture forms a sticky dough.
Assembling the Chicken stew and biscuits
Lightly butter the bottom and sides or baking pan
Preheat oven to 350 degrees
Step 17- Add Chicken stew into baking pan. Spread around baking pan as evenly as possible.
Step 18- Using an ice cream scoop coated with oil scoop small amounts of biscuit dough and carefully place dough on top of chicken stew.
Step 19- Place into a preheated 350-degree oven for 30 minutes. Remove from oven and let cool for 10 minutes before serving.
YouTube instructional video
