Chicken Stew with Biscuits

By HeatherS

Comfort food personified! Scratch-made biscuits top a hearty baked chicken stew. Classic ingredients (peas and carrots, yes!) are here and taste like home.

Ingredients

• STEW:
• 3 whole or 6 split chicken breasts, bone in, skin-on
• 3 tablespoons olive oil
• 1 pinch plus 2 teaspoons Kosher salt, divided
• 1 pinch plus 1/2 teaspoon black pepper, freshly ground, divided
• 5 cups chicken stock, preferably homemade
• 2 chicken bouillon cubes
• 1 1/2 sticks unsalted butter
• 2 cups yellow onions, chopped
• 3/4 cup all-purpose flour
• 1/4 cup heavy cream
• 2 cups carrots, medium-diced, blanched for 2 minutes
• 1 (10-ounce package) frozen peas
• 1/2 cup frozen small whole onions
• 1/2 cup fresh parsley, minced
• BISCUITS:
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• I teaspoon sugar
• 1 stick cold unsalted butter, diced
• 3/4 cup half-and-half
• 1/2 cup fresh parsley, chopped
• 1 egg mixed with 1 tablespoon water, for egg wash

Details

Servings 8
Preparation time 20mins
Cooking time 140mins

Preparation

Step 1

Preheat oven to 375°F.

STEW:
Place chicken breasts on a sheet pan and rub with olive oil. Sprinkle with salt and pepper. Roast 35 to 40 minutes, or until cooked through.

Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut chicken into large dice. You will have 4 to 6 cups of cubed chicken. Set aside.

In small saucepan, heat chicken stock and dissolve the bouillon cubes in the stock.

In a large pot or Dutch oven, melt butter and sauté onions over medium-low heat 10 to 15 minutes, until translucent.

Add flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick.

Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add cubed chicken, carrots, peas, onions, and parsley. Mix well.

Place stew in a 10x13x2-inch oval or rectangular baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper. Bake 15 minutes.

BISCUITS:
Meanwhile, make the biscuits. Combine flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add butter and mix on low speed until the butter is the size of peas. Add the half-and-half and combine on low speed. Mix in the parsley.

Dump dough out on a well-floured board and, with a rolling pin, roll out to 3/8 inch thick. Cut out twelve circles with a 2 1/2-inch round cutter.

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

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