Chicken Stew with Biscuits

By Jerryann

I have made this as a casserole in the oven or just the stew on stove top and then made Bisquick drop buscuits to serve the stew over.

Ingredients

• 3 whole chicken breasts cut into bite size pieces
• 3 TBS olive oil
• salt and pepper
• 5 C chicken stock
• 2 chicken bouillon cubes
• 1 1/2 stickes butter
• 2 C chopped yellow onions
• 3/4 C flour
• 1/4 C heavy cream
• 2 C med diceds carrots (4 carrots) blanched for 2 mins
• 1 10oz pkg frozen peas (2C)
• 1/2 C minced fresh parsley
• Biscuits
• 2 C flour
• 1 TBS baking powder
• 1 tsp salt
• 1 tsp sugar
• 1/4 lb (1 stick) butter diced
• 3/4 C half and half
• 1/2 C chopped fresh parsley
• 1 egg mixed with 1 TBS water for egg wash

Details

Servings 4

Preparation

Step 1

Stew

Preheat oven to 375 degrees

Cook chicken in oil until cooked thru salt and pepper to taste. Set aside. In small saucepan heat the chicken stock and dissolve the bouillon cubes in the stock In large pot melt the butter and saute the onions over med low heat for 10 to 15 mins until translucent. Add the flour and cook over low heat stirring constantly for 2 mins. Add the hop chicken stock to the sauce. Simmer over low heat for 1 min stirring until thick. Add 2 tsp salt 1/2 tsp pepper and the heavy cream. Add the cubed chiken, carrots, peas, onions, and parsley. Mix well. Place stew in 10x13x2 pan. Place on cooking sheet and bake for 15 mins.

Biscuits

Meanwhile make biscuits. Combine the flour baking powder salt and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half an half and combine on low speed.. Mix in the parsley. Dump the dough out on a well floured board and with a rolling pin roll out 3/8 inch thick . Cut out twelve circles withh a 2 1/2 inch round cutter. ( make biscuits kind of thin)

Remove stew from the oven and arrange the biscuits on top of filling. Brush them with egg wash and return to oven Bake another 20 to 30 mins until the biscuits are brown and the stew is bubbly.

To make in advance refrigerate the stew and biscuits separately. Bake the stew for 25 mins then place the biscuits on top and bake for another 30 mins until done