Description
A budget-friendly, one-person comfort meal featuring shredded chicken stew with carrots and peas, served with fluffy canned herb biscuits. Ready in under 30 minutes.
Ingredients
Scale
- 1 large chicken breast (6–8 oz / 170-225g)
- 2 cups chicken broth (low-sodium)
- 2 tablespoons butter (divided)
- 1 small yellow onion, diced
- 2 medium carrots, chopped (or 1 cup frozen diced carrots)
- 1/2 cup frozen peas
- 2 tablespoons all-purpose flour
- 1/2 cup milk (whole or 2%)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and black pepper to taste
- 1 can (6 biscuits / 170g) refrigerated biscuit dough
- 2 tablespoons melted butter (for brushing biscuits)
- 1/2 teaspoon dried rosemary or thyme (for topping)
- 1/2 teaspoon garlic powder (optional)
Instructions
- Place chicken breast in a saucepan with chicken broth. Bring to a gentle boil, then reduce to a simmer. Cover and cook for 10-12 minutes until internal temperature reaches 165°F. Remove chicken and let rest for 5 minutes, then shred with forks.
- In the same pot, melt 2 tablespoons butter over medium heat. Add diced onion and chopped carrots. Sauté for 3-4 minutes until onions are translucent and carrots soften.
- Sprinkle flour over the vegetables and stir constantly for 1 minute to create a roux. Slowly whisk in milk and remaining broth, stirring until the mixture thickens slightly.
- Add shredded chicken, frozen peas, dried thyme, dried parsley, salt, and pepper. Simmer uncovered for 5 minutes until sauce thickens. Adjust seasoning if needed.
- Preheat oven to 375°F (190°C). Separate biscuit dough into rounds and place on a parchment-lined baking sheet. Brush tops with melted butter and sprinkle with dried rosemary and garlic powder.
- Bake biscuits for 12-15 minutes until golden brown and puffed. Serve stew in bowls topped with a warm biscuit.
Notes
Do not waste the chicken juices when shredding; add them back to the pot for flavor. Use frozen veggies to save money and reduce waste. If the stew is too thin, simmer longer or add a cornstarch slurry. Reheat stew gently on the stovetop with a splash of liquid. Do not freeze baked biscuits as they become soggy; freeze the stew separately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1/2 of the recipe wi
- Calories: 450
- Sugar: 4
- Sodium: 600
- Fat: 18
- Saturated Fat: 6
- Carbohydrates: 40
- Fiber: 3
- Protein: 25
Keywords: chicken and dumplings, budget meal, one person dinner, quick dinner, comfort food, fall recipes, chicken stew, canned biscuits